Homemade Spicy Salmon Sushi Bowls
- Yield 4
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Homemade Spicy Salmon Sushi Bowls is a salmon recipe on Avoteb. The yield on the card is 4. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 cup uncooked short-grain sushi rice
- 1 ¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon fine sea salt
- 1 pound fresh salmon filets
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- ½ teaspoon garlic powder
- ⅓ cup mayonnaise
- 1-2 tablespoons sriracha (to taste)
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar (or lime juice)
- ½ teaspoon sugar
- 2 Persian cucumbers, halved lengthwise and chopped (or smashed)
- 2 green onions, thinly sliced
- 1-2 teaspoons soy sauce
- Optional toppings:
- 1 avocado, sliced
- furikake seasoning
- chili crisp
- pickled ginger
Method
Leave the rice. Rinse off the rice under cold water until it runs mostly clear. Tip in to a saucepan with the water and bring to a boil. Lower heat to low, cover, and cook for 15 minutes. Lift from heat and let sit (covered) for 10 minutes.
Salt the rice. Whisk together the rice vinegar, sugar, and salt until dissolved. Gently fold into the warm rice. Let it cool slightly while you prep the rest.
Prep the salmon. Slice the salmon into 1-inch cubes and move to a bowl. Turn with soy sauce, sesame oil, garlic powder, and black pepper until evenly coated.
Air fry. Lay out the salmon in a single layer in the air fryer basket. Leave at 400°F for 6–8 minutes, shaking halfway through, until lightly crisp on the edges and just cooked through.
Make the spicy mayo. In a small bowl, whisk together the mayo, sriracha, soy sauce, rice vinegar, and sugar until smooth. Check the seasoning and adjust the heat level as needed.
Turn the veggies. In a small bowl, toss the cucumbers and green onions with 1–2 teaspoons soy sauce until lightly coated.
Assemble the bowls. Divide the rice between bowls. Top with warm salmon, soy-tossed cucumber mixture, and avocado.
Finish and serve. Spoon generously with spicy mayo and sprinkle with furikake. Tip in any extra toppings you love (chili crisp, pickled ginger, extra sriracha, etc). Plate while it is hot with soy sauce and enjoy!
