Go Back
–+ servings
Spicy Salmon Sushi Rice Bowl

Spicy Salmon Sushi Rice Bowl: Quick, Tasty, and Totally Customizable

A delicious and customizable Spicy Salmon Sushi Rice Bowl that combines crispy salmon with fresh vegetables, ideal for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1 pound Salmon Substitution: Can use other fish or tofu for a vegetarian option.
  • 3 tablespoons Coconut Aminos Substitution: Low-sodium soy sauce or tamari works well.
  • 2 tablespoons Rice Vinegar No direct substitution needed.
  • 2 tablespoons Toasted Sesame Oil Substitution: Olive oil or other neutral oils could work, but flavor will vary.
  • 1 tablespoon Garlic Paste Substitution: Fresh garlic, minced.
  • 1 tablespoon Ginger Paste Substitution: Fresh ginger, grated.
For the Rice Bowl
  • 2 cups Prepared Sticky Rice Prep Note: Make sure rice is sticky for cohesion.
  • 1 cup Edamame Substitution: Peas or another bean can be used.
  • 1 cup Persian Cucumbers Substitution: Any cucumber variety is acceptable.
For the Toppings
  • 1/4 cup Spicy Mayo Substitution: Use Greek yogurt with sriracha for a lighter option.
  • 2 tablespoons Green Onions Substitution: Chives or scallions can be used instead.
  • 2 tablespoons Furikake Substitution: Crushed nori or sesame seeds can be used as alternatives.

Equipment

  • Oven
  • Baking Sheet
  • medium bowl
  • small bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil, lightly oiled.
  2. In a medium bowl, mix coconut aminos, rice vinegar, sesame oil, garlic paste, and ginger paste. Marinate the salmon for 30 minutes.
  3. Arrange marinated salmon on the baking sheet and bake for 6-8 minutes until flaky.
  4. Broil the salmon for an additional 2 minutes for crispiness.
  5. Prepare serving bowls with sticky rice as the base.
  6. Slice the salmon and layer it on the rice, along with edamame, cucumber, and avocado.
  7. Combine sriracha and mayo to make spicy mayo, drizzle it over the bowl.
  8. Garnish with furikake and green onions, serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 8mg

Notes

Ideal for meal prep; assemble without spicy mayo until serving time for maximum freshness.

Tried this recipe?

Let us know how it was!