Spicy Salmon Sushi Bowl

 If you’re a sushi lover but are sometimes too lazy to actually roll up all the ingredients into a tight sushi roll, than this Spicy Salmon Sushi Bowl is just the thing for you! Just throw all the ingredients in a bowl and you’re ready to enjoy all the sushi flavor, sans the labor. 

Today I’m sharing a technique/recipe I’ve been making for the past 5-10 years. It’s based basically on a variety of factors that this dish came about, but mainly two: I never had the bamboo roll up thingy you needed to make sushi and I was way too lazy to actually roll it, even if I did find that bamboo thingy in time. The sushi bowl was born – at least for my family and I. My mother adores sushi and we’d have this as a delicious lunch or dinner, with whatever we had in the pantry. One thing we always had was sushi rice – we’re Caribbean, so rice is a big staple in our culture and sushi rice was one of our favorites.

This Spicy Salmon Sushi Bowl recipe can be adapted to recreate your favorite sushi roll. Deconstruct your sushi rolls and layer your ingredients just like I did here and you’re on your way to sushi bowl heaven. The Spicy Salmon in this recipe is fresh salmon filets roasted until medium rare (just a little pink in the center) and sauced with a mixture of spicy mayo (mayonnaise, sriracha, and honey). If you have extremely fresh salmon, you can definitely leave it raw for a more authentic sushi flavor.

Here are some of our favorite sushi bowl combinations to recreate at home, including but not limited to:

• California Sushi Bowl: rice, avocado, crab meat, and cucumber
• Philadelphia Sushi Bowl: rice, raw or smoked salmon, cream cheese, cucumber, and avocado
• Ahi Tuna Bowl: rice, raw ahi tuna, cucumber, and avocado
•  Caterpillar Sushi Bowl: rice, avocado, teriyaki sauce
• “Dominican” Sushi Bowl: rice, avocado, spicy crab, fried sweet plantain, cream cheese, spicy mayo

Spicy Salmon Sushi Bowl

Turn your favorite sushi roll into a Spicy Salmon Sushi Bowl - whether you cook the salmon or can score super fresh salmon to leave raw, it's a delicious meal!

Print Recipe

Prep Time:30 minutes mins

Cook Time:10 minutes mins

Total Time:40 minutes mins

Ingredients

• 2, 8- ounce salmon filets skin removed
• 2 tablespoons soy sauce
• 1 cup sushi rice
• 2 tablespoons rice vinegar
• ¼ cup mayonnaise
• 2 tablespoons Sriracha
• 1 tablespoon honey
• 1 medium cucumber thinly sliced
• 1 medium carrot peeled and sliced into matchsticks
• 1 large avocado peeled and sliced
• pickled ginger to taste
• sesame seeds to taste
• roasted seaweed sheets to taste

Instructions

• Preheat your oven to 450F. Season the salmon with soy sauce and bake until cooked medium rare (still pink in the middle). Remove and cool.
• In the meantime, cook sushi rice per manufacturer's directions. Once cooked but still warm, drizzle the rice vinegar over it.
• Whisk together the mayonnaise, sriracha, and honey to make a sauce. Gently break up the salmon and fold in the spicy mayo. Set aside.
• To serve: place rice in the bottom of bowl and layer the cucumber, carrot, avocado, pickled ginger, spicy salmon, and seaweed all around. Sprinkle with sesame seeds to taste and enjoy.
• This meal can be served chilled or room temperature.

Servings: 2 large bowls