Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Spicy Salmon Sushi Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 54 reviews

A flavorful and vibrant Spicy Salmon Sushi Rice Bowl featuring marinated baked salmon, sticky rice, fresh cucumbers, avocados, and a spicy mayo drizzle. Perfect for a nutritious and easy-to-make meal inspired by sushi flavors.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Salmon Marinade

  • 24 ounces salmon (skin removed and cut into bite-size pieces)
  • 1/4 cup coconut aminos
  • 1/4 cup rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons garlic paste
  • 2 teaspoons ginger paste

Bowl Ingredients

  • 2 cups prepared sticky rice (or a blend of sticky rice and cauliflower rice)
  • 1 cup shelled edamame
  • 2 Persian cucumbers (sliced or cut into half-moons)
  • 2 small avocados (sliced)
  • 1/4 cup spicy mayo (equal parts sriracha and mayo)
  • Green onions (sliced, for garnish)
  • Furikake (for garnish)

Instructions

  1. Prep the Salmon: Remove the skin from the salmon and cut into 1-inch bite-size pieces. Place the pieces into a bowl or resealable bag.
  2. Make the Marinade: In a bowl or liquid measuring cup, whisk together coconut aminos, rice vinegar, toasted sesame oil, garlic paste, and ginger paste until well combined.
  3. Marinate the Salmon: Pour the marinade over the salmon pieces and gently toss to coat. Allow the salmon to marinate for 30 minutes to absorb the flavors.
  4. Preheat Oven: Set your oven to 400°F (200°C) to get ready for baking the salmon.
  5. Bake the Salmon: Line a medium rimmed sheet pan with foil and lightly spray with avocado oil. Arrange the marinated salmon evenly on the pan. Bake for 6 to 8 minutes until cooked through.
  6. Broil for Color: Remove the salmon from the oven, reposition the rack to the highest level, turn the broiler on, and broil the salmon for 2 minutes or until golden brown spots form on the surface.
  7. Assemble the Sushi Bowl: Divide the prepared sticky rice evenly among four bowls. Top each bowl with baked salmon, 1/4 cup shelled edamame, 1/2 cup sliced cucumber, and half an avocado sliced.
  8. Add Spicy Mayo and Garnish: Drizzle each bowl with spicy mayo made from equal parts sriracha and mayonnaise. Sprinkle furikake seasoning and sliced green onions on top to finish.

Notes

  • For a lower-carb option, substitute some or all of the sticky rice with cauliflower rice.
  • Marinating the salmon for at least 30 minutes enhances flavor but can be done up to 2 hours in advance.
  • Use coconut aminos as a gluten-free alternative to soy sauce.
  • Adjust the amount of sriracha in the spicy mayo to control the heat level.
  • Furikake can often be found in Asian grocery stores or online; it adds a savory, umami flavor and crunch.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Japanese-Inspired
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/spicy-salmon-sushi-rice-bowl-recipe/