Description
This Spicy Salmon Sushi Bowl is a vibrant and fresh dish featuring sushi-grade salmon tossed in a creamy, spicy mayo sauce, served over perfectly seasoned sushi rice with avocado, cucumber, steamed edamame, and nori. A quick and flavorful meal that combines the essence of sushi in a refreshing bowl form, ready in just 30 minutes.
Ingredients
Salmon and Sauce
- 1 lb fresh sushi-grade salmon, diced small
- 3 tablespoons kewpie Japanese mayonnaise
- 1-2 tablespoons sriracha, to taste
- 2 teaspoons freshly grated ginger
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons thinly sliced green onion (tops only)
Sushi Rice
- 1 1/2 cups sushi rice
- 1/4 cup rice wine vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
Toppings and Garnishes
- 1 cup steamed edamame
- 1 avocado, sliced
- 2 baby cucumbers, sliced
- Nori sheets, torn or cut into small pieces for topping
Instructions
- Rinse and cook the rice: Place the sushi rice in a mesh strainer and rinse thoroughly under cold water until the water runs clear. This removes excess starch for the perfect texture. Steam the rice according to your rice cooker’s instructions until fully cooked.
- Prepare sushi vinegar: While the rice cooks, warm the rice wine vinegar in a microwave-safe bowl until lukewarm. Stir in the sugar and kosher salt until completely dissolved to create the sushi vinegar seasoning.
- Season the rice: Once the rice has finished steaming, transfer it to a non-metallic bowl and gently fold in the sushi vinegar with a rice paddle or wooden spoon. Spread the rice out to cool to room temperature; this gives it that characteristic sushi rice flavor and texture.
- Make the spicy salmon mayo: In a medium bowl, whisk together the kewpie mayonnaise, sriracha, freshly grated ginger, soy sauce, and sesame oil until smooth. Toss the diced salmon and sliced green onions in this spicy mayo to coat evenly and infuse flavor.
- Assemble the sushi bowls: Divide the cooled sushi rice evenly among four bowls. Top each bowl with the spicy salmon mixture, then arrange sliced avocado, cucumber, and steamed edamame around the bowl. Garnish with torn nori sheets and extra green onions for color and added texture.
Notes
- Use sushi-grade salmon from a trusted source to ensure freshness and safety for raw consumption.
- If you don’t have a rice cooker, you can cook the sushi rice on the stovetop according to package instructions.
- Adjust the amount of sriracha in the mayo to suit your preferred spice level.
- For added crunch, sprinkle with toasted sesame seeds before serving.
- Serve immediately after assembling for best texture and flavor.
