If you are craving a vibrant dish packed with bold flavors and satisfying textures, this Spicy Salmon Sushi Rice Bowl Recipe is a total game-changer. Imagine tender, marinated salmon baked to perfection sitting on a cozy bed of sticky rice, complemented by crisp cucumbers, creamy avocado, and a kick of spicy mayo that dances on your tongue. It is an easy-to-make bowl that brings the fresh, bright elements of sushi into a comforting meal that feels both wholesome and indulgent. Whether you’re new to sushi bowls or a seasoned fan, this recipe will quickly become a go-to favorite to whip up any night of the week.

Ingredients You’ll Need

The image shows various raw ingredients neatly arranged on a white marbled surface. In the top left, there is a white bowl filled with thick, orange-pink chunks of raw salmon. To its right, small glass bowls hold dark soy sauce, light vinegar, finely minced garlic, and grated ginger. Below these, a beige bowl contains sticky white rice. Around the bowls are fresh vegetables: two whole dark green cucumbers, two dark green avocados, bright green edamame beans in a white bowl, and a bunch of green onions with white stalks. A small white dish with a colorful spice mix and a small white bowl filled with a creamy pink sauce are placed near the front. A woman's hand is not visible here, but a white cloth napkin is draped to the left. The overall setup is clean and bright, photographed with an iphone --ar 4:5 --v 7

Each ingredient in this Spicy Salmon Sushi Rice Bowl Recipe plays a vital role — from enhancing flavor to adding just the right texture and color. The simplicity of these ingredients makes it easy to source them and prepare this dish without fuss.

Salmon (24 ounces): Fresh, skin removed, and cut into bite-sized pieces, it’s the flavorful star of the bowl.
Coconut aminos (1/4 cup): Adds a slightly sweet, soy-like depth without the heaviness of traditional soy sauce.
Rice vinegar (1/4 cup): Brings a subtle tang that brightens the marinade and balances richness.
Toasted sesame oil (1 tablespoon): A fragrant touch that infuses nuttiness into the salmon marinade.
Garlic paste (2 teaspoons): Provides savory warmth and complexity effortlessly.
Ginger paste (2 teaspoons): Adds fresh, zesty notes that complement the fish perfectly.
Prepared sticky rice (2 cups): The foundation of this bowl — sticky and tender to cradle all the toppings.
Shelled edamame (1 cup): Offers a pop of color and a boost of protein and texture.
Persian cucumbers (2): Crisp and refreshing, sliced into half moons or rounds for crunch.
Avocados (2 small): Creamy slices that add richness and balance the spice.
Spicy mayo (1/4 cup): Equal parts sriracha and mayo combined to give a smooth, spicy drizzle.
Green onions: Sharp, fresh garnish that lifts the whole bowl.
Furikake (to taste): This Japanese seasoning adds umami and a touch of crunch that makes every bite interesting.

How to Make Spicy Salmon Sushi Rice Bowl Recipe

Step 1: Prep the Salmon

Start by removing the skin from your salmon and cutting it into roughly 1-inch pieces — bite-sized is key for a perfect sushi bowl experience. Placing the salmon in a bowl or resealable bag makes it easy to marinate evenly.

Step 2: Marinate the Salmon

Combine coconut aminos, rice vinegar, toasted sesame oil, garlic paste, and ginger paste in a small bowl. Whisk these ingredients together to create a vibrant marinade that infuses the salmon with layers of flavor. Pour this mixture over the salmon pieces and toss gently ensuring every bite soaks up that delicious marinade. Let it rest for 30 minutes, allowing the flavors to meld beautifully.

Step 3: Bake and Broil the Salmon

Preheat your oven to 400℉ (200℃) and line a medium rimmed sheet pan with foil, lightly spray with avocado oil to prevent sticking. Arrange marinated salmon pieces evenly on the pan, then bake for 6 to 8 minutes until just cooked through. For an irresistible caramelized finish, reposition the oven rack to the top, switch on the broiler, and broil the salmon for an additional 2 minutes or until you see golden, slightly crispy edges forming.

Step 4: Build Your Sushi Bowl

Divide the warm sticky rice among four bowls, then layer the baked salmon on top. Add edamame, cucumber slices, and avocado for freshness and creaminess. Drizzle your spicy mayo generously over the bowl, then sprinkle with furikake and green onion slices to add that final flavorful punch. Your spicy salmon sushi rice bowl is ready to enjoy!

How to Serve Spicy Salmon Sushi Rice Bowl Recipe

In a white bowl on a white marbled surface, there is one layer of white rice at the bottom. On top of the rice, there are several cubes of grilled salmon with a slightly charred texture, arranged in the center. Around the salmon, there are bright green edamame beans on one side, sliced green cucumber pieces with a creamy orange sauce drizzled over them on another side, and sliced avocado with the same orange sauce on top on the opposite side. A large piece of dark green seaweed is placed behind the salmon cubes. The whole dish is sprinkled with small chopped green onions and some black seasoning bits. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Don’t underestimate how much garnishes like furikake, sliced green onions, and drizzled spicy mayo elevate the bowl. These finishing touches provide contrasting textures and vibrant flavor bursts that bring your sushi rice bowl to life.

Side Dishes

Consider pairing this bowl with light sides such as a miso soup, seaweed salad, or simple pickled ginger. These options complement the boldness of the spicy salmon without overpowering it, creating a balanced, harmonious meal.

Creative Ways to Present

For a fun twist, serve the components deconstructed on a platter so everyone can build their own bowls, or shape the sticky rice into molds for an elegant presentation. Adding microgreens or edible flowers can also make this dish a feast for both the eyes and palate.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover spicy salmon and rice in airtight containers in the refrigerator for up to two days. It’s best to store the rice and salmon separately if possible to maintain optimal texture.

Freezing

While you can freeze the cooked salmon, the texture may change slightly upon thawing. Rice can also be frozen but may lose some stickiness. For best quality, freeze portions individually and use within one month.

Reheating

Reheat your leftovers gently in the microwave or a skillet to avoid drying out the salmon. Adding a sprinkle of water to the rice before reheating helps retain moisture, ensuring your bowl remains tender and flavorful.

FAQs

Can I use fresh salmon instead of frozen?

Absolutely! Fresh salmon is perfect for this recipe and will give a beautifully tender result. Just be sure it is sushi-grade if you plan to eat any of it raw.

Is there a substitute for coconut aminos?

You can replace coconut aminos with low-sodium soy sauce or tamari to keep the flavor close to the original, especially if you’re not avoiding soy.

Can I make the spicy mayo from scratch?

Yes, spicy mayo is incredibly simple to make by combining equal parts sriracha and mayonnaise. Adjust the ratio to control heat for your preference.

What if I don’t have sticky rice?

You can use sushi rice or short-grain rice as an alternative. Mixing half sticky rice and half cauliflower rice is also a great low-carb option.

Is this recipe gluten-free?

When using coconut aminos and tamari or gluten-free soy sauce, this recipe is naturally gluten-free. Just double-check all ingredients for any hidden gluten content.

Final Thoughts

This Spicy Salmon Sushi Rice Bowl Recipe is one of those dishes that feels effortless yet tastes like you put in a chef’s touch. It combines bright, bold flavors with wholesome ingredients and exciting textures, making it perfect for a cozy dinner or sharing with friends. I can’t wait for you to make this at home and see just how quickly it becomes a beloved staple in your meal rotation!

Spicy Salmon Sushi Rice Bowl Recipe