Spicy Salmon Sushi Rice Bowl Recipe
This Spicy Salmon Sushi Rice Bowl is a vibrant and flavorful dish featuring tender oven-baked salmon marinated in a savory blend of coconut aminos, rice vinegar, and sesame oil. Served over sticky rice with fresh cucumbers, creamy avocado, shelled edamame, and a spicy sriracha mayo drizzle, this sushi-inspired bowl is both satisfying and easy to prepare, making it perfect for a wholesome lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Japanese Fusion
- Diet: Halal
Ingredients
Salmon and Marinade
- 24 ounces salmon, skin removed and cut into 1-inch bite-size pieces
- 1/4 cup coconut aminos (or low-sodium soy sauce or tamari)
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
Rice and Vegetables
- 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
Toppings and Sauce
- 1/4 cup spicy mayo (equal parts sriracha and mayo)
- Green onions, sliced
- Furikake seasoning
Instructions
- Prep the Salmon: Remove the skin from the salmon and cut into 1-inch pieces. Place the pieces into a bowl or resealable bag ready for marinating.
- 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 combined. Pour this marinade over the salmon, gently toss to coat all pieces evenly, and let it marinate for 30 minutes to absorb the flavors.
- Preheat the Oven: Set your oven to 400℉ (200℃) and prepare for baking.
- Arrange and Bake Salmon: Line a medium rimmed sheet pan with foil and lightly spray with avocado oil. Arrange the marinated salmon pieces on the pan in a single layer. Bake in the preheated oven for 6 to 8 minutes until the salmon is cooked through.
- Broil for a Golden Finish: Using oven mitts, remove the tray and reposition the oven rack to the highest position. Turn on the broiler and place the pan underneath. Broil the salmon for about 2 minutes or until it develops a deeply golden, slightly crispy surface.
- Assemble the Sushi Rice Bowl: Divide the sticky rice among four bowls. Top each with an equal portion of the baked salmon, then add 1/4 cup shelled edamame, 1/2 cup cucumber slices, and 1/2 sliced avocado.
- Add Toppings and Serve: Drizzle each bowl with spicy mayo, then sprinkle with furikake seasoning and sliced green onions for extra flavor and texture. Serve immediately and enjoy!
Notes
- If sticky rice is not available, a blend of sticky rice and cauliflower rice can be used for a lower-carb option.
- Substitute coconut aminos with low-sodium soy sauce or tamari if preferred.
- To make the spicy mayo, simply mix equal parts sriracha and mayonnaise; adjust spiciness to taste.
- Baking time may vary slightly depending on salmon thickness; ensure salmon is cooked through but still moist.
- For extra flavor, allow the salmon to marinate longer, up to 1 hour in the refrigerator.
- Use fresh ingredients and serve immediately after assembling for the best texture and taste.
