Spicy Salmon Sushi…In a Bowl!
This is my favorite easy way to satisfy a sushi craving at home. These spicy salmon sushi bowls are quick, colorful, and packed with bold flavors: sesame-soy salmon, seasoned sushi rice, crisp cucumber, creamy avocado, furikake, and a generous drizzle of spicy mayo. It’s everything you love about a spicy salmon roll, served bowl-style so you can pile on as many toppings as you like.
They’re perfect for weeknights because the salmon cooks quickly in the air fryer while you prep the rice and toppings. If you prefer, use pre-cooked microwave rice to save even more time. The cucumbers get a quick toss with soy and green onions, the spicy mayo takes a minute to whisk together, and then everyone can build their own bowl.
Keep it simple with salmon, rice, cucumbers, and sauce, or raid the fridge for extra toppings: pickled ginger, chili crisp, edamame, seaweed snacks, extra sriracha—the options are endless.
Recipe Tips
Helpful tips from repeated testing to get the best results:
- Rinse the rice. Removing excess starch yields fluffy, slightly sticky sushi rice instead of a gluey texture. Rinse under cold water until the water runs mostly clear.
- Season warm rice. The vinegar mixture absorbs better into warm rice. Fold it in gently right after cooking and let it rest a few minutes before assembling.
- Cut uniform salmon pieces. Cutting the salmon into roughly 1-inch cubes helps them cook evenly in the air fryer.
- Watch cook time. Air fryers vary—start checking the salmon around 6 minutes. Look for lightly golden edges and fish that flakes easily.
- Adjust the spicy mayo to taste. The recipe suggests 1–2 tablespoons of sriracha, but some brands are hotter than others. Taste and adjust to your heat preference.
- Serve immediately. These bowls are best when the salmon is warm, the rice is fluffy, and the cucumbers stay crisp.
Variations You Can Try
This recipe is flexible—here are some easy swaps and additions:
- Raw poke-style salmon or tuna. Use sashimi-grade fish, cube it, toss with soy, sesame oil, and sriracha, and let it marinate for 15 minutes.
- Add mango. Diced mango brings a sweet contrast that pairs wonderfully with spicy and salty flavors.
- Boost crunch. Add shredded carrots, sliced radishes, or crispy fried onions for texture.
- Make it gluten-free. Use tamari instead of soy sauce.
- Swap the base. Use brown rice for a heartier bowl or cauliflower rice for a low-carb option.
- Add edamame. Shelled edamame increases protein and makes the bowl more filling.
FAQ
You can prep several components in advance—rice, spicy mayo, chopped cucumbers, and other toppings store well separately. For best texture and temperature, cook the salmon just before serving.
Stovetop: cook salmon cubes in a large nonstick skillet over medium-high heat with a drizzle of oil, 2–3 minutes per side, until golden and cooked through. Oven: spread cubes on a parchment-lined sheet and bake at 400°F for 8–10 minutes. Avoid overcrowding so the salmon browns rather than steams.
Kewpie mayo lends a richer, slightly sweeter flavor; Greek yogurt offers a tangier, lighter alternative. Either will change the texture and flavor but can work well.
Spicy Salmon Sushi Bowls
20 minutes
25 minutes
45 minutes
4 serving
Pin
Equipment
- Air Fryer (or skillet/oven alternative)
Ingredients
For the sushi rice:
- 1 cup uncooked short-grain sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon fine sea salt
For the air fryer salmon:
- 1 pound fresh salmon fillets
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon garlic powder
- Freshly ground black pepper, to taste
For the spicy mayo:
- 1/3 cup mayonnaise
- 1–2 tablespoons sriracha (to taste)
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar or lime juice
- 1/2 teaspoon sugar
For the bowls:
- 2 Persian cucumbers, halved lengthwise and chopped (or smashed)
- 2 green onions, thinly sliced
- 1–2 teaspoons soy sauce
- 1 avocado, sliced
- Furikake seasoning, for sprinkling
- Optional: chili crisp, pickled ginger, edamame, extra sriracha
Instructions
- Cook the rice. Rinse the rice under cold water until it runs mostly clear. Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and cook 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
- Season the rice. Stir together rice vinegar, sugar, and salt until dissolved. Gently fold into the warm rice and let it cool slightly while you prep the rest.
- Prep the salmon. Cut salmon into 1-inch cubes. Toss with soy sauce, sesame oil, garlic powder, and black pepper until evenly coated.
- Air fry. Arrange salmon in a single layer in the air fryer basket. Cook at 400°F for 6–8 minutes, shaking or turning halfway, until edges are lightly crisp and salmon flakes easily. (Stovetop: 2–3 minutes per side in a hot skillet. Oven: 400°F for 8–10 minutes.)
- Make the spicy mayo. Whisk together mayo, sriracha, soy sauce, rice vinegar, and sugar until smooth. Adjust heat to taste.
- Toss the veggies. In a small bowl, toss cucumbers and green onions with 1–2 teaspoons soy sauce until lightly coated.
- Assemble the bowls. Divide rice among bowls. Top with warm salmon, the soy-tossed cucumber mixture, and avocado.
- Finish and serve. Drizzle with spicy mayo, sprinkle with furikake, and add any extra toppings you like. Serve immediately with soy sauce and enjoy.
Did you make this?
Let me know how it turned out in the comments below!