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Spicy Salmon Sushi Bowls Recipe

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4.3 from 15 reviews

These Spicy Salmon Sushi Bowls combine tender, air-fried salmon with perfectly seasoned sushi rice and a flavorful spicy mayo drizzle. Fresh cucumbers and green onions add a refreshing crunch, while optional toppings like avocado and furikake seasoning create a vibrant, sushi-inspired meal that’s easy to prepare in under an hour.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Rice

  • 1 cup uncooked short-grain sushi rice
  • 1 ¼ cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon fine sea salt

Salmon

  • 1 pound fresh salmon filets
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon garlic powder
  • Black pepper, to taste

Spicy Mayo

  • ⅓ cup mayonnaise
  • 1-2 tablespoons sriracha (to taste)
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar (or lime juice)
  • ½ teaspoon sugar

Vegetables

  • 2 Persian cucumbers, halved lengthwise and chopped (or smashed)
  • 2 green onions, thinly sliced
  • 1-2 teaspoons soy sauce

Optional Toppings

  • 1 avocado, sliced
  • Furikake seasoning
  • Chili crisp
  • Pickled ginger

Instructions

  1. Cook the rice: Rinse the sushi rice under cold water until the water runs mostly clear to remove excess starch. Combine the rinsed rice and water in a saucepan, bring it to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, then remove from heat and let sit, still covered, for 10 minutes to finish steaming.
  2. Season the rice: In a small bowl, stir together rice vinegar, sugar, and salt until fully dissolved. Gently fold this mixture into the warm cooked rice, allowing the flavors to meld while the rice cools slightly.
  3. Prep the salmon: Cut the fresh salmon filets into 1-inch cubes. Place them in a bowl and toss evenly with soy sauce, toasted sesame oil, garlic powder, and black pepper to season the fish thoroughly.
  4. Air fry the salmon: Arrange the salmon cubes in a single layer inside the air fryer basket. Cook at 400°F for 6 to 8 minutes, shaking the basket halfway through to ensure even cooking, until the edges are lightly crisp and the salmon is cooked through.
  5. Make the spicy mayo: Whisk together the mayonnaise, sriracha, soy sauce, rice vinegar (or lime juice), and sugar in a small bowl until smooth. Taste and adjust the sriracha to your preferred spice level.
  6. Toss the veggies: In another bowl, combine the halved and chopped cucumbers with the sliced green onions. Toss them with 1 to 2 teaspoons of soy sauce to lightly coat and add flavor.
  7. Assemble the bowls: Divide the seasoned sushi rice evenly among serving bowls. Top each bowl with the warm air-fried salmon cubes, the soy-tossed cucumber and green onion mixture, and sliced avocado if using.
  8. Finish and serve: Generously drizzle the bowls with the spicy mayo, then sprinkle with furikake seasoning. Add optional toppings such as chili crisp, pickled ginger, or extra sriracha if desired. Serve immediately with additional soy sauce for dipping and enjoy your fresh, flavorful sushi bowls.

Notes

  • Rinsing the sushi rice thoroughly is essential for the perfect texture.
  • The salmon can be cooked to your desired doneness by adjusting air frying time slightly.
  • Sriracha amount can be modified depending on your heat preference.
  • Optional toppings add layers of texture and flavor; feel free to experiment.
  • Ensure the salmon is fresh and sushi-grade for best results.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: Japanese-inspired

Find it online: https://iamstarved.com/spicy-salmon-sushi-bowls-recipe/