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Spicy Salmon Sushi Bowl Recipe with Creamy Sriracha Mayo

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A quick and flavorful sushi bowl featuring fresh salmon, seasoned sushi rice, and a creamy sriracha mayo that delivers a perfect balance of spicy, creamy, and fresh flavors.

Ingredients

Scale
  • 8 ounces sushi-grade salmon, skin removed and cut into bite-sized cubes
  • 1 cup sushi rice, rinsed and cooked
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • Pinch of salt
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons sriracha sauce
  • 1/4 cup mayonnaise (Japanese mayo preferred)
  • 2 green onions, thinly sliced
  • 1/2 medium cucumber, thinly sliced or julienned
  • 1 ripe avocado, sliced (optional)
  • 1 tablespoon toasted sesame seeds
  • Pickled ginger slices (optional)
  • Nori sheets, cut into thin strips or crumbled

Instructions

  1. Rinse 1 cup sushi rice under cold water until the water runs clear. Cook the rice according to your rice cooker instructions or bring 1 1/4 cups water to a boil in a pot, add the rice, cover, and simmer on low for 18 minutes. Remove from heat and let it sit, covered, for 10 minutes.
  2. In a small bowl, mix 2 tablespoons rice vinegar with 1 teaspoon sugar and a pinch of salt until dissolved. Gently fold this into the hot rice using a wooden spoon or rice paddle, being careful not to mash the grains. Spread the rice out in a flat dish to cool slightly.
  3. Cut the salmon into bite-sized cubes. Toss gently with 2 tablespoons low sodium soy sauce and 1 teaspoon toasted sesame oil. Let marinate for 5-10 minutes.
  4. In a small bowl, whisk together 1/4 cup mayonnaise and 2 tablespoons sriracha sauce. Adjust heat level to taste.
  5. Thinly slice cucumber and green onions. Slice avocado just before serving. Toast sesame seeds in a dry skillet for 1-2 minutes until fragrant.
  6. Assemble the bowl by placing a generous bed of seasoned sushi rice. Arrange marinated salmon cubes on top along with cucumber slices, avocado, and green onions. Drizzle creamy sriracha mayo over everything. Garnish with toasted sesame seeds, nori strips, and pickled ginger if using.
  7. Optionally, add a small drizzle of soy sauce or a squeeze of lime for extra brightness. Serve immediately.

Notes

Use Kewpie mayo for a smoother, milder flavor. For gluten-free, substitute soy sauce with tamari. For dairy-free, use vegan mayo or mashed avocado with sriracha. Do not over-marinate salmon to avoid saltiness. Cool rice properly before assembling to maintain texture. Slice avocado last to prevent browning.

Nutrition

Keywords: spicy salmon sushi bowl, creamy sriracha mayo, sushi bowl recipe, quick sushi bowl, easy sushi bowl, salmon recipe, Japanese cuisine

Find it online: https://breezybake.com/spicy-salmon-sushi-bowl-recipe-with-creamy-sriracha-mayo-easy-and-flavorful/