Name: Spicy Salmon Roll Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound salmon fillet, cut into bite-size chunks; 1/4 cup soy sauce; 1 teaspoon sesame oil; 1 1/2 cup sushi rice, or other short-grain white rice; 2 tablespoons rice vinegar; 1 cup cucumber, thinly sliced; 1 avocado, peeled and sliced; Sesame seeds, to serve; Green onions, thinly sliced, to serve; 1/4 cup mayonnaise; 1 tablespoon sriracha

If you want spicy salmon rolls but don’t want the hassle of rolling sushi, try these spicy salmon roll bowls! These deconstructed sushi roll bowls are full of texture and flavor and are high in protein too.

Spicy salmon roll bowl with spicy mayo, sesame seeds, green onions, and furikake on top with chopsticks.

I don’t know about you, but I love sushi and spicy salmon rolls are one of my favorite things to order. I love the combination of sticky rice, salmon, and spicy mayo, and could easily eat several rolls if given the option. Unfortunately, I’m not so great at making sushi at home, so this spicy salmon roll bowl is a great alternative.

While they may seem intimidating to make, these little bowls are super easy to prepare. As long as you can bake salmon, boil rice, and slice veggies, you can easily make this salmon sushi bowl recipe at home without much effort.

Two spicy salmon roll bowls in grey bowls with chopsticks and a side of cucumber, spicy mayo, and furikake.

Why You’ll Love It

Quick and Easy – Ready in 30 minutes, these bowls are perfect for a busy weeknight dinner.
High in Protein – Each spicy salmon roll bowl contains over 30 grams of protein.
Full of Flavor – The combination of marinated salmon, rice, and spicy sauce ensures that these bowls are full of flavor and texture.
Versatile – Once you get the basics down you can mix and match the vegetables and toppings of the bowls as desired.

Ingredients for spicy salmon roll bowls; salmon fillet, sushi rice, soy sauce, mayonnaise, sriracha, avocado, cucumber, and green onion.

Ingredients + Substitutions

Salmon – To add protein. The recipe calls for salmon fillets, but you can use any cut of salmon you like or use canned salmon if preferred, see the notes section of the recipe card for details. Since the salmon is cooked, sushi-grade salmon is not required.
Sushi Rice – To build the base of the sushi bowls. You can use sushi rice or white rice of your choice, brown rice and cauliflower rice also work well.
Cucumber – To add some veggies. You can use English, garden, or Persian cucumbers.
Avocado – To add some healthy fats.
Soy Sauce – To season the salmon. You can use regular or low-sodium soy sauce.
Sesame Oil – To flavor the salmon marinade.
Rice Vinegar – To season the sushi rice.
Mayonnaise – To make the spicy mayonnaise sauce. You can use store-bought or homemade mayo.
Sriracha – To make the sauce spicy. If you can find sriracha, you can use any hot sauce you enjoy.
Sesame Seeds – For some extra crunch. You can use black or white, raw or toasted sesame seeds.
Green Onions – For a fresh topping.

White bowl with cubed salmon covered in marinade of soy sauce and sesame oil.

Dietary Adaptions

To Make them Gluten-Free: Swap the soy sauce for tamari or coconut aminos.

To Make them Dairy-Free: No adaptations are needed, this recipe is dairy-free.

To Make them Low-Carb: Swap the sushi rice for cauliflower rice.

Sheet pan with parchment paper and marinated salmon bites on top.

Sheet pan with parchment paper and cooked salmon bites.

How to Make a Spicy Salmon Roll Bowls

Marinade the salmon. In a large bowl, add the soy sauce and sesame oil, whisk to combine, then add salmon pieces and gently toss until evenly coated.
Cook the rice. Combine the rice and water in a pot, bring to a boil, then reduce to a simmer and cook for 20 minutes until all the water is absorbed and the rice is light and fluffy.
Cook the salmon. Transfer the marinated salmon to a large baking sheet with parchment paper and transfer to an oven at 450°F to bake for 8-10 minutes.
Make the spicy mayo. In a small bowl, add the mayonnaise and sriracha and whisk until well combined.
Assemble the bowls. Once the rice and salmon are cooked, assemble the bowls with a layer of rice, cooked salmon, sliced cucumber, sliced avocado, spicy mayo, sesame seeds, and green onion.
Serve and enjoy! The bowls can be served immediately and any leftover salmon, rice, and spicy mayonnaise can be stored in the fridge for up to 3 to 4 days.

You can find the detailed instructions in the recipe card below.

Cooked sushi rice, spicy mayonnaise, furikake, sliced cucumber, sliced green onion, and avocado.

Red’s Nutrition Tip

The recipe calls for white rice since sushi is traditionally made with white rice. While you can use brown rice, white rice provides a better texture and flavor for these salmon sushi bowls. Moreover, the nutritional values of white rice and brown rice are much more similar than people think.

Where can I find sushi rice?

Sushi rice can be found in Asian supermarkets and most major grocery stores. If you can’t find sushi rice, short-grain white rice will work best as an alternative, although any rice will work in this spicy salmon roll bowl.

Can you make the salmon in an air-fryer?

Yes! Spray the air-fryer basket with oil, place the marinated salmon pieces in the basket, and cook at 400°F for 6 to 8 minutes, shaking halfway until the salmon is cooked through in the center and lightly browned.

Spicy sushi bowls with sushi rice, cucumber, avocado, and green onion.

Tips + Serving Suggestions

Marinade the salmon. To ensure maximum flavor, prep the salmon ahead of time and allow it to marinade in the fridge for up to 24 hours.

Make the sushi rice ahead of time. Cook the rice the night before for quick and easy-to-assemble lunches and dinners.

Use a rice cooker. For the best results, cook the sushi rice in a rice cooker. While you can certainly cook it in a pot on the stovetop, cooking rice in a rice cooker is foolproof and ensures that you have perfectly fluffy and sticky rice every time.

Use different rice. While sushi rice is recommended, you can also make these spicy salmon sushi bowls with long-grain white rice, brown rice, or cauliflower rice.

Add more veggies. In addition to cucumbers and avocado, you can increase the fiber content of the meal by adding more vegetables such as shredded cabbage, shredded carrots, and sliced bell peppers.

Mix up the toppings. For extra crunch and flavor, you can top the bowls with furikake, pickled seaweed, nori sheets, wasabi, lime juice, or your favorite sushi toppings.

If you like this recipe, I would also recommend checking out my California roll bowls for another deconstructed sushi bowl recipe.

Close up of a spicy sushi bowl in a grey bowl with spicy mayo, sesame seeds, and green onions sprinkled on top.

Storage + Reheating

To Refrigerate: Store the components (salmon, rice, and spicy mayo) in separate airtight containers in the fridge for 3 to 4 days.

To Freeze: The salmon and rice can be stored in an airtight container and frozen for up to 3 months, however, the spicy mayo cannot be frozen.

To Reheat: While the bowls can be enjoyed cold if you prefer to eat them warm it is best to leave the components unassembled so that the salmon and rice can be reheated on their own before serving. Transfer the salmon and rice to a microwave-safe bowl and reheat for 1-2 minutes until warm and then top with cold cucumber, avocado, and spicy mayo to serve.

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