Spicy Salmon Roll Bowls

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.

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.

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 + 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.

How to Make a Spicy Salmon Roll Bowls

1. 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.
2. 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.
3. 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.
4. Make the spicy mayo. In a small bowl, add the mayonnaise and sriracha and whisk until well combined.
5. 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.
6. 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.

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.

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.

More Salmon Bowl Recipes:

• Spicy Salmon Poke Bowl
• Salmon Quinoa Bowls
• Salmon Meal Prep Bowl
• Maple-Glazed Salmon Bowls

Spicy Salmon Roll Bowls

Author: Stephanie Kay

Ready in 30 minutes with over 30 grams of protein, these salmon sushi bowls are perfect for a quick, easy, and healthy lunch or dinner.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 bowls
• Category: Dinner
• Method: Baked

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Ingredients

Salmon:

• 1 pound salmon fillet, cut into bite-size chunks
• 1/4 cup soy sauce
• 1 teaspoon sesame oil

For the Bowls:

• 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

Spicy Mayo:

• 1/4 cup mayonnaise
• 1 tablespoon sriracha

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Instructions

1. Preheat the oven to 450°F and line the baking sheet with parchment paper.
2. In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 20 minutes, or as per package directions, until it can be fluffed with a fork. Once cooked, drizzle the rice with rice vinegar and toss to combine.
3. In a medium bowl, combine the soy sauce and sesame oil, and whisk until well combined. Add the salmon cubes to the bowl and toss until evenly coated in the marinade. (Optional: If time permits, you can prep the salmon ahead of time and allow it to sit for 10 minutes or up to 24 hours.)
4. Transfer the marinated salmon to the baking sheet lined with parchment paper, and then place in the oven to bake for 8-10 minutes or until the salmon is cooked to your liking.
5. In a small bowl or jar, add the mayonnaise and sriracha and stir until well combined. Taste and adjust spicy mayo to your liking, adding more sriracha to increase the heat and salt and pepper as desired.
6. Once the salmon and rice are cooked, assemble the bowls with a base layer of sushi rice and then top with cooked salmon, sliced cucumber, sliced avocado, a drizzle of spicy mayo sauce, and a sprinkle of sesame seeds and green onion.
7. Any leftovers of the salmon, rice, and sauce can be stored in separate airtight containers in the fridge for 3 to 4 days.