Description
These spicy salmon sushi bowls are the perfect no-cook lunch or dinner recipe for summer! Fresh salmon is tossed in a spicy mayo sauce on top of seasoned sushi rice with cucumbers, edamame, avocado, and nori.
Ingredients
Scale
- 1 lb fresh sushi-grade salmon, diced small
- 3 tablespoons kewpie Japanese mayonnaise
- 1–2 tablespoons sriracha
- 2 teaspoons freshly grated ginger
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons thinly sliced green onion
- 1 1/2 cups sushi rice
- 1/4 cup rice wine vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 cup steamed edamame
- 1 avocado, sliced
- 2 baby cucumbers, sliced
- nori sheets
Instructions
- Make the rice: Place the sushi rice in a mesh strainer and rinse with cold water until the water runs clear. Steam the rice according to your rice cooker’s instructions.
- Prepare the vinegar: Warm the vinegar in a small bowl in the microwave. Stir in the sugar and salt until dissolved.
- Season the rice: Once the rice is done steaming, fold the vinegar mixture into the rice with a rice paddle. Let the rice cool to room temperature.
- Prep the salmon: Whisk together the ingredients for the spicy mayo and toss the salmon and green onions in the mayo sauce.
- Assemble the bowls: Top the sushi rice with the spicy salmon and add the sliced avocado, cucumber, steamed edamame, and top with nori and green onions.
Notes
If you prefer cooked salmon: Cut the salmon into 4 small filets. Whisk together 4 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon ginger, and 2 minced garlic cloves. Sear in 1 tablespoon oil for 2-3 minutes per side, add sauce and simmer for 1-2 more minutes.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 775 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 29 g
- Saturated Fat: 6 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 7 g
- Protein: 21 g
- Cholesterol: 85 mg