Spicy Salmon Sushi Bowl and Crispy Rice

Spicy Salmon Sushi Bowls with Crispy Rice are a bold, sushi-inspired meal layered with baked marinated salmon, crispy oven-baked rice, fresh vegetables, and a creamy sriracha mayo dressing. This easy, flavor-packed recipe delivers the texture and taste of a spicy salmon roll in a deconstructed bowl format.

Course Main Course

Cuisine American, Japanese

Keyword Spicy Salmon Sushi Bowl with Crispy Rice

Prep Time 20

Cook Time 40

Total Time 1

Servings bowls

Calories 398kcal

Author Cathy Pollak

Equipment

measuring cups and spoons To portion out dressing and marinade ingredients accurately.
mixing bowls For mixing the salmon marinade and tossing the salmon cubes.
baking sheet Used to crisp the rice in the oven and to bake the marinated salmon.
parchment paper Makes cleanup easy and keeps the salmon from sticking to the pan.
Knife To prep the salmon, cucumbers, and green onions.
mason Jar Perfect for shaking up the dressing quickly.

Ingredients

Rice:

4 cups sushi rice or jasmine rice, cooked
2 tsps. low-sodium soy sauce or Tamari
2 tsps. rice wine vinegar
1 tbsp. olive oil
1 tbsp. toasted sesame oil

Dressing:

1/4 cup Kewpie mayonnaise* or regular mayonnaise
2 tbsps. sriracha
2 tsps. low-sodium soy sauce or Tamari
1 tsp. rice wine vinegar
1 tsp. ginger paste
1 tsp. toasted sesame oil

Salmon and Marinade:

1 tsp. low-sodium soy sauce or Tamari
1 tsp. toasted sesame oil
1 tsp. sriracha
1/2 tsp. ginger paste
1/4 tsp. table salt
1/4 tsp. black pepper
1 lb. salmon, cubed

Bowls:

2 cups sliced English cucumbers
1 cup chopped green onions
1.5 cups frozen shelled edamame beans thawed

Garnish:

chili crisp oil optional
nori optional

Instructions

Preheat your oven to 400°F.
Cook the rice using your preferred method. Fluff it, then let it cool completely. Once cooled, drizzle it with soy sauce, rice vinegar, olive oil, and sesame oil. Stir to coat the rice evenly, then spread it out on a baking sheet.
4 cups sushi rice, 2 tsps. low-sodium soy sauce , 2 tsps. rice wine vinegar, 1 tbsp. olive oil, 1 tbsp. toasted sesame oil
Bake the rice for 20–25 minutes, stirring halfway through to crisp it evenly. If you prefer softer rice, bake it for less time.
While the rice bakes, make the dressing. In a mason jar or lidded container, combine the mayonnaise, sriracha, soy sauce, rice wine vinegar, ginger paste, and toasted sesame oil. Shake well and set aside.
1/4 cup Kewpie mayonnaise*, 2 tbsps. sriracha, 2 tsps. low-sodium soy sauce, 1 tsp. rice wine vinegar, 1 tsp. ginger paste, 1 tsp. toasted sesame oil
Prepare the salmon marinade by mixing the soy sauce, toasted sesame oil, sriracha, ginger paste, salt, and pepper in a medium bowl.
1 tsp. low-sodium soy sauce, 1 tsp. toasted sesame oil, 1 tsp. sriracha, 1/2 tsp. ginger paste, 1/4 tsp. table salt, 1/4 tsp. black pepper
Remove the skin from the salmon and cut it into 1-inch cubes. Add the salmon to the bowl with the marinade and toss to coat.
1 lb. salmon, cubed
Once the rice is done, reduce the oven temperature to 375°F. Line a baking sheet with parchment, place the marinated salmon on it, and bake for 10–15 minutes or until cooked through.
To assemble the bowls, start with a base of rice divided between bowls. Top with the salmon, cucumbers, green onions, and edamame. Drizzle with dressing and garnish with chili crisp and nori. Eat with a fork or scoop with sheets of nori for a sushi-style bite.
2 cups sliced English cucumbers, 1 cup chopped green onions, 1.5 cups frozen shelled edamame beans, nori, chili crisp oil

Notes

*Kewpie: Kewpie mayonnaise, a popular Japanese brand, stands out from traditional mayo by using only egg yolks rather than whole eggs. This gives it a richer, creamier texture with a deep umami flavor, along with a slightly sweeter and less tangy taste. You can always use regular mayo if you don’t have Kewpie on hand. If you like a sweeter taste, add a little sweetener to your dressing (such as honey).

For optimal outcomes when making these spicy salmon sushi bowls with crispy rice, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition