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close up view of spicy salmon sushi bowl

Spicy Salmon Sushi Bowls

All the flavors of a salmon sushi roll without rolling them in nori wrappers. It is like having a giant salmon sushi roll as a salad. Lightly marinated fresh wild salmon, sweet/tangy sushi rise, cucumbers, carrots, scallions and creamy avocado chunks. This is an easy one-bowl dinner!
5 from 3 votes
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Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 755kcal
Author: Pat Nyswonger

Ingredients

For the Sushi Rice:

  • 2 cups 400g sushi rice
  • 2-½ cups water
  • ¼ piece nori sheet
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 package powdered sushi seasoning mix

For the Salmon and Marinade:

  • 1 pound fresh sashimi-grade salmon
  • ½ cup soy sauce
  • ⅓ cup toasted sesame oil
  • 2 teaspoon white or black sesame seeds or a mix of both
  • ½ teaspoon fine sea salt or table salt
  • 1 tablespoon chili garlic sauce
  • 3 teaspoons grated or minced fresh ginger root
  • 1 tablespoon honey
  • ½ cup sliced green onion green parts only
  • 1 avocado cut into 1-inch cubes
  • 1 small Japanese cucumber thinly sliced
  • 1 long carrot grated
  • Pickled ginger
  • Salad greens for garnish
  • ¼ to ½ teaspoon wasabi paste

Instructions

For the Sushi Rice;

  • Place rice in a strainer and rinse with cold running water, stirring with your hands for 10-15 seconds only.  Drain well and transfer to a large saucepan with water and nori.  Bring to a boil over medium heat, reduce heat to low, cover the pan with lid, set timer and cook for 15 to 18 minutes.  Do not lift the lid.  
  • Remove from the heat.  Do not remove the lid, and leave it undisturbed for another 15 minutes.  
  • Remove the lid from the saucepan and discard the nori.  Transfer the hot rice to a large shallow bowl. Use a wooden or glass salad bowl.  (see notes)
  • Combine the rice vinegar, sugar and salt in a saucepan. Bring to a boil and whisk until dissolved.
  • Pour the vinegar mixture over the hot rice and gently fold with a silicone spatula or wooden spoon. Cover with a kitchen towel and cool to room temperature.

For the Salmon and Marinade:

  • Cut the salmon into 1-inch cubes and place them into a large bowl. 
  • In a small bowl add the soy sauce, sesame oil, sesame seeds, salt, chili garlic sauce, ginger, honey, and green onions.   Whisk to combine.
  • Pour ½ of the marinade over the salmon cubes and gently toss them together.  Refrigerate for 5 to 10 minutes. 
  • Pour the remaining marinade into a small dish, whisk in the wasabi paste until dissolved, and reserve.

Assembling the Salmon Sushi Bowl:

  • Divide the cooled sushi rice equally into 4 bowls. 
  • Arrange ¼ of the marinated Salmon cubes on top of each bowl of rice.
  • Divide and add the cut avocado, cucumber, and carrot between the bowls. 
  • Garnish with pickled ginger and salad greens.
  • Serve with the dish of wasabi marinade on the side.

Notes

  • Mix the cooled sushi rice in a wooden, glass or plastic bowl with non-metal utensils.  Avoid metal as there will be a reaction from the vinegar that affects the taste of the rice.
  • If you want to use powdered sushi mix instead of the vinegar, sugar, and salt solution you can find powdered sushi seasoning in most Asian markets.  
  • Be sure to cool the rice before assembling the salmon sushi bowl.
  • Marinating the salmon too long will affect the texture of the salmon and become ceviche.
  • Japanese cucumbers, also known as Kyuri, are available in local supermarkets or in Asian markets.  If unable to find a substitute with a 1/2 of a long English cucumber.
  • Wasabi is a Japanese horseradish that is available in powder or paste form.  If using the powder, mix the desired amount in a small dish with enough water to make a paste.

Nutrition

Serving: 1 | Calories: 755kcal | Carbohydrates: 50g | Protein: 43g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 33g | Cholesterol: 141mg | Sodium: 2772mg | Fiber: 6g | Sugar: 9g