SPICY SALMON SUSHI BOWLS
on Sep 08, 2022, Updated Jul 22, 2025
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Spicy marinated salmon is seared off and added to a bowl with tender sushi rice along with pickled, crispy cucumbers. Edamame, nori strips, sesame seeds, and a spicy mayo take this bowl to the next level!
Sometimes the craving for sushi strikes when I’m home and don’t want to necessarily order takeout. That’s where these Spicy Salmon Sushi Bowls come to the rescue!
For me, I want the salmon to be super flavorful and seared to perfection. To offset the spiciness, I need something refreshing. The pickled cucumber recipe I’m sharing here delivers on this front.
And as for toppings, there is no such thing as too many!
Shaved carrot, nori strips, and edamame always make an appearance in my loaded bowl, but I know sliced avocado and pickled ginger would be equally delicious.
If I’m serving this for a group, I like to allow everyone to make their own bowl. It’s a fun, interactive way to get everyone involved in creating their own meal.
So whether you are a sushi lover like me or looking for another quick and easy protein-forward meal, be sure to add this bowl recipe to your list.
It’s great for meal prep and always a crowd pleaser. Enjoy!
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Key Ingredients for Salmon Sushi Bowls
Like most bowl recipes, this one is entirely customizable. I’m sharing the spicy salmon and the spicy pickled cucumber recipe below as well as my favorite toppings. Feel free to swap and modify as you see fit!
- Salmon: Look for wild-caught salmon whenever possible. It’s higher in nutrients and better for the environment too. Check and check!
- Sriracha: @yellowbirdsauce is my tried and true sriracha brand. It’s not as hot as the traditional kind and made with better ingredients too.
- Spices: The kick comes from the sriracha and a mix of paprika, garlic powder, onion powder, and chili powder.
- Mini Persian Cucumbers: Crisp and crunchy, Persian cucumbers are incredibly easy to pickle!
Pin this recipe for later!
Pin It- Apple Cider Vinegar: This, along with salt, is what turns the cucumbers into pickles!
- Honey: I find a bit of honey helps round out the flavors of the pickles, but you do you!
- Mayo: You can use regular mayo or avocado oil mayo.
- Toppings and Garnishes: To plate this up, I like scooping a portion of cooked sushi rice into the bottom of a bowl. See notes below on my easy instructions for sushi rice! In terms of toppings, edamame, shaved carrot, chopped green onion, nori strips, and sesame seeds are the way to my heart.
How to Make Spicy Salmon Sushi Bowls
Let’s start with the spicy salmon first.
In a small bowl, add the salmon cubes, sriracha, paprika, garlic powder, onion powder, chili powder, and salt and toss until the spices have evenly coated the salmon.
Add a drizzle of avocado oil in a skillet over medium-high heat.
When the oil is hot, add the salmon pieces to the skillet in a single layer and cook for 3 minutes on each side. Remove from the heat once cooked.
Next, make the pickled cucumbers.
Toss the sliced cucumbers with salt and let sit to “sweat” for 15 minutes.
Drain off excess moisture and toss with apple cider vinegar, minced garlic, toasted sesame oil, honey, chili flakes, and sesame seeds. The longer the cucumbers sit, the more “pickled” they will be.
Then, make the spicy mayo by mixing the mayo with the sriracha in a small bowl.
Place into a piping bag or make your own by adding to a Ziploc bag and cutting off the tip!
When ready to serve, I like to add a generous portion of cooked sushi rice (see note for directions) to the bottom of the bowl and top it off with edamame, shaved carrot, green onion, nori strips, green onion, sesame seeds, cooked salmon, and pickled cucumbers.
Drizzle tamari over the top along with the spicy mayo. Serve with chopsticks (or a fork!) and enjoy!
Other Popular Salmon Recipes:
- Mustard Salmon with Lemony Quinoa and Burst Cherry Tomatoes
- Chili Maple Glazed Salmon
- Crispy Skinned Salmon in Red Curry
- Honey Ginger Glazed Salmon with Slaw
SPICY SALMON SUSHI BOWLS
Ingredients
Spicy Salmon:
- 1 pound salmon, cut into 1-inch cubes
- 1 tablespoon sriracha
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon salt
- Drizze
Spicy Pickled Cucumbers:
- 2 Persian mini cucumbers, sliced into ¼-inch rounds
- 1 teaspoon salt
- 2 tablespoons apple cider vinegar
- 1 clove garlic, minced
- 1 teaspoon toasted sesame oil
- 2 teaspoons honey
- ¼ teaspoon chili flakes
- ½ teaspoon sesame seeds
Spicy Mayo:
- ¼ cup mayo
- 1 tablespoon sriracha
Garnishes:
- Cooked sushi rice
- Edamame
- Shaved carrot
- Green onion, chopped
- Nori, cut into strips
- Sesame seeds
Instructions
- In a small bowl, add the salmon cubes, sriracha, paprika, garlic powder, onion powder, chili powder, and salt and toss until the spices have evenly coated the salmon.
- Add a drizzle of avocado oil in a skillet over medium-high heat.
- When the oil is hot, add the salmon pieces to the skillet in a single layer and cook for 3 minutes on each side. Remove from the heat once cooked.
- Next, start on the pickled cucumbers. Toss the sliced cucumbers with salt and let sit to “sweat” for 15 minutes.
- Drain off excess moisture and toss with apple cider vinegar, minced garlic, toasted sesame oil, honey, chili flakes, and sesame seeds.
- Make the spicy mayo by mixing the mayo with the sriracha in a small bowl. Place into a piping bag or make your own by adding to a Ziploc bag and cutting off the tip!
- When ready to eat, I like to add a generous portion of cooked sushi rice to the bottom of the bowl and top it off with edamame, shaved carrot, green onion, nori strips, green onion, sesame seeds, cooked salmon, and pickled cucumbers. Drizzle tamari over the top along with the spicy mayo. Serve with chopsticks and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was a really simple and delicious recipe. Thanks for creating it!