Have you ever tried making sushi at home? I have and it's never as cute as I want it to be! But these Salmon Sushi Bowls hit the same cravings and can be a bit more rustic! They’re fresh, flavorful, and hit all the right notes when it comes to crunch, spice, and tang.
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Why I Love This Recipe
I love the build-your-own Salmon Sushi Bowls situation and this one is at the top of my list. It’s like your favorite spicy salmon roll deconstructed and loaded up with all the toppings. The marinade packs a punch, the cucumbers and seaweed give the perfect crunch, and the salmon just melts in your mouth. Plus, it’s easy to scale for a dinner party or keep it casual for a weeknight dinner.
Let's take a minute to dissect how to do anything sushi related at home when it comes to fish! Sashimi-grade fish is the highest quality fish available and is specifically handled to be safe for raw consumption. It’s flash-frozen at extremely low temperatures shortly after being caught to kill any potential parasites, then carefully stored and transported to maintain freshness. In contrast, regular store-bought fish isn’t typically frozen or handled with raw consumption in mind, which means it may carry a higher risk of foodborne illness if eaten uncooked. If you're making dishes like sushi, poke, or crudo, always look for fish labeled "sushi-grade" or "sashimi-grade" from a trusted fishmonger or market that specializes in seafood.
Ingredients & Substitutions
- Sashimi-grade salmon (or sashimi-grade tuna
- Soy sauce (or tamari for gluten-free)
- Rice wine vinegar
- Sesame oil (toasted sesame oil for deeper flavor)
- Sambal (or sriracha, chili garlic sauce, or your favorite hot sauce)
- Sesame seeds (black or white, or skip if unavailable)
- Fresh ginger
- White rice (sushi rice, jasmine, or even pre-cooked microwaveable rice)
- Cucumbers (Persian cucumbers work best)
- Avocado
- Cilantro (or mint, basil, or green onions for freshness)
- Pickled ginger (optional, but adds great flavor)
- Green onions
- Seaweed paper (or seaweed snacks, or skip if you want it more bowl-style)
How to Make
- In a medium bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, sambal, sesame seeds, and ginger. Add the chopped salmon and stir to combine. Let it marinate in the fridge for at least 30 minutes.
- Cook the rice according to package directions. Once done, fluff the rice and stir in the rice wine vinegar.
- Divide the rice into two bowls. Top each of the Salmon Sushi Bowls with half the spicy salmon, spoon some of the marinade over the top, and pile on all the garnishes. Serve immediately.
Tips & Tricks
- Make sure to use sashimi-grade salmon for the best quality and safety.
- Marinate the salmon while the rice cooks to maximize flavor without wasting time.
- If you like it spicier, add a little extra sambal or a drizzle of sriracha on top.
- Short on time? Use store-bought sushi rice or frozen cooked rice to speed things up.
- Let guests build their own bowls if you're serving a group—makes for a fun and interactive dinner.
FAQ's
Can I use another protein in these Salmon Sushi Bowls?
Yes, tuna works great here too. You could even sub in cooked shrimp or tofu if you prefer.
What is sambal and where can I find it?
Sambal is a spicy chili paste. You can find it in the international aisle at most grocery stores or any Asian market.
Can I make Salmon Sushi Bowls ahead of time?
You can prep the salmon and toppings in advance, but assemble just before serving to keep everything fresh.
What if I don’t like raw fish?
No problem. Swap in cooked salmon or grilled shrimp. You’ll still get all the same great flavors.
Similar Recipes
Spicy Salmon Sushi Bowls
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sambal
- 1 tablespoon sesame seeds
- 1 tablespoon finely chopped ginger
- ½ pound sashimi grade salmon cut into ½ inch cubes
For the Rice
- 1 cup white rice
- 2 tablespoons rice wine vinegar
Garnish
- sliced cucumbers
- avocado
- green onions
- pickled ginger
- dried seaweed
Instructions
- In a medium bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, sambal, sesame seeds, and ginger. Add the chopped salmon and stir to combine. Let it marinate in the fridge for at least 30 minutes.
- Cook the rice according to package directions. Once done, fluff the rice and stir in the rice wine vinegar.
- Divide the rice into two bowls. Top each with half the spicy salmon, spoon some of the marinade over the top, and pile on all the garnishes. Serve immediately.
Notes
- Make sure to use sashimi-grade salmon for the best quality and safety.
- Marinate the salmon while the rice cooks to maximize flavor without wasting time.
- If you like it spicier, add a little extra sambal or a drizzle of sriracha on top.
- Short on time? Use store-bought sushi rice or frozen cooked rice to speed things up.
- Let guests build their own bowls if you're serving a group—makes for a fun and interactive dinner.
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson
Love this. So fresh and full of flavor.
That was SO easy and delicious I made it twice in one week. Once with salmon, once with tofu - YUM!!!
Looks delish!
How fun when the leftovers prompt a great meal! I just love when that happens. This looks amazing.
This was SO GOOD! We made it last night and it made both of us very happy. I used cooked shrimp and just boiled the mixture so it would be warm and toasty on top of the rolls. Great recipe, thank you so much!