Spicy Salmon Sushi Bowls

What happens when you hoard pickled ginger and there's sashimi grade salmon available at the market...Spicy Salmon Sushi Bowls!!

Spicy Salmon Sushi Bowls from www.whatsgabycooking.com (@whatsgabycookin)

There's a restaurant in LA called Sugarfish and to say Thomas and I are obsessed would be an understatement. Their salmon rolls are the BEST and it's exactly what I want when I need a quick meal and I'm out and about!

Last week Thomas made approx 123901823 lbs of rice on accident so I was working my way through it and turned my favorite salmon hand roll into a bowl. It's the smart thing to do! This was the result- its perfect for lunches and dinners! The sauce is savory and a little spicy and I even use it in my spicy bacon fried rice, because its just that good! Enjoy!

Spicy Salmon Sushi Bowls from www.whatsgabycooking.com (@whatsgabycookin)

Spicy Salmon Sushi Bowls

Author: Gaby Dalkin
5 from 2 votes
These Spicy Salmon Sushi Bowls are part Poké and part sushi and I am 100% here for it!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Japanese
Servings 2 people


  • 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


  • sliced cucumbers avocado, cilantro, pickled ginger, green onions, seaweed paper


  • In a medium bowl, whisk together the soy sauce, rice wine vinegar, sambal, sesame oil, sesame seeds and minced ginger. Add the chopped salmon and stir to combine. Let marinate for at least 30 minutes.
  • Cook the white rice according to package directions. Once cooked, sprinkle the rice with the rice wine vinegar and stir to mix in.
  • Divide the rice into two bowls and top each bowl with half of the spicy salmon and spoon some of the sauce over the top with all of the garnish. Serve immediately.


Swap out the white rice for brown rice or cauliflower rice. You can also use quinoa or farro.

Nutrition Information

Calories: 617kcal | Carbohydrates: 79g | Protein: 33g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 1566mg | Potassium: 783mg | Fiber: 2g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson


  1. That was SO easy and delicious I made it twice in one week. Once with salmon, once with tofu - YUM!!!

  2. How fun when the leftovers prompt a great meal! I just love when that happens. This looks amazing.

    1. 5 stars
      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!

5 from 2 votes

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