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5 from 1 vote

Spicy Salmon Sushi Bowls

Author: Gaby Dalkin


  • 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 1/2 inch cubes

For the Rice

  • 3 cups steamed 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.