Spicy Salmon Sushi Bowls
These spicy salmon sushi bowls are an easy and fresh weeknight dinner, packed with sashimi-grade fish, rice, veggies, and a punchy sesame-sambal marinade
Servings: 2 people
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
Calories: 382kcal | Carbohydrates: 28g | Protein: 28g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 1562mg | Potassium: 704mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg