Spicy Salmon Sushi Bowls
By Stephanie WinterPublished on February 10, 2026
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
Roasted seaweed snacks are sold in packages of various sizes; you will need about 1⁄4 ounce. If you prefer a spicier mayonnaise, use the full 3 tablespoons of sriracha. If using wild salmon, cook it to 120 degrees. The beauty of this recipe is allowing each person to customize their own bowl, so have fun setting out toppings. Consider adding thinly sliced cucumbers or radishes; carrot ribbons; mesclun; crispy shallots; or cubes of ripe mango or papaya.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add 1½ cups sushi rice and 1½ teaspoons salt and cook until tender, 12 to 15 minutes. Drain rice and transfer to large bowl. Drizzle with ¼ cup seasoned rice vinegar and let cool while preparing other ingredients, occasionally tossing with wooden spoon.
- Combine ½ cup mayonnaise, 2–3 tablespoons sriracha, and remaining 1 tablespoon seasoned rice vinegar in bowl; set aside for serving. Pat 4 skin-on salmon fillets dry with paper towels and sprinkle with ½ teaspoon salt. Place salmon skin side down in cold 12-inch nonstick skillet and place over medium-high heat. Cook fillets without moving them until skins are golden brown and bottom ¼ inch of fillets turns opaque, 6 to 8 minutes.
- Using 2 spatulas, flip fillets skin side up and continue to cook without moving them until centers are still translucent when checked with tip of paring knife and salmon registers 125 degrees (for medium-rare), 6 to 8 minutes. Transfer fillets to cutting board, let cool slightly, then flake into bite-size pieces; discard skin.
- Divide rice among individual serving bowls. Arrange salmon; 1 avocado, halved, pitted, and thinly sliced; 1 cup thawed frozen edamame; ⅓ cup drained pickled ginger; ½ cup crumbled roasted seaweed snacks; and 1 tablespoon toasted sesame seeds in individual bowls or on platter and serve, passing sriracha mayonnaise separately.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Endlessly customizable sushi bowls mean that everyone in the family gets exactly what they want. This recipe starts with sushi rice, pan-seared salmon, and a couple of essential toppings. From there, let your culinary imagination take over.
Before You Begin
Roasted seaweed snacks are sold in packages of various sizes; you will need about 1⁄4 ounce. If you prefer a spicier mayonnaise, use the full 3 tablespoons of sriracha. If using wild salmon, cook it to 120 degrees. The beauty of this recipe is allowing each person to customize their own bowl, so have fun setting out toppings. Consider adding thinly sliced cucumbers or radishes; carrot ribbons; mesclun; crispy shallots; or cubes of ripe mango or papaya.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add 1½ cups sushi rice and 1½ teaspoons salt and cook until tender, 12 to 15 minutes. Drain rice and transfer to large bowl. Drizzle with ¼ cup seasoned rice vinegar and let cool while preparing other ingredients, occasionally tossing with wooden spoon.
- Combine ½ cup mayonnaise, 2–3 tablespoons sriracha, and remaining 1 tablespoon seasoned rice vinegar in bowl; set aside for serving. Pat 4 skin-on salmon fillets dry with paper towels and sprinkle with ½ teaspoon salt. Place salmon skin side down in cold 12-inch nonstick skillet and place over medium-high heat. Cook fillets without moving them until skins are golden brown and bottom ¼ inch of fillets turns opaque, 6 to 8 minutes.
- Using 2 spatulas, flip fillets skin side up and continue to cook without moving them until centers are still translucent when checked with tip of paring knife and salmon registers 125 degrees (for medium-rare), 6 to 8 minutes. Transfer fillets to cutting board, let cool slightly, then flake into bite-size pieces; discard skin.
- Divide rice among individual serving bowls. Arrange salmon; 1 avocado, halved, pitted, and thinly sliced; 1 cup thawed frozen edamame; ⅓ cup drained pickled ginger; ½ cup crumbled roasted seaweed snacks; and 1 tablespoon toasted sesame seeds in individual bowls or on platter and serve, passing sriracha mayonnaise separately.
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