If spicy salmon is on of your favorite sushi rolls to order when you're eating out, this is a fabulous spicy salmon sushi recipe to keep in your back pocket as it has endless variations and serving options in your own kitchen. My favorite way to serve this recipe skips the bamboo mat altogether and builds a lovely sushi bowl, with a bed of Japanese short-grain rice, followed by the spicy salmon mixture and a plethora of creamy, crunchy, spicy, sour toppings.
It's like bringing your favorite sushi restaurant home with you...and second helpings are on the house.
Be sure to get high quality salmon (or tuna) for this recipe. I reference “sushi-grade” in the recipe, sushi grade fish is not a regulatory phrase – it’s more of a marketing phrase for fish that the producers deem to be safe to be consumed raw. Check at your local grocery store seafood counter and read the packaging on your fish. It doesn’t have to be fancy – it just needs to be fresh fish!
What you'll need to make spicy salmon sushi bowls:
For the spicy salmon sushi mix:
- Sushi rice
- Fresh jalapeno
- Fresh cilantro
- Lime wedges
- Kewpie Japanese mayo
- Sesame seeds
Precise measurements and detailed instructions included in the printable recipe card below.
Step by step instructions for making spicy salmon roll in a bowl:
To begin, make your marinade for the fresh salmon. In a medium bowl, combine soy sauce, sriracha, lime juice, sesame oil, scallions, ginger and cilantro. Add diced fresh salmon (farmed or wild salmon) to the bowl of dressing. Stir gently to combine well.
Let the raw salmon soak up the flavorful dressing for 10-15 minutes while you assemble the rest of the toppings for the dish. If you plan to eat the sushi bowls immediately, add all of the dressing ingredients at once. If you are making the fish to soak for several hours, reserve the lime juice to add shortly before service so it doesn't cook the sushi-grade fish before serving.
Assemble avocado slices or avocado chunks, a jalapeno slice or two, sliced green onion and cilantro, a mix of white sesame and black sesame seeds, nori sheets, sriracha mayo and pickled sushi ginger. I also love edamame for an extra helping of protein.
Prepare your sushi rice recipe and then assemble your bowls!
FAQ's about this recipe:
If you are the proud owner of a bamboo sushi mat, this salmon mixture can be used in making your own sushi roll at home.
Yes! I've used this recipe for both salmon and tuna, and both are delicious - it's a matter of personal preference (and maybe what is on sale that week.)
Reduce or eliminate the sriracha to remove some of the heat. If I'm making this recipe for friends who are less tolerant of heat, I will sometimes substitute a tablespoon of chili crisp for the sriracha. Chili crisp adds metric tons of flavor, with much lower spice levels.
It's delicious over crispy rice cakes, and be sure to leave the center of the rice still soft and sticky. The combination of textures and flavors will be glorious. I've also served it in a crispy corn taco shell with smashed avocados and microgreens as a fun happy hour appetizer.
With the rice and veggies, this really is a one-dish wonder. No sides are required. Sometimes I'll serve the bowls with crispy tortilla chips to add a little crunch to the salmon mixture.
To store, transfer the seasoned salmon sushi mixture to an airtight container and keep in the refrigerator for up to 24 hours.
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