Last Updated on April 28, 2021 by laurenpacek
These Spicy Salmon Sushi Bowls are my interpretation of what would happen if you put cooked salmon in a Spicy California Roll and then deconstructed it in a bowl.
These bowls give you all the sushi roll flavors that you love, but for far less effort
Even though they're maybe not the most authentic thing ever, I can't help but love a good Spicy California or Spicy Salmon Roll. But I've never been adventurous enough to try to make sushi rolls at home.
When I need to get my sushi fix but don't want to leave my house and head to a sushi restaurant, I take a little bit of a shortcut. Basically, I take all of the flavors and ingredients that I love about sushi rolls and put 'em in a bowl.
A big Bowl of Food = comfort food at its finest
In addition to this bowl of sushi goodness being much more convenient to make and quick to come together than a sushi roll, there's something about tucking into a big bowl of food that's just really comforting. Joy the Baker has a whole series of Bowl of Food recipes, for instance.
Check it out. I think there's something to it.
Make a little, or a lot!
As written, this recipe is for two bowls, but it can easily be scaled up.
I like to make enough for 4-5 portions and have this as a really delicious (decidedly un-sad) lunch at work. If you choose to do that, your coworkers will be very envious.
Spicy Salmon Sushi Bowls
These Spicy Salmon Sushi Bowls are my interpretation of what would happen if you put cooked salmon in a Spicy California Roll and then deconstructed it in a bowl.
Ingredients
For the spicy mayo
- 1 tbs mayonnaise
- 1 tsp Sriracha
For the rice
- 1 tbs rice vinegar
- ½ tsp granulated sugar
- 1 ½ cups cooked white rice, cooled
For everything else
- 8 oz cooked salmon, cooled
- ½ cup shelled edamame
- 1 small avocado, diced
- 1 cup English cucumber, sliced into thin wheels
- ½ cup carrots, shredded
- 2 tsp sesame seeds
- soy sauce, to taste
Instructions
To make the spicy mayo
- Combine the mayonnaise and Sriracha in a small bowl. Set aside.
To make the rice
- Combine the rice vinegar and sugar in a small bowl.
- Add the vinegar/sugar mixture to the rice and stir to combine.
To assemble everything
- Divide the rice, salmon, edamame, avocado, cucumber, and shredded carrots between two bowls (see notes).
- Drizzle with soy sauce.
- Drizzle or dollop with spicy mayo.
- Sprinkle with sesame seeds.
Notes
- The bowls can be assembled in a way such that all of the ingredients are organized separate from one another, or you can toss everything together from the very start. You do you.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 644Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 74mgSodium: 654mgCarbohydrates: 51gFiber: 9gSugar: 5gProtein: 36g
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