Salmon Sushi Bowls with Spicy Mayo (Quick + Easy)

These Spicy Salmon Sushi Bowls feature broiled salmon (no fear of raw fish!), wasabi sauce, and all of the fresh toppings you want. Served over rice, these deconstructed sushi bowls are perfect for both lunch and dinner and can be made in under 30-minutes!

I love sushi as much as the next person, but making it at home can be time-consuming! Why not save some time while creating a light and healthy meal that’s bursting with flavor instead?

Just think of these Salmon Sushi Bowls as your favorite salmon sushi rolls, in deconstructed form.

Similar to my shrimp sushi bowls, these are served over seasoned rice and layered with broiled salmon, fresh vegetables, spicy sriracha mayo, and wasabi sauce, they capture everything you love about sushi.

The best part is they only take about 15 minutes to assemble. Making it easy to get your sushi fix at home.

Give these healthy salmon sushi bowls a try for lunch, dinner, or anytime you have a sushi craving!

Extreme close up of piece of flaky salmon with wasabi and sesame seeds on top.

What do you need to make homemade salmon sushi bowls?

  • Salmon Fillets – I like to broil my salmon, but you can also make baked salmon, pan fry it, or even use leftover salmon. 
  • Cooked Rice – White rice, brown rice, sushi rice, quinoa, or cauliflower rice. For convenience I like making rice in the instant pot or rice cooker.
  • Wasabi Sauce – This spicy sauce is easy to adjust to your desired heat level. All you need to make it is mayonnaise, rice vinegar, wasabi paste, and sesame oil.
  • Creamy Sriracha Sauce – Made with mayonnaise, sriracha, rice vinegar, and sesame oil.
  • Toppings – I like to use a variety of cold vegetables but you can use anything you like! Keep scrolling to check out the extensive list of sushi bowl toppings.

How to make the best homemade salmon sushi bowls

  • Broil the salmon for 6-9 minutes, until it flakes easily with a fork, or registers 135-degrees. 
  • Put the wasabi sauce together by whisking the mayonnaise, rice vinegar, wasabi paste, and sesame oil in a bowl.
  • Make the creamy sriracha by whisking together the mayonnaise, rice vinegar, sriracha, and sesame oil in a bowl.
  • Season the cooked rice with soy sauce and rice wine vinegar.
  • To assemble the salmon sushi bowls, divide sushi rice into bowls. Top with a salmon filet, cucumber, edamame, creamy avocado, and jalapeno. Drizzle the wasabi and sriracha sauce on top. Then, sprinkle with furikake or sesame seeds, and enjoy! 
Salmon sushi bowl on table next to small bowls of cucumbers and furikake.

Sushi bowl toppings

Swap the add-ins and toppings for anything you like! These are a few of my favorites:

FAQ

How can I make salmon quickly for this recipe?

I prefer to broil my salmon. Simply preheat your broiler on high for 5 minutes. Drizzle the salmon filets with olive oil and season with a pinch of salt and pepper. Broil the salmon for 6-9 minutes until it flakes easily with a fork. The thickness of your salmon pieces will determine how long it takes to cook. 

Can I use something other than cooked salmon? 

Yes! Feel free to swap the salmon for cooked shrimp, crab, chicken or tofu. Or, you can use raw sushi-grade salmon, tuna or yellowtail. These sushi bowls are totally customizable! 

Can you make sushi bowls ahead of time?

Feel free to pack these salmon sushi bowls a couple days ahead of time for your weekly meal prep. Assemble the bowls into airtight containers and pack the wasabi and sriracha dressings on the side. When it’s time to eat, pour the sauce on top and sprinkle with sesame seeds or furikake and enjoy!

Is a sushi bowl healthy? 

Yes! These sushi bowls are healthy. They are piled with fresh veggies and a salmon filet which is a great source of lean protein and heart-healthy omega-3 fatty acids. Each serving has under 600 calories.

Is a sushi bowl the same as a poke bowl? 

You may think this salmon rice bowl looks a lot like a poke bowl. While the two are very similar and have Japaense roots, I find that this salmon bowl is a little more casual and is a perfect choice for anyone with an aversion to raw fish.

How do you know when salmon is done? 

Salmon should register 135-degrees in the thickest part of the filet. If you don’t have a thermometer, you can check for doneness to see if the salmon flakes easily with a fork. 

Wine Pairings for Sushi Bowls

Side view of salmon topped sushi bowl with chopsticks.

Did you make these homemade sushi bowls?

If you loved these easy salmon sushi bowls I would appreciate it so much if you would this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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More salmon recipes:

Piece of salmon on top of rice drizzled with wasaba and sriracha mayo.

Salmon Sushi Bowls Recipe 

These Spicy Salmon Sushi Bowls feature broiled salmon (no fear of raw fish!), wasabi sauce, and all of the fresh toppings you want. Served over rice, these deconstructed sushi bowls are perfect for both lunch and dinner and can be made in under 30-minutes!
3.40 from 5 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people

Ingredients

  • 2 cups white rice (cooked)
  • 4 6-ounce salmon filets
  • 2 Tablespoons olive oil (for salmon)
  • Salt + pepper (to taste)
  • 1 cup diced cucumber
  • 1 cup shelled edamame
  • 1 avocado (sliced)
  • 1 jalapeno (sliced)
  • Furikake or sesame seeds (for topping)

Creamy Sriracha Sauce:

  • 2 Tablespoons reduced fat mayonnaise
  • 2 teaspoons Sriracha (adjust to taste)
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil

Wasabi Sauce:

  • 2 Tablespoons reduced fat mayonnaise
  • 1 Tablespoon rice vinegar
  • 1-2 Tablespoons wasabi paste (adjust to taste)
  • 1 teaspoon sesame oil

Rice Seasoning:

  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar

Instructions

  • Position your oven rack to the upper third of your oven, about 6-inches from the heating element and preheat the broiler on high for about 5 minutes.
  • Line a baking sheet with parchment or foil and arrange the salmon filets skin side down on the pan. Drizzle them with 2 TBSP olive oil and sprinkle with a bit of salt and pepper.
  • Broil the salmon for 6-9 minutes until the salmon registers 135-degrees on an instant read thermometer, or it flakes easily with a fork. If it begins to brown too much, tent the salmon with a bit of foil.
  • Make the creamy sriracha by whisking together the mayonnaise, sriracha, rice vinegar, soy sauce and sesame oil in a small bowl .
  • In a second small bowl, make the wasabi sauce by whisking together the mayonnaise, rice vinegar, wasabi and sesame oil.
  • Combine the cooked rice with 1 tsp. soy sauce and 1 tsp. rice vinegar and toss to combine.

To assemble:

  • Divide the seasoned rice between bowls. Top with the salmon, cucumber, edamame, avocado and jalapeno.
  • Drizzle the wasabi and sriracha sauce over top and sprinkle with furikake or sesame seeds. Enjoy!

Notes

Feel free to swap the salmon for cooked shrimp, crab, chicken or tofu. Or, you can use raw sushi-grade salmon, tuna or yellowtail. These sushi bowls are totally customizable! 
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 592kcal | Carbohydrates: 85g | Protein: 13g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 349mg | Potassium: 613mg | Fiber: 7g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 2mg

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