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Spicy Glazed Salmon Sushi Bowl

A vibrant, flavorful, and easy-to-make sushi bowl featuring perfectly cooked salmon, seasoned sushi rice, and an array of fresh toppings, all drizzled with a creamy sriracha mayo. It's a satisfying deconstructed sushi experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Asian Fusion, Japanese
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Sushi Rice
  • 1 cup Sushi Rice uncooked
  • 1.25 cups Water
  • 2 tbsp Rice Vinegar
  • 1 tsp Granulated Sugar
  • 1/2 tsp Salt
For the Glazed Salmon
  • 2 (6 oz each) Salmon Fillets skin on or off, about 12 oz total
  • 2 tbsp Low-Sodium Soy Sauce
  • 1 tbsp Mirin Japanese sweet rice wine
  • 1 tbsp Honey
  • 1/2 tsp Garlic Powder
  • 1 tsp Sesame Oil for cooking salmon
For the Sriracha Mayo
  • 1/4 cup Mayonnaise
  • 1-2 tbsp Sriracha adjust to taste
  • 1 tsp Lime Juice freshly squeezed
For the Bowl Toppings
  • 1/2 Cucumber diced
  • 1 Avocado ripe, diced
  • 1/2 cup Edamame shelled, cooked, and cooled
  • 2 sheets Nori seaweed snacks, cut into thin strips
  • 2 tbsp Green Onions chopped, for garnish
  • 1 tsp Sesame Seeds toasted, for garnish

Equipment

  • Medium saucepan with lid
  • Small Mixing Bowl
  • Whisk
  • Non-stick Skillet
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Sushi Rice
  1. Rinse the sushi rice under cold water in a fine-mesh sieve until the water runs clear. Drain well.
  2. Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 12-15 minutes, or until all water is absorbed. Do not lift the lid.
  3. Remove from heat and let stand, covered, for another 10 minutes. While the rice rests, whisk together the rice vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved.
  4. Transfer the cooked rice to a large, shallow bowl. Gently fold in the sushi vinegar mixture with a rice paddle or wooden spoon. Cover with a damp cloth and let cool slightly while preparing other ingredients.
Cook the Glazed Salmon
  1. Pat the salmon fillets dry with paper towels. In a small bowl, whisk together soy sauce, mirin, honey, and garlic powder to create the glaze.
  2. Heat sesame oil in a non-stick skillet over medium-high heat. Once hot, place salmon fillets, skin-side down (if applicable), in the pan. Brush generously with the glaze.
  3. Cook for 3-4 minutes per side, brushing with more glaze each time you flip, until the salmon is cooked through, flaky, and beautifully caramelized. If using an air fryer, preheat to 375°F (190°C). Place salmon in the basket, brush with glaze, and cook for 8-12 minutes, brushing with more glaze halfway through, until cooked to your desired doneness.
  4. Once cooked, remove the salmon from the pan and let it rest for a minute. Then, flake it into bite-sized pieces using a fork.
Prepare the Sriracha Mayo & Toppings
  1. In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust sriracha to your preferred spice level.
  2. Dice the cucumber and avocado. Ensure edamame is cooked and cooled. Cut the nori sheets into thin strips. Chop the green onions.
Assemble the Sushi Bowls
  1. Divide the seasoned sushi rice evenly between two serving bowls.
  2. Arrange the flaked salmon, diced cucumber, avocado, and edamame over the rice in separate sections.
  3. Drizzle generously with the prepared sriracha mayo. Garnish with nori strips, chopped green onions, and toasted sesame seeds.
  4. Serve immediately and enjoy your homemade Salmon Sushi Bowl!

Notes

For perfectly fluffy rice, resist the urge to peek or stir while it's cooking. The steam is essential for even cooking. Feel free to customize your toppings with thinly sliced radishes, pickled ginger, mango, or shredded carrots. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though it's best enjoyed fresh.