These Spicy Salmon Maki Bowls have all the great flavors of traditional sushi rolls, but with less work! Salmon pieces are marinated in a mix of soy sauce, sriracha sauce, and sesame oil, and then pan fried until juicy. They’re served over sushi rice with edamame, avocado slices, cucumber slices and spicy mayo for a meal that’s loaded with flavor and so easy to make!
Delicious Spicy Salmon Maki Bowls are the perfect solution when you’re craving sushi, but also want an effortless homemade dinner in under 30 minutes! They’re quick & easy to throw together with no need for complicated rolling or slicing.
This recipe has it all! Flavorful, tender salmon, fluffy rice, fresh veggies, and creamy spicy mayo. It’s like deconstructed sushi in a bowl with an explosion of flavor in every bite!
Why you’ll love this recipe
- Super tasty: Salmon is a favorite of ours and searing it in a skillet gives it a nice golden brown crust on the outside while keeping it juicy in the center. Combined with sticky rice, crisp fresh veggies and a creamy, spicy mayo really takes it to the next level.
- Nutritious: This bowl is packed with nutrient-rich ingredients and is a satisfying meal with plenty of staying power.
- Quick & easy: Once the salmon has marinated for 30 minutes, you can have dinner on the table in no time at all! It’s the perfect meal for busy weeknights.
Just a handful of simple ingredients to make this salmon maki bowls recipe and you’re well on your way to a wonderful lunch or dinner! Here’s what you need:
- Salmon: For the best flavor and nutrition, we recommend high-quality, wild-caught salmon.
- Marinade: A simple mix of soy sauce, sriracha and sesame oil will give the salmon loads of flavor.
- Vegetable oil: For cooking the salmon. Feel free to use olive oil or avocado oil, if that’s what you have available.
- Spicy mayo: A combination of mayonnaise and sriracha sauce drizzled over the bowl adds creaminess and a kick of heat.
- Sushi rice: Use a short grain white rice. It will clump up nicely and be just like the rice in traditional sushi rolls.
- Edamame: Adds texture and a hint of nuttiness and sweetness.
- Avocado: Choose a ripe avocado with dark green and black speckled color. When you apply pressure to the avocado, it should still be somewhat firm, but not hard.
- Cucumber: Crisp cool cucumber slices are a nice contrast to the warm salmon and rice.
- Furikake seasonings: A Japanese seasoning typically made with toasted sesame seeds, nori, salt, sugar. Alternatively, you can garnish with sesame seeds, salt and pepper.
- Green onions: For a pop of color and freshness.
How to make this recipe
These deconstructed sushi bowls come together really quickly, especially if you have the salmon marinating and the rice cooked and ready to go. Here are the simple steps:
- Marinate the salmon: In a wide bowl, combine the salmon pieces, soy sauce, sriracha sauce, and sesame oil. Allow the salmon to marinate for at least 30 minutes.
- Cook the salmon: Heat a large skillet over medium heat with oil. Once the oil is heated, add the salmon pieces and cook them for 5-6 minutes until they are perfectly cooked. Once cooked, remove the cooked salmon from the skillet and set it aside in a bowl.
- Make the spicy mayo: In a small bowl, prepare the spicy mayo by combining mayonnaise and sriracha. Mix well and set it aside.
- Assemble the bowls: Fill each bowl with cooked sushi rice as the base. Top the rice with the spicy salmon, edamame, avocado slices, and cucumber slices.
- Finish the bowls and serve: Drizzle the prepared spicy mayo over the bowl contents. Sprinkle furikake seasonings for added flavor and garnish the bowl with green onions.
- When cooking the salmon, avoid overcrowding the pan and cook in batches if necessary.
- To make these bowls a bit lower in carbs, use cauliflower rice rather than white rice.
- Feel free to add in extra vegetables. Shredded carrots, seaweed salad, or thinly sliced red bell pepper would all be great options.
Frequently asked questions
What does maki mean in Japanese food?
In Japanese, maki means “to roll.” It is commonly referred to as “rolled” sushi rice or sushi. Maki rolls can be made with salmon, yellow tail, tuna, rice, and veggies such as carrots and cucumbers.
Can I use frozen salmon?
Yes, frozen salmon definitely will work just fine! Just make sure to thaw it before marinating.
Is this maki bowl healthy?
Whether or not a recipe is healthy is subjective. However, this bowl is filled with ingredients that offer a variety of nutrients. According to Healthline, salmon is high in protein and omega-3 fatty acids, which can help reduce inflammation and promote heart health. It’s also a great source of many key nutrients, including selenium, phosphorus, and B vitamins.
Store leftovers in airtight containers in the fridge for up to about 3 days. It’s best to store the salmon and rice together and the fresh ingredients separately. This way, you can warm up the salmon and rice and then add the edamame, cucumber, avocado, mayo and green onions just before serving.
More delicious salmon recipes
Spicy Salmon Maki Bowls
For spicy salmon
- In a wide bowl, combine the salmon pieces, soy sauce, sriracha sauce, and sesame oil. Allow the salmon to marinate for at least 30 minutes.
- Heat a large skillet over medium heat with oil. Once the oil is heated, add the salmon pieces and cook them for 5-6 minutes until they are perfectly cooked. Avoid overcrowding the pan and cook the salmon in batches if necessary.
- Remove the cooked salmon from the skillet and set it aside in a bowl.
- In a small bowl, prepare the spicy mayo by combining mayonnaise and sriracha. Mix well and set it aside.
- Now, it’s time to assemble the bowls. Fill each bowl with cooked sushi rice as the base. Top the rice with the spicy salmon, edamame, avocado slices, and cucumber slices.
- Drizzle the prepared spicy mayo over the bowl contents. Sprinkle furikake seasonings for added flavor and garnish the bowl with green onions.
Nutrition information is automatically calculated, so should only be used as an approximation.