Satisfy your sushi cravings at home with Spicy Mayo Salmon Rice Bowls. Flaky, seasoned salmon roasts alongside fluffy white rice, topped with a creamy Sriracha-mayo drizzle, crisp cucumber slices, creamy avocado, and toasted nori strips.
The secret to perfectly tender salmon that holds onto its marinade is Baking or Air-Frying Cut Salmon Cubes at High Heat (400°F / 200°C). Cooking cubed salmon rapidly caramelizes the outer edges while keeping the center tender and juicy, allowing the fiery mayo glaze to coat every bite without making the fish soggy.
Why You’ll Love This Bowl Recipe
- Sushi-Roll Flavor Profile: Delivers all the rich, spicy flavors of a spicy salmon sushi roll in an easy, warm bowl format.
- Under 20 Minutes Total: Utilizing fast-cooking salmon cubes means dinner comes together in a flash.
- High Protein & Healthy Fats: Loaded with omega-3-rich salmon, avocado, and satisfying rice.
- Customizable & Great for Meal Prep: Flop leftover salmon over cold rice for an irresistible viral-style lunch.
Key Ingredients Overview
- Salmon: 1¼ lbs fresh skinless salmon fillets (cut into 1-inch cubes).
- Salmon Marinade: 1½ tablespoons soy sauce (or tamari), 1 teaspoon toasted sesame oil, ½ teaspoon garlic powder, and ½ teaspoon ginger powder.
- Spicy Mayo Glaze: ⅓ cup Japanese mayonnaise (such as Kewpie, or regular mayo), 1 to 2 tablespoons Sriracha, 1 teaspoon honey, and ½ teaspoon rice vinegar.
- Base: 3 cups cooked short-grain sushi rice, jasmine rice, or cauliflower rice (warmed).
- Toppings: 1 avocado (sliced), 1 Persian cucumber (thinly sliced), 1 sheet nori seaweed (cut into thin strips), toasted sesame seeds, and sliced green onions.
Step-by-Step Instructions
1.Prep Oven & Mix Salmon Marinade:3 min.
Preheat your oven to 400°F (200°C) and line a rimmed sheet pan with parchment paper. In a medium bowl, whisk together soy sauce, sesame oil, garlic powder, and ginger powder.
2.Cube & Season Salmon:2 min.
Cut 1¼ lbs salmon fillets into 1-inch bite-sized cubes. Add the salmon to the bowl with marinade, gently tossing to coat each piece evenly.
3.Whisk the Spicy Mayo:2 min.
In a small bowl, whisk together Japanese mayonnaise, Sriracha, honey, and rice vinegar until smooth and creamy. Taste and adjust heat by adding more Sriracha if desired.
4.Bake Salmon Cubes:10 min.
Spread salmon cubes across the prepared sheet pan in a single layer. Bake at 400°F (200°C) for 8 to 10 minutes until cooked through and flaking easily with a fork (or air-fry at 400°F for 7 to 8 minutes).
5.Assemble & Drizzle:3 min.
Divide warm rice into serving bowls. Top each with baked salmon cubes, avocado slices, and sliced cucumber. Drizzle generously with spicy mayo, then garnish with nori strips, green onions, and sesame seeds!
Expert Tips for Success
- Use Kewpie Mayonnaise: Japanese Kewpie mayo uses egg yolks instead of whole eggs, giving the spicy mayo sauce an ultra-rich, velvety texture and authentic sushi-bar flavor.
- Don’t Overcook Salmon Cubes: Small 1-inch salmon pieces cook very quickly. Pull them out as soon as they reach medium done-ness (approx. 135°F–140°F internal temp) so they remain juicy.
- Warm the Rice: Serving warm, slightly sticky rice under the hot salmon helps meld the spicy mayo glaze into a creamy sauce throughout the bowl.
The Recipe Card
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 Servings
Ingredients:
- 1¼ lbs Skinless Salmon Fillets (cut into 1-inch cubes)
- 1½ tbsp Soy Sauce & 1 tsp Toasted Sesame Oil
- ½ tsp Garlic Powder & ½ tsp Ginger Powder
- ⅓ cup Kewpie Mayonnaise & 1–2 tbsp Sriracha
- 1 tsp Honey & ½ tsp Rice Vinegar
- 3 cups Cooked Sushi or Jasmine Rice
- Toppings: 1 Avocado, 1 Cucumber, Nori Strips, Green Onions & Sesame Seeds
Instructions:
Preheat oven to 400°F (200°C). Toss salmon cubes in soy sauce, sesame oil, garlic powder, and ginger powder. Spread on a lined sheet pan and bake for 8–10 minutes. Whisk mayo, Sriracha, honey, and rice vinegar. Assemble bowls with rice, baked salmon, avocado, and cucumber. Drizzle with spicy mayo and garnish with nori and sesame seeds!
