Salmon Sushi Bowls with Spicy Mayo

5 from 3 votes

Salmon sushi bowls will change the way you eat sushi forever! No rolling required, just layer, drizzle, and dig in!

Cook Time45

Total Time45

Course: Dinner, Lunch, Main Course

Cuisine: American, Japanese

Servings: servings

Calories: 895kcal

Author: Jessica

In a large saucepan, add the water and sushi rice, cover with a tight fitting lid, and bring to a boil. Cook for 10 minutes, then lower the heat to medium-low and continue cooking for another 10-12 minutes, until all of the water is absorbed. In a small bowl, stir together the rice vinegar, maple syrup, and oil. Pour into the prepared rice, stir well, cover with a lid and let sit for an additional 10-15 minutes.
👉 See the full sushi rice guide for more detailed instructions

In a small mixing bowl, combine the Kewpie mayo and the sriracha. Stir together. Set aside.
👉 Or try my homemade spicy mayo recipe for a different version

Add ½-¾ cup of the prepared sushi rice to the bottom of a shallow bowl. Add one filet of cooked salmon on top of the rice. Layer on the rest of the fruits and vegetables. Top with black sesame seeds, place some nori sheets on the side, and drizzle with spicy mayo.

Salmon: Easily prepare this air fryer salmon for a quick and easy option, or try my honey garlic salmon bites instead.
Spicy Mayo: If you'd like to try a different version, try my regular spicy mayo sauce or sriracha aioli for an extra boost of spice.
Switch Up the Fruits and Vegetables: Use any fruits and vegetables you like on these sushi bowls. Some good options are crispy baked broccoli, roasted eggplant, raspberries, or peaches.
More Sauce Toppings: Try adding a drizzle of homemade eel sauce, soy sauce, or teriyaki sauce on top.

To easily distribute the spicy mayo onto the bowls, transfer the spicy Kewpie mayo to a small zip top bag and snip off one of the bottom corners.
Store leftovers in an airtight container in the refrigerator for up to 2 days.