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Spicy Salmon Sushi Bowls: Easy & Quick! Spicy Salmon Sushi Bowls: cook perfectly crispy air-fried salmon for a quick and satisfying meal. Easy to assemble, burs

Spicy Salmon Sushi Bowls: Easy & Quick!

Spicy Salmon Sushi Bowls: cook perfectly crispy air-fried salmon for a quick and satisfying meal. Easy to assemble, bursting with flavor, and ideal for weeknights.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 cup uncooked short-grain sushi rice
  • 1 ¼ cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon fine sea salt
  • 1 pound fresh salmon filets
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ⅓ cup mayonnaise
  • 1-2 tablespoons sriracha
  • ½ cup chopped cucumber
  • 2 tablespoons sliced green onions
  • 1 ripe avocado, sliced
  • 1 tablespoon furikake

Method
 

  1. Cook the rice. Rinse the rice under cold water until it runs mostly clear. Add to a saucepan with the water and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit (covered) for 10 minutes.
  2. Season the rice. Stir together the rice vinegar, sugar, and salt until dissolved. Gently fold into the warm rice. Let it cool slightly while you prep the rest.
  3. Prep the salmon. Cut the salmon into 1-inch cubes and transfer to a bowl. Toss with soy sauce, sesame oil, garlic powder, and black pepper until evenly coated.
  4. Air fry. Arrange the salmon in a single layer in the air fryer basket. Cook at 400°F for 6–8 minutes, shaking halfway through, until lightly crisp on the edges and just cooked through.
  5. Make the spicy mayo. In a small bowl, whisk together the mayonnaise, sriracha, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon sugar until smooth. Taste and adjust the heat level as needed.
  6. Toss the veggies. In a small bowl, toss the cucumbers and green onions with 1–2 teaspoons soy sauce until lightly coated.
  7. Assemble the bowls. Divide the rice between bowls. Top with warm salmon, soy-tossed cucumber mixture, and avocado.
  8. Finish and serve. Drizzle generously with spicy mayo and sprinkle with furikake. Serve immediately with soy sauce and enjoy!

Notes

- For the crispiest salmon, ensure your air fryer basket isn't overcrowded; cook in batches if necessary. I learned this the hard way on my first attempt, resulting in steamed rather than crispy fish. Always check the internal temperature of salmon for doneness; it should reach 145°F (63°C).
- If you don't have an air fryer, you can bake the salmon at 400°F (200°C) for 10-12 minutes. Adjust the time based on thickness.
- Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 2-3 days. Reheat salmon gently in the microwave or a low oven to prevent drying out.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.