Salmon Rice Bowls Recipe

I can never resist this Salmon Rice Bowl with buttery avocado, crisp veggies, spicy mayo, and furikake scattered over glossy marinated salmon. It’s basically my favorite salmon sushi roll turned into a loaded, craveable bowl.

I’m fully obsessed with these Salmon Rice Bowls because they hit that sushi craving without making me act like I have restaurant patience. I love the silky bite of sushi grade salmon against fluffy grains, plus all those crisp, creamy, spicy little moments stacked in one bowl.

And the drizzle of Kewpie mayonnaise? Ridiculous in the best way.

I keep coming back to this bowl because every bite feels loaded, fresh, and a little messy, which is exactly my lane. But honestly, it’s the contrast that gets me.

Cool, rich, punchy, crunchy. My kind of dinner, no overthinking required.

Ingredients

• Short grain rice gets sticky and cozy, so every bite holds together.
• Rice vinegar, sugar, and salt make the rice lightly tangy and balanced.
• Sushi grade salmon brings rich protein that feels fresh, not heavy.
• Soy sauce adds salty depth, because plain salmon needs a little help.
• Mirin and honey bring gentle sweetness that keeps things from tasting flat.
• Sesame oil adds that nutty, takeout-style smell you’ll notice fast.
• Ginger and garlic keep the marinade bright, punchy, and not boring.
• Avocado makes it creamy, soft, and honestly kind of comforting.
• Cucumber gives crunch, freshness, and a nice break from the rich salmon.
• Scallions add a sharp little bite without taking over the bowl.
• Nori brings salty ocean vibes, Basically sushi energy in strips.
• Sesame seeds and furikake add crunch, color, and extra savory flavor.
• Kewpie and Sriracha make a creamy spicy drizzle you’ll want on everything.
• Pickled ginger cuts through the richness.

  Plus, it wakes up your taste buds.

Ingredient Quantities

• 1 1/2 cups Japanese short grain rice (uncooked)
• 3 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 1 pound sushi grade salmon, skin removed, cut into bite size cubes
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar (for marinade)
• 1 tablespoon honey or maple syrup
• 1 teaspoon freshly grated ginger
• 1 small garlic clove, minced
• 1 ripe avocado, sliced
• 1/2 English cucumber, thinly sliced or julienned
• 2 scallions, thinly sliced
• 1 sheet nori, toasted and cut into thin strips
• 1 tablespoon toasted sesame seeds
• 2 tablespoons Kewpie mayonnaise
• 1 tablespoon Sriracha
• 2 teaspoons furikake seasoning
• 2 tablespoons pickled ginger, optional
• Sesame oil for finishing, optional

How to Make this

1. Rinse 1 1/2 cups Japanese short grain rice until water runs clear, drain, then cook with 1 3/4 cups water or according to your rice cooker instructions; while hot, gently fold in 3 tablespoons rice vinegar, 1 tablespoon granulated sugar, and 1 teaspoon fine salt, then let cool slightly.

2. In a bowl combine 3 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon sesame oil, 1 tablespoon rice vinegar (for marinade), 1 tablespoon honey or maple syrup, 1 teaspoon freshly grated ginger, and 1 small minced garlic clove to make the marinade.

3. Add 1 pound sushi grade salmon cubes to the marinade, toss gently to coat, and refrigerate for 10 to 15 minutes while preparing other components.

4. Make the spicy mayo by whisking together 2 tablespoons Kewpie mayonnaise and 1 tablespoon Sriracha, taste and adjust heat if desired.

5. Slice 1 ripe avocado, thinly slice or julienne 1/2 English cucumber, and thinly slice 2 scallions; cut 1 toasted sheet nori into thin strips if not already prepared.

6. Drain salmon briefly from excess marinade, then arrange or gently toss with a splash of sesame oil if using; keep chilled until assembly or serve immediately over warm rice if you prefer slightly warmed fish.

7. Divide seasoned rice among bowls, top with marinated salmon, avocado slices, cucumber, scallions, and nori strips.

8. Drizzle each bowl with the Kewpie Sriracha mayo, sprinkle 1 tablespoon toasted sesame seeds and 2 teaspoons furikake seasoning over the top, add 2 tablespoons pickled ginger on the side if using, and finish with a few drops of sesame oil if desired.

Equipment Needed

1. Rice cooker with measuring cup or a medium saucepan with tight fitting lid
2. Fine mesh strainer or sieve (for rinsing rice)
3. Medium and small mixing bowls
4. Measuring cups and spoons
5. Whisk or fork (for marinades and mayo)
6. Sharp chef knife and cutting board
7. Rice paddle or wooden spoon and a slotted spoon (for draining salmon)
8. Serving bowls and small spoon for drizzling sauces

FAQ

Salmon Rice Bowls Recipe Substitutions and Variations

• Salmon: ahi tuna, cooked shrimp, tofu cubes (extra-firm, marinated), smoked salmon (reduce marinade time)
• Japanese short grain rice: sushi rice, medium-grain rice, short-grain brown rice, cooked quinoa for a lighter bowl
• Soy sauce: tamari (gluten free), coconut aminos (lower sodium), liquid aminos, reduced-sodium soy sauce
• Kewpie mayonnaise: regular mayo mixed with a little rice vinegar, Greek yogurt for tang and creaminess, vegan mayo, avocado purée for a lighter option

Pro Tips

• Rinse and season the rice while it is still hot, then fan or spread it out to cool quickly. That helps the grains stay glossy and separate so the bowl does not become gummy.

• Keep the salmon cold and marinate only 10 to 15 minutes. Longer will start to cure the fish and change the texture. If you want extra sauce, mix a little of the marinade ingredients separately and warm or lightly reduce it for serving rather than reusing the raw marinade.

• Pat the salmon dry briefly before assembly so the rice does not get soggy. Cut the fish into uniform cubes so every bite has consistent texture and flavor.

• Add avocado and cucumber just before serving to preserve crispness and color. A light splash of rice vinegar or a tiny dab of reserved dressing on the avocado will slow browning without changing the bowl balance.