Spicy Salmon Sushi Bowl With Avocado, Cucumber, and Nori

Why You’ll Love This Recipe

• Fast, satisfying sushi vibes without rolling anything.
• Uses pantry staples (canned fish) plus fresh, crunchy toppings.
• Easy to customize with whatever vegetables you have.
• Great for meal prep: store components separately and build bowls in minutes.

Grocery List

• Produce: Persian cucumber, avocado, carrots (or pre-shredded carrots), optional scallions
• Dairy: none
• Pantry: sushi rice (or short-grain rice), rice vinegar, granulated sugar, kosher salt, canned salmon or tuna, mayonnaise, sriracha, nori sheets, toasted sesame seeds, optional soy sauce

Full Ingredients

Seasoned Sushi Rice

• 1 cup (200 g) sushi rice or short-grain white rice
• 1 1/4 cups (300 ml) water
• 2 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt

Spicy Canned Salmon or Tuna

• 2 (5 oz / 142 g) cans salmon or tuna, drained well
• 3 tablespoons mayonnaise
• 2 teaspoons sriracha
• Optional (for extra savory depth): 1 teaspoon soy sauce

Vegetables and Toppings

• 1 Persian cucumber, thinly sliced (about 1 cup / 120 g)
• 1 medium avocado, sliced
• 1 cup (85 g) shredded carrots
• 2 nori sheets, cut into thin strips (use kitchen scissors for easiest slicing)
• 2 teaspoons toasted sesame seeds
• Optional garnish: 2 tablespoons thinly sliced scallions

For Serving (Optional)

• 1–2 teaspoons soy sauce per bowl (to taste)
• Pickled ginger (if you have it)

Step-by-Step Instructions

Step 1: Rinse the rice

Place 1 cup (200 g) sushi rice in a fine-mesh strainer or a bowl. Rinse under cool water, swishing the rice with your fingers, until the water runs mostly clear (about 60–90 seconds). This helps the rice cook up fluffy instead of gummy.

Step 2: Cook the rice

Transfer the rinsed rice to a small saucepan with a tight-fitting lid. Add 1 1/4 cups (300 ml) water.

Bring to a boil over medium-high heat. As soon as it boils, stir once, cover, and reduce to low. Simmer for 15 minutes (do not lift the lid). Turn off the heat and let it rest, covered, for 10 minutes.

Step 3: Make the sushi-style seasoning

While the rice rests, mix 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon kosher salt in a small bowl until fully dissolved.

If the sugar is being stubborn, warm the mixture in the microwave for 15 seconds, then stir again until clear.

Step 4: Season the warm rice

Scoop the rice into a wide bowl (this helps it cool slightly without getting cold). Drizzle the vinegar mixture over the rice.

Using a spatula, gently fold and “cut” the seasoning through the rice until evenly coated, about 30–45 seconds. Let the rice sit for 5 minutes so the flavor settles and the rice becomes pleasantly warm (not piping hot).

Step 5: Make the spicy canned fish topping

In a medium bowl, combine 2 drained cans (5 oz each) salmon or tuna, 3 tablespoons mayonnaise, and 2 teaspoons sriracha. Mix until creamy and evenly coated.

If using, stir in 1 teaspoon soy sauce for extra savory flavor. Taste and adjust with an additional 1 teaspoon sriracha if you want it spicier.

Step 6: Prep the vegetables and nori

Slice the Persian cucumber thinly, slice the avocado, and measure out 1 cup shredded carrots. Cut 2 nori sheets into thin strips (kitchen scissors work great). Set out 2 teaspoons toasted sesame seeds and optional sliced scallions.

Step 7: Assemble the sushi bowls

Divide the seasoned warm rice between 2 bowls. Add the spicy salmon or tuna in the center or to one side.

Arrange cucumber, avocado, and shredded carrots around the fish. Finish with nori strips and toasted sesame seeds (and scallions if using). Serve right away. If you like, drizzle each bowl with 1–2 teaspoons soy sauce just before eating.

Pro Tips

• Drain the canned fish very well. Excess liquid makes the topping watery and can dilute the spicy mayo.
• Keep the rice warm, not hot. Hot rice can make avocado soften too quickly; letting it sit 5 minutes after seasoning is just right.
• Use scissors for nori. It’s faster and gives clean, thin strips that sprinkle evenly.
• For clean avocado slices, slice with a sharp knife and fan the slices directly onto the bowl.
• Want extra crunch? Add another 1/2 cup of cucumber or carrots, or toss in radish slices if you have them.

Variations

• Salmon-mayo “onigiri” style: Use canned salmon and mix in 1 teaspoon toasted sesame oil (optional) for a richer flavor.
• Extra veggie bowl: Add 1 cup (150 g) thawed shelled edamame and/or 1/2 cup thinly sliced red cabbage.
• Lower-spice version: Reduce sriracha to 1 teaspoon and add 1 teaspoon lemon juice for brightness without heat.

Storage & Make-Ahead

For the best texture, store components separately. Refrigerate the seasoned rice in an airtight container for up to 4 days (reheat gently in the microwave with 1 tablespoon water per serving, covered, for 45–60 seconds). Refrigerate the spicy fish mixture for up to 3 days. Prep cucumber and carrots up to 2 days ahead; slice avocado right before serving to prevent browning.

Nutrition (per serving)

Approximate, per bowl: 710 calories, 32 g protein, 85 g carbohydrates, 28 g fat, 10 g fiber, 1050 mg sodium. (Values vary by tuna vs. salmon, brand of mayo, and added soy sauce.)