Sushi salmon roll bowlPhoto May 02 2025, 1 49 37 PM

Spicy Salmon Roll Bowl

Discover the story

A sushi roll, unraveled and reimagined.

Meet our Spicy Salmon Roll Bowl! This recipes brings the heat with pan-seared salmon kissed by chili crispy sauce, nestled into a bed of fluffy rice and topped with avocados, green onions, and sesame seeds.

Think of it as your favorite spicy salmon roll, minus the chopstick acrobatics, plus all the flavor. A little spicy, a little creamy, and the crunch of cucumber, it’s a deconstructed delight that’s as satisfying to build as it is to devour.

Step into the kitchen with Camila! Full recipe breakdown below.

Spicy Salmon Roll Bowl

Servings

Ingredients

3 Persian cucumbers, thinly sliced
¼ cup unseasoned rice vinegar, plus more for drizzling
Kosher salt
2 cups sushi rice or other short-grain rice
3 tbsp chili crisp
⅓ cup plus 3 Tbsp. Greek plain yogurt
12 oz salmon fillet, preferably skin-on, cut into 1" cubes
Pinch of cayenne pepper

For serving

2 avocados, thinly sliced
Sliced green onion
Toasted sesame seeds

Instructions

Toss 3 Persian cucumbers, thinly sliced, ¼ cup unseasoned rice vinegar, and a big pinch of kosher salt in a medium bowl to combine. Let sit, tossing occasionally, until ready to use.
In a medium saucepan, bring 2 cups sushi rice or other short-grain rice, a pinch of salt, and 2½ cups water to a boil. Reduce the heat to low and cover with a tight-fitting lid. Cook until water is completely absorbed, and rice is tender,20–25 minutes; gently fluff rice with a fork.
Meanwhile, stir together 3 Tbsp. chili crisp, a drizzle of rice vinegar, and ⅓ cups plain Greek yogurt in a small bowl; set spicy yogurt aside.
Heat the broiler on high with a rack in the upper third of the oven. Pat 12 oz. salmon fillet, preferably skin-on, cut into 1"cubes, dry with paper towels, and place in a small bowl; season with salt. Add the remaining 3 Tbsp. plain Greek yogurt and a pinch of cayenne pepper; toss to coat. Arrange salmon (skin side up if it has skin) in a single layer onto a rimmed baking sheet and broil until lightly browned and flesh is opaque throughout, 8–10 minutes.
To serve, scoop cooked rice into bowls. Divide salmon, drained pickled cucumbers, and 2 thinly sliced avocados among bowls; spoon some cucumber pickling liquid over.
Drizzle with reserved spicy yogurt and top with sliced green onions and toasted sesame seeds.