Spicy Salmon Roll Bowls
These Spicy Salmon Roll Bowls are easy to make and loaded with flavor. The cubed salmon is seasoned with my famous blackening spice and pan seared to crispy flaky perfection. Served over fluffy steamed rice with a variety of customizable toppings and this salmon recipe is a showstopper. Oh and don’t forget the addictive spicy creamy sauce, you’re going to love everything about this spicy salmon roll recipe.
What’s great, is that these bowls are fully customizable too. Toppings like avocado, cucumber, jalapeno, green onion, lime wedges and cilantro all taste amazing. You can also try shaved carrots, radishes, or anything you enjoy most.
If you love my spicy salmon roll bowl recipe, then you have to try my Air Fryer Spicy Hasselback Salmon.
Why You’ll Love This Recipe
Light yet satisfying. These spicy salmon roll bowls are totally satisfying. They will fill you up without slowing you down.
Customizable. Everyone in the family is able to build a bowl they love with this simple recipe.
Easy to make. You’ll only need a few fresh ingredients and you’ll have this awesome salmon dinner ready to go in no time.
Fun to eat. This salmon recipe is a fun way to enjoy salmon. Making it the perfect way to switch up your mealtime routine.
Recipe Ingredients
Spicy Sauce
- Mayonnaise – You’ll need mayonnaise for this recipe. Option to use kewpie mayonnaise if you prefer.
- Soy Sauce – Low sodium soy sauce works best.
- Sriracha – You’ll need sriracha for this spicy sauce recipe. It adds the perfect level of spiciness and flavor to the sauce.
- Maple Syrup – Add a touch of sweet ness tot his recipe with maple syrup.
Spicy Salmon
- Salmon – You’ll need fresh salmon for this recipe. I like using Scottish or Atlantic salmon because it has more fat. However, you can use whatever you enjoy most.
- Oil – This recipe calls for avocado oil.
- Blackening Spice Rub – Combine dried oregano, garlic powder, onion powder, kosher salt, cracked black pepper, cayenne and paprika. Mix well.
Optional Bowl Ingredients
- Steamed rice, avocado, sliced cucumber, furikake, cilantro, jalapeno, green onions or fresh squeezed lime would all work great.
How to Make Spicy Salmon Roll Bowls
Make the Sauce
- In a small bowl, combine the mayonnaise, sriracha, low sodium soy sauce, and maple syrup. Whisk until well combined, no lumps. Cover and refrigerate until ready to use.
Prepare the Rice and Other Bowl Ingredients
- Cook the rice according to the package. Prep any vegetables, fruits or herbs you want to add to the bowls.
Combine the Spice Blend and Make the Salmon
- Combine the spice blend in a small mixing bowl.
- Cube the salmon into bite-sized pieces. Option to leave the skin on or remove it. Pat the cubed salmon dry with paper towels. Absorbing excess moisture will allow the fish to get crispy on the outside.
- Season the salmon cubes with blackening spice. Toss until they are well coated.
- Next, add avocado oil to a nonstick skillet over medium high heat. Once the oil is hot, add the seasoned cubed salmon to the pan.
- Saute for 3-4 minutes or until the salmon is cooked to your liking. Be sure to turn the cubes frequently so all sides of the salmon cook evenly.
Assemble
- Divide the rice between two bowls. Next, add the spicy salmon bites along with your preferred toppings. Drizzle with spicy sauce and enjoy.
How to Store Spicy Salmon Roll Bowls
- Store any leftovers in an airtight container in the refrigerator for three to four days. Option to reheat this dish in the microwave until the salmon and rice are warmed through. Best to store any extra spicy sauce in its own sealable container in the refrigerator for up to four days.
Frequently Asked Questions
You can use whatever salmon you enjoy most. I like using Scottish or Atlantic salmon. They have a good amount of healthy fat which is very flavorful.
Yes, absolutely! You can leave the skin on if you prefer. It is perfectly safe to eat.
Patting the salmon dry will promote a crispier outside. The less moisture on the surface of the salmon cubes will allow the salmon to get a nice sear. Ultimately yielding a crispier salmon bite.
Yes, you can use liquid aminos instead of low sodium soy sauce, you can swap honey for maple syrup, and you can use a different hot sauce in place of the sriracha. Lastly, you can use kewpie mayonnaise instead of regular mayonnaise as well. Please keep in mind that any substitutions can change the sauce flavor. Adjust accordingly.
Kewpie mayonnaise is a Japanese mayonnaise made from the yolks of the egg versus the entire egg. Resulting in a creamier, richer flavor.
Other Salmon Recipes to Consider Trying
Spicy Salmon Roll Bowls
Equipment
- 1 large, nonstick skillet
- 2 small mixing bowls one for the spice blend, one for the cubed salmon
- 1 measuring cup for the spicy sauce
- 1 cutting board
Ingredients
Blackening Spice
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼-½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
Salmon
- 12 ounces salmon, debone, remove skin, cube and season
- 2 tablespoons avocado oil , for sautéing the salmon
Spicy Sauce
- ¼ cup mayonnaise
- 1 tablespoon sriracha
- 1.5 teaspoons soy sauce, low sodium
- 1-2 teaspoons maple syrup
Optional Bowl Ingredients
- ¼ cup white rice uncooked, makes 1 cup cooked, split between bowls
- ¼ cup English cucumber, sliced thin, divided between the bowls
- ½ avocado, peel, pit and slice thin
- 2 tablespoons green onions, chopped small
- 1 tablespoon jalapeno, sliced thin
- 2 tablespoons cilantro, remove stems and roughly chop
- 1-2 teaspoons furikake, split between the bowls -option to use sesame seeds
- 1 large lime, quartered
Instructions
Make the Spicy Sauce
- In a small bowl, combine the mayonnaise, sriracha, low sodium soy sauce, and maple syrup. Whisk until well combined, no lumps. Cover and refrigerate until ready to use.
Prepare the Rice and Bowl Ingredients
- Cook the rice according to the package. Prep any vegetables, fruits or herbs you want to add to the bowls.
Mix the Spice Blend and Prepare the Salmon
- Combine the spice blend in a small mixing bowl. Cube the salmon into bite-sized pieces. Option to leave the skin on or remove it. Pat the cubed salmon dry with paper towels. Absorbing excess moisture will allow the fish to get crispy on the outside.Season the cubes with blackening spice. Toss until they are well coated. Next, add avocado oil to a nonstick skillet over medium high heat. Once the oil is hot, add the seasoned cubed salmon to the pan. Saute for 3-4 minutes or until the salmon is cooked to your liking. Be sure to turn the cubes frequently so all sides of the salmon cook evenly.
Assemble the Dish
- Divide the rice between two bowls. Next, add the spicy salmon bites along with your preferred toppings. Drizzle with spicy sauce and enjoy.
76 Comments on “Spicy Salmon Roll Bowls”
This viral recipe is worth the hype!
Addictive!!
These Spicy salmon roll bowls were awesome! I have made countless recipes of Sarah’s and every single one has been a hit!
thank you, Christina!!
Delicious, quick and easy.
so happy to hear that!
I am literally obsessed with this recipe sooo gooood
This recipe is GOLD! I almost never leave reviews, but this recipe deserves one! This recipe is nutritious and consistently delicious!! My partner and I now make this recipe about once a week, which is surprising because I haven’t gotten tired of it! It’s that good! We’ve also made this for a lot of our friends and family, super easy to prep for groups AND everyone loves it! Without fail, every time we make it, someone asks for the recipe. 100% recommend
your review made my day! thank you!
So incredibly delicious!! With some minor substitutions this was an absolute hit! I reheated some leftover rice in the same pan after I fried the salmon and it was delicious!
Excellent instructions. Easy and quick recipe Thanks,
I have made this bowl a dozen different ways following this recipe loosely. The first time I used cold leftover tea smoked salmon. So good and refreshing! Tonight I made it using an Asian 7 spice seasoning for the salmon instead of blackened. I also had leftover herbs (Thai basil, mint, and cilantro) along with bean sprouts from making pho. I threw all those in with it and still so good! And I’m made all sorts of variations in between. It’s always great! Even as leftovers!
This is my go-to recipe for a healthy and delicious dinner during the week!! It’s so quick and easy and comes out perfect every time I’m so happy I found this recipe!
Best recipe! Love the simple sauce too.