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Side view of two salmon sushi bowls with salmon bites, vegetables, and spicy mayo drizzled on top.
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Crispy Salmon Bites Sushi Bowls

These tasty and easy to make Salmon Sushi Bowls are made with crispy pan-seared salmon bites, sushi rice, pickled cucumbers, spicy sriracha mayo, avocado, edamame, green onions, pickled ginger, and more.
Course Lunch, Main dish
Cuisine Asian inspired, International
Keyword Comfort food, Salmon bites, Spicy mayo, Sushi bowl, Sushi rice
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients

For the sushi rice:

  • 1 1/2 cups sushi rice
  • 2 tablespoons rice vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon salt

For the crispy salmon bites:

  • 1 1/2 lb salmon fillet, skin removed 700 g
  • ¼ cup soy sauce 60 ml
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons grated ginger
  • 1 garlic clove minced
  • 2 teaspoons sriracha
  • ½ tablespoon olive oil for frying

For the pickled cucumbers:

  • 3 baby cucumbers or 1 English cucumber sliced
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1 teaspoon toasted sesame oil

For the spicy sriracha mayo:

For serving:

  • 1 avocado sliced
  • 1 cup shelled edamame cooked
  • 2 green onions sliced
  • 1 sheet nori cut into strips
  • Sesame seeds
  • Pickled ginger

Instructions

  • Make the sushi rice: Rinse the sushi rice under cold water until the water runs mostly clear. Cook according to package directions. In a small bowl, mix rice vinegar, sugar, and salt. Fold into the warm rice and let cool slightly.
    Overhead view of a bowl of sushi rice with a spoon in it
  • Cut salmon into bite-sized cubes. In a bowl, mix soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, and sriracha. Add the salmon to the bowl and toss to coat. Let it sit for 10 minutes.
    Salmon pieces marinating in a sauce in a glass bowl
  • For the cucumber pickles: Combine cucumbers, rice vinegar, sugar, salt, and sesame oil in a small bowl. Toss well and refrigerate while preparing the rest of the bowl.
    Pickled cucumber slices in a bowl
  • Make the spicy sriracha mayo: In another small bowl, stir together mayo and sriracha until smooth.
    Overhead view of a bowl of spicy mayo on a concrete counter
  • Cook the crispy salmon bites: Heat olive oil in a large skillet over medium-high heat. Add the salmon cubes in a single layer and cook for 2-3 minutes per side, until caramelized around the edges and cooked through.
    Cubed salmon pieces in a skillet before cooking
  • Work in batches if needed. Cook all the salmon bites until crispy and caramelized on the outside, but still soft inside.
    Overhead view of crispy salmon bites in a skillet
  • Divide the sushi rice between bowls. Top with the salmon bites, avocado, cucumbers, edamame, green onions, nori strips, and pickled ginger. Drizzle with the spicy mayo and sprinkle with sesame seeds. Serve and enjoy!
    Overhead shot of two bowls of crispy salmon sushi bowls with spicy mayo drizzle on top.

Notes

  • If needed, cook the salmon bites in batches so the pieces have some space in the pan and can get nicely caramelized around the edges.
  • The salmon bites can also be cooked in the air fryer or oven. Air fry at 390°F (200°C) for 8-10 minutes, flipping halfway through. For the oven, bake at 425°F (220°C) for 10-12 minutes, flipping halfway through, then broil for 1-2 minutes for extra color.