Enjoy shortcut sushi with this spicy smoked salmon and avocado sushi bowl recipe! Top brown rice with smoked salmon, avocado, veggies and a spicy sriracha mayo. It’s an easy recipe for meal prep!
Sushi is one of those foods I never get sick of. When I’m hungry and can’t seem to decide what I’m in the mood for, sushi is always the thing I fall back on.
Unfortunately, I’m kind of lacking in the hand-eye coordination department when it comes to making sushi, so if I’m not ordering takeout, I’m whipping up a sushi bowl at home. It’s so easy to make! Just cook a batch of sushi rice and top with your favorite sushi toppings.
My sushi essentials? Smoked salmon, crunchy cucumber, avocado and something spicy. That’s how I came up with this spicy smoked salmon and avocado sushi bowl recipe, with all my favorites! I also added snow peas for a little more veg, plus pickled ginger and scallions for a peppery bite.
How to meal prep this spicy smoked salmon and avocado sushi bowl recipe:
If you like to meal prep, this is such a great recipe to have on hand. You can put together the bowl on a Sunday, and just drizzle with the spicy sriracha sauce before serving. We have a set of circular glass pyrex containers that I love to use for meal prepping grain bowls like this spicy smoked salmon and avocado sushi bowl. To meal prep these bowls, assemble all the ingredients together except for the spicy sriracha sauce. Store the sauce in a small condiment container, and pack alongside the grain bowl. Just pour it on before eating!
Save time making this spicy smoked salmon and avocado sushi bowl by using microwave or frozen brown rice.
Why I love sushi bowls:
Sushi bowls, like this spicy smoked salmon and avocado sushi bowl, are one of my favorite foods to make at home! It’s such an easy way to enjoy sushi flavors without spending all that time tediously making wraps.
While this spicy smoked salmon and avocado sushi bowl is an easy one to make, especially for anyone who isn’t confident doing raw fish at home, you can top this bowl with all sorts of different sushi toppings. Some of my favorites:
Crab, avocado, cucumber and carrot
Edamame, red peppers and avocado
Raw salmon, avocado, mango and cucumber
Fried shrimp, cucumber, avocado
Get creative with it! Just don’t leave out that spicy sriracha sauce cause it really is the best!
Brown or white rice?
In this recipe I use brown rice, but feel free to swap white! Brown rice still has the grain and the endosperm (germ), which is where all the fiber and nutrients are contained. It has a nuttier flavor, and is a bit more filling than white rice. That said, there’s nothing wrong with white rice, and if you prefer the flavor, go for it! There’s plenty of fat and protein in this spicy smoked salmon and avocado sushi bowl recipe so it’s still satisfying, even without the whole grain brown rice.
How to make siriracha mayo for spicy smoked salmon and avocado sushi bowl recipe:
Y’all, this spicy sriracha mayo makes this recipe! It’s such an easy condiment, but I love it so much! The mayo mellows out the sriracha but it still has plenty of spice. Just mix three tablespoons of mayo with a couple tablespoons of sriracha. Then if you want to adjust with more sriracha or mayo, feel free to adjust it to your taste!
For sriracha, I’m pretty partial to the red rooster brand. It seriously tastes so much better than the others to me. I’m normally a huge Trader Joe’s fan, but their sriracha is the worst!
Spicy Smoked Salmon and Avocado Sushi Bowl
1 cup short grain brown rice
4 scallions, chopped
2 tablespoons sesame seeds, toasted
2-3 tablespoons naturally brewed soy sauce
2-3 tablespoons pickled ginger, finely chopped
1 package of toasted nori snacks, sliced
1 1/2 cups snow peas, halved
1 cucumber, seeded and julienned
8 ounces smoked salmon, sliced
2 small avocados, halved and sliced
3 tablespoons olive oil mayo or vegan mayo
2 tablespoons sriracha
Gomasio, for garnish
Bring 1 1/2 cups water to a boil with 1 cup of brown rice. Cover, reduce heat, and simmer 40 minutes until water is absorbed and rice is tender. Let sit, covered, for 10 minutes. Then uncover and fluff with a fork.
Once rice has cooled to room temperature (I prepped the ingredients as it cooled), combine it with scallions, sesame seeds, soy sauce, ginger, and toasted nori. Add more soy sauce and ginger if desired.
Whisk together sriracha and mayo in a small bowl.
Divide rice between four bowls. Top with snow peas, cucumber, smoked salmon and sliced avocado. Drizzle with spicy sriracha mayo. Garnish with gomasio.