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A colorful Salmon Sushi Bowl features fresh salmon sashimi, sliced avocado, green edamame, cucumber, shredded carrots, tobiko, and red onion over white rice.
Maryam

Spicy Miso Glazed Salmon Sushi Bowl

Enjoy a deconstructed sushi experience with tender, flaky miso-glazed salmon, perfectly seasoned sushi rice, and an array of fresh toppings like avocado, cucumber, edamame, and a creamy spicy mayo drizzle. It's a healthy, flavorful, and satisfying meal perfect for a quick weeknight dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Asian, Japanese
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Miso Glazed Salmon
  • 2 fillets Salmon Fillets skin-on or off, about 6 oz each
  • 2 tbsp White Miso Paste
  • 1 tbsp Mirin
  • 1 tbsp Soy Sauce low sodium preferred
  • 1 tsp Sesame Oil
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Ginger Powder
For the Sushi Rice
  • 1 cup Short Grain Sushi Rice
  • 1.25 cups Water
  • 2 tbsp Rice Vinegar
  • 1 tbsp Granulated Sugar
  • 1/2 tsp Salt
For the Spicy Mayo
  • 1/4 cup Mayonnaise Japanese mayonnaise preferred
  • 1 tbsp Sriracha adjust to taste
  • 1 tsp Lime Juice freshly squeezed
  • 1/2 tsp Sesame Oil
For the Toppings
  • 1 cup Cucumber diced
  • 1/2 cup Edamame shelled, cooked
  • 1 medium Avocado sliced or diced
  • 1/4 cup Pickled Ginger optional
  • 2 sheets Nori Seaweed cut into thin strips or small squares
  • 1 tbsp Toasted Sesame Seeds for garnish
  • 2 stalks Green Onions thinly sliced, for garnish

Equipment

  • Small saucepan
  • Rice cooker
  • Baking sheet or Air Fryer
  • Small mixing bowls
  • Whisk
  • Sharp knife

Method
 

Prepare the Sushi Rice
  1. Rinse the sushi rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear. Drain well.
  2. Combine the rinsed rice and 1.25 cups of water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes.
  3. While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring until sugar and salt are dissolved. Do not boil. Let cool slightly.
  4. Once the rice is cooked and rested, transfer it to a large shallow bowl. Drizzle the cooled vinegar mixture evenly over the rice. Gently fold the rice with a wooden spoon or spatula, fanning it as you go, until the seasoning is absorbed and the rice is glossy. Cover with a damp cloth to keep warm and moist.
Prepare the Miso Glazed Salmon
  1. Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). Line a baking sheet with parchment paper or spray air fryer basket with non-stick spray.
  2. In a small bowl, whisk together white miso paste, mirin, soy sauce, sesame oil, garlic powder, and ginger powder until smooth.
  3. Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet or in the air fryer basket.
  4. Brush a generous layer of the miso glaze over the top and sides of each salmon fillet.
  5. Bake for 12-15 minutes, or air fry for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The cook time will vary based on thickness. If desired, broil for the last 1-2 minutes for extra caramelization, watching carefully.
Prepare the Spicy Mayo & Toppings
  1. In another small bowl, whisk together mayonnaise, sriracha, lime juice, and sesame oil until smooth. Taste and adjust sriracha if you prefer more heat.
  2. Prepare all the toppings as listed: dice cucumber, slice avocado, cook edamame if not pre-cooked, slice green onions, and cut nori.
Assemble the Sushi Bowls
  1. Divide the seasoned sushi rice evenly between two large bowls.
  2. Carefully place a cooked miso-glazed salmon fillet on top of the rice in each bowl.
  3. Arrange the prepared toppings around the salmon: diced cucumber, edamame, sliced avocado, and pickled ginger (if using).
  4. Drizzle a generous amount of spicy mayo over the salmon and toppings.
  5. Garnish with toasted sesame seeds and sliced green onions. Serve immediately and enjoy your Salmon Sushi Bowl!

Notes

For quicker prep, buy pre-cooked shelled edamame.
Feel free to customize toppings with shredded carrots, mango, corn, or radishes.
Leftover salmon and rice can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently or enjoy cold.
For extra crunch, add some crispy fried onions or tempura flakes.