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Flavorful Cucumber Salmon Avocado Rice Bowl Recipe with Easy Spicy Mayo

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A quick and easy salmon sashimi bowl featuring fresh cucumber, creamy avocado, sticky sushi rice, and a balanced spicy mayo drizzle. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 6 oz sashimi-grade fresh salmon fillet
  • 1 ripe avocado, sliced
  • 1 English cucumber, thinly sliced
  • 1 cup uncooked sushi rice (about 185 g)
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame seeds (optional)
  • 2 tbsp thinly sliced green onions
  • 3 tbsp mayonnaise (Japanese Kewpie preferred)
  • 1 to 1.5 tbsp sriracha sauce
  • 1 tsp fresh lime juice
  • A few drops sesame oil (optional)
  • Pinch of salt
  • 1 tsp sugar

Instructions

  1. Rinse 1 cup (185 g) sushi rice under cold water until water runs clear to remove excess starch.
  2. Cook rice according to package instructions or in a rice cooker with 1 1/4 cups (295 ml) water, about 18 minutes. Let rest covered for 10 minutes.
  3. Mix 2 tbsp rice vinegar with a pinch of salt and 1 tsp sugar until dissolved.
  4. Transfer rice to a large bowl and gently fold in vinegar mixture with a wooden spatula. Let rice cool to room temperature (~15 minutes).
  5. Slice 6 oz sashimi-grade salmon into thin, bite-sized pieces using a sharp knife.
  6. Thinly slice English cucumber. If watery, lightly salt and drain in a colander for 10 minutes, then pat dry.
  7. Slice ripe avocado just before serving to avoid browning.
  8. Whisk together 3 tbsp mayo, 1 to 1.5 tbsp sriracha, 1 tsp lime juice, and a few drops sesame oil in a small bowl. Adjust seasoning to taste.
  9. Toast 1 tbsp sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Let cool.
  10. Assemble bowl by spooning seasoned rice, then layering cucumber slices, avocado, and salmon pieces.
  11. Drizzle spicy mayo generously on top, then sprinkle with toasted sesame seeds and sliced green onions.
  12. Add a wedge of lime or a small drizzle of soy sauce if desired. Serve immediately.

Notes

Use sashimi-grade salmon and keep chilled until use for safety. Rinse sushi rice thoroughly to avoid gummy texture. Salt and drain cucumber slices to prevent sogginess. Adjust sriracha in spicy mayo to control heat. Slice avocado last to keep it fresh and bright. Store components separately if making ahead and avoid reheating salmon and avocado.

Nutrition

Keywords: cucumber salmon avocado rice bowl, spicy mayo, sushi bowl, sashimi bowl, quick dinner, easy recipe, healthy bowl, gluten-free, seafood bowl

Find it online: https://ariaappetite.com/flavorful-cucumber-salmon-avocado-rice-bowl-recipe-with-easy-spicy-mayo/