Spicy Salmon Sushi Bowls with Sriracha Mayo

This is the bowl everyone is searching for right now: sushi rice, silky cubes of salmon, creamy avocado and a drizzle of fiery sriracha mayo, all in one colourful bowl.

It tastes like your favourite sushi order but takes about 20 minutes and no rolling at all. The trick is seasoning the rice while it is warm, so every grain is glossy and lightly tangy.

Set the toppings out like a little sushi bar and let everyone build their own. It is fresh, fast and far too pretty to keep to yourself.

Ingredients

• 300 g (1.5 cups) sushi rice, rinsed
• 360 ml (1.5 cups) water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 0.5 tsp salt
• 400 g (about 14 oz) sushi-grade salmon, cut into cubes
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 ripe avocado, sliced
• 100 g (1 cup) shelled edamame, cooked
• 1 carrot, julienned
• 0.5 cucumber, thinly sliced

For the sriracha mayo

• 4 tbsp mayonnaise
• 1 to 2 tbsp sriracha
• 1 tsp lime juice

To serve

• 1 tsp toasted sesame seeds
• 2 spring onions, sliced
• Pickled ginger, to serve

Instructions

1. Cook the rice: Combine the rinsed rice and water in a saucepan, bring to a boil, then cover and cook on the lowest heat for 15 minutes. Rest, covered, for 10 minutes.
2. Season the rice: Stir the rice vinegar, sugar and salt together until dissolved. Tip the hot rice into a wide bowl, drizzle over the seasoning and fold gently with a spatula until glossy. Cool to room temperature.
3. Marinate the salmon: Toss the salmon cubes with the soy sauce and sesame oil and refrigerate while you prepare the toppings.
4. Make the sriracha mayo: Whisk the mayonnaise, sriracha and lime juice together until smooth. Taste and add more sriracha if you like it hotter.
5. Build the bowls: Divide the rice between 4 bowls. Arrange the salmon, avocado, edamame, carrot and cucumber on top in neat sections.
6. Finish: Drizzle generously with sriracha mayo, scatter over sesame seeds and spring onions, and serve with pickled ginger.

Storing and reheating

Best eaten fresh. The seasoned rice keeps for 1 day refrigerated; keep the salmon and toppings separate and assemble just before serving. Do not keep assembled bowls with raw salmon overnight.

Frequently asked questions

Is the salmon safe to eat raw?

Buy sushi-grade salmon from a fish counter you trust and keep it cold until serving. If you are unsure, use cooked salmon or tinned tuna instead.

Can I make the rice ahead of time?

Yes. Cook the rice a day ahead and refrigerate it; cold rice actually holds the toppings better. Bring it to room temperature before serving.

How spicy is the sriracha mayo?

Start with half the sriracha and taste as you go. A squeeze of lime and a little extra mayonnaise will soften the heat without losing flavour.

Can I swap the salmon for something else?

Yes. Swap the salmon for cooked prawns, tofu or shredded chicken, and keep the same sauce and toppings.