Roast salmon topped with sriracha mayo, quick-pickled zucchini and red...

Roast salmon topped with sriracha mayo, quick-pickled zucchini and red onion, cabbage salad and avocado over rice. (October 2022) Credit: Marge Perry

I turned my favorite sushi take out dish into a healthy and incredibly satisfying at-home meal. This spicy salmon bowl is inspired by the classic roll — but honestly, it’s a lot more fun and gratifying to eat.

That’s the appeal of bowls in general, isn’t it? They are satisfying because they offer a variety of flavors and textures, all of which balance each other out. Crisp-tender and briny zucchini pickles; rich salmon; crunchy, spicy slaw; and cool avocado sit atop a mound of rice, lending it flavor.

While the recipe looks long, it can be on the table in about 35 minutes and requires far less prep than you might think.


4 cups cooked brown or white rice

1 avocado, thinly sliced


1/2 cup rice vinegar

1/4 cup sugar

1 teaspoon salt

1/2 cup thinly sliced red onion

1 8-ounce zucchini, cut in thin rounds


¼ cup low sodium soy sauce

½ teaspoon chili garlic sauce

2 tablespoons rice vinegar

2 tablespoons honey

4 6-ounces salmon filets


¼ cup mayonnaise

1 teaspoon Sriracha (or to taste)

1 cup shredded cabbage

1 cup shredded carrot

1 tablespoon sesame seeds, optional

1. Cook the rice according to package directions. Halve the avocado with the skin on and remove the pit. Scoop each half out of the skin with a spoon, and cut the halves into slices. Replace the skin over the halves to keep the avocado from discoloring.

2. Make the pickles: Combine the rice vinegar, sugar and salt in a saucepan and bring to a boil. Stir in the zucchini and onions and remove from the heat. Let stand at room temperature for 20 minutes, stirring occasionally.

3. Preheat the oven to 425 degrees. Line a sheet pan with foil and coat with cooking spray.

4. Marinate the fish: Combine the soy sauce, chili garlic sauce, rice vinegar and honey in a bowl. Add the fish and let stand while you prepare the other ingredients.

5. Make the sauce: combine the mayonnaise and sriracha in a medium bowl. Toss about half with the cabbage and carrots. Reserve the remaining sauce.

6. Place salmon on the prepared pan and spoon some of the marinade over the fish. Roast 6-7 minutes, or to desired degree on doneness.

Assemble: Place rice in the bottom of each bowl. Top with the salmon, pickled zucchini, slaw and fanned avocado slices. Drizzle the salmon with the reserved sriracha mayo and sprinkle the bowl with sesame seeds if desired.

Makes 4 servings