Spicy Yuzu-Honey Salmon Protein Sushi Roll Bowl with Quick-Pickled Ginger Slaw

This deconstructed sushi bowl combines trending Asian flavors with high-protein convenience for a viral-worthy weeknight meal. Marinated salmon gets perfectly crispy under the broiler with a spicy yuzu-honey glaze that caramelizes beautifully. Served over sushi rice with quick-pickled vegetables and creamy avocado, it's a complete protein-packed bowl that's easier than rolling sushi but delivers all the flavor. The combination of spicy, sweet, and tangy elements creates an addictive flavor profile perfect for social media sharing.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb salmon filet, skin removed
• 3 tbsp yuzu juice (or substitute with 2 tbsp lemon juice + 1 tbsp orange juice)
• 2 tbsp honey
• 1 tbsp gochujang paste
• 2 tsp toasted sesame oil
• 1 cup sushi rice, rinsed
• 1 medium cucumber, thinly sliced
• 1 medium carrot, julienned
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1 tsp grated fresh ginger
• 1 cup shelled edamame, cooked
• 1 avocado, sliced
• 2 green onions, thinly sliced
• 2 tbsp toasted sesame seeds
• 1 sheet nori, cut into thin strips
• Sriracha or spicy mayo for drizzling (optional)

Instructions

1. Cook sushi rice according to package directions. While rice cooks, prepare quick-pickled slaw.
2. In a small bowl, whisk together rice vinegar, sugar, and grated ginger until sugar dissolves.
3. Toss cucumber and carrot with the vinegar mixture and set aside to pickle for at least 15 minutes.
4. Preheat broiler to high and line a baking sheet with parchment paper.
5. In another bowl, whisk together yuzu juice, honey, gochujang, and sesame oil to create the glaze.
6. Cut salmon into 1-inch cubes and toss with half of the glaze until evenly coated.
7. Arrange salmon pieces on prepared baking sheet and broil for 6-8 minutes until caramelized and cooked through.
8. Assemble bowls: Divide cooked sushi rice among four bowls. Top with pickled slaw, edamame, and avocado slices.
9. Add broiled salmon pieces and drizzle with remaining glaze. Garnish with green onions, sesame seeds, and nori strips.
10. Serve immediately with optional sriracha or spicy mayo drizzle.

Chef's Note

For maximum caramelization, pat salmon completely dry before adding glaze and don't overcrowd the baking sheet. The hot broiler will create those irresistible crispy edges while keeping the inside tender.

Make-Ahead Tips

Quick-pickled slaw can be made up to 2 days ahead. Salmon glaze can be prepared 3 days in advance and stored refrigerated.

Substitutions

Replace salmon with firm tofu for vegetarian option. Use quinoa instead of sushi rice for higher protein. Substitute yuzu with equal parts lemon and lime juice.