Spicy Salmon (or Trout) and Avocado Rice Bowls

Close up of a rice bowl topped with spicy salmon, cucumber, avocado, spring onions and sesame seeds.

As the days get longer and lighter I’ve got a fresh lunch or dinner bowl for you today by way of my Spicy Salmon and Avocado Rice Bowls. They also work deliciously with trout, are packed with good healthy fats from the fish and the avocado, and believe it or not only take 15 minutes to throw together!

White bowl of spicy trout, rice, cucumber and avocado.
Spicy salmon and avocado rice bowl on the countertop.


Usually, I find ingredient lists self explanatory, but for this Spicy Salmon and Avocado Rice Bowl recipe to ensure the speed of this delicious spicy salmon bowl (so it really can be ready in 15 minutes!!) I’ve got a few suggestions for choosing the best of everything. But of course, these bowls are also easily customisable with all your favourite Asian-inspired ingredients:

  • salmon or trout fillets – I’ve called for salmon in the title here because it is what most people can get hold of, but what you’re actually looking at in these photos is chalk stream trout because for me it is the more sustainable choice. The flavour is similar, and it is sometimes cheaper too. Both are delicious here, just try to use the fattest fillets possible to get nice chunks.
  • sriracha – I’ve written about this at length here, but I actually think Tabasco brand sriracha (first gifted to me by Tabasco, but repurchased on repeat) has a better flavour than the original.
  • sticky rice – okay, so I’ll stick to making it from scratch when I’m making sushi, but for sushi bowls I’m a total convert to Tilda’s Sticky Rice pouches, just a minute and a half in the microwave for perfect sticky rice. They’re the reason this is such a quick recipe! I have however included instructions for cooking sushi rice from scratch on the recipe card below.
  • toasted black sesame seeds – these don’t just make these trout bowls look pretty, if you buy good ones and make sure they’re fresh they add a lovely nuttiness which takes this recipe to the next level. Yutaka’s Roasted Black Sesame Seeds taste fantastic and I think will be something of a revelation once you taste them!
Spicy fish rice bowl topped with avocado, spring onions and sesame seeds with half an avocado and a bottle of soy sauce in the background.

Frequently Asked Questions

Can I eat these spicy salmon bowls cold?

Yes! All the elements in these sushi bowls work at any temperature so feel free to double up so you have enough for lunch the next day. They’re super customisable with your choice of toppings (whatever works for you) so make sure whatever you use will still be at it’s best the next day.

Is this recipe gluten free?

Rice is naturally gluten free, so you can easily make this gluten free by using tamari instead of soy sauce. Also, do check the bottles on the sriracha and sweet chilli sauce for hidden ingredients!

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Close up of a rice bowl topped with spicy salmon, cucumber, avocado, spring onions and sesame seeds.

Spicy Salmon and Avocado Rice Bowls

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: Serves 2
  • Diet: Gluten Free


These easy Spicy Salmon and Avocado Bowls only take 15 minutes to make, perfect for lunch or to enjoy on a busy weeknight. They’re also super customisable, and work well with trout too! 


  • 1 1/2 tbsp sweet chilli sauce
  • 1 tbsp rice wine vinegar
  • 1/2 tbsp sriracha
  • 1/2 tsp soy sauce
  • small knob ginger
  • 1 large garlic clove
  • 2 x thick salmon or trout fillets
  • 1 tbsp light oil
  • 2 x pouches Tilda Sticky Rice (see note)
  • 1 large avocado
  • 1/4 small cucumber
  • 1 large spring onion
  • roasted black sesame seeds


  1. To make the fish marinade, whisk together the sweet chilli sauce, rice wine vinegar, sriracha, soy sauce, and both the ginger and garlic clove, peeled and grated in a small bowl. Using a very sharp knife, remove the skin from the fish fillets and cut into roughly 2cm chunks. Toss in the marinade and set aside.
  2. Peel, stone and dice the avocado, and finely slice the cucumber and the spring onion.
  3. Microwave the sticky rice as per the packets instructions. 
  4. Meanwhile, heat the oil in a medium to large non-stick frying pan over a high heat. Once the oil is shimmering, add the fish and it’s marinade, stirring it after a minute and cooking until the outside of the fish is just cooked. These small pieces cook very quickly, so err on the side of caution. 
  5. Divide the rice, avocado, cucumber slices and salmon, with any leftover cooked marinade from the pan between two bowls and sprinkle over the spring onions and a generous amount of the roasted sesame seeds. 


To make sushi rice from scratch: Cook the sushi rice as per the packets instructions. I find for 160g (2/3 cup, perfect for two rice bowls) rice I need to rinse it, soak it in cold water for 15 minutes then cook it in 220ml (a scant cup) of cold water, with the lid on for 10 minutes over a low heat once it has been brought to the boil. I then leave it to steam for 10 minutes with the lid on before allowing it to cool to my desired temperature.