Baked Salmon Sushi Bowl

Craving a burst of flavor in a bowl?

Baked Salmon Sushi Bowls are not just a feast for the eyes; they are quick, healthy, and oh-so-delicious! 🌈 Imagine perfectly baked salmon nestled on a bed of fluffy rice, topped with creamy avocado and vibrant cucumbers. It’s like sushi but in bowl form, making it easier to eat and even healthier. Perfect for a cozy dinner or impressing your friends!

Why make this recipe

You’ll fall in love with this recipe because it’s:

• Super simple: Minimal prep means more time to enjoy your food than fumble around the kitchen.
• Family-approved: Even the picky eaters won’t resist this one. Who doesn’t love salmon and rice?
• Easy cleanup: One skillet and a few bowls? Done deal! Goodbye dish mountain!

Ingredients

You don’t need fancy stuff — just these basics!

• 4-6 oz salmon filets
• Kosher salt and ground black pepper
• 4-5 tablespoons soy sauce (sub Tamari for gluten-free)
• 1-2 teaspoons chili garlic sauce (sub Sriracha)
• 1-2 teaspoons avocado oil (sub olive oil)
• 1/2 cup mayo
• More chili garlic sauce, as desired (sub Sriracha)
• 4 cups rice of your choice, cooked
• 2 avocados, sliced
• 2 cups English cucumber, sliced
• Furikake seasoning
• Soy Sauce (sub Tamari for gluten-free)

Directions

1. Preheat your oven to 400 degrees F.
2. Pat salmon dry with a clean paper towel.
3. In a small bowl, combine soy sauce and chili garlic sauce.
4. Lightly season the salmon with kosher salt and ground black pepper, then generously brush the soy sauce mixture on top.
5. Bring a large cast iron skillet to medium-high heat, add oil, and swirl to coat the pan.
6. Sear the salmon, skin-side up, for 2-4 minutes until nicely browned.
7. Flip the salmon over, turn off the stove, and transfer the skillet to the oven on the middle rack. Cook uncovered for 10-14 minutes or until the salmon reaches an internal temperature of 140 degrees F.
8. Meanwhile, in a small bowl, combine mayo and chili garlic sauce. Taste and adjust with more chili garlic sauce if you want an extra kick!
9. Divide the rice between 4 bowls, then add the salmon, avocado, and cucumbers.
10. Drizzle on as much spicy mayo as you like and garnish with furikake. Serve with soy sauce on the side.

How to make Baked Salmon Sushi Bowl (Overview)

This recipe couldn’t be easier! Start with some salmon and give it a quick season. Sear it until it’s golden and transfer to the oven – trust me, that easy step drastically boosts flavors. While it’s baking, whip up your spicy mayo and prep your veggies. When the salmon is done, simply assemble and voilà! Pro tip: Make sure to let your pan do the work – that sear is where the magic happens!

How to serve Baked Salmon Sushi Bowl

Serve your sushi bowl with a sprinkle of furikake, and maybe a few extra avocado slices for good measure. The colors pop like an art piece, and the crunch from the cucumbers contrasts beautifully with that buttery salmon. And let’s not forget that aroma wafting through your kitchen. 😍 Pair it with a cold beverage, and you’ll feel like you’re dining at a fancy sushi restaurant!

How to store Baked Salmon Sushi Bowl

So, how long can you savor these bowls? In the fridge, they keep fresh for about 2-3 days. If you think you’ll be enjoying leftovers, store components separately to maintain freshness. Just pop it in the microwave to reheat – salmon is great warm, but nobody wants sad, rubbery fish!

Tips to make Baked Salmon Sushi Bowl

• Timing is key: Make sure not to overbake the salmon; it turns dry in a heartbeat.
• Bowl it up!: Feel free to switch out the rice for quinoa or cauliflower rice for a lower-carb option.
• Avocado alert: Slice your avocados just before serving to keep them fresh and bright green!

Variation

Want to shake things up? Go for a spicy tuna instead of baked salmon. Or, if you want a plant-based dish, substitute the fish with tofu marinated in soy sauce and baked for a similar texture experience. It’s your bowl; go wild!

FAQs

1. Can I use frozen salmon?

   • Absolutely! Just ensure it’s fully thawed before cooking for even results.

2. How can I make this dish gluten-free?

   • Simple! Use Tamari instead of regular soy sauce.

3. Can I prepare this in advance?

   • Yes! You can marinade the salmon ahead of time and prep the other ingredients. Just assemble when you’re ready.

📌 Pin this recipe for your next cozy dinner night!

Baked Salmon Sushi Bowls

A quick, healthy, and visually appealing meal featuring baked salmon, rice, avocado, and cucumbers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Japanese

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4-6 oz salmon filets
• Kosher salt Kosher salt to taste
• Ground black pepper ground black pepper to taste
• 4-5 tablespoons soy sauce (sub Tamari for gluten-free)
• 1-2 teaspoons chili garlic sauce (sub Sriracha)
• 1-2 teaspoons avocado oil (sub olive oil)
• 1/2 cup mayo
• More as desired chili garlic sauce (sub Sriracha)
• 4 cups rice of your choice, cooked
• 2 avocados, sliced
• 2 cups English cucumber, sliced
• Furikake seasoning
• Soy Sauce (sub Tamari for gluten-free)

Method

 

Preparation

1. Preheat your oven to 400 degrees F.
2. Pat salmon dry with a clean paper towel.
3. In a small bowl, combine soy sauce and chili garlic sauce.
4. Lightly season the salmon with kosher salt and ground black pepper, then generously brush the soy sauce mixture on top.
5. Bring a large cast iron skillet to medium-high heat, add oil, and swirl to coat the pan.
6. Sear the salmon, skin-side up, for 2-4 minutes until nicely browned.
7. Flip the salmon over, turn off the stove, and transfer the skillet to the oven on the middle rack.
8. Cook uncovered for 10-14 minutes or until the salmon reaches an internal temperature of 140 degrees F.
9. Meanwhile, in a small bowl, combine mayo and chili garlic sauce. Taste and adjust with more chili garlic sauce if you want an extra kick!

Assembly

1. Divide the rice between 4 bowls, then add the salmon, avocado, and cucumbers.
2. Drizzle on as much spicy mayo as you like and garnish with furikake.
3. Serve with soy sauce on the side.

Notes

Store leftovers in the fridge for 2-3 days; store components separately for best freshness. Reheat in the microwave as needed. Avocados should be sliced just before serving for best presentation.