Baked Salmon Sushi Bowl Recipe

Introduction

This baked salmon sushi bowl is a delicious and healthy way to enjoy the flavors of sushi at home without any rolling. Featuring perfectly cooked salmon, fresh avocado, and crisp cucumber over a bed of rice, it’s quick to prepare and full of vibrant taste.

Ingredients

• 4 salmon filets, 4-6 oz each
• Kosher salt and ground black pepper, for seasoning
• 4-5 tablespoons soy sauce (substitute Tamari for gluten-free)
• 1-2 teaspoons chili garlic sauce (substitute Sriracha if preferred)
• 1-2 teaspoons avocado oil (substitute olive oil)
• 1/3 cup mayonnaise
• 4 cups cooked rice of your choice
• 2 avocados, sliced
• 2 cups English cucumber, sliced
• Furikake seasoning, for garnish
• Soy sauce, to serve (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Pat the salmon filets dry with a clean paper towel. In a small bowl, mix the soy sauce and chili garlic sauce. Lightly season the salmon with kosher salt and ground black pepper, then generously brush the soy sauce mixture on top.
2. Step 2: Heat a large cast iron skillet over medium-high heat. Add the avocado oil and swirl to coat the pan. Place the salmon skin-side up and sear for 2-4 minutes until nicely browned. Flip the salmon over, turn off the stove, and transfer the skillet to the oven’s middle rack. Bake uncovered for 10-14 minutes, or until the salmon reaches an internal temperature of 140°F (60°C).
3. Step 3: While the salmon cooks, prepare the spicy mayo by combining mayonnaise and chili garlic sauce in a small bowl. Adjust the amount of chili garlic sauce to your desired spice level.
4. Step 4: To assemble, divide the cooked rice evenly among four bowls. Top each bowl with a salmon filet, sliced avocado, and sliced cucumber. Drizzle with spicy mayo and sprinkle with furikake seasoning. Serve with additional soy sauce if desired.

Tips & Variations

• Use sushi rice or short-grain rice for a more authentic texture.
• For extra freshness, add thinly sliced green onions or pickled ginger.
• Substitute chili garlic sauce with Sriracha or a mild hot sauce for different heat levels.
• Try swapping out avocado for thinly sliced mango for a sweet twist.

Storage

Store any leftover salmon sushi bowls in an airtight container in the refrigerator for up to 2 days. Keep the avocado and spicy mayo separate to prevent browning and sogginess. Reheat the salmon gently in the oven or microwave, then assemble the bowl fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raw salmon instead of cooked?

This recipe is designed for baked salmon, but you could use sushi-grade raw salmon if you prefer. Just ensure the fish is fresh and safe for raw consumption.

What can I use instead of furikake seasoning?

If you don’t have furikake, you can sprinkle toasted sesame seeds, seaweed flakes, or even a pinch of toasted nori strips for a similar umami flavor.

Baked Salmon Sushi Bowl Recipe

Print Recipe

★★★★★

4.7 from 693 reviews

This Baked Salmon Sushi Bowl is a delightful combination of tender, oven-seared salmon paired with fresh avocado, cucumber, and seasoned rice. Featuring a spicy mayo drizzle and flavorful furikake seasoning, this bowl offers a deliciously balanced meal that’s easy to prepare and perfect for a healthy lunch or dinner.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Japanese-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salmon:

• 4 salmon filets, 4-6 oz each
• Kosher salt and ground black pepper, for seasoning
• 4–5 tablespoons soy sauce (substitute Tamari for gluten-free)
• 1–2 teaspoons chili garlic sauce (substitute Sriracha)
• 1–2 teaspoons avocado oil (substitute olive oil)

Spicy Mayo:

• 1/3 cup mayonnaise
• 1–2 teaspoons chili garlic sauce (more if desired, substitute Sriracha)

Other Bowl Ingredients:

• 4 cups cooked rice (your choice of type)
• 2 avocados, sliced
• 2 cups English cucumber, sliced
• Furikake seasoning
• Soy sauce (substitute Tamari for gluten-free)

Instructions

1. Prep Salmon: Preheat your oven to 400°F (204°C). Pat the salmon filets dry using a clean paper towel to ensure a good sear. In a small bowl, mix together the soy sauce and chili garlic sauce. Lightly season the salmon with kosher salt and ground black pepper, then generously brush each filet with the soy sauce mixture.
2. Cook Salmon: Heat a large cast iron skillet over medium-high heat. Add the avocado oil and swirl it to coat the pan evenly. Place the salmon in the skillet skin-side up and sear for 2 to 4 minutes, or until it develops a nice brown crust. Flip the salmon over, then turn off the stovetop heat. Transfer the skillet to the middle rack of the preheated oven, uncovered, and bake for 10 to 14 minutes or until the salmon reaches an internal temperature of 140°F (60°C) and is fully cooked through.
3. Prepare Spicy Mayo: While the salmon is cooking, combine the mayonnaise and chili garlic sauce in a small bowl. Adjust the amount of chili garlic sauce according to your preferred spice level.
4. Build Bowls: Evenly divide the cooked rice into four serving bowls. Top each with a salmon filet, sliced avocado, and sliced cucumber. Drizzle as much spicy mayo as desired over the bowls and garnish with furikake seasoning. Serve with additional soy sauce or Tamari on the side if desired.

Notes

• For a gluten-free option, substitute soy sauce with Tamari.
• You can use Sriracha instead of chili garlic sauce if preferred.
• Make sure not to overcook the salmon to maintain its moist and flaky texture.
• Use a cast iron skillet for the best sear and even cooking in the oven.
• Allow the salmon to rest a few minutes before serving for juicier results.

Keywords: baked salmon sushi bowl, salmon sushi bowl, spicy mayo salmon bowl, healthy salmon bowl, easy sushi bowl, gluten-free salmon recipe