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Baked Salmon Sushi Bowl Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/baked-salmon-sushi-bowl-recipe/