Baked Salmon Sushi Bowl

Published on 01/19/24

This Baked Salmon Sushi Bowl is flavorful, customizable, and simple to throw together for busy weeknights. Add as much or as little of each ingredient as you’d like to make this bowl your own.

Baked salmon sushi bowl with salmon, cucumbers, sliced avocado, spicy mayo, and a salmon filet on top of rice. All garnished with furikake.

The Best Baked Salmon Sushi Bowl

Magic happens when a gorgeous meal comes together as effortlessly as this one. Fresh salmon with just the right amount of seasoning paired with fluffy rice, fresh veggies, and lively furikake seasoning will wake up your taste buds and have this recipe going back on the menu anytime you need a fresh and filling flavors.

Love Sushi – try our Baked Sushi, Sushi Burritos or Poke Bowl!

Key Ingredients + Substitutions

See recipe card for a full list of ingredients.

salmon filets – Try to select filets that have a similar thickness so that they all cook evenly. I highly recommend fresh salmon, if you can!
chili garlic sauce – One of our favorite ways to quickly add a bunch of flavor to any dish, but feel free to sub with Sriracha if that’s more readily available.
mayo – Try our homemade whole30 mayo for the creamiest texture and best flavor.
cooked rice – Brown rice or white rice both work wonderfully in this bowl recipe, but our favorite is sushi rice.
avocados – For a pop of fresh color, creamy texture, and healthy fats.
English cucumber – Adds a much needed crunch and freshness.
Furikake seasoning – A delicious Japanese seasoning composed of sesame seeds, salt, sugar, and nori.
Soy Sauce – Adds a yummy unami flavor – feel free to use a low-sodium version, coconut aminos or Tamari for a gluten-free option.

How To Make Baked Salmon Sushi Bowls

Start by preheating your oven to 400 degrees F. Then pat the salmon dry with a clean paper towel and season with salt and pepper. Then add the soy sauce and chili garlic sauce into a small bowl, mix, and generously brush it over the salmon.

Four salmon fillets brushed with soy sauce and chili garlic sauce on a plate.

Next, bring a large cast iron skillet to medium-high heat and add the oil to coat the pan. Place the salmon in the skillet, skin-side up, and let sear for 2-4 minutes or until they’ve become golden brown. Then flip the filets over, turn off the stove, and transfer the uncovered skillet to the oven on the middle rack. Let the salmon cook for 10-14 minutes or until the internal temperature reads 140 degrees F.

Four salmon filets on a cast iron skillet.

While the salmon is cooking, mix together the mayo and chili garlic sauce. Be sure to give it taste and add more chili garlic sauce as you see fit. Then prep the salmon and cucumbers so that you can quickly assemble your bowls once the salmon is done cooking.

A small bowl with mayo and chili garlic sauce and half of a avocado sliced.

Now for the fun part. Assembly! Divide the rice between four bowls, followed by the salmon, avocado, and cucumbers. Then plop on as much spicy mayo as you’d like and garnish with full flavored furikake and serve with soy sauce.

What Other Toppings Can I Add To Rice Bowls

Honestly, let your tastebuds be your guide. The fresh cucumber and creamy avocado compliment the bold salmon flavors in this dish perfectly, but you can always get creative! Here are a few of our other favorite sushi bowl toppings.

Fresh herbs like cilantro, basil, or mint for the freshest flavors.
Fresh mango for those who want a bit of sweetness.
Edamame to lend some additional protein and mild flavors.
Extra nori for those who can’t get enough of this flavor.
micro greens for a bit more nutrition and crunchy bites.