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.

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.

What You Will Need

Salmon:

• salmon filets – Try to select filets that have a similar thickness so that they all cook evenly.
• kosher salt & ground black pepper – Just a bit to heighten flavors throughout.
• soy sauce – Feel free to use tamari if you’re making this gluten free.
• 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.
• avocado oil – A mild flavored oil to keep the salmon from getting dried out during the cooking process.

Spicy Mayo:

• mayo – Try our homemade whole30 mayo for the creamiest texture and best flavor.
• chili garlic sauce – we really can’t get enough of this yummy seasoning.

Other Bowl Ingredients:

• 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.

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.

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.

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.

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.

Recipe FAQs

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Other Bowl Recipes You Might Like

• Salmon Poke Bowl
• Quinoa Bowl
• Greek Chicken Bowl
• Tuna Rice Bowl
• Spicy Shrimp Sushi Bowl