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 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.
- 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.
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.
It can be if. you use Tamari instead of soy sauce.
We prefer sushi rice, but chose the type that you love most!
Store leftovers in an airtight container in the refrigerator for up to three days.
Made this healthy dinner recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
A delicious and easy baked salmon sushi bowl recipe that is perfect for a busy weeknight! Packed with flavor and so simple to make!
- (4) 4-6oz 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
- 1–2 teaspoons chili garlic sauce, more as desired (sub Sriracha)
Other Bowl Ingredients:
- 4 cups rice of your choice, cooked
- 2 avocados, sliced
- 2 cups English cucumber, sliced
- Furikake seasoning
- Soy Sauce (sub Tamari for gluten-free)
- Prep Salmon: Preheat oven to 400 degrees F. Pat salmon dry with clean paper towel. In a small bowl combine soy sauce and chili garlic sauce. Lightly season salmon with kosher salt and ground black pepper. Generously brush on the soy sauce mixture.
- Cook Salmon: Bring a large cast iron skillet to medium-high heat. Add oil and swirl to coat the pan. Sear salmon, skin-side up, 2-4 minutes or until nice and browned. Flip over. Turn off stove-top and transfer cast iron skillet to oven, middle rack and uncovered. Let cook 10-14 minutes or until salmon is fully cooked (internal temp reaches 140 degrees F.).
- Spicy Mayo: Meanwhile, in a small bowl combine mayo and chili garlic sauce. Taste and add more chili garlic sauce, as desired.
- Build Bowls: Divide rice between 4 bowls followed by the salmon, avocado and cucumbers. Add as much spicy mayo as you would like and garnish with furikake. Serve with soy sauce, as desired.
- Gluten-Free: use Tamari as a gluten-free substitute for soy sauce.
- Rice: I love using sushi rice here, but feel free to use whatever kind you prefer.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serving Size: 6 oz
- Calories: 667
- Sugar: 2.9 g
- Sodium: 1368.8 mg
- Fat: 40.3 g
- Carbohydrates: 68.2 g
- Protein: 10.5 g
- Cholesterol: 15.2 mg
Keywords: baked salmon sushi bowl