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Top down shot of a piece of baked salmon on rice with avocado, cucumber and spicy mayo.

Baked Salmon Sushi Bowl

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top + Oven
  • Cuisine: Asian-Inspired


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
  • 45 tablespoons soy sauce (sub Tamari for gluten-free)
  • 12 teaspoons chili garlic sauce (sub Sriracha)
  • 12 teaspoons avocado oil (sub olive oil)

Spicy Mayo:

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)


  1. 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. 
  2. 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.).
  3. Spicy Mayo: Meanwhile, in a small bowl combine mayo and chili garlic sauce. Taste and add more chili garlic sauce, as desired.
  4. 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