Baked Salmon Sushi Bowl
A delicious and easy baked salmon sushi bowl recipe that is perfect for a busy weeknight! Packed with flavor and so simple to make!
Ingredients
Salmon:
- 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
Spicy Mayo:
- 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
Instructions
- 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.
Notes
- 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.
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