Baked Salmon Sushi Bowl Recipe

Introduction

This Baked Salmon Sushi Bowl brings together tender, flavorful salmon with fresh avocado and cucumber over a bed of rice. It’s a simple, healthy dish that combines the comforting warmth of baked salmon with the bright, spicy kick of homemade mayo. Perfect for an easy weeknight meal or a casual dinner with friends.

Ingredients

• 4 salmon filets (4-6 oz each)
• 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
• 4 cups cooked rice of your choice
• 2 avocados, sliced
• 2 cups English cucumber, sliced
• Furikake seasoning
• Soy sauce, for serving (sub Tamari for gluten-free)

Instructions

1. Step 1: Preheat oven to 400°F. Pat salmon dry with a clean paper towel. In a small bowl, mix soy sauce and chili garlic sauce. Lightly season salmon with kosher salt and black pepper, then brush generously with the soy sauce mixture.
2. Step 2: Heat a large cast iron skillet over medium-high heat. Add avocado oil and swirl to coat the pan. Place salmon skin-side up and sear for 2-4 minutes until browned. Flip salmon over, turn off the stove, and transfer the skillet to the oven on the middle rack. Bake, uncovered, for 10-14 minutes until cooked through (internal temperature reaches 140°F).
3. Step 3: While the salmon cooks, combine mayo and chili garlic sauce in a small bowl. Adjust the amount of chili garlic sauce to your preferred spice level.
4. Step 4: Divide cooked rice evenly between four bowls. Top with salmon, sliced avocado, and cucumber. Drizzle with the spicy mayo and sprinkle furikake seasoning over each bowl. Serve with soy sauce on the side if desired.

Tips & Variations

• Use sushi rice or jasmine rice for authentic texture, but any cooked rice works well.
• For extra flavor, marinate the salmon in the soy and chili sauce mixture for 15-30 minutes before cooking.
• Add pickled ginger or shredded carrots for additional crunch and color.
• Swap avocado oil with olive oil or grapeseed oil if preferred.

Storage

Store leftover salmon and bowl components separately in airtight containers in the refrigerator for up to 2 days. To reheat, warm the salmon gently in the oven or microwave. Assemble bowls fresh to keep avocado and cucumber crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, just be sure to thaw the salmon completely and pat it dry before seasoning and cooking to ensure even cooking and good texture.

Is there a substitute for chili garlic sauce?

Sriracha is a great substitute and offers a similar spicy flavor. You can adjust the heat level by adding more or less depending on your preference.

Baked Salmon Sushi Bowl Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

This Baked Salmon Sushi Bowl combines tender, flavorful salmon with fresh avocado, crisp cucumber, and a spicy mayo drizzle over a bed of steamed rice. Perfectly seared and oven-baked salmon fillets are infused with a soy and chili garlic marinade, bringing an Asian-inspired taste that’s healthy, satisfying, and easy to prepare at home.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Japanese-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salmon and Marinade

• 4 (4-6 oz) salmon fillets
• Kosher salt, to taste
• Ground black pepper, to taste
• 4–5 tablespoons soy sauce (or Tamari for gluten-free)
• 1–2 teaspoons chili garlic sauce (or Sriracha)
• 1–2 teaspoons avocado oil (or olive oil)

Spicy Mayo

• 1/2 cup mayonnaise
• 1–2 teaspoons chili garlic sauce (or Sriracha), more as desired

Bowl Ingredients

• 4 cups cooked rice (white, brown, or sushi rice)
• 2 avocados, sliced
• 2 cups English cucumber, sliced
• Furikake seasoning, for garnish
• Soy sauce or Tamari, for serving

Instructions

1. Prep Salmon: Preheat your oven to 400°F (204°C). Pat the salmon fillets dry with a clean paper towel to ensure a good sear. In a small bowl, whisk together soy sauce and chili garlic sauce to make the marinade. Lightly season the salmon with kosher salt and ground black pepper, then generously brush the soy sauce mixture onto each fillet.
2. Cook Salmon: Heat a large cast iron skillet over medium-high heat. Add the avocado oil and swirl to coat the pan. Place the salmon fillets skin-side up and sear them for 2-4 minutes until nicely browned. Carefully flip the fillets, turn off the stovetop heat, and immediately transfer the skillet to the middle rack of the preheated oven. Bake the salmon uncovered for 10-14 minutes, or until the internal temperature reaches 140°F (60°C) and the salmon is fully cooked through.
3. Make Spicy Mayo: While the salmon bakes, combine mayonnaise and chili garlic sauce in a small bowl. Taste and adjust the heat by adding more chili garlic sauce if desired. Mix thoroughly until smooth.
4. Build Bowls: Divide the cooked rice evenly among four bowls. Top each with a baked salmon fillet, sliced avocado, and cucumber slices. Drizzle with the prepared spicy mayo and sprinkle with furikake seasoning for extra flavor and texture. Serve with soy sauce or Tamari on the side for additional seasoning.

Notes

• You can use Tamari instead of soy sauce to make this dish gluten-free.
• Adjust chili garlic sauce quantities to control the spice level in both the marinade and spicy mayo.
• Use a meat thermometer to avoid overcooking the salmon for tender, juicy results.
• Furikake seasoning adds a nice umami crunch but can be omitted or substituted with toasted sesame seeds if unavailable.
• Rice can be white sushi rice, short grain, or brown rice depending on your preference.

Keywords: baked salmon, sushi bowl, spicy mayo, furikake, Asian-inspired, healthy dinner, gluten-free, easy recipe