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Baked Salmon Sushi Bowl Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/baked-salmon-sushi-bowl-recipe/