Baked Salmon Sushi Bowl

Why You’ll Love This Recipe

Baked Salmon Sushi Bowls are a flavorful, deconstructed take on traditional sushi rolls. Packed with savory baked salmon, seasoned rice, and your favorite toppings, this dish is easy to prepare, satisfying, and customizable. Perfect for a weeknight dinner or a meal prep option, it captures all the umami-rich taste of sushi without the rolling.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salmonsushiricerice vinegarsoy saucesrirachaMayonnaise (preferably Japanese mayo)sesame oilavocadocucumbernori sheets (cut into strips)pickled gingerfurikake seasoninggreen onionssesame seeds

directions

Preheat your oven to 400°F (200°C) and line a baking dish with foil.

Place the salmon in the dish, drizzle with sesame oil and soy sauce, and bake for 12-15 minutes until cooked through.

While the salmon is baking, prepare the sushi rice according to package instructions, then season with rice vinegar.

In a bowl, mix mayonnaise and sriracha to make a spicy mayo sauce.

Once the salmon is baked, flake it with a fork and let it cool slightly.

Assemble your bowl: start with a base of sushi rice, then top with flaked salmon, avocado slices, cucumber, and nori strips.

Drizzle with spicy mayo and sprinkle with furikake, sesame seeds, and green onions.

Add pickled ginger on the side if desired.

Servings and timing

This recipe serves 2-3 people.Preparation time: 15 minutesBaking time: 15 minutesAssembly time: 5 minutesTotal time: 35 minutes

Variations

Swap salmon for baked tofu or cooked shrimp for a different protein.

Add shredded carrots or edamame for extra veggies.

Use brown rice or cauliflower rice as a lower-carb option.

Top with a poached egg for a breakfast-style bowl.

storage/reheating

Store components separately in airtight containers in the fridge for up to 3 days.Reheat the salmon and rice gently in the microwave before assembling bowls.For best freshness, slice avocado and cucumber just before serving.

FAQs

Can I use canned salmon?

Yes, but baked fresh salmon offers better texture and flavor.

Is sushi rice necessary?

Sushi rice gives the best texture, but jasmine or short-grain rice can work in a pinch.

Can I make this dish ahead of time?

Yes, prepare the rice and salmon in advance, and assemble before eating.

How spicy is the mayo?

You can adjust the spice level by using more or less sriracha to taste.

Can I make this bowl gluten-free?

Use tamari instead of soy sauce and check labels on other ingredients to ensure they’re gluten-free.

Do I have to use furikake?

No, but it adds a nice umami crunch. Toasted seaweed flakes and sesame seeds are a good alternative.

Can I freeze the salmon?

Yes, baked salmon can be frozen for up to 2 months. Thaw before reheating.

What’s the best way to cut the nori?

Use kitchen scissors to cut the sheets into thin strips or small squares.

Is this dish kid-friendly?

Yes, especially if you tone down the spice and let them choose their toppings.

Can I add a sauce?

Absolutely—eel sauce or soy glaze makes a delicious addition.

Conclusion

Baked Salmon Sushi Bowls offer the comfort of a home-cooked meal with the flavor and excitement of sushi night. With tender baked salmon, tangy rice, and your favorite toppings all in one bowl, it’s a fuss-free way to enjoy sushi flavors anytime. Easy, versatile, and oh-so-satisfying, this dish deserves a spot in your regular meal rotation.

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