Description
This Baked Salmon Sushi Bowl packs all the bold, fresh flavors of sushi into a quick, weeknight-friendly bowl—creamy salmon, tangy rice, crunchy veggies, and a spicy mayo drizzle make every bite unforgettable.
Ingredients
- 2 salmon fillets (boneless, skinless)
- 1 cup sushi rice
- 2 tbsp rice vinegar
- 2 tbsp soy sauce (plus extra for drizzling)
- 2 tbsp mayonnaise (Japanese preferred)
- 1 tsp Sriracha (adjust to taste)
- 1 avocado, cubed
- 1/2 cucumber, thinly sliced
- 2 green onions, chopped
- 2 nori sheets, crumbled or cut into strips
- 1 tbsp sesame seeds
- Salt and sugar to taste
Instructions
- Rinse sushi rice until water runs clear. Cook according to package instructions. While warm, fold in rice vinegar, a pinch of sugar, and salt. Let cool slightly.
- Place salmon on a lined baking sheet. Brush with soy sauce and a splash of rice vinegar. Bake at 400°F for 12–15 minutes, until flaky. Flake into bite-sized pieces.
- While salmon bakes, prep toppings: cube avocado, slice cucumber, chop green onions, crumble nori, and toast sesame seeds in a dry pan for 30 seconds until fragrant.
- In a bowl, mix mayo with Sriracha and a splash of soy sauce to make spicy mayo. Adjust heat to taste.
- To assemble, scoop rice into bowls. Top with flaked salmon, spicy mayo, avocado, cucumber, green onions, crumbled nori, and sesame seeds. Serve with extra soy sauce or Sriracha if desired.
Notes
- Use tamari or coconut aminos for a gluten-free version.
- Make ahead by storing rice, salmon, and toppings separately; assemble when ready to eat.
- Substitute shrimp, tuna, or leftover grilled fish for the salmon.
- Create a sushi bowl bar for parties—let guests build their own bowls with various toppings.
- Microwave rice with a splash of water to re-steam before serving leftovers.
