If you’re craving all the vibrant flavors of sushi but without the rolling or fuss, let me introduce you to your new weeknight obsession: the Baked Salmon Sushi Bowl. This dish brings together tender roasted salmon, tangy seasoned sushi rice, crisp veggies, and a crave-worthy spicy mayo, all cozied up in a hearty, colorful bowl. Every bite truly feels like a sushi feast, but with the comfort and ease of a one-bowl meal. No sushi mat required—just a baking sheet and a big appetite!
Ingredients You’ll Need
The magic of the Baked Salmon Sushi Bowl comes from its beautifully simple list of ingredients, each shining in its own way. From the perfectly baked salmon to bright garnishes, every component brings something special to the table—flavor, texture, or that unmistakable sushi vibe.
- Salmon fillet (1 pound): Rich and buttery, this is the showstopper protein that delivers heartiness and classic sushi flavor.
- Sushi rice (2 cups, cooked): Sticky, slightly sweet, and essential for that beloved sushi experience in every spoonful.
- Soy sauce (2 tablespoons): Salty and savory, it adds depth to both the salmon and the finished bowl.
- Sriracha (1 tablespoon, optional): For a punch of heat in your spicy mayo—totally adjustable based on your taste.
- Mayonnaise (2 tablespoons): Creates a luscious, creamy topping when mixed with sriracha.
- Rice vinegar (1 tablespoon): Vital for seasoning the sushi rice, lending that signature tang.
- Sugar (1/2 teaspoon): Just a hint to balance the vinegar in the rice.
- Avocado (1, sliced): Creamy, mellow, and undeniably sushi-esque.
- Cucumber (1/2, sliced): Refreshing crunch for balance and color.
- Nori sheet (1, cut into strips): Classic seaweed goodness you’d expect from sushi—adds a lovely briny note.
- Sesame seeds (1 tablespoon): Nutty and toasty, they take the flavor over the top.
- Green onions (2, sliced): Fresh, zesty, and pretty as a garnish.
- Pickled ginger and wasabi (optional): Perfect final touches for authentic sushi flavor—add as much as you love!
How to Make Baked Salmon Sushi Bowl
Step 1: Bake Your Salmon
Preheat your oven to 400°F (200°C). Place your salmon fillet on a parchment-lined baking sheet for easy clean-up. If you’re after extra flavor, give the fillet a quick brush with soy sauce before it goes into the oven. Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and is beautifully opaque.
Step 2: Season the Sushi Rice
While the salmon is baking, stir together the cooked sushi rice with rice vinegar and just a touch of sugar. This little step infuses the rice with the classic sweet-tangy sushi vibe and sets the bowl apart from your average grain base.
Step 3: Make the Spicy Mayo
In a small bowl, mix mayonnaise with sriracha (if you like a bit of heat). Adjust the sriracha for the right spice level—go mild or embrace the fiery kick. The creamy, spicy sauce ties the whole Baked Salmon Sushi Bowl together.
Step 4: Prepare the Toppings
Slice your avocado and cucumber, cut the nori into thin strips, and get those green onions and sesame seeds ready. Keep everything neat and organized—assembly moves quickly and you’ll love how all the colors pop!
Step 5: Assemble the Bowls
Divide the seasoned sushi rice among four bowls as your base. Flake the hot baked salmon into bite-sized pieces and layer right on top. Artfully arrange the avocado, cucumber, nori strips, sesame seeds, and green onions. Drizzle with both soy sauce and spicy mayo for a burst of umami and creaminess. For anyone who wants the full sushi house effect, add pickled ginger and wasabi on the side.
How to Serve Baked Salmon Sushi Bowl
Garnishes
This is where each Baked Salmon Sushi Bowl can really shine. Sprinkle sesame seeds over the top, scatter the green onions, and lay those nori strips for that iconic sushi look. If you love authentic touches, add a dainty mound of pickled ginger and a little wasabi on the edge of your bowl—just the way sushi chefs do it.
Side Dishes
Keep the sushi spirit going with light sides: a bowl of miso soup, crisp seaweed salad, or even some edamame sprinkled with flaky salt. These pair perfectly with the Baked Salmon Sushi Bowl and turn it into a true Japanese-inspired feast!
Creative Ways to Present
You can serve this dish family-style with all the toppings in separate bowls to let everyone customize their own Baked Salmon Sushi Bowl adventure. Or, pack everything into pretty meal prep containers—each bite will still taste just as special later in the week.
Make Ahead and Storage
Storing Leftovers
If you have extra Baked Salmon Sushi Bowl (lucky you!), store each of the components separately in airtight containers in the fridge. Rice goes in one, veggies and garnishes in another, and keep the cooked salmon wrapped up tight. This keeps everything fresh and flavorful for up to two days.
Freezing
Freezing isn’t ideal for the full assembled bowl because rice and veggies don’t always thaw well, but you can freeze the cooked salmon on its own. Wrap the salmon pieces tightly and store for up to two months for easy sushi bowls on demand!
Reheating
When you’re ready for another round, reheat the salmon gently (in the microwave or a skillet) just until warm. Give the rice a quick zap with a damp paper towel over it to refresh the texture. Reassemble with your favorite toppings, and you’re back in business!
FAQs
Can I use canned salmon instead of fresh?
Absolutely! Canned salmon makes this dish even quicker and more budget-friendly. Just drain it well, then use in place of the baked salmon for a speedy Baked Salmon Sushi Bowl.
What can I substitute for sushi rice?
If you don’t have sushi rice, go for short-grain white rice, or even try it with brown rice for a wholesome touch. Just aim for a sticky rice texture to help pull all the flavors together.
How spicy is the mayo?
You control the heat—use as much or as little sriracha as you like. For those who love a fiery bowl, add extra. Prefer it mild? Start with a small dab and increase to taste.
Can I make this Baked Salmon Sushi Bowl gluten free?
Yes! Just use tamari or a gluten-free soy sauce in place of traditional soy sauce, and always check your other ingredients for hidden gluten to be sure.
Are there easy ways to add extra veggies?
Definitely! Feel free to toss in shredded carrots, radish, edamame, or even some bell pepper for extra crunch, color, and nutrition. The Baked Salmon Sushi Bowl is endlessly customizable.
Final Thoughts
Once you try this Baked Salmon Sushi Bowl, I have a feeling it’ll earn regular rotation status in your kitchen. It delivers all the sushi flavors with none of the hassle, ready in no time and endlessly adaptable. Dive in, mix up your favorite toppings, and let every bite remind you how fun (and delicious) home cooking can be!
Print
Baked Salmon Sushi Bowl Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the flavors of a sushi roll in a bowl with this Baked Salmon Sushi Bowl recipe. Perfectly baked salmon, tender sushi rice, and a medley of fresh ingredients come together for a delightful meal that’s both satisfying and nourishing.
Ingredients
Salmon:
- 1 pound salmon fillet
Rice:
- 2 cups cooked sushi rice
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (optional)
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
Additional Toppings:
- 1 avocado, sliced
- 1/2 cucumber, sliced
- 1 sheet nori, cut into strips
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- Pickled ginger and wasabi for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Bake the salmon: Place the salmon fillet on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through.
- Prepare the rice: Mix the cooked sushi rice with rice vinegar and sugar.
- Make the spicy mayo: In a small bowl, combine mayonnaise and sriracha if using.
- Assemble the bowl: Flake the baked salmon into bite-sized pieces. Divide the sushi rice into bowls, top with salmon, avocado, cucumber, nori strips, sesame seeds, and green onions. Drizzle with soy sauce and spicy mayo.
- Serve: Serve with pickled ginger and wasabi if desired.
Notes
- For extra flavor, brush the salmon with a little soy sauce before baking.
- You can substitute with canned salmon for convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
