If you’ve dreamed of cozying up to your favorite sushi flavors without the fuss of rolling or raw fish, this Baked Salmon Sushi Bowl is about to become your weeknight obsession. Tender, flaked salmon glazed in a sweet-savory sauce, nestled over perfectly sticky sushi rice and surrounded by fresh veggies, creamy avocado, and all the classic sushi fixings—each bite is a symphony of color and flavor. Best of all, it’s ready in just 30 minutes, so you can enjoy the magic of sushi with all the warmth and heartiness of a home-cooked bowl!
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about the Baked Salmon Sushi Bowl is how each simple ingredient brings its own essential flair. There’s no excess here—just building blocks for perfect taste, vibrant color, and an irresistible mix of textures.
- Salmon fillets: Choose boneless and skinless for easy prep; rich, buttery salmon is the star of this bowl.
- Soy sauce: Adds salty, umami depth to the marinade; swap with tamari for a gluten-free version.
- Sesame oil: Just a hint infuses the salmon with bold, toasty flavor—don’t skip it!
- Honey or maple syrup: The right touch of sweetness balances and glosses the glaze beautifully.
- Rice vinegar: Brightens the marinade and lifts all the other flavors.
- Sushi rice: Short-grain rice is sticky, fluffy, and authentic; cauliflower rice works for a lighter version.
- Avocado: Buttery, creamy, and so satisfying—slice just before serving for best color.
- Cucumber: Crisp, refreshing, and full of crunch—go for thin slices for best texture.
- Carrot: Shredded for sweetness, color, and a nutritious bite.
- Nori sheet: Cut into strips, these bring the unmistakable essence of sushi to every bowl.
- Pickled ginger: Tangy, pretty, and palate-cleansing—just what you’d expect beside sushi.
- Sesame seeds: A sprinkle adds nutty flavor and a little crunch; toast them for extra impact.
- Green onions: Fresh, punchy, and a perfect finish on top of it all.
- Spicy mayo: Creamy, spicy, and utterly addictive; customize the sriracha to your heat preference.
How to Make Baked Salmon Sushi Bowl
Step 1: Preheat and Ready Your Pan
Start by preheating your oven to 400°F. Line a baking sheet with parchment paper—this helps keep the salmon from sticking and makes cleanup a total breeze. Small touches like this mean you get to eat sooner and spend less time scrubbing later!
Step 2: Mix the Flavor-Packed Marinade
In a small bowl, combine soy sauce, sesame oil, honey (or maple syrup), and rice vinegar. Whisk until the mixture is glossy and smooth. This simple blend forms the magic sauce that soaks into the salmon for those signature sushi flavors.
Step 3: Marinate and Bake the Salmon
Place your salmon fillets on the prepared baking sheet. Generously brush each piece with the marinade, making sure every inch is nicely coated. Slide them into your preheated oven and bake for 12 to 15 minutes, or until the salmon flakes easily with a fork. The aroma will be irresistible!
Step 4: Prep the Bowl Components
While the salmon bakes, get your assembly line ready. Divide the cooked sushi rice between four serving bowls and slice your avocado, cucumber, and carrots. Cut the nori into thin strips and set out the pickled ginger, spicy mayo, sesame seeds, and green onions—organization here makes bowl building fun and fast.
Step 5: Assemble Your Baked Salmon Sushi Bowl
Once the salmon is perfectly baked, use a fork to gently flake it into bite-sized pieces. Top each bowl of rice with the vegetables, then add the flaked salmon right over the top. Drizzle everything with spicy mayo, and finish with generous sprinkles of sesame seeds and green onions. Don’t forget a few bright curls of pickled ginger!
How to Serve Baked Salmon Sushi Bowl
Garnishes
Garnishes elevate your Baked Salmon Sushi Bowl from homey to show-stopping! A cascade of toasted sesame seeds brings a gorgeous crunch, while sliced green onions pop with color and a touch of sharp flavor. For true sushi counter vibes, add extra nori strips and a playful heap of pickled ginger on the side.
Side Dishes
Pair your sushi bowl with light, fresh sides like miso soup, a citrusy seaweed salad, or quick-pickled veggies. Even simple edamame or a bowl of crisp slaw can bring even more Japanese-inspired flair to your table, making the meal as special or as simple as you want.
Creative Ways to Present
Turn your Baked Salmon Sushi Bowl into a dinner party stunner! Set up a DIY sushi bowl bar with bowls of each component and let everyone build their own creations. For a fancier look, arrange the toppings in artful layers or stripes—rainbow-style across the bowl. You can even serve mini versions in small bowls for an appetizer or brunch station.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftover ingredients, store them separately in airtight containers in the fridge. Cooked salmon and rice are best within 2 to 3 days, while the veggies and toppings stay crispest if assembled just before eating again. This way, your next bowl tastes fresh, never soggy!
Freezing
For longer storage, you can freeze the cooked salmon—just wrap it tightly and use within a month for best texture. Rice loses its lovely stickiness when frozen, so it’s usually best to prepare fresh sushi rice when you’re ready for another Baked Salmon Sushi Bowl.
Reheating
Gently reheat leftover salmon in the microwave or a low oven, just until warmed through—you want it moist and flaky, not dry. Sushi rice can be gently microwaved with a damp paper towel draped over top to revive its softness. Always add fresh veggies and sauces after reheating!
FAQs
Can I use a different fish in my Baked Salmon Sushi Bowl?
Absolutely! While salmon brings wonderful richness, you can swap in cooked shrimp, seared tuna, or even crispy tofu for a vegetarian twist. The bowl is all about your favorite sushi flavors—get creative.
Is it necessary to use sushi rice?
Sushi rice is prized for its sticky texture and subtle flavor, which holds the bowl together beautifully, but you can use regular short grain or jasmine rice in a pinch. For a lighter or low-carb option, cauliflower rice makes a surprisingly delicious base too!
How spicy is the spicy mayo?
That’s totally up to you! Start with a small amount of sriracha, taste, and add more for extra heat. It’s easy to control the warmth and tailor it to your (or your family’s) preference.
Can the Baked Salmon Sushi Bowl be prepped ahead for meal prep?
Definitely! You can bake the salmon and prep all the veggies and rice in advance. Store everything in separate containers and quickly assemble a bowl when you’re ready to eat. It’s a fantastic make-ahead lunch or dinner option.
What are other toppings I could try?
Feel free to experiment! Sliced radishes, shredded red cabbage, edamame, or even crispy fried shallots are all delicious on a Baked Salmon Sushi Bowl. A sprinkle of furikake seasoning can also lend even more classic Japanese flavors.
Final Thoughts
There’s something so comforting, fun, and downright delicious about building your own Baked Salmon Sushi Bowl at home. It’s fresh, wholesome, and endlessly customizable—once you try it, this just might become a new staple in your kitchen. Don’t just take my word for it; grab your chopsticks and dive into the flavors today!
Print
Baked Salmon Sushi Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the flavors of sushi in a deconstructed form with this delicious Baked Salmon Sushi Bowl. Tender baked salmon, fresh vegetables, and sushi rice come together to create a satisfying meal.
Ingredients
Salmon Marinade:
- 1 pound salmon fillets, skin removed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar
Additional Bowl Ingredients:
- 2 cups cooked sushi rice
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 carrot, shredded
- 1 sheet nori, cut into strips
- 2 tablespoons pickled ginger
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- 1/4 cup spicy mayo (mayonnaise mixed with sriracha to taste)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the salmon: In a small bowl, whisk together soy sauce, sesame oil, honey, and rice vinegar. Place salmon fillets on the prepared sheet, brush with the marinade, and bake for 12 to 15 minutes until cooked through.
- Assemble the bowls: Divide sushi rice among four serving bowls. Top each with avocado, cucumber, carrot, nori strips, and pickled ginger. Flake baked salmon into bite-sized pieces and add to each bowl.
- Finish and serve: Drizzle each bowl with spicy mayo, sprinkle with sesame seeds and green onions, and serve immediately.
Notes
- For a lower-carb option, substitute cauliflower rice for sushi rice.
- You can also swap salmon for shrimp or tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Bowl
- Method: Baking, Assembly
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 65mg
