Baked Salmon Sushi Bowl

Baked Salmon Sushi Bowls are a delicious, deconstructed take on traditional sushi rolls. With perfectly baked salmon, seasoned rice, fresh vegetables, and bold sauces, this dish captures all the flavors of sushi without any rolling or raw fish. It’s the perfect balance of comfort, freshness, and convenience.

Why You’ll Love This Recipe

• All the flavor of sushi, none of the complicated prep
• A great way to enjoy cooked fish in a sushi-inspired dish
• Super customizable—perfect for picky eaters or dietary needs
• Packed with healthy fats, protein, and fiber
• Ideal for meal prep or fast weeknight dinners

ingredients

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

For the salmon

• Salmon fillets
• Olive oil or sesame oil
• Soy sauce or tamari
• Minced garlic
• Grated ginger
• Optional: honey or sriracha for extra flavor

For the sushi rice

• Short-grain white rice or brown rice
• Rice vinegar
• Sugar
• Salt

For the toppings

• Sliced cucumber
• Avocado slices
• Julienned carrots or shredded cabbage
• Green onions
• Seaweed (nori strips or furikake seasoning)
• Pickled ginger (optional)

For the sauce

• Mayonnaise
• Sriracha or chili garlic sauce
• Lime juice or rice vinegar

directions

this recipe

1. Bake the Salmon
   • Preheat oven to 375°F (190°C).
   • Place salmon on a baking sheet. Drizzle with oil and soy sauce, and sprinkle with garlic and ginger.
   • Bake for 15–20 minutes or until cooked through and flaky.
2. Cook the Rice
   • Rinse rice until water runs clear. Cook according to package directions.
   • While warm, season with a mixture of rice vinegar, sugar, and salt. Stir to combine and let cool slightly.
3. Prepare the Sauce
   • In a small bowl, mix mayonnaise with sriracha and a splash of lime juice or vinegar. Adjust to taste.
4. Assemble the Bowls
   • Add a scoop of rice to each bowl.
   • Top with flaked baked salmon, cucumber, avocado, carrots, and green onions.
   • Drizzle with spicy mayo and garnish with seaweed or furikake.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Protein options: Try shrimp, tofu, or canned salmon
• Low-carb: Use cauliflower rice or shredded cabbage as the base
• Vegan: Skip the salmon and use marinated tofu or mushrooms
• Sauce swap: Use teriyaki, ponzu, or gochujang aioli for a flavor twist
• Crunchy toppings: Add crispy onions, sesame seeds, or roasted chickpeas

storage/reheating

• Store components separately in airtight containers in the fridge for up to 3 days
• Reheat salmon and rice gently in the microwave
• Add fresh toppings and sauce just before serving
• Not ideal for freezing due to texture changes in the rice and vegetables

FAQs

Can I use leftover cooked salmon?

Yes, this recipe is great for using up leftover salmon from another meal.

What type of rice works best?

Sushi rice gives the most authentic flavor, but jasmine, brown rice, or cauliflower rice all work well.

Can I use canned salmon?

Yes, canned salmon is a quick and budget-friendly substitute.

Is this recipe gluten-free?

Use tamari or coconut aminos instead of soy sauce to keep it gluten-free.

What can I substitute for avocado?

Try edamame, steamed broccoli, or extra cucumber.

Can I make it spicy?

Absolutely—add extra sriracha, chili oil, or sliced jalapeños.

How long does the sauce last?

Spicy mayo can be refrigerated in an airtight container for up to one week.

Can I prepare this ahead of time?

Yes, cook the salmon and rice in advance and store separately. Assemble when ready to eat.

What’s the best way to serve it cold?

Let the rice cool completely and serve the salmon chilled or at room temperature.

Can I make this bowl dairy-free?

Yes, just make sure your mayo is dairy-free or use a vegan version.

Conclusion

The Baked Salmon Sushi Bowl is a wholesome, satisfying meal that brings all the flavors of your favorite sushi roll into a simple, customizable bowl. Whether you’re prepping lunches or making a quick dinner, this recipe is as easy as it is delicious. Give it your own spin and enjoy sushi night—without the roll.

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