Description

This Baked Salmon Sushi Bowl combines the delicious flavors of traditional sushi in a simple, wholesome bowl format. Oven-baked salmon is served over perfectly seasoned sushi rice and complemented by creamy avocado, crunchy cucumber, nutritious edamame, and a spicy mayo drizzle, offering a balanced and flavorful meal that’s easy to prepare any night of the week.

Ingredients

For the Salmon

1½ pounds salmon fillets, skin removed
1 tablespoon soy sauce
1 tablespoon mayonnaise
1 teaspoon sesame oil
1 teaspoon honey
1 teaspoon rice vinegar
½ teaspoon garlic powder
½ teaspoon grated fresh ginger

For the Rice

1½ cups sushi rice
2 cups water
2 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon salt

For the Bowls

1 avocado, sliced
1 cucumber, diced
1 cup shelled edamame
2 green onions, sliced
1 tablespoon sesame seeds
2 sheets nori, cut into thin strips

For the Spicy Mayo

½ cup mayonnaise
1–2 tablespoons Sriracha
1 teaspoon lime juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Salmon: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Make the Salmon Marinade: In a small bowl, whisk together soy sauce, mayonnaise, sesame oil, honey, rice vinegar, garlic powder, and grated fresh ginger until well combined.
Coat and Bake Salmon: Place the salmon fillets on the prepared baking sheet. Generously brush the marinade over the salmon pieces, ensuring an even coating. Bake in the preheated oven for 12 to 16 minutes, depending on thickness, until the salmon flakes easily with a fork, indicating it is cooked through.
Prepare Sushi Rice: While the salmon bakes, rinse the sushi rice under cold water until the water runs mostly clear to remove excess starch. Cook the rice with 2 cups of water according to package directions, usually by simmering with a lid until water is absorbed.
Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the warm cooked rice to infuse flavor while allowing the rice to cool slightly.
Make Spicy Mayo: Combine mayonnaise, Sriracha, and lime juice in a small bowl. Adjust Sriracha quantity for preferred spiciness, mixing until smooth and creamy.
Assemble the Bowls: Divide the seasoned sushi rice evenly into four bowls. Top each with the baked salmon, sliced avocado, diced cucumber, shelled edamame, sliced green onions, sesame seeds, and thin nori strips for texture and flavor contrast.
Add Spicy Mayo and Serve: Drizzle each bowl with the prepared spicy mayo sauce to add a creamy, spicy kick. Serve immediately while the salmon is warm for best flavor and texture.

Notes

Cook the salmon just until it flakes easily to preserve moisture and tenderness.
Add shredded carrots, mango, or pickled ginger for additional sushi-inspired toppings and varied flavors.
For a milder version of the spicy mayo, reduce or omit the Sriracha according to your heat preference.
Leftover cooked salmon can be used to quickly assemble this bowl, saving prep time on busy days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course, Lunch, Dinner, Bowls
Method: Baking
Cuisine: Japanese-Inspired