Baked Salmon Sushi Bowl Recipe
A vibrant and flavorful Baked Salmon Sushi Bowl featuring tender baked salmon filets glazed with a spicy soy sauce, served over a bed of perfectly cooked rice and topped with creamy avocado, crisp cucumber, and a sprinkle of savory furikake seasoning. This easy-to-make bowl harmonizes Japanese-inspired flavors with a wholesome, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Gluten Free
Ingredients
Scale
Salmon and Sauce
- 4 salmon filets (4–6 oz each)
- Kosher salt and ground black pepper, to taste
- 4–5 tablespoons soy sauce (or Tamari for gluten-free)
- 1–2 teaspoons chili garlic sauce (or Sriracha)
- 1–2 teaspoons avocado oil (or olive oil)
- 1/2 cup mayonnaise
- 1–2 teaspoons chili garlic sauce (or Sriracha), extra for mayo
Base and Toppings
- 4 cups cooked rice (of your choice)
- 2 avocados, sliced
- 2 cups English cucumber, sliced
- Furikake seasoning, to taste
- Soy sauce (or Tamari for gluten-free), for serving
Instructions
- Preheat Oven and Prepare Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper to prevent sticking. Pat the salmon filets dry and season both sides lightly with kosher salt and ground black pepper.
- Make the Soy-Chili Glaze: In a small bowl, combine soy sauce, chili garlic sauce, and avocado oil. Whisk together until fully combined to create a flavorful glaze.
- Brush and Bake Salmon: Place salmon filets on the prepared baking sheet. Brush the tops generously with the soy-chili glaze. Bake in the preheated oven for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Prepare the Spicy Mayo: While the salmon bakes, mix the mayonnaise with 1-2 teaspoons of chili garlic sauce in a small bowl. Adjust the amount of chili sauce to your preferred spice level.
- Assemble the Sushi Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with slices of baked salmon, avocado, and cucumber. Drizzle the spicy mayo over the top.
- Garnish and Serve: Sprinkle furikake seasoning liberally over each bowl for added umami and crunch. Serve with extra soy sauce or Tamari on the side for dipping or drizzling as desired.
Notes
- Use Tamari instead of soy sauce for a gluten-free version.
- Adjust the amount of chili garlic sauce to control the spice level.
- For extra flavor, marinate the salmon in the soy-chili glaze for 15 minutes before baking.
- Rice options include sushi rice, jasmine, or brown rice depending on preference.
- Furikake seasoning adds a traditional Japanese flavor but can be omitted or substituted with toasted sesame seeds.
Keywords: Baked Salmon, Sushi Bowl, Spicy Mayo, Furikake, Japanese Bowl, Gluten-Free, Easy Dinner, Healthy Recipe
Find it online: https://bitesizedbenny.com/baked-salmon-sushi-bowl-recipe/
