Description
This Baked Salmon Sushi Bowl combines the classic flavors of sushi into a convenient and comforting meal. Moist and flaky baked salmon is paired with perfectly seasoned sushi rice and topped with fresh avocado, crisp cucumber, edamame, and a spicy mayo drizzle for a vibrant and satisfying bowl.
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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the salmon doesn’t stick.
- Prepare Salmon Marinade: In a small bowl, combine soy sauce, mayonnaise, sesame oil, honey, rice vinegar, garlic powder, and grated fresh ginger. Whisk these ingredients together thoroughly to create a flavorful glaze.
- Brush Salmon: Place the salmon fillets evenly on the prepared baking sheet. Generously brush the marinade mixture over the top of each fillet, ensuring they are well coated for maximum flavor.
- Bake Salmon: Bake the salmon for 12 to 16 minutes, depending on thickness, until the fish flakes easily when tested with a fork, signaling it is perfectly cooked and moist.
- Cook Sushi Rice: While the salmon cooks, 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 following package instructions for best texture.
- Season Rice: In a separate small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the warm cooked sushi rice without mashing it, and allow it to cool slightly.
- Make Spicy Mayo: In another small bowl, whisk together mayonnaise, Sriracha (adjust amount to preferred heat level), and lime juice to create a creamy, tangy sauce to drizzle over the bowls.
- Assemble Bowls: Divide the seasoned sushi rice evenly into four bowls. Top each with baked salmon, sliced avocado, diced cucumber, shelled edamame, sliced green onions, sesame seeds, and nori strips for texture and garnish.
- Serve: Drizzle the spicy mayo over each assembled bowl and serve immediately to enjoy the fresh and layered flavors.
Notes
- Cook the salmon just until it flakes easily to keep it moist and tender.
- Add shredded carrots, mango, or pickled ginger as additional sushi-inspired toppings to vary texture and flavor.
- For a milder spicy mayo, reduce or omit the Sriracha according to your heat preference.
- Leftover cooked salmon can be used for a quicker version of this sushi bowl, saving prep time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Lunch, Dinner, Bowls
- Method: Baking
- Cuisine: Japanese-Inspired
