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These Baked Salmon Sushi Bowls take your weeknight salmon and rice to a whole new level.
Starting with a simple marinade for the salmon, these Baked Salmon Sushi Bowls just need a handful of ingredients to make your typical salmon and brown rice more exciting. And while the salmon is baking slow and low, you’ll make your dressing and get all of your toppings prepared. Then once your salmon is perfectly flaky, you’ll be all set to build your own bowls exactly how you’d like.
For more baked salmon recipes:
Baked Salmon Sushi Bowls
Ingredients
For the Salmon:
- 1 1/2 lbs center-cut salmon
- 2 tbsp avocado oil
- ¼ cup coconut aminos
- 1 tsp peeled and freshly grated ginger
- 1 tsp toasted sesame oil
- 1 tsp kosher salt
- ½ tsp white pepper
For the Dressing:
- 2 tbsp avocado oil
- 1 tbsp honey
- 2 tbsp coconut aminos
- 1 tsp fish sauce
- 2 tbsp freshly squeezed lemon juice
- 2 tsp sriracha sauce or to taste
- 2 cloves garlic minced
For the Bowls:
- 1 ½ cups cooked brown rice
- 1 avocado peeled and sliced
- 2 persian cucumbers thinly sliced on the diagonal
- 2 green onions thinly sliced on the diagonal
- 4.5 g package of premium roasted seaweed or nori wraps thinly sliced
- Sriracha optional for serving
- 2 tbsp toasted sesame seeds
Instructions
Make the Salmon:
- Preheat the oven to 325 degrees F.
- Pat the salmon dry and place it in a small oval baking dish.
- In a small bowl, whisk together the avocado oil, coconut aminos, ginger, and sesame oil until well combined. Pour over the salmon to coat evenly. Sprinkle the salmon with salt and pepper and transfer it to the oven and bake until the salmon flakes easily with a fork, 25 to 30 minutes.
Make the Dressing:
- In a small bowl, whisk together all of the dressing ingredients. Set aside.
Prepare the Bowls:
- To serve, flake the salmon with a fork into large pieces. Serve over rice and garnish your bowls as desired with avocado, cucumber, green onions and nori strips. Drizzle with the dressing (and more sriracha) if desired. Sprinkle it with toasted sesame seeds. Enjoy.
Notes
The salmon is cooked a little lower and slower so that you can prepare all of your bowl items and dressing while it bake, making the recipe come together pretty quickly and easily.
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
We loved this! The tip to cook the salmon at a lower temp to allow time to get everything else done was so helpful for weeknight dinner.
I have been looking for a way to like salmon. I want to eat it, I know it’s good for me, but I can’t ever figure out how to cook it and make it taste non-fishy. This recipe was the bomb! The cooking method was perfect and the sauce was amazing. I can totally eat this once a week!
yay!! so glad you are loving it.
Made this tonight and it was soo good. Love how easy and quick this was and healthy too! Another DD hit.
This was amazing! Another recipe that will be made often-I can always count on you Alex 🙂 For someone who likes sushi/rare salmon more than cooked, I couldn’t get enough of this! Even my 12 year old seafood lover devoured it. Highly recommend and super easy for a delicious weeknight dinner!
Is the oven temp supposed to be 400 degrees instead of 300? I baked at 300 and it’s still pretty raw..
no, it is meant to be at 300!
Alex, you definitely hit it out of the park with this one. This is one of best meals I’ve eaten. The salmon and the dressing are just so good! I’m sending this recipe to all of my friends
This was so good, I used soy sauce instead because I ran out of coconut amino’s and it was very good.
Wow, this recipe is incredible. Made this tonight as I needed a new salmon recipe, and it did not disappoint. I think I will slow cook salmon this way from now on!
so happy you enjoyed it!! Makes the salmon SO FLAKEY and delish!
So yummy! We could eat this every week. Easy to make and delicious!
Obsessed with this recipe!! So simple to make but soooo good! Will definitely be adding it to the rotation!