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These Baked Salmon Sushi Bowls take your weeknight salmon and rice to a whole new level. 

Baked Salmon Sushi Bowls

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. 

Baked Salmon Sushi Bowls

For more baked salmon recipes:

honey-ginger baked salmon

panko-crusted baked salmon

sheet pan harissa salmon

Baked Salmon Sushi Bowls
4.97 from 28 votes

Baked Salmon Sushi Bowls

Total: 45 minutes
Servings: 4 People


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


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.


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.

Additional Info

Servings: 4 People

Food Photography and Styling by Eat Love Eats. 


Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    This was incredible! The marinade and dressing flavors made the dish! Salmon needed a little longer to cook for me – but was perfection. Also added matchstick carrots, and a little rice vinegar to the cucumbers. 10/10 woudl recommend!

  2. 5 stars
    This is my third time making this recipe so to say I love this meal is an understatement! Absolutely love the flavors, simplicity & how customizable these bowls are. So grateful to have this in our meal rotation!

  3. 5 stars
    Tonight is my third time making these so to say I love this recipe is an understatement! Love the simplici

  4. 5 stars
    Wow maybe one of my faves of yours. Copper river salmon in season now! Added shredded carrots. This is def on repeat.