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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 love this dish and make it twice a month! Since salmon isn’t the cheapest and my boyfriend eats a MASSIVE portion, do you think we could sub shrimp? Maybe use the same marinade?
yes, just sautee some shrimp in a the skillet with this sauce and it will be fab!!!
Finally got around to making this tonight and it was SO good! My husband asked for it go on the regular rotation. I made the asian inspired bok choy from the Love and Lemons blog (easy and fast). I also think it would be good with kimchi on the side. Oh, and I threw a few HEB frozen spring rolls in the oven. Definite keeper, and great without the extras I did!
My toddlers can’t tolerate spicy – what can I sub for sriracha? Thx!
I would just omit the sriracha
Made this and love it!! I want to try to meal prep for the week. I thought I’d make the rice, and put the salmon in same container with that and the veggies, keeping the dressing separate. Any idea on how long it would keep in fridge? Thank you!
I’ve done this for my husband for the office- and it keeps for up to 3 days!
my husband and i have made this several times and i could seriously eat this every week! left overs are so good too!
The best sushi bowl recipe!
Thanks, Michelle!
Amazing. So yummy with fresh veggies. I added carrots which aren’t sushi I know. But the flavors in this dish are amazing. Thank you!!!!
So good! Thank you for this family favorite!
This is SO GOOD!!!!!! Currently pregnant and avoiding sushi, though missing it, and this HITS the spot!!!!! Love how easy it is and how healthy it is. Feels like such a good meal for me and baby! Making weekly at this point!!!!!
Love to hear it, congratulations!!