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A delicious plate of Baked Salmon Sushi Bowl Recipe

Baked Salmon Sushi Bowl Recipe

This delicious Baked Salmon Sushi Bowl is packed with flavor and perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 681
Ingredients Equipment Method Notes

Ingredients
  

  • 4 filets salmon filets
  • 45 ml soy sauce sub Tamari for gluten-free
  • 5 g chili garlic sauce sub Sriracha
  • to taste kosher salt and ground black pepper for seasoning
  • 5 ml avocado oil sub olive oil
  • 80 g mayo
  • 5 g chili garlic sauce more if desired (sub Sriracha)
  • 720 g rice of your choice cooked
  • 2 pieces avocados sliced
  • 300 g English cucumber sliced
  • to taste Furikake seasoning
  • 45 ml soy sauce sub Tamari for gluten-free

Equipment

  • Cast-iron skillet

Method
 

  1. Preheat oven to 400℉. Pat salmon filets dry with a paper towel. In a small bowl, combine soy sauce and chili garlic sauce. Season salmon with kosher salt and black pepper and brush on the soy sauce mixture.
  2. Heat a cast iron skillet to medium-high. Add avocado oil and swirl to coat. Sear salmon skin-side up for 2-4 minutes or until browned. Pour a little soy sauce mixture over the skin before flipping. Flip salmon and transfer skillet to the oven. Cook for 10-14 minutes until salmon is fully cooked (internal temp reaches 140℉).
  3. In a small bowl, combine mayo and chili garlic sauce. Taste and adjust sauce to preference.
  4. Divide rice between bowls, top with salmon, avocado, and cucumber. Add spicy mayo and garnish with Furikake seasoning. Serve with soy sauce.

Notes

This dish is versatile; feel free to add any vegetables or toppings you enjoy. Serve immediately for the best taste.