Get ready to meet your new weeknight obsession: the Baked Salmon Sushi Bowl is the ultimate mashup of comfort, simplicity, and wow-factor flavor. Imagine juicy, oven-baked salmon draped over fluffy rice, surrounded by slices of creamy avocado and crisp cucumber, all crowned with a generous drizzle of spicy mayo and a shower of furikake seasoning. This dish captures the spirit of sushi—without the fuss of rolling—and packs every bite with irresistible colors and bold, satisfying flavors. If you’re craving something vibrant and nourishing that feels fancy but is really so easy, this one’s a game changer!

Ingredients You’ll Need

Baked Salmon Sushi Bowl Recipe - Recipe Image

Ingredients You’ll Need

When it comes to the Baked Salmon Sushi Bowl, you only need a handful of essentials, but each one plays its own important role. From perfectly cooked fish to creamy avocado, every component brings color, texture, and depth to your bowl—all coming together in harmonious, sushi-inspired bliss.

Salmon filets: Opt for fresh, 4-6oz filets for succulent, flaky bites that soak up all the flavor.
Kosher salt and ground black pepper: A pinch of seasoning on the salmon draws out its natural richness.
Soy sauce (or Tamari): The salty, umami anchor of your marinade—and don’t forget to keep it gluten-free with Tamari if needed.
Chili garlic sauce (or Sriracha): Adds a little heat and depth; use more or less depending on your spice preference.
Avocado oil (or olive oil): Perfect for searing and keeping the salmon extra moist.
Mayo: Provides the creamy base for your spicy mayo drizzle, making every bite rich and luscious.
Rice of your choice, cooked: Sushi rice, jasmine, or brown rice all work beautifully as the foundation.
Avocados: Sliced creamy avocado brings unbeatable texture and healthy fats to your bowl.
English cucumber: Thinly sliced for that signature sushi crunch and refreshing lift.
Furikake seasoning: Sprinkle on top for a delightful mix of salt, seaweed, and sesame seed umami magic.
Extra soy sauce (or Tamari): Finish with a splash at the table to bump up the flavor to your liking.

How to Make Baked Salmon Sushi Bowl

Step 1: Prepare the Salmon

Preheat your oven to 400 degrees F. Start by patting those beautiful salmon filets dry with a paper towel. This simple step helps you get that gorgeous sear and prevents steaming. Whisk together the soy sauce and chili garlic sauce in a small bowl, and lightly season your salmon with kosher salt and black pepper. Brush on the delicious sauce mixture, making sure to coat every inch for flavor in every bite.

Step 2: Sear and Bake the Salmon

Bring a large cast iron skillet (or any heavy oven-safe pan) to medium-high heat. Add the oil and swirl it around for an even coating. Place your salmon filets skin-side up in the hot pan and sear for 2-4 minutes, until they develop a caramelized, golden crust. Flip the fillets, turn off the stovetop, and slide the skillet into the oven (uncovered, middle rack). Let the salmon finish baking for 10-14 minutes, just until perfectly cooked and flaky, ideally reaching an internal temperature of 140 degrees F.

Step 3: Whip Up the Spicy Mayo

While the salmon bakes, grab a small bowl and combine your mayo and chili garlic sauce. Taste as you go—add more chili if you want an extra kick, or back off if you prefer it mellow. This spicy mayo is where big flavor meets creamy comfort, and you’ll want to spoon it generously over your finished Baked Salmon Sushi Bowls.

Step 4: Build the Bowls

Now comes the truly fun part—assembling your sushi bowls! Start by dividing your cooked rice among four bowls. Flake the oven-baked salmon over the rice, then layer in slices of silky avocado and crisp cucumber. Finish things off with dollops of that spicy mayo, a good sprinkle of furikake, and an optional drizzle of soy sauce. Every bowl is a little work of art!

How to Serve Baked Salmon Sushi Bowl

Garnishes

For the finishing touch, a generous sprinkle of furikake is pretty much non-negotiable—it adds crunch, a burst of umami, and makes your entire bowl pop with color. Feel free to scatter on extra sesame seeds, nori strips, or a sprinkle of green onions for even more crunch and freshness. A little sriracha swirl or a wedge of lime is also fantastic if you want a touch more zing on your Baked Salmon Sushi Bowl.

Side Dishes

Keep the sides simple so your main event really shines. A bowl of miso soup, a plate of quick pickled veggies, or a crisp green salad with a ginger dressing all play beautifully alongside the Baked Salmon Sushi Bowl. If you’re feeling extra sushi-happy, serve with some edamame sprinkled with flaky salt.

Creative Ways to Present

Don’t be afraid to have some fun with your presentation! Try making Baked Salmon Sushi Bowl “rolls”—build the ingredients on nori sheets for a playful, DIY hand roll experience. Or, serve each bowl in a beautiful glass for a layered look that shows off all those gorgeous colors. For a family dinner, set everything out buffet-style and let everyone build their own perfect bowl.

Make Ahead and Storage

Storing Leftovers

To keep your Baked Salmon Sushi Bowl components fresh, store everything separately in airtight containers—salmon, rice, veggies, and sauces. The rice and fish will stay happy and tasty in the fridge for up to 2 days, while cut veggies and sauces keep for about the same. Reassemble when ready to enjoy again.

Freezing

While fresh is definitely best for the Baked Salmon Sushi Bowl, you can freeze leftover salmon for up to 2 months if needed. Just wrap tightly before freezing, and be sure to skip freezing avocado or cucumber, as they lose their texture after thawing. Rice can be frozen in small portions and thawed in the microwave.

Reheating

To gently reheat your salmon, cover it loosely and warm in the oven at 325 degrees F until just heated through, or microwave in 15-second bursts. For rice, a splash of water and a quick zap in the microwave keeps it soft. Always add fresh avocado, cucumber, and spicy mayo right before serving for best texture and flavor.

FAQs

Can I use a different type of fish for this sushi bowl?

Absolutely! While salmon gives the classic sushi vibe, feel free to swap in cooked shrimp, seared tuna, or even roasted tofu for a plant-based option. Just adjust the seasoning and cooking time as needed—your Baked Salmon Sushi Bowl will still be deliciously versatile.

What kind of rice works best?

Sushi rice is traditional for its sticky texture, but jasmine, short grain, or even brown rice all have their own charm in this Baked Salmon Sushi Bowl. The most important thing is that the rice is cooked and still a little warm when serving, for that comforting base.

Is this recipe gluten-free?

It’s super easy to make your Baked Salmon Sushi Bowl gluten-free—just use Tamari instead of regular soy sauce, both in the marinade and at the table. Double check ingredients in your furikake as some blends may also contain gluten.

How spicy is the spicy mayo?

That’s totally up to you! The beauty of this dish is that you can adjust the amount of chili garlic sauce or Sriracha to taste. Start small if you’re sensitive to heat, and go wild if you love a fiery kick in your Baked Salmon Sushi Bowl.

Can I make this ahead for meal prep?

Yes! Cook the salmon and rice, slice your veggies, and keep everything in separate containers in the fridge. When you’re ready to eat, just assemble your Baked Salmon Sushi Bowl and drizzle on fresh spicy mayo. It’s a lifesaver for busy lunches or speedy dinners.

Final Thoughts

Whether it’s a cozy family night or a quick solo treat, the Baked Salmon Sushi Bowl makes every meal feel like a celebration. I can’t wait for you to dive into these layers of flavor and freshness—the best part is how easily you can make it your own! Don’t be surprised if it becomes the most requested dinner in your house.