If you’ve been craving a sushi night but want to skip the rolling and still savor every bold flavor, the Baked Salmon Sushi Bowl is exactly what you need. Set aside any notions that sushi bowls are second best to restaurant rolls—this dish combines everything you love in sushi: tender soy-glazed salmon, creamy avocado, cool cucumber, perfectly seasoned rice, and a drizzle of spicy mayo. Balanced, beautiful, and seriously simple to make, it’s a crowd-pleasing favorite for weeknights and weekend gatherings alike.

Baked Salmon Sushi Bowl Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Baked Salmon Sushi Bowl assembles like a dream team, with each adding its own kick of flavor, texture, or a pop of color. Most are fridge and pantry staples, so grabbing what you need is a breeze and the results taste like they came from your favorite sushi spot!

Salmon filets: The star of the show—choose 4 to 6-ounce filets for perfectly portioned bites and essential omega-3 richness.
Kosher salt & ground black pepper: Essential for seasoning the salmon and coaxing out all those savory flavors.
Soy sauce (or Tamari): Adds irresistible umami depth and a touch of saltiness to both the salmon and the final dish; Tamari keeps it gluten-free.
Chili garlic sauce (or Sriracha): Lends heat and a garlicky punch; dial up or down to suit your tastebuds.
Avocado oil (or olive oil): Perfect for searing the salmon—it adds richness and helps the seasoning stick beautifully.
Mayo: Provides a creamy base for the spicy mayo that takes the bowl over the top.
Cooked rice: The comforting foundation; jasmine, sushi, or brown rice all work well for different textures.
Avocados: Their creamy coolness balances every spicy, salty bite for peak sushi-bowl harmony.
English cucumber: Brings a crisp crunch and refreshing contrast to the rich salmon and spicy mayo.
Furikake seasoning: This Japanese blend brings umami, crunch, and a little nori flavor—seriously addictive!
Soy sauce (for serving): A little extra tableside drizzle ensures every bite is just right.

How to Make Baked Salmon Sushi Bowl

Step 1: Prep the Salmon

Start by preheating your oven to 400°F—hot enough to give your salmon that irresistible, caramelized finish. Pat the salmon filets dry with a paper towel to ensure even browning, then season lightly with kosher salt and ground black pepper. In a small bowl, whisk together soy sauce and chili garlic sauce. Generously brush this bold, savory glaze over every inch of the salmon filets.

Step 2: Sear Then Bake the Salmon

Bring a large cast iron skillet up to medium-high heat and swirl in the oil, coating the pan well. Lay the salmon filets into the hot skillet, skin-side up, for a perfect sear—about 2 to 4 minutes. You’re looking for a golden, slightly crispy crust. Flip the salmon, turn off the burner, and slide the skillet onto the middle rack of your oven. Bake uncovered for 10 to 14 minutes, or until the salmon is cooked through and flakes easily with a fork (140°F internal temp).

Step 3: Whip Up the Spicy Mayo

While the salmon is baking, stir up that dreamy spicy mayo in a small bowl. Combine mayo and chili garlic sauce, tasting as you go (add more for extra kick!). This lush, slightly fiery sauce is the sushi bowl secret weapon you’ll want to put on everything.

Step 4: Build Your Sushi Bowls

The fun part! Spoon the cooked rice into four bowls as your inviting base. Top with chunks of baked salmon, generous slices of avocado, and cool cucumber rounds. Drizzle as much spicy mayo as your taste buds dare. Finish with a liberal sprinkle of furikake, and set out extra soy sauce for drizzling at the table.

How to Serve Baked Salmon Sushi Bowl

Garnishes

A generous sprinkle of furikake is non-negotiable—it brings umami, sesame crunch, and hints of seaweed. For extra flair, toss on sliced scallions, toasted sesame seeds, or a bit of pickled ginger. Even a scatter of thinly sliced nori can give your Baked Salmon Sushi Bowl an authentic sushi shop finish.

Side Dishes

Your Baked Salmon Sushi Bowl loves good company! Pair it with miso soup, a simple seaweed salad, or steamed edamame for a well-rounded meal. A side of quick-pickled veggies will also add tang and contrast.

Creative Ways to Present

Serve the Baked Salmon Sushi Bowl family-style with all the toppings in separate bowls, so everyone can build their own masterpiece. Or, try scooping the ingredients onto a large platter sushi-cake style and letting guests dig in. For an interactive twist, set up a make-your-own sushi bowl bar—perfect for dinner parties or kids who love to customize!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Baked Salmon Sushi Bowl components, refrigerate them separately in airtight containers. The salmon will keep for up to two days, and the rice and veggies should stay fresh for about as long. Keep the spicy mayo chilled and covered.

Freezing

Salmon freezes surprisingly well—wrap leftover cooked salmon tightly and store it in the freezer for up to a month. However, skip freezing the rice, veggies, or mayo, as their textures won’t fare as well once thawed.

Reheating

To reheat baked salmon, cover it loosely and warm it gently in a 325°F oven until heated through. The microwave works too; just use short bursts to avoid overcooking. Let the rice come up to room temperature or zap it quickly, and always add fresh avocado and cucumbers just before serving for best texture.

FAQs

Can I use leftover salmon in my Baked Salmon Sushi Bowl?

Absolutely! This is the perfect dish for reinventing last night’s grilled, broiled, or pan-seared salmon. Simply flake and warm it gently before adding to your bowl.

What type of rice is best for Baked Salmon Sushi Bowl?

Classic sushi rice is ideal for a sticky base, but jasmine, short grain, or even brown rice work beautifully. If you’re in a hurry, microwaveable rice pouches are a solid shortcut!

Is Baked Salmon Sushi Bowl gluten-free?

It easily can be—just use Tamari instead of soy sauce, and double check your furikake for any hidden gluten. Many mayo brands are gluten-free, but it never hurts to check the label.

Can I make a vegetarian version?

Definitely! Swap out the salmon for crispy tofu, or try roasted mushrooms for a meaty, umami-packed alternative. Keep the spicy mayo and all the fresh toppings for the same sushi bowl magic.

What else can I add to my Baked Salmon Sushi Bowl?

So many toppings work well—pickled radish, shredded carrots, edamame, or thinly sliced red onion all add their own flavor and texture. Play around and make it your own signature bowl!

Final Thoughts

If you’re searching for a dish that’s as dazzling to look at as it is to eat, this Baked Salmon Sushi Bowl has your name all over it. It’s sure to become a staple in your kitchen—easy, customizable, and absolutely delicious. Give it a try and bring a little sushi-night excitement right to your own table!