Name: Baked Salmon Sushi Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 lb salmon filet, skin-on or off; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp grated ginger; 1 cup sushi rice; 1 ¼ cups water; 2 tbsp rice vinegar; 1 tbsp sugar; ½ tsp salt; 1 cucumber, julienned; 1 avocado, sliced; 1 carrot, julienned; 2 sheets nori, cut into strips; 1 tbsp sesame seeds; Sriracha mayo; Pickled ginger; Soy sauce

Description

Baked Salmon Sushi Bowls deliver sushi-grade flavor with zero rolling. Flaky baked salmon, seasoned sushi rice, fresh vegetables, and optional sriracha mayo create a vibrant, customizable, and easy weeknight meal packed with protein and omega-3s.

Ingredients

Scale

For the Salmon:

1 lb salmon filet, skin-on or off

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp sesame oil

1 tsp grated ginger

For the Sushi Rice:

1 cup sushi rice

1 ¼ cups water

2 tbsp rice vinegar

1 tbsp sugar

½ tsp salt

For the Bowl Toppings:

1 cucumber, julienned

1 avocado, sliced

1 carrot, julienned

2 sheets nori, cut into strips

1 tbsp sesame seeds

For Serving (Optional):

Sriracha mayo

Pickled ginger

Soy sauce

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Instructions

1. Rinse sushi rice until water runs clear. Cook according to package instructions with water. Mix rice vinegar, sugar, and salt; fold into hot rice and let cool slightly.

2. Preheat oven to 400°F (200°C). Whisk soy sauce, rice vinegar, sesame oil, and ginger. Place salmon on parchment-lined sheet and pour marinade over it.

3. Bake salmon for 12-15 minutes, until it flakes easily with a fork.

4. Divide seasoned rice among bowls. Flake baked salmon over rice. Arrange cucumber, avocado, carrot, and nori strips on top.

5. Sprinkle with sesame seeds. Drizzle with sriracha mayo and serve with extra soy sauce and pickled ginger.

Notes

Store components separately in airtight containers for up to 2 days. Rice can harden; add a splash of water before reheating.

Add nori fresh to prevent sogginess.

Salmon continues to cook after removal; avoid overcooking.

Recipe adaptable: tuna, shrimp, rotisserie chicken, crispy baked tofu, or chickpeas.

Grain alternatives: brown rice, quinoa, or cauliflower rice.

Additional toppings: edamame, mango, spicy kimchi, tempura flakes.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Lunch, Dinner, Bowl, Healthy
Method: Bake
Cuisine: Japanese, Healthy

Nutrition

Serving Size: 1 bowl
Calories: 510
Sugar: 6 g
Sodium: 450 mg
Fat: 25 g
Saturated Fat: 4 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 85 mg