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    Home » Season » Fall

    Published: Jun 13, 2022 · Modified: Jan 20, 2023 by Heather Bilyeu · This post may contain affiliate links · Leave a Comment

    Baked Salmon Sushi Bowls

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    Baked salmon sushi bowls have been our go-to weeknight dinner recently! So quick and easy to make, and these deconstructed sushi bowls make satisfying your sushi craving at home so easy!

    Justin and I LOVE sushi! It is one of our favorite meals and always has been. I have made sushi at home a couple of times, but the downfall with making your own is...

    1. it is very time consuming
    2. can be pretty expensive depending on what you're making
    3. it's not ever as good or fancy as getting it out at a restaurant

    It is more worth it to go out and get sushi than make it at home - in my personal opinion. You can have more variety and types for much less money and time invested in it.

    It is fun to do - but ya know - so is getting dressed up to go out on a sushi date night! 🤷‍♀️

    BUT!!!

    These baked salmon sushi bowls are like a deconstructed sushi roll! Or like a cooked salmon poke bowl if you're a poke fan. It is basically everything you love about sushi but at home, and easier, and in a bowl!

    We cannot get enough of this meal. It has a lot of components to it but don't let that scare you! You can make a lot of this ahead of time - PS this is a GREAT meal prep meal for the week - and a lot of it can all be done at the same time. So let's do this!

    2 Baked salmon sushi bowls in white bowls with chop sticks and a bamboo mat next to them.
    Jump to:
    • Ingredients
    • How to Make
    • Other Additions and Ideas
    • Frequently Asked Questions
    • More Easy Dinner Recipes
    • Baked Salmon Sushi Bowls

    Ingredients

    Like I said earlier - there are a lot of different components to this salmon rice bowl recipe, but they are all very easy and straightforward.

    individual bowls of rice, cucumber, carrots, avocados, spicy mayo, soy dressing and panko crumbs.

    Sushi Rice

    • Sushi Rice* - you can find this in the international Asain section and/or the rice section of your grocery store
    • Rice Wine Vinegar
    • Sugar
    • Salt

    Salmon

    • Salmon
    • Olive Oil
    • Salt and Pepper

    Crispy Panko 

    • Panko Crumbs
    • Butter

    Dressing

    • Soy Sauce
    • Olive Oil
    • Rice Wine Vinegar
    • Orange Juice
    • Honey
    • Ground Ginger
    • Red Pepper Flakes

    Spicy Mayo

    • Mayonnaise
    • Siracha
    • Lime Juice

    Bowl 

    • Seaweed Sheets*
    • Avocados
    • Carrots
    • Cucumber
    • Sesame Seeds

    How to Make

    This is my recommendation for the order of making. You can work on multiple things at once or while things are cooking to cut down on prep time.

    ONE - make the sushi rice

    1. Preheat the oven the 450 degrees (for the salmon).
    2. Make the sushi rice according to the package directions with the salt (making sure to rinse the rice well as directed).
    3. Once the rice has cooked, place it into a bowl. Add the vinegar and sugar and fluff with a fork to combine. Place in the fridge to cool until needed.
    clear bowl of sushi rice.

    TWO - bake the salmon

    1. While your rice is cooking, place the salmon on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. 
    2. Place in the oven and bake for 12-15 minutes - or until salmon is fully cooked and flaky in the center.
    3. Set aside (or place in the fridge to cool if you prefer a cool bowl) until needed.
    4 slices of baked salmon on a baking sheet.

    THREE - make the crispy panko crumbs 

    1. While the rice and salmon and cooking, place panko crumbs in a small skillet with butter over medium heat. 
    2. Cook for 7-10 minutes until the crumbs have become golden brown - making sure to stir often so as not to burn. 
    3. Remove from the heat and place in a bowl until needed.
    2 bowls of panko crumbs and butter.

    FOUR - make the soy dressing

    1. While you wait on anything else to finish, make the dressing.
    2. Add everything to a small mason jar or glass container with a lid. Shake until well combined. 
    3. Place in the fridge until needed - making sure to shake again before using.
    a clear bowl of soy dressing.

    FIVE - make the spicy mayo and slice the veggies

    1. In a bowl, add all of the ingredients for the spicy mayo. Whisk until everything is combined and smooth.
    2. Place in the fridge until needed.
    3. Finish off by slicing the avocados and cucumbers and julienning the carrots.
    clear bowl of spicy mayo.
    bowls of sliced cucumber, sliced carrots, avocados, and seaweed sheets.

    SIX - assemble the bowl 

    1. To a small bowl, add sushi rice. Add a piece of salmon to the side and drizzle some of the dressing over the salmon and rice.
    2. Add your desired amount of seaweed, avocados, carrots, and cucumbers.
    3. Finish off with some crispy panko, sesame seeds, and spicy mayo. Enjoy!
    An assembled Baked salmon sushi bowl.

    Other Additions and Ideas

    You do not have to be limited to the toppings I choose! Add any of your favorite sushi roll add-ins like:

    • pickled red onions
    • edamame
    • green onions
    • mango
    • brown rice
    • pickled ginger
    • wasabi
    • jalapenos
    • any other sushi grade fish like tuna

    Use your imagination! Make what you love and crave! Like always - there are no rules. This baked salmon sushi bowl is yours to load up with all your favorites how you like!

    Frequently Asked Questions

    How Long Do You Need to Bake Salmon?

    This salmon bakes quickly in the oven at 450 for 12-15 minutes, or until fully cooked in the center and flaky. Turn on the broiler on high for 1 minute at the end to crisp up the edges if you want!

    Can I Use Something Other Than Salmon?

    Absolutely! Use whatever you like! Tuna, yellow tail, tofu, crab - anything! Just make sure if you are using it raw that it is sushi-grade fish.

    Do You Eat Sushi Bowls Hot or Cold?

    Either way! If you make it all at once and eat it right away, the bowls will be warm since the rice and salmon have just been cooked, and it is delicious. But you can also chill those two things in the fridge for a bit until they cool and eat a cold bowl like a sushi roll. Whatever you want - both ways are delicious!

    How to Make Baked Salmon Sushi Bowls Ahead of Time?

    I actually love making extra of this for leftovers for lunch throughout the week - it is such a great meal prep meal!
    1. Make the rice and salmon ahead of time and store them in the fridge.
    2. Make the dressing and spicy mayo and store in a sealed container in the fridge.
    3. Make the crispy panko crumbs and store them in an air-tight container.
    4. Slice the carrots and cucumbers and store them in the fridge.
    5. Assemble your bowl whenever you want and add the avocado fresh at the end!

    How Long to Leftovers Keep?

    The leftover rice and salmon will keep up to 3-4 days in the fridge. The dressing and spicy mayo will last up to 2 weeks in the fridge.

    Two Baked salmon sushi bowls with chop sticks and extra sauce and dressing in the background.

    More Easy Dinner Recipes

    • Easy Maple Dijon Salmon
    • Kale Caesar Salad with Baked Salmon
    • Baked Salmon and Asparagus Risotto
    • Hot Bacon & Mustard Spinach Salad
    • Healthy Spicy Chicken Pad Thai
    • Queso Chicken Foil Packets
    • Easy Dutch Oven Chicken Cacciatore
    Print
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    baked salmon sushi bowl with chopsticks.

    Baked Salmon Sushi Bowls


    • Author: Heather
    • Total Time: 45 minutes
    • Yield: 4 1x
    Print Recipe
    Pin Recipe

    Description

    Baked salmon sushi bowls have been our go-to weeknight dinner recently! So quick and easy to make, and these deconstructed sushi bowls make satisfying your sushi craving at home so easy!


    Ingredients

    Scale

    Sushi Rice

    • 1 Cup Sushi Rice
    • ½ Teaspoon Salt
    • 2 Tablespoons Rice Wine Vinegar
    • 1 Tablespoon Sugar

    Salmon

    • 1 Pound Salmon
    • 1 Tablespoon Olive Oil
    • Salt and Pepper

    Crispy Panko 

    • ½ Cup Panko Crumbs
    • 1 Tablespoon Butter

    Dressing

    • 2 Tablespoons Soy Sauce
    • 1 Tablespoon Olive Oil
    • 1 Tablespoon Rice Wine Vinegar
    • 1 Tablespoon Orange Juice
    • 1 Tablespoon Honey
    • ¼ Teaspoon Ground Ginger
    • Pinch Red Pepper Flakes

    Spicy Mayo

    • ½ Cup Mayonnaise
    • 2 Tablespoons Siracha
    • Juice Half a Lime (about 1 Teaspoon)

    Bowl 

    • Seaweed Sheets - thinly sliced
    • 2 Avocados - thinly sliced
    • 3 Carrots - julienned
    • ½ Cucumber - thinly sliced
    • Sesame Seeds

    Instructions

    Sushi Rice

    1. Preheat the oven to 450 degrees (for the salmon).
    2. Make the sushi rice according to the package directions with the salt (making sure to rinse the rice well).
    3. Once the rice has cooked, place it into a bowl. Add the vinegar and sugar and fluff with a fork to combine. Place in the fridge to cool until needed.

    Salmon

    1. While your rice is cooking, place the salmon on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. 
    2. Place in the oven and bake for 12-15 minutes - or until salmon is fully cooked and flaky in the center.
    3. Set aside (or place in the fridge to cool if you prefer a cool bowl) until needed.

    Crispy Panko 

    1. While the rice and salmon and cooking,  place panko crumbs in a small skillet with butter over medium heat. 
    2. Cook for 7-10 minutes until the crumbs have become golden brown - making sure to stir often so as not to burn. 
    3. Remove from the heat and place in a bowl until needed.

    Dressing

    1. Add everything to a small mason jar or glass container with a lid. Shake until well combined.
    2. Place in the fridge until needed - making sure to shake again before using.

    Spicy Mayo

    1. In a bowl, add all of the ingredients. Whisk until everything is combined and smooth.
    2. Place in the fridge until needed.

    To Assemble Bowl 

    1. To a small bowl, add sushi rice. Add a piece of salmon to the side and drizzle some of the dressing over the salmon and rice.
    2. Add your desired amount of seaweed, avocados, carrots, and cucumbers.
    3. Finish off with some crispy panko, sesame seeds, and spicy mayo. Enjoy!

    Notes

    Make-Ahead Tips

    1. Make the rice and salmon ahead of time and store them in the fridge.
    2. Make the dressing and spicy mayo and store in a sealed container in the fridge.
    3. Make the crispy panko crumbs and store them in an air-tight container.
    4. Slice the carrots and cucumbers and store them in the fridge.
    5. Assemble your bowl whenever you want and add the avocado fresh at the end!

    How to Store

    • The leftover rice and salmon will keep up to 3-4 days in the fridge. The dressing and spicy mayo will last up to 2 weeks in the fridge.
    • Prep Time: 30 minutes
    • Cook Time: 15 minutes
    • Category: Dinner
    • Method: Cooking
    • Cuisine: Asain

    Nutrition

    • Serving Size: 1 bowl
    • Calories: 683
    • Sugar: 9.1 g
    • Sodium: 854.3 mg
    • Fat: 30.6 g
    • Carbohydrates: 72.3 g
    • Fiber: 11.2 g
    • Protein: 33.6 g
    • Cholesterol: 65.6 mg

    Keywords: Baked Salmon Sushi Bowls

    Did you make this recipe?

    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Please rate and review below!

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    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

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