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...
- it is very time consuming
- can be pretty expensive depending on what you're making
- 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!
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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.
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
- Preheat the oven the 450 degrees (for the salmon).
- Make the sushi rice according to the package directions with the salt (making sure to rinse the rice well as directed).
- 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.
TWO - bake the salmon
- 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.
- Place in the oven and bake for 12-15 minutes - or until salmon is fully cooked and flaky in the center.
- Set aside (or place in the fridge to cool if you prefer a cool bowl) until needed.
THREE - make the crispy panko crumbs
- While the rice and salmon and cooking, place panko crumbs in a small skillet with butter over medium heat.
- Cook for 7-10 minutes until the crumbs have become golden brown - making sure to stir often so as not to burn.
- Remove from the heat and place in a bowl until needed.
FOUR - make the soy dressing
- While you wait on anything else to finish, make the dressing.
- Add everything to a small mason jar or glass container with a lid. Shake until well combined.
- Place in the fridge until needed - making sure to shake again before using.
FIVE - make the spicy mayo and slice the veggies
- In a bowl, add all of the ingredients for the spicy mayo. Whisk until everything is combined and smooth.
- Place in the fridge until needed.
- Finish off by slicing the avocados and cucumbers and julienning the carrots.
SIX - assemble the bowl
- 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.
- Add your desired amount of seaweed, avocados, carrots, and cucumbers.
- Finish off with some crispy panko, sesame seeds, and spicy mayo. Enjoy!
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
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!
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.
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!
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!
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.
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
Baked Salmon Sushi Bowls
- Total Time: 45 minutes
- Yield: 4 1x
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
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
- Preheat the oven to 450 degrees (for the salmon).
- Make the sushi rice according to the package directions with the salt (making sure to rinse the rice well).
- 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
- 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.
- Place in the oven and bake for 12-15 minutes - or until salmon is fully cooked and flaky in the center.
- Set aside (or place in the fridge to cool if you prefer a cool bowl) until needed.
Crispy Panko
- While the rice and salmon and cooking, place panko crumbs in a small skillet with butter over medium heat.
- Cook for 7-10 minutes until the crumbs have become golden brown - making sure to stir often so as not to burn.
- Remove from the heat and place in a bowl until needed.
Dressing
- Add everything to a small mason jar or glass container with a lid. Shake until well combined.
- Place in the fridge until needed - making sure to shake again before using.
Spicy Mayo
- In a bowl, add all of the ingredients. Whisk until everything is combined and smooth.
- Place in the fridge until needed.
To Assemble Bowl
- 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.
- Add your desired amount of seaweed, avocados, carrots, and cucumbers.
- 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
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