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!
- 1 Cup Sushi Rice
- 1/2 Teaspoon Salt
- 2 Tablespoons Rice Wine Vinegar
- 1 Tablespoon Sugar
- 1 Pound Salmon
- 1 Tablespoon Olive Oil
- Salt and Pepper
- 1/2 Cup Panko Crumbs
- 1 Tablespoon Butter
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Olive Oil
- 1 Tablespoon Rice Wine Vinegar
- 1 Tablespoon Orange Juice
- 1 Tablespoon Honey
- 1/4 Teaspoon Ground Ginger
- Pinch Red Pepper Flakes
- 1/2 Cup Mayonnaise
- 2 Tablespoons Siracha
- Juice Half a Lime (about 1 Teaspoon)
- Seaweed Sheets - thinly sliced
- 2 Avocados - thinly sliced
- 3 Carrots - julienned
- 1/2 Cucumber - thinly sliced
- Sesame Seeds
- 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.
- 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.
- 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.
- 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.
- 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!
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
- 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