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Baked Salmon Sushi Bowl

Baked Salmon Sushi Bowl brings sushi-roll flavor to a simple baked dish. Flaky, tender salmon is layered over fluffy sushi rice with creamy spicy sauce, fresh cucumber and avocado, and nori for crunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Salmon Layer
  • 1.5 lb salmon fillets skin removed
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
Spicy Sauce
  • 0.33 cup mayonnaise
  • 1 tbsp sriracha
  • 1 tsp rice vinegar
Bowl Ingredients
  • 4 cup cooked sushi rice
  • 1 avocado diced
  • 1 cup cucumber diced
  • 2 green onions sliced
  • 1 tbsp sesame seeds
  • 2 nori sheets, cut into strips
  • 1 tbsp soy sauce for serving

Equipment

  • 1 sheet pan

Method
 

Bake the salmon
  1. Preheat oven to 400°F (200°C).
  2. Place salmon in a baking dish.
  3. Brush salmon with soy sauce and sesame oil.
  4. Season with garlic powder and black pepper.
  5. Bake for 12–15 minutes, until cooked through, then remove from the oven (visual cue: salmon flakes easily).
  6. Flake the salmon into bite-sized pieces.
Make the spicy sauce
  1. Mix mayonnaise, sriracha, and rice vinegar in a bowl until smooth.
  2. Toss the salmon with half of the spicy sauce.
Assemble the sushi bowls
  1. Divide rice among serving bowls.
  2. Top with salmon, avocado, cucumber, and green onions.
  3. Drizzle with remaining spicy sauce.
  4. Sprinkle with sesame seeds and nori strips.
  5. Serve immediately, with soy sauce for serving on the side.

Notes

For the best sushi-bowl texture, let the baked salmon cool for 2–3 minutes before flaking so it stays tender instead of dry. Refrigerate leftovers up to 3 days; keep rice and toppings separate if possible. Freezing is not recommended due to rice and avocado texture. For a dairy-free swap, use vegan mayonnaise in the spicy sauce.