Baked Salmon Sushi Bowl
A quick and delicious salmon sushi bowl, featuring seared salmon, creamy avocado, and fresh cucumber, topped with a spicy mayo and furikake for a flavorful meal.
Ingredients
For the Salmon
- 4 filets salmon filets (4–6 oz each) — skin-on or skinless Skin-on crisps nicely.
- 4-5 tablespoons soy sauce Substitute tamari for gluten-free.
- 1-2 teaspoons chili garlic sauce Or Sriracha to taste.
- 1-2 teaspoons avocado oil Olive oil is an okay substitute.
- Kosher to taste salt
- Freshly ground to taste black pepper
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1-2 teaspoons chili garlic sauce Adjust to taste.
For the Bowl
- 4 cups cooked rice Short-grain sushi rice, jasmine, or brown rice.
- 2 pieces avocados, sliced
- 2 cups English cucumber, sliced Seeds removed if desired.
- Furikake as needed furikake seasoning for garnish
- Extra to taste soy sauce or tamari for serving
Instructions
Preparation
- Preheat the oven to 400°F.
- Pat salmon dry with a clean paper towel to help the glaze stick.
- In a small bowl, mix 4–5 tablespoons soy sauce with 1–2 teaspoons chili garlic sauce. Taste and adjust heat.
- Lightly season both sides of the salmon with kosher salt and black pepper, then generously brush the soy-chili mixture over the top.
Cooking
- Heat a large cast-iron skillet over medium-high heat. Add 1–2 teaspoons avocado oil and swirl to coat.
- Place salmon in the skillet, skin-side up if the skin is on. Sear for 2–4 minutes until deeply browned.
- Flip the fillets, turn off the stovetop burner, then transfer the skillet uncovered to the middle rack of the preheated oven.
- Bake for 10–14 minutes, or until the thickest part reaches 140°F.
Assembly
- Meanwhile, whisk 1/2 cup mayo with 1–2 teaspoons chili garlic sauce in a small bowl. Adjust the heat to your liking.
- Divide warm rice among four bowls. Top with sliced avocado and cucumber. Flake or place whole salmon fillets over the rice.
- Drizzle with spicy mayo and sprinkle furikake. Serve extra soy or tamari on the side.
Notes
Use low-sodium soy if you’re sensitive to salt. For a lighter mayo, swap half the mayo for Greek yogurt for a tangier flavor.