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Craving sushi but want a quick, no-fuss Healthy Dinner? This Baked Salmon Sushi Bowl brings all the vibrant flavors of your favorite sushi roll into a colorful, deconstructed dish. With flaky baked salmon, seasoned rice, fresh veggies, and a zesty sauce, it’s perfect for weeknight meals, meal prep, or impressing guests with minimal effort!

Why You’ll Love Baked Salmon Sushi Bowl

The Baked Salmon Sushi Bowl shines as a Healthy Dinner:

Sushi Made Simple: No rolling required for authentic flavors.
Nutrient-Packed: Rich in protein, healthy fats, and fiber.
Customizable: Tailor to your tastes or dietary needs.
Quick Prep: Ready in just 30 minutes for busy nights.
I adore this Healthy Dinner for its fresh, bold taste and vibrant presentation!

Ingredients for Baked Salmon Sushi Bowl

Here’s what you’ll need for Baked Salmon Sushi Bowl (serves 4):

Salmon:

4 (4–6 oz) salmon fillets, skinless
1 tbsp olive oil or sesame oil
2 tbsp soy sauce or tamari
1 tsp minced garlic
1 tsp grated fresh ginger
1 tsp honey (optional, for sweetness)
½ tsp sriracha (optional, for heat)

Sushi Rice:

1 cup short-grain sushi rice (or brown rice)
1¼ cups water (for cooking rice)
2 tbsp rice vinegar
1 tbsp sugar
½ tsp kosher salt

Toppings:

1 cup sliced cucumber
1 avocado, sliced
1 cup julienned carrots
2 green onions, sliced
2 sheets nori, cut into strips (or 1 tbsp furikake)
Pickled ginger (optional, for serving)

Spicy Mayo Sauce:

¼ cup mayonnaise (or vegan mayo)
1 tbsp sriracha or chili garlic sauce
1 tsp lime juice or rice vinegar

Equipment:

Baking sheet
Small saucepan

Ingredient Tips:

Rice: Sushi rice for sticky texture; rinse well to remove starch.
Salmon: Fresh or thawed frozen fillets; remove pin bones if needed.
Soy Sauce: Tamari for gluten-free; low-sodium for lighter flavor.
Mayo: Vegan mayo for dairy-free; adjust sriracha for spice level.
Nori: Furikake adds umami if nori strips aren’t available.

Directions for Baked Salmon Sushi Bowl

Let’s create this flavorful Baked Salmon Sushi Bowl!

Bake the Salmon

I preheat the oven to 375°F (190°C).
I place 4 salmon fillets on a parchment-lined baking sheet, drizzle with 1 tbsp oil and 2 tbsp soy sauce, and sprinkle with 1 tsp garlic, 1 tsp ginger, 1 tsp honey, and ½ tsp sriracha (if using).
I bake for 15–20 minutes until flaky, then set aside to cool slightly.

Cook the Sushi Rice

I rinse 1 cup sushi rice under cold water until clear.
In a saucepan, I combine rice with 1¼ cups water, bring to a boil, then simmer, covered, for 15 minutes.
I let it sit for 5 minutes off heat. In a small bowl, I mix 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt, then fold into the warm rice.
I let it cool slightly.

Make the Spicy Mayo

In a small bowl, I whisk ¼ cup mayonnaise, 1 tbsp sriracha, and 1 tsp lime juice until smooth.
I adjust spice or tang to taste and set aside.

Assemble the Bowls

I divide the seasoned rice among 4 bowls.
I flake the baked salmon and arrange over the rice with 1 cup cucumber, 1 avocado, 1 cup carrots, and 2 green onions.
I drizzle with spicy mayo, garnish with nori strips or 1 tbsp furikake, and serve with pickled ginger, if desired.

Nutrition

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: ~30 minutes
Servings: 4
Calories: ~550 kcal per bowl
Macros per Bowl: 60g carbs, 30g protein, 25g fat, 6g fiber

Variations for Baked Salmon Sushi Bowl

Try these twists on Baked Salmon Sushi Bowl:

Protein Swap: Use shrimp or marinated tofu for a Healthy Dinner twist.
Low-Carb: Swap rice for cauliflower rice in this Healthy Dinner.
Spicy Kick: Add sliced jalapeños or gochujang sauce for heat.
Vegan: Replace salmon with roasted mushrooms and use vegan mayo.
Crunchy Add-Ons: Sprinkle sesame seeds or crispy onions for texture.

Serving Ideas:

Pair with Layla Cooks’ Pistachio Mousse Tarts for a sweet finish.
Serve with miso soup to complement the Healthy Dinner theme.
Present in wide bowls for a vibrant, restaurant-style look.

Storage

I store Baked Salmon Sushi Bowl components separately in airtight containers in the refrigerator for up to 3 days.
I reheat salmon and rice gently in the microwave (30–60 seconds) and add fresh toppings and sauce just before serving to maintain texture.
I avoid freezing, as rice and vegetables may become mushy upon thawing.
For meal prep, I assemble bowls up to a day ahead, keeping sauce separate until ready to eat.

FAQs About Baked Salmon Sushi Bowl

Here are some common questions about this recipe:

Can I use leftover cooked salmon?
Yes, this recipe is great for using up leftover salmon from another meal.

What type of rice works best?
Sushi rice gives the most authentic flavor, but jasmine, brown rice, or cauliflower rice all work well.

Can I use canned salmon?
Yes, canned salmon is a quick and budget-friendly substitute.

Is this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce to keep it gluten-free.

What can I substitute for avocado?
Try edamame, steamed broccoli, or extra cucumber.

Can I make it spicy?
Absolutely—add extra sriracha, chili oil, or sliced jalapeños.

How long does the sauce last?
Spicy mayo can be refrigerated in an airtight container for up to one week.

Can I prepare this ahead of time?
Yes, cook the salmon and rice in advance and store separately. Assemble when ready to eat.

What’s the best way to serve it cold?
Let the rice cool completely and serve the salmon chilled or at room temperature.

Can I make this bowl dairy-free?
Yes, just make sure your mayo is dairy-free or use a vegan version.

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Conclusion

The Baked Salmon Sushi Bowl is a vibrant, wholesome dish that transforms sushi flavors into an easy, customizable meal. Perfect for busy weeknights or meal prep, this bowl brings freshness and comfort to your table. Try it, tweak it, and enjoy sushi night your way!