Description
This Amazing 30-Minute Baked Salmon Sushi Bowl is a quick and easy dinner recipe that combines perfectly baked salmon with fresh vegetables, creamy spicy sauce, and warm rice. It’s a flavorful and satisfying dish that brings sushi bowl goodness to your dinner table in just half an hour.
Ingredients
Scale
Salmon
- 1 1/2 pounds salmon fillet, skin removed, cut into 1 1/2 inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
Rice
- 2 cups cooked short grain white rice
Sauce
- 1/3 cup mayonnaise
- 1 tablespoon sriracha style chili sauce
- 1 tablespoon fresh lemon juice
Toppings
- 1 cup sliced cucumber
- 1 cup shredded carrots
- 1 avocado, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat Oven: Heat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking and for easier cleanup.
- Prepare Salmon: Toss the salmon pieces with olive oil, sea salt, and black pepper ensuring each piece is evenly coated. Arrange the salmon in a single layer on the prepared baking sheet to allow even cooking.
- Bake Salmon: Bake the salmon for 12 to 15 minutes until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C), indicating it is fully cooked.
- Make Sauce: While the salmon is baking, whisk together mayonnaise, sriracha chili sauce, and fresh lemon juice in a bowl until the mixture is smooth and well combined, creating a creamy spicy sauce.
- Assemble Bowls: Divide the warm cooked rice evenly among four bowls as the base layer.
- Add Toppings: Top each bowl of rice with the baked salmon pieces, sliced cucumber, shredded carrots, and sliced avocado for fresh flavor and texture.
- Finish with Sauce and Seeds: Drizzle the prepared spicy mayo sauce over the assembled bowls and sprinkle toasted sesame seeds on top to add a nutty crunch.
- Serve: Serve the bowls immediately while the salmon is warm for the best flavor and texture experience.
Notes
- You can substitute short grain white rice with sushi rice or brown rice if preferred.
- To add more heat, increase the amount of sriracha in the sauce or add chili flakes.
- For added crunch, add sliced radishes or chopped green onions as extra toppings.
- Leftover salmon and rice can be stored separately in airtight containers in the refrigerator for up to 2 days.
- Make sure not to overcook the salmon to keep it moist and tender.
