These Baked Salmon Sushi Bowls transform a simple weeknight salmon and rice dinner into a bright, flavorful meal. With a quick marinade for the salmon, a tangy spicy dressing, and fresh, crisp toppings, this recipe is designed to be easy to assemble and easy to customize. It’s ideal for busy evenings when you want something wholesome, satisfying, and full of texture.
The method is straightforward: the salmon bakes slowly at a moderate temperature while you prepare the dressing and slice the toppings. Baking at a lower temperature yields consistently flaky, tender salmon without much fuss. Once the salmon is finished, simply flake it into large pieces and build bowls with warm brown rice, creamy avocado, crunchy cucumber, nori strips, and a drizzle of the dressing. Finish with toasted sesame seeds and extra sriracha for heat if you like.
Baked Salmon Sushi Bowls
Total: 45 mins • Serves: 4
Ingredients
For the Salmon
- 1 1/2 lbs center-cut salmon
- 2 tbsp avocado oil
- 1/4 cup coconut aminos
- 1 tsp peeled and freshly grated ginger
- 1 tsp toasted sesame oil
- 1 tsp kosher salt
- 1/2 tsp white pepper
For the Dressing
- 2 tbsp avocado oil
- 1 tbsp honey
- 2 tbsp coconut aminos
- 1 tsp fish sauce
- 2 tbsp freshly squeezed lemon juice
- 2 tsp sriracha sauce, or to taste
- 2 cloves garlic, minced
For the Bowls
- 1 1/2 cups cooked brown rice
- 1 avocado, peeled and sliced
- 2 Persian cucumbers, thinly sliced on the diagonal
- 2 green onions, thinly sliced on the diagonal
- 4.5 g package premium roasted seaweed (nori), thinly sliced
- Sriracha, optional for serving
- 2 tbsp toasted sesame seeds
Instructions
Make the Salmon
- Preheat the oven to 325°F (160°C).
- Pat the salmon dry and place it in a small oval or shallow baking dish.
- In a small bowl, whisk together the avocado oil, coconut aminos, grated ginger, and toasted sesame oil until well combined. Pour the mixture over the salmon, coating it evenly. Sprinkle with kosher salt and white pepper.
- Transfer the dish to the oven and bake until the salmon flakes easily with a fork, about 25–30 minutes depending on thickness. Baking at this lower temperature gives you tender, moist salmon and frees up time to prepare the rest of the bowl.
Make the Dressing
- While the salmon cooks, combine all dressing ingredients—avocado oil, honey, coconut aminos, fish sauce, lemon juice, sriracha, and minced garlic—in a small bowl. Whisk until emulsified and smooth. Taste and adjust the sriracha or lemon for heat and brightness.
Prepare the Bowls
- Warm the cooked brown rice if needed and divide it among four bowls.
- When the salmon is done, flake it gently with a fork into large pieces and arrange over the rice.
- Top each bowl with sliced avocado, cucumber, green onions, and thin nori strips. Drizzle with the prepared dressing and add additional sriracha if desired.
- Finish with a sprinkle of toasted sesame seeds and serve immediately.
Notes & Tips
Baking the salmon at a lower temperature allows you to multitask—prepare the dressing and toppings while the fish cooks—so the whole meal comes together quickly with minimal hands-on time. If you prefer a more caramelized exterior, you can broil the salmon for the last 1–2 minutes, watching closely to avoid burning.
Substitutions and variations: use tamari or low-sodium soy sauce in place of coconut aminos if preferred; lime juice can replace lemon for a slightly different citrus profile; swap brown rice for sushi rice, quinoa, or mixed grains for variety. Add pickled ginger, shredded carrots, or edamame for more color and texture.
Storage
Store leftover salmon, rice, and dressing separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave and assemble bowls just before serving to preserve avocado and nori texture.
Notes
The salmon is cooked a little lower and slower so you can prepare all of your bowl items and the dressing while it bakes, making the recipe come together quickly and easily.
Additional Info
Author: Alex Snodgrass
Nutrition information is automatically calculated and should be treated as an approximation.
Food photography and styling by Eat Love Eats.