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Baked Salmon Sushi Bowl

Baked Salmon Sushi Bowl is a colorful and nutritious dish that marries the delicate flavors of tender baked salmon with fresh veggies and perfectly cooked sushi rice. This delightful meal is easy to prepare, making it ideal for busy weeknights or special gatherings. With its vibrant presentation and customizable toppings, this sushi bowl is sure to be a hit with family and friends alike.

  • Total Time: 50 minutes
  • Yield: Serves 2

Ingredients

Scale
  • 2 (6 oz) fresh salmon fillets
  • 1 cup short-grain sushi rice
  • 1 medium cucumber, diced
  • 1 ripe avocado, sliced
  • 2 medium carrots, julienned
  • 2 sheets nori, cut into strips
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp unseasoned rice vinegar
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Place salmon fillets skin-side down on the baking sheet. Drizzle with half of the soy sauce and season with salt and pepper. Let marinate while preparing the rice.
  3. Rinse sushi rice under cold water until clear. Combine with 1 cup of water in a pot, bring to a boil, then reduce heat, cover, and simmer for about 20 minutes until tender. Fluff with a fork.
  4. Bake marinated salmon for 15-20 minutes or until flaky.
  5. While the salmon bakes, chop cucumber, carrots, and slice avocado.
  6. Assemble bowls by scooping sushi rice into each bowl, topping with flaked salmon and arranging vegetables around it. Drizzle remaining soy sauce mixed with rice vinegar.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 bowl (approximately 400g)
  • Calories: 550
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 4g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 70mg

Keywords: For added crunch, top with sesame seeds or edamame. Swap salmon for grilled chicken or marinated tofu for a plant-based version. Leftovers can be stored in an airtight container in the fridge for up to two days.