If you love salmon roll sushi then you’ll love these Salmon Roll Sushi Bowls! Baked sesame ginger salmon on top of rice with cucumber, sliced avocado, nori, and drizzled with spicy mayo. It’s the perfect way to get your sushi fix at home!
Homemade sushi is probably one of those things I will never try to make at home. It’s on the tedious side to make and honestly I’ll leave that one to the restaurants where they have access to the freshest fish, not to mention the sushi rolling skills that I lack.
I will however take all the ingredients and flavors that you find in sushi rolls and deconstruct it into an easy to make rice bowl.
These bowls contain all the ingredients you would likely find in a salmon sushi roll. Salmon, avocado, cucumber, rice, and nori.
And if you’re like me and love the spicy sriracha mayo sauce that is included in some sushi rolls, I’ve got you covered with that as well.
Ingredients For Salmon Roll Sushi Bowls
Toasted Sesame Oil – Sesame oil has a strong flavor that works well in this marinade. If you can’t find toasted, regular sesame oil works as well.
Soy Sauce – Use reduced sodium to control the amount of salt and if you need a gluten-free option use tamari.
Honey – Honey adds a little sweetness to both the salmon and spicy mayo. You can substitute with maple syrup if you prefer.
Rice Vinegar – A vinegar that is commonly used in Asian cooking. It’s more mild in flavor and has a hint of sweetness.
Ground Ginger – Fresh, a little spicy and a great flavor booster for the Asian salmon marinade.
Sriracha – A Thai hot sauce that’s often used in dipping sauces. It’s used in the spicy mayo as well as the salmon marinade.
Mayonnaise – The base of the spicy mayo. My preference is to use a high quality mayo without sugar and one that uses avocado oil vs. canola. If you are opposed to mayo, skip it and replace it with more plain Greek yogurt.
Plain Greek Yogurt – Plain Greek yogurt is my go-to for adding creaminess to sauces. I like to use it in the spicy mayo to lighten it up a bit, but if you prefer to just use mayo you can. I recommend using 2% or whole milk plain Greek yogurt.
Rice – Brown rice, Jasmine rice, or sushi rice are all good options for this rice bowl. I used brown Jasemine.
Avocado – An essential ingredient in almost all sushi rolls. It also adds healthy fats to the sushi roll bowl.
Persian Cucumbers – Persian cucumbers are great because you don’t have to peel or deseed them. They’re also smaller in size and I find them to be crunchier. English cucumber works good as a replacement.
Nori – Nori is dried edible sheets of seaweed. It has a strong “ocean” type flavor. It’s also what wrapped around sushi filling. This is an optional ingredient since you don’t use very much of it, but if you want the full sushi flavor I recommend it.
How To Make Salmon Roll Sushi Bowls
Start by cooking the rice. I usually cook mine ahead of time to save time the day I plan to eat these.
While the rice is cooking combine the ingredients for the salmon marinade in a shallow dish; sesame oil, rice vinegar, honey, soy sauce, ground ginger, and sriracha. Whisk everything together and place the salmon fillets in it.
If you’re using skin on salmon, put it into the marinade flesh side down. Let the salmon marinate for 15-30 minutes.
If using skinless fillets flip them over halfway through the marinating time. You can leave the salmon on the counter while it marinates since it’s such a short amount of time.
Bake the salmon at 375° F. for about 12-16 minutes depending on the thickness of the fillets and how well done you like your salmon. Remember that it will continue to cook after you remove it from the oven.
To make the spicy mayo, whisk together the mayo, Greek yogurt (if you’re using it), sriracha, rice vinegar, honey, and a pinch of salt. Taste it for seasoning and adjust with more sriracha, salt, or honey if needed.
Divide the rice into bowls and flake the salmon apart with a fork. Add the salmon onto the rice along with the sliced cucumber and avocado, and strips of nori. Drizzle on the spicy mayo and sprinkle on sesame seeds if desired.
Frequently Asked Questions
Yes. Be sure that you are using sushi grade salmon if you choose to do this. Make the marinade just as you would if you were baking it, then cut the salmon into a large dice and add it to the marinade.
Let it soak in the marinade for 15-30 minutes and then add it on top of the rice with the remaining ingredients.
If you don’t like mayonnaise you can substitute it with plain Greek yogurt. The taste won’t be identical, but it’s the next best option. Be sure to use 2% or whole milk Greek yogurt if you do this for the creamiest and richest flavor.
More Rice Bowl Recipes
- Teriyaki Chicken and Rice Bowls
- Greek Chicken Bowls
- Sesame Chicken Meatball Bowls
- Chili Lime Chicken Burrito Bowls
- Jerk Chicken Bowls with Pineapple Black Bean Salsa
Did you make these Salmon Roll Sushi Bowls? I’d love if you’d leave a recipe rating and review below.
- 1 tablespoon sesame oil
- 1 tablespoon low sodium soy sauce, tamari for gluten-free
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1/4 teaspoon ground ginger
- 1/2 teaspoon sriracha
- 1 pound salmon fillets
- Salt and fresh ground black pepper to taste
- 2 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 teaspoon sriracha
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey
- Salt to taste
- 2 cups cooked brown rice
- 1 avocado, peeled, pitted, and sliced thin
- 1 cup thinly sliced Persian cucumbers
- Nori and sesame seeds
- Preheat oven to 375° F. Line a baking sheet with foil or parchment paper.
- Combine all of the ingredients for the salmon in a shallow dish and whisk them together. Place the salmon fillets into the marinade flesh side down. Let them marinate for 30 minutes. If using skinless fillets, flip them halfway through the marinating time.
- Bake the salmon for 12-16 minutes depending on the thickness. It should flake easily in the center when it's done.
- While the salmon bakes, combine all of the ingredients for the spicy mayo in a bowl and whisk them together. Taste for seasoning and adjust if needed.
- Remove the salmon from the oven. Remove the skin if using skin-on salmon and flake it apart with a fork.
- Divide the rice into each bowl and top it with some of the salmon, sliced avocado, sliced cucumbers, and pieces of nori. Drizzle on the spicy mayo and sprinkle on sesame seeds.
Amount Per Serving: Calories: 474Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 72mgSodium: 208mgCarbohydrates: 34gFiber: 5gSugar: 6gProtein: 34g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.