Salmon Roll Sushi Bowls

White bowl filled with rice and topped with baked salmon, sliced cucumber and avocado, nori, and spicy mayo.

4.38 from 8 votes

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.

Prep Time20

Cook Time15

Additional Time30

Total Time1 5

Course: Dinners

Cuisine: Asian

Keyword: bowls, rice bowl, salmon, salmon bowls, sushi

Servings: servings

Author: Danae Halliday

Ingredients

Salmon

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

Spicy Mayo

2 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
1 teaspoon sriracha
1 teaspoon rice vinegar
1/2 teaspoon honey
Salt to taste

Other Ingredients

2 cups cooked brown rice
1 avocado, peeled, pitted, and sliced thin
1 cup thinly sliced Persian cucumbers
Nori and sesame seeds

Instructions

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.

Nutrition