These Baked Salmon Sushi Bowls elevate a simple weeknight salmon-and-rice dinner into a fresh, flavorful meal. The salmon is marinated briefly, baked gently until flaky, and paired with a bright, savory dressing and crisp toppings so each bowl is balanced, colorful, and satisfying.
This recipe uses a short, aromatic marinade for the salmon and a simple whisked dressing to bring sushi-inspired flavors to a rice bowl format. While the salmon bakes low and slow, you can prepare the dressing and chop the toppings—avocado, cucumber, green onions, and thin nori strips—so assembly is quick. The result is a hands-on, customizable bowl that works well for meal prep, family dinners, or casual entertaining.
Want even more baked salmon recipes? Try these!
Honey-Ginger Baked Salmon; Panko-Crusted Baked Salmon; Sheet Pan Harissa Salmon with Roasted Veggies and Cashew Crema.
Baked Salmon Sushi Bowls
Rating: 4.98 from 43 votes
Ingredients
For the Salmon:
- 1½ pounds center-cut salmon
- 2 tablespoons avocado oil
- ¼ cup coconut aminos
- 1 teaspoon peeled and freshly grated ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
For the Dressing:
- 2 tablespoons avocado oil
- 1 tablespoon honey
- 2 tablespoons coconut aminos
- 1 teaspoon fish sauce
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons sriracha, or to taste
- 2 garlic cloves, minced
For the Bowls:
- 1½ 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
- 1 (4.5-gram) package premium roasted seaweed or nori wraps, thinly sliced
- Sriracha (optional)
- 2 tablespoons 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 sesame oil. Pour the mixture over the salmon to coat evenly. Sprinkle with kosher salt and white pepper.
- Transfer the salmon to the oven and bake until it flakes easily with a fork, about 25 to 30 minutes. Baking at a lower temperature gives you time to prepare the rest of the bowl components and helps keep the salmon tender.
Make the Dressing:
- In a small bowl, whisk together the avocado oil, honey, coconut aminos, fish sauce, lemon juice, sriracha, and minced garlic until smooth. Adjust the sriracha to taste for desired heat.
Prepare the Bowls:
- Flake the baked salmon with a fork into large pieces. Divide the cooked brown rice among bowls and top with the flaked salmon.
- Arrange avocado slices, cucumber, green onions, and nori strips over the rice and salmon. Drizzle each bowl with the dressing and add extra sriracha if you like more heat.
- Sprinkle toasted sesame seeds over the finished bowls and serve immediately.
Notes
The salmon is baked at a lower temperature so you have time to prepare the rice, toppings, and dressing while it cooks. This approach makes dinner come together easily without rushing the vegetables or assembly.
Tips and Variations
- Substitute soy sauce for coconut aminos if preferred; adjust salt to taste.
- Use white sushi rice or cauliflower rice to change the texture and carbohydrates.
- Add pickled ginger, shredded carrots, edamame, or sliced radish for extra color and crunch.
- For a crisp finish, broil the salmon for 1–2 minutes at the end of baking—watch closely to avoid overcooking.
Nutrition
Calories: 610 kcal; Carbohydrates: 34 g; Protein: 38 g; Fat: 36 g; Saturated Fat: 5 g; Polyunsaturated Fat: 9 g; Monounsaturated Fat: 20 g; Cholesterol: 94 mg; Sodium: 1343 mg; Potassium: 1240 mg; Fiber: 6 g; Sugar: 6 g; Vitamin A: 236 IU; Vitamin C: 13 mg; Calcium: 89 mg; Iron: 3 mg.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 4 • Calories per serving: 610
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Food photography and styling by Eat Love Eats.