This Baked Salmon Sushi Bowl is a fresh and tasty meal that brings together perfectly cooked salmon with the flavors of sushi in a simple bowl. You get tender, flaky salmon on top of a bed of rice, along with crunchy veggies and a drizzle of sauce that adds just the right touch. It’s a great way to enjoy sushi ingredients without the fuss of rolling or assembling traditional sushi.
I really like making this bowl when I want something healthy but satisfying. Baking the salmon makes it so easy and mess-free, and I love that I can customize the veggies and toppings however I like. Sometimes I add avocado or a sprinkle of sesame seeds because it feels like a special treat, even though it’s so simple to put together.
When I serve this, I usually set out a little soy sauce or a spicy mayo on the side so everyone can add just the amount they want. It’s perfect for a quick dinner or a weekend lunch, and it always feels like a little celebration in a bowl. Plus, leftovers heat up well, which is always a bonus in my book!
Key Ingredients & Substitutions
Salmon: Fresh salmon is best for that rich flavor and moist texture. If you can’t find fresh, frozen works fine—just thaw it first. You can also swap it for tuna or tofu if you want a vegetarian twist.
Sushi Rice: Use short-grain or sushi rice for that sticky, perfect texture. If you don’t have sushi rice, Japanese-style short-grain rice or even Arborio can work, just rinse well to remove excess starch.
Soy Sauce & Mirin: These give the bowl that familiar umami and mild sweetness. You can use tamari instead of soy sauce for gluten-free, and if you don’t have mirin, a splash of rice vinegar with a pinch of sugar can work.
Veggies: Carrots, cabbage, cucumber, and edamame offer crunch and freshness. Feel free to add avocado, radishes, or snap peas for variety. Frozen edamame is an easy and healthy addition.
Nori and Sesame Seeds: These give a nice salty crunch and that classic sushi vibe. If you don’t have nori sheets, crushed seaweed snacks work too. Toasted sesame seeds add a nutty touch.
How Do You Make Perfect Sushi Rice for Your Bowl?
Cooking sushi rice takes a bit of care to get it just right. Rinse the rice several times in cold water until the water runs clear—that removes extra starch and stops it from getting gummy.
- Cook rice with the exact water amount—1 cup rice to 1 1/4 cups water works well.
- Bring to a boil, then simmer on low, covered, for about 15 minutes without opening the lid.
- Turn off the heat and let the rice steam, covered, for 10 more minutes. This step lets it finish cooking evenly.
- While still warm, mix in rice vinegar and sesame oil gently to coat every grain without smashing the rice.
This method gives fluffy, sticky rice that’s perfect to hold everything in your sushi bowl together. It might take a try or two to nail it, but it’s worth the effort!
Equipment You’ll Need
- Baking sheet – I like it because it’s easy to roast the salmon evenly and keeps cleanup simple.
- Small bowl – perfect for mixing the soy, mirin, and honey for glazing the salmon.
- Saucepan with a lid – essential for cooking the rice perfectly and steaming it evenly.
- Rice paddle or fork – helps fluff the rice gently so it stays sticky but not mushy.
- Mixing bowls – useful for preparing and serving the veggies and garnish.
Flavor Variations & Add-Ins
- Swap the salmon for cooked shrimp, chicken, or tofu—great for different protein options.
- Add sliced avocado or a drizzle of spicy mayo for extra creaminess and flavor.
- Use soy sauce mixed with a splash of Sriracha or sesame oil to customize the sauce.
- Top with chopped scallions, sesame seeds, or even pickled vegetables for added crunch and freshness.
Baked Salmon Sushi Bowl
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 2 tbsp soy sauce
- 1 tbsp mirin (Japanese sweet rice wine)
- 1 tbsp honey or maple syrup
For the Rice:
- 1 cup sushi rice or short-grain rice
- 1 1/4 cups water
- 1 tbsp rice vinegar
- 1 tsp sesame oil
For the Vegetables and Toppings:
- 1/2 cup shredded carrots
- 1/2 cup shredded purple cabbage
- 1/2 cup thinly sliced cucumber (plus extra for garnish)
- 1/2 cup shelled edamame, cooked
- Pickled ginger, for garnish
- 1 sheet nori (seaweed), sliced thinly
- 1 tsp sesame seeds (black and/or white)
- Optional: Furikake seasoning or scallions for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, 15 minutes to bake the salmon, and 25 minutes to cook and steam the rice. In total, plan for roughly 40 to 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Bake the Salmon:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. In a small bowl, whisk together 2 tablespoons soy sauce, mirin, and honey. Place the salmon fillets on the baking sheet and brush this mixture evenly over them. Bake the salmon for 12 to 15 minutes until it’s cooked through and flakes easily. Set aside when done.
2. Cook the Sushi Rice:
While the salmon is baking, rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rice and 1 1/4 cups water in a saucepan and bring it to a boil. Reduce the heat to low, cover the pan, and cook for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it steam, still covered, for another 10 minutes.
3. Season the Rice and Prepare the Veggies:
Fluff the warm rice with a fork, then gently stir in the rice vinegar and sesame oil to give it that classic sushi rice flavor. Prepare your vegetables by shredding the carrots and purple cabbage and thinly slicing the cucumber. If using frozen edamame, thaw and cook according to package instructions.
4. Assemble Your Sushi Bowl:
Start with a base of the seasoned sushi rice in your bowl. Place the baked salmon in the center, and then add neat piles of shredded carrots, purple cabbage, cucumber slices, edamame, and a small mound of pickled ginger around it. Garnish with thin strips of nori and a sprinkle of sesame seeds. Serve with extra soy sauce or your favorite sauce on the side.
5. Enjoy Your Meal!
Serve immediately and enjoy a fresh, colorful, and tasty baked salmon sushi bowl that’s simple to make and perfect for any day of the week!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to fully thaw the salmon in the fridge overnight and pat it dry before baking to avoid excess moisture in the bowl.
Can I Prepare the Rice Ahead of Time?
Absolutely! Cook the sushi rice in advance and store it in the fridge for up to 24 hours. Reheat gently and add a splash of water or rice vinegar to refresh the texture before assembling your bowl.
What Are Good Substitute Vegetables for This Bowl?
If you don’t have carrots or cabbage on hand, try substituting with thinly sliced bell peppers, radishes, or shredded zucchini. Avocado slices also make a creamy and delicious addition.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm the salmon and rice separately to keep textures fresh, then reassemble your bowl before serving.
