Description
This baked salmon sushi bowl is fresh, flavorful, and easy to make. It offers a simple salmon rice bowl with crisp vegetables and a creamy sauce for a weeknight-friendly meal.
Ingredients
- 1 1/2 pounds salmon fillet skin removed, cut into 1 1/2 inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 2 cups cooked short grain white rice
- 1/3 cup mayonnaise
- 1 tablespoon sriracha style chili sauce
- 1 tablespoon fresh lemon juice
- 1 cup sliced cucumber
- 1 cup shredded carrots
- 1 avocado sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Heat oven to 400°F and line a baking sheet with parchment paper.
- Toss salmon pieces with olive oil, salt, and black pepper. Arrange them in a single layer on the baking sheet.
- Bake for 12 to 15 minutes until the salmon flakes easily and reaches an internal temperature of 145°F.
- While the salmon bakes, whisk mayonnaise, chili sauce, and lemon juice until smooth. This creates your sauce.
- Divide warm rice between your bowls.
- Top the rice with the baked salmon, cucumber, carrots, and avocado.
- Drizzle with the prepared sauce and sprinkle with sesame seeds.
- Serve immediately.
Notes
- Bake the salmon just until flaky to keep it moist and tender.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese inspired