If you love sushi but don’t want to spend time rolling and slicing, this Baked Salmon Sushi Salad Bowl is the perfect shortcut.
It has all the flavors you’d find in your favorite sushi roll—fluffy seasoned rice, creamy avocado, crunchy veggies, and tender baked salmon—all tossed together in a bowl and finished with a drizzle of spicy mayo or soy sauce.
This recipe has become a weeknight go-to in our house. It’s quick to prepare, incredibly satisfying, and easy to customize with whatever toppings we have on hand.
The salmon bakes in just minutes, so most of the prep is simply cooking rice and chopping fresh veggies. It’s a great way to enjoy sushi flavors without any special tools or techniques, making it perfect for family dinners or meal prep lunches.
Why You’ll Love This Recipe
This Baked Salmon Sushi Salad Bowl delivers all the classic sushi flavors in an easy, mix-and-eat style. The salmon is lightly seasoned and baked until tender, then flaked over a bed of seasoned sushi rice and colorful veggies. A drizzle of spicy mayo ties everything together with creamy, tangy flavor.
It’s versatile and family-friendly—each person can add their favorite toppings, from extra avocado to pickled ginger or nori strips.
Plus, it’s packed with protein, healthy fats, and fiber, making it a balanced meal that leaves you feeling satisfied without feeling heavy.
What You’ll Need
- 2 cups cooked sushi rice (or jasmine rice)
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 lb salmon fillet
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup sliced cucumber
- ½ cup shredded carrots
- ½ cup shelled edamame
- 1 avocado, sliced
- 2 tablespoons soy sauce or tamari
- 2 tablespoons mayonnaise (plain or mixed with sriracha)
- 1 teaspoon sesame oil (optional)
- Sesame seeds and sliced green onions for garnish
Pro Tips
- Season your rice right after cooking for that authentic sushi flavor.
- Bake salmon just until it flakes easily—overcooking can make it dry.
- Chill the rice slightly before assembling to prevent the veggies and avocado from wilting.
- Make extra spicy mayo to drizzle over leftovers or use as a dip for veggies.
- Add nori strips for that true sushi taste and a boost of minerals.
Tools You’ll Need
- Baking sheet
- Parchment paper or foil
- Saucepan or rice cooker
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
Substitutions and Variations
- Protein swaps: Use canned salmon, cooked shrimp, or tofu.
- Low-carb option: Swap rice for cauliflower rice.
- Extra toppings: Add mango, pickled ginger, radishes, or seaweed salad.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Different sauces: Try ponzu, unagi sauce, or wasabi mayo.
Make-Ahead Tips
- Cook the rice and bake the salmon ahead of time.
- Chop veggies up to a day in advance and store them in airtight containers.
- Mix spicy mayo and keep it in the fridge for up to 5 days.
- Store components separately for the best texture and assemble when ready to eat.
How to Make Baked Salmon Sushi Salad Bowls
1. Cook and Season the Rice
Cook rice according to package directions. While still warm, stir in rice vinegar, sugar, and salt. Let it cool slightly.
2. Bake the Salmon
Preheat the oven to 400°F (200°C). Place salmon on a baking sheet lined with parchment paper. Brush with olive oil and season with salt and pepper. Bake for 12–15 minutes, or until the salmon flakes easily with a fork.
3. Prep the Veggies and Sauce
While salmon bakes, slice avocado and cucumber, shred carrots, and prepare edamame. Mix mayonnaise and sriracha (if using) for spicy mayo.
4. Assemble the Bowls
Add seasoned rice to each bowl. Flake the baked salmon into bite-sized pieces and place on top with veggies and avocado.
5. Garnish and Serve
Drizzle with soy sauce and spicy mayo, then sprinkle sesame seeds and green onions over the top. Serve immediately.
Leftovers and Storage
Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Keep avocado separate to prevent browning. Add sauces just before serving for the best texture.
Freezing is not recommended, as rice and fresh veggies lose their texture after thawing.
Nutrition & Benefits
This sushi salad bowl is a nutrient-rich meal with a balance of lean protein, healthy fats, and complex carbs. Salmon provides omega-3 fatty acids and high-quality protein, while avocado adds heart-healthy fats.
Rice gives energy, and the colorful veggies provide fiber, vitamins, and antioxidants. Sesame seeds add minerals and a nutty crunch to finish the dish.
Fresh, Hearty, and Packed with Flavor
This Baked Salmon Sushi Salad Bowl is the perfect way to enjoy sushi flavors without the hassle of rolling.
It’s easy, nourishing, and endlessly customizable—perfect for meal prep or a quick weeknight dinner that feels special.