Baked Salmon Sushi Bowl
A delightful fusion dish combining traditional sushi flavors with the comforting elements of a warm bowl, perfect for family dinners or quick weeknight meals.
Ingredients
Main Ingredients
- 4-6 oz salmon filets Fresh, high-quality filets for the best flavors.
- to taste kosher salt and ground black pepper Essential seasonings to enhance flavors.
- 4-5 tablespoons soy sauce Substitute Tamari for gluten-free.
- 1-2 teaspoons chili garlic sauce Substitute Sriracha for a spicy kick.
- 1-2 teaspoons avocado oil Substitute olive oil for a different flavor.
- 1/2 cup mayo Provides a creamy texture to the bowl.
- 2 avocados, sliced Adds a fresh and creamy element.
- 2 cups English cucumber, sliced Provides a refreshing contrast.
- to taste Furikake seasoning Japanese condiment for added flavor.
- to serve Soy Sauce For those who like extra flavor.
Instructions
Preparation
- Preheat your oven to 400 degrees F.
- Pat the salmon filets dry with a clean paper towel.
- In a small bowl, combine the soy sauce and chili garlic sauce.
- Lightly season the salmon with kosher salt and ground black pepper, then brush the soy sauce mixture over it.
Cooking
- Heat a large cast iron skillet over medium-high heat. Add avocado oil and swirl to coat.
- Carefully place the salmon filets skin-side up in the skillet, sear for 2-4 minutes until golden-brown.
- Flip the salmon, turn off the stove, and transfer the skillet to the oven. Bake for 10-14 minutes until the salmon reaches an internal temperature of 140 degrees F.
- While the salmon is baking, mix mayo with additional chili garlic sauce to desired spice level.
Assembly
- Divide cooked rice among four bowls, top with salmon filet, sliced avocado, and cucumber.
- Drizzle with spicy mayo and sprinkle furikake seasoning.
Serving
- Serve with additional soy sauce on the side. Enjoy your bowl!
Notes
A meat thermometer is helpful to check the salmon's doneness. For milder tastes, reduce or omit chili garlic sauce. Sear the salmon in a hot skillet for optimal flavors.