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Easy Baked Salmon Sushi Bowl

Easy baked salmon sushi bowl with flaky oven-baked salmon, seasoned sushi rice, and creamy spicy mayo. Fresh avocado, cucumber, carrots, and nori strips bring crisp, sushi-roll flavor without rolling.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Japanese
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 1 lb salmon fillet Use skin-on or skinless; aim for even thickness so it bakes quickly.
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sriracha
  • 0.5 tsp garlic powder
Rice
  • 2 cup cooked sushi rice Warm rice helps the vinegar-sugar blend absorb.
  • 1 tbsp rice vinegar
  • 1 tsp sugar
Toppings
  • 1 avocado, sliced
  • 1 cucumber, diced
  • 1 cup shredded carrots
  • 2 sheet nori, cut into strips If your nori is very crisp, handle gently to avoid crumbling.
  • 1 tbsp sesame seeds
  • 2 green onions, sliced
Spicy Mayo
  • 0.33 cup mayonnaise
  • 1 tbsp sriracha
  • 1 tsp lime juice

Equipment

  • 1 sheet pan

Method
 

Bake the salmon
  1. Preheat the oven to 400°F (205°C) and line a sheet pan for easy cleanup.
  2. Place the salmon fillet on the lined baking sheet in a single layer.
  3. Mix soy sauce, sesame oil, sriracha, and garlic powder until combined.
  4. Brush the soy sauce mixture over the salmon so the surface is evenly coated.
  5. Bake for 12–15 minutes at 400°F (205°C) until the salmon flakes easily when pressed with a fork.
Season the rice and make spicy mayo
  1. In a bowl, combine rice vinegar and sugar with the warm cooked sushi rice and stir to coat.
  2. In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth to make spicy mayo.
Assemble the sushi bowls
  1. Flake the cooked salmon into bite-sized pieces while it is still warm.
  2. Divide the seasoned rice among serving bowls.
  3. Top each bowl with salmon, avocado, cucumber, shredded carrots, nori strips, and green onions.
  4. Drizzle generously with spicy mayo.
  5. Sprinkle sesame seeds over the top and serve right away.

Notes

For best texture, assemble just before eating so the nori stays crisp. Store leftovers covered in the fridge up to 2 days; keep rice, salmon, and spicy mayo separate if possible. Freezing isn’t recommended because cucumber and avocado will soften. Dietary swap: use low-sodium soy sauce to reduce overall sodium.