Why I Love This Recipe

Sushi nights at home don’t have to mean rolling anything. This bowl has everything I love about a spicy salmon roll, just layered into one easy meal that’s way less work and every bit as satisfying. Between the tender glazed salmon, creamy avocado, crisp cucumber, and all the sauces drizzled over the top, every bite has the perfect mix of fresh, creamy, crunchy, and savory.

Enjoying The Leftovers

These bowls are great for meal prep because you can mix and match the components throughout the week. I like keeping everything separate until it’s time to eat so the vegetables stay crisp and the salmon keeps its best texture.

Storing

Store the salmon, rice, vegetables, and sauces in separate airtight containers in the refrigerator for up to 3 days. Add the avocado fresh if possible, and keep the roasted seaweed aside until serving so it stays nice and crunchy.

Reheating

Warm the salmon and rice until just heated through, then build your bowl with the fresh toppings, sauces, sesame seeds, and seaweed. Or enjoy everything cold if that’s more your style. Both are delicious.

A bowl of salmon sushi with cucumbers, avocados, seaweed & brown rice topped with chopped green onions and sesame seeds.
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Baked Salmon Sushi Bowl

Some meals feel like a treat even when they're made at home, and this Baked Salmon Sushi Bowl is one of them. Inspired by your favorite sushi roll, it's layered with glazed salmon, fluffy rice, creamy avocado, crunchy cucumber, and plenty of bold sauces for a fresh, flavor-packed meal you'll want to make on repeat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
US M
Servings 2

Ingredients

  • 2, 6 oz pieces of salmon
  • 1 Cucumber, diced
  • 1 Avocado, diced
  • 1 Green onion, sliced
  • Roasted seaweed sheets
  • Sesame seeds
  • 1 cup cooked white rice
For the salmon glaze
  • 1/2 tbsp mayo
  • 1 tbsp sriracha
  • 1/2 tbsp soy sauce
  • 1/2 tbsp minced garlic
For the poke sauce
  • 1/4 cup soy sauce
  • 1/2 tbsp rice vinegar
  • 1 tsp honey
  • 1/2 tsp ground ginger
  • 1/2 tsp sesame oil
  • 1/2 tsp garlic powder
For the sriracha mayo
  • 1 tbsp sriracha
  • 1 tbsp mayo
US – M

Instructions

  • Mix all the ingredients for the salmon glaze in a small bowl and brush onto each piece of salmon. Add to the air fryer and cook for 10-11 minutes at 380℉. The cook time will depend on the thickness of your salmon, so keep a close eye!
  • While the salmon is cooking make both sauces. Mix all poke sauce ingredients in a small bowl, and set aside. Repeat for the sriracha mayo sauce.
  • Take the rest of the time to chop up the cucumber, avocado, and green onion.
  • Now it’s time to assemble! To a bowl add the cooked rice, cucumber, cooked salmon, avocado, crumbled roasted seaweed, both sauces, green onion, and sesame seeds. Enjoy!!

Equipment

air fryer
mixing bowls
measuring cups
cutting board

Nutrition Per Serving

Calories: 567kcal | Carbohydrates: 42g | Protein: 32g | Fat: 31g | Fiber: 9g