Makes: *4 Servings*
Per Serving: *40g Protein | 478 Cal*

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I absolutely love sushi. But making good sushi takes a lot of time, effort, and practice. There’s a lot to know and a lot to learn. From the right way to make the rice to the fish you should buy to make it into a roll, to the rolling technique itself, it’s something that takes time to get a feel for—you really shouldn’t just wing it. If you love the flavors in sushi rolls, but don’t know where to start with making it at home, you should try my Baked Salmon Sushi Bowl. It’s a delicious, healthy meal that’s loaded with marinated salmon, tangy pickled ginger, creamy, spicy sriracha mayo, fresh, crunchy cucumbers, and more. The best part? It’s ready in about 30 minutes and packs 40 grams of protein in each bowl, making it an ideal lunch or dinner whenever the sushi craving hits you.

Why You’ll Love This Easy Sushi Bake Recipe

Bursting with Protein: There’s about 40 grams of protein in each of these baked salmon sushi bowls, which means it’s great for recovering after a workout or when you need something that’ll keep you full all afternoon long.
Tons of Flavor: This deconstructed sushi roll features a flavor-packed sweet chili and soy marinade, a drizzle of spicy sriracha and creamy mayo, and savory, umami flavor from the sprinkle of furikake seasoning. Not to mention the fresh cucumber and pickled ginger.
Perfect for Meal Prep: My sushi bake recipe is ideal for a healthy meal prep. Make your rice and bake your salmon, then prep the other ingredients for a tasty, healthy, satisfying meal that’s ready in just minutes.

easy salmon sushi bake - four bowls assembled

Ingredients

4 salmon filets, BBQ cut (about 5-6 oz each)
1 bag instant jasmine rice or cooked short-grain rice like sushi rice (1/2 cup cooked rice per bowl)
4 tablespoons mayo - Kewpie mayonnaise or another Japanese mayonnaise is great, but your favorite mayo will work (1 tablespoon per bowl)
4 teaspoons sriracha sauce (feel free to add more or less to adjust the spice level)
1 cup edamame beans (¼ cup per bowl)
2 Persian cucumbers, sliced
Pickled ginger
Furikake seasoning, to taste
5-10 sheets of seaweed snacks or nori sheets, for serving

Marinade:

1/4 cup sweet chili sauce
1/8 cup soy sauce (use tamari if gluten-free or coconut aminos if soy-free)
1 tablespoon minced or mashed ginger
1 teaspoon minced garlic
1 teaspoon toasted sesame oil

Instructions

Preheat the Oven: Turn on your oven and preheat it to 375 degrees F. Line a baking sheet with parchment paper and set it aside.
Make the Marinade: Add the sweet chili sauce, soy sauce, ginger, garlic, and sesame oil to a small bowl. Stir well to combine.
Pour the Marinade Over the Salmon: Lay the salmon pieces into a casserole dish in a single layer. Pour the marinade over the salmon. Cover the dish with plastic wrap and place it in the fridge. Let the salmon marinate for at least 30 minutes.
Cook the Salmon: Remove the salmon from the marinade and place on the prepared baking sheet. Place the baking sheet in the preheated oven and bake it for 12-15 minutes or until the salmon flakes easily.
Make the Rice and Mayo: While your salmon is in the oven, prepare the jasmine rice. Heat the rice according to package directions. Add the warm rice to a large mixing bowl with the mayo and sriracha. Stir well to coat the rice with the sauce.
Build the Bowls: Divvy the rice up between 4 bowls. Add the edamame, some cucumber slices, and a bit of pickled ginger to each bowl.
Top with Salmon: When the salmon is cooked through, remove it from the oven and let it cool for a few minutes before removing the skin. Then, add one piece of cooked salmon to each bowl with the rice and veggies.
Garnish the Bowls and Serve: Add a little bit of furikake seasoning on top of each bowl. When you’re ready to eat, serve alongside sheets of seaweed snacks and scoop a bit of the sushi bake onto each sheet of nori. Alternatively, eat the sushi bake bowl on its own without the nori seaweed sheets.

Nutrition Information (Per Bowl - Makes 4 Servings)

Calories: 478
Protein: 40g
Carbohydrates: 37g
Fat: 19g

easy salmon sushi bake recipe - graphic with a photo of the recipe and baked salmon sushi bowl title

Swaps and Substitutions

Switch up the spice: If you like things a bit spicier, add more sriracha. Dislike anything too spicy? Tone down the sriracha a bit. It's an easy way to adjust this recipe to your taste preferences.
Make it gluten-free: If you have dietary restrictions, use tamari or coconut aminos instead of the soy sauce.
Add more toppings: Feel free to add some sliced green onions, some shredded carrots, a little creamy avocado, or any of your other favorite sushi ingredients.
Swap the protein: Instead of salmon, try making this recipe with marinated shrimp, tofu, or even real crab meat or imitation crab meat (whatever you prefer - but remember that imitation crab isn't gluten-free!) for a flavorful twist.

FAQs

Yes! To use this easy recipe for meal prepping, simply marinate and bake your salmon, make your rice, and prep your toppings and add-ins. Store everything in separate airtight containers in the fridge for up to 3-4 days. Then, when you’re ready to eat, you can have your sushi bowl ready in just a few simple steps (and not much time!).
This delicious recipe is a full meal all on its own, but if you want to add any sides, consider a cucumber salad, some miso soup, seaweed salad, or any of your other favorite sushi restaurant dishes.
Try mixing it up by adding green onions, shredded carrots, avocado slices, sesame seeds, or any of your other favorite sushi toppings. Chili crisp, a bit of wasabi, eel sauce, and rice vinegar can also be delicious additions! You could even add a little light cream cheese if that's a sushi ingredient you love!

This sushi bake brings tons of flavor and protein to your usual meal rotation—and one that's great for an easy family dinner. Let everyone customize their bowl with the ingredients they love! It's the best way to make family gatherings simple and delicious. With plenty of veggies, marinated fish, and comforting rice, it’s a quick, easy, and healthy meal that you’ll absolutely love. Serve on its own as a bowl or with a piece of nori for even more sushi flavor. It's the perfect recipe to make next time the sushi cravings hit!