Baked Salmon Sushi Bowl

This baked salmon sushi bowl is a deconstructed sushi bowl that comes together in only 30 minutes. Easy to prepare and a fantastic rice bowl loaded with marinated cucumbers, flavorful baked salmon, tobiko gochujang aioli, and creamy avocado.

Watch how to make this

Ingredients

• Salmon: The main protein in the dish, providing a rich and flavorful element.
• Persian cucumber: Adds a crunchy texture and refreshing flavor to the marinated cucumber topping. English cucumber or regular cucumber can be used as alternatives. If using regular cucumber, consider removing the seeds for a less watery texture.
• Jalapeno: Provides a spicy kick and adds brightness to the marinated cucumber topping. Serrano pepper or red chili flakes can be used for heat.
• Rice vinegar: Adds acidity and tanginess to the marinade for the cucumbers, balancing the flavors.
• Tobiko: Adds a burst of color, texture, and briny flavor to the gochujang aioli.
• Gochujang: Provides a spicy, savory, and slightly sweet flavor to the aioli, adding depth and complexity. Sriracha or any other chili paste can be used as substitutes for heat.
• Mirin: Adds sweetness and depth of flavor to the unagi sauce, balancing the savory and salty components.
• Furikake: A Japanese seasoning blend that adds umami, saltiness, and crunch to the sushi bowl, enhancing its overall flavor profile. A sprinkle of sesame seeds and nori strips can serve as a simple substitute.

Substitutions and variations

• Protein: Eel, halibut, sea bass, scallops, or shrimp can be used instead of salmon. For a vegetarian option, tofu or tempeh can be substituted.
• Non-spicy: For a milder option for the marinated cucumbers, remove the seeds and membranes from the jalapeno before slicing. You can also omit the gochujang for the aioli.
• Tobiko: Masago (capelin roe) or chopped seaweed can be used as alternatives. Alternatively, omitting the tobiko will still yield a flavorful aioli.

Step-by-step instructions

Step 1: Prepare toppings

Let's start with the toppings since they can be made in advance. First, thinly slice cucumber and jalapeno about ⅛-inch thick. You can omit the jalapeno if you don't want the spicy kick.

Whisk together the marinade including rice vinegar, with soy sauce, sugar, and sesame oil until the sugar dissolves. Then, pour the sauce over the cucumbers and jalapeno, tossing to coat. Let the cucumbers sit for at least 30 minutes. You can also prepare this the day before.

Next, make the tobiko gochujang aioli. Tobiko is a type of fish roe with a crunchy texture and notes of sweetness. Don't worry, it's not fishy; in fact, it even has a citrusy flavor similar to orange zest.

Gochujang is a Korean chili paste; how spicy the paste is varies according to the brand. Adjust the amount of gochujang according to how you like it. My recipe only uses 1 tablespoon of gochujang for ½ cup of mayonnaise so it's fairly mild.

Set the aioli aside and make the next sauce, the unagi sauce. You can buy unagi sauce but it's actually easy to make yourself. All you have to do is simmer mirin with soy sauce, sugar, and sake until it thickens slightly. The sauce will continue to thicken as it cools. Feel free to make this the day before as well.

Step 2: Cook salmon

Now that we have our toppings ready, let's get to the actual cooking. Cut salmon into bite-size chunks and season it with salt and pepper. Lay the salmon on a baking sheet and bake until the flesh flakes easily. You can also cook the salmon on the stovetop but I prefer the oven because it's easier.

While the salmon is cooking, make the rice. Heat oil and sesame oil in a large saute pan and cook sesame seeds for 1 minute. Try to spread the seeds in an even layer, then spread rice on top. Let the rice sit for about 5 minutes or until golden brown on the bottom. You want the rice to have a crispy bottom for added texture.

Remove the salmon from the oven and drizzle unagi sauce on top. You won't need all of the sauce, in fact, it's better to just drizzle a little as you go since it's very strong.

Step 3: Putting it all together

Assemble the baked salmon sushi bowls with sesame rice, salmon, marinated cucumbers and jalapeno, tobiko gochujang aioli, and avocado. Drizzle extra unagi sauce on top if you like, and sprinkle a dash of furikake.

Before I even tasted the bowl, I knew it was going to be delicious. How can it not be with all those amazing ingredients? I'm already planning on making this one soon, it's so good!

Make-ahead and storage

• Make-ahead: The marinated cucumbers, tobiko aioli, and unagi sauce can be prepared up to 2 days in advance. The salmon can be cooked the day before and reheated before serving. Assemble the bowls right before serving.
• Store: Keep leftover bowls in airtight containers for up to 2 days in the fridge. If possible, keep the aioli, marinated cucumbers, and avocado separately and top the bowls after reheating them.

Frequently asked questions

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Recipe

Print Recipe

Baked Salmon Sushi Bowl

Total Time30 minutes mins

Course: Main Course

Cuisine: Japanese

Keyword: rice, seafood

Servings: 4

Author: Christine Ma

Ingredients

Marinated cucumbers

• 1 ½ tablespoons rice vinegar
• 2 teaspoons soy sauce
• 2 teaspoons granulated sugar
• 1 teaspoon sesame oil
• 1 Persian cucumber thinly sliced
• 1 small jalapeno thinly sliced

Tobiko gochujang aioli

• ½ cup mayonnaise
• 2 tablespoons tobiko
• 1 tablespoon gochujang
• salt and pepper

Remaining ingredients

• ¼ cup mirin
• ¼ cup soy sauce
• 2 tablespoons granulated sugar
• 4 teaspoons sake
• 1 pound salmon
• 6 cups cooked rice
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 2 tablespoons toasted sesame seeds
• 1 avocado cut into small chunks
• 2 tablespoons furikake

Instructions

• Preheat oven to 400 degrees F.
• Marinate cucumbers. Whisk together rice vinegar, soy sauce, sugar, and sesame oil until sugar is dissolved. Pour over sliced cucumber and jalapeno, stirring to combine. Let sit for at least 30 minutes.
• Mix mayonnaise with tobiko and gochujang until well combined. Season aioli with salt and pepper and let aside.
• Make unagi sauce. Combine mirin, soy sauce, sugar, and sake in a small sauce pot. Bring to a boil over high heat, then reduce heat to low and continue to simmer for 5 minutes or until slightly thickened. Remove from heat.
• Cut salmon into bite-size chunks. Season with salt and pepper and lay in an even layer on baking sheet. Bake for 8-10 minutes or until flesh flakes easily. Drizzle unagi sauce on top, reserving remaining sauce for serving.
• Heat 2 tablespoons oil and 1 tablespoon sesame oil in a large saute pan. Add sesame seeds and cook for 1 minute. Add rice and press into an even layer. Let sit undisturbed for 5 minutes or until golden brown on the bottom. Stir rice.
• Portion rice into 4 bowls and top with salmon, marinated cucumbers and jalapeno, tobiko gochujang aioli, and avocado. Drizzle extra unagi sauce on top and sprinkle furikake. Serve immediately.

Notes

The marinated cucumbers, tobiko gochujang aioli, and unagi sauce can be prepared the day before.