Hey, sushi lovers!
Are you craving something fresh and flavorful? I’ve got the perfect recipe for you!
Today, I’m sharing my baked salmon sushi bowl.
It’s a fun twist on traditional sushi, and it’s super easy to whip up at home.
With savory salmon, sticky rice, and all your favorite toppings, you’ll want to make this again and again!
Let’s dive in and create this delicious bowl together!
Ingredient Substitutions
For the salmon, firm tofu or tempeh can be used as a plant-based alternative. Marinate the tofu or tempeh in the same seasonings as the salmon for optimal flavor. Adjust cooking time as needed, as these alternatives may require less time to cook through.
Coconut aminos can be replaced with low-sodium soy sauce or tamari for a similar umami flavor. Use slightly less soy sauce or tamari, as they are typically saltier than coconut aminos. For a soy-free option, consider a mix of fish sauce and water.
Brown rice can be substituted with cauliflower rice for a low-carb alternative. Prepare the cauliflower rice by pulsing cauliflower florets in a food processor until rice-like in texture, then sauté briefly. This swap significantly reduces the carbohydrate content of the dish while adding extra vegetables.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 120-140 g
- Fat: 150-180 g
- Carbohydrates: 180-200 g
Ingredients
- 1 1/2 pounds of center-cut salmon
- 2 tablespoons avocado oil
- 1/4 cup coconut aminos
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 2 tablespoons avocado oil
- 1 tablespoon honey
- 2 tablespoons coconut aminos
- 1 teaspoon fish sauce
- 2 tablespoons lemon juice, freshly squeezed
- 2 teaspoons sriracha sauce (adjust to taste)
- 2 cloves minced garlic
- 1 1/2 cups brown rice, cooked
- 1 avocado, peeled and sliced
- 2 small cucumbers, thinly sliced at an angle
- 2 green onions, thinly sliced at an angle
- Pack of roasted seaweed or nori wraps (about 4.5g, thinly sliced)
- Extra sriracha (optional)
- 2 tablespoons toasted sesame seeds
Step 1: Prepare the Oven and Salmon
Preheat your oven to 325 degrees F.
While the oven is heating, pat the salmon dry with paper towels to remove any excess moisture.
Place the salmon in a small oval baking dish, ensuring it fits comfortably.
Step 2: Make the Marinade
In a small bowl, whisk together avocado oil, coconut aminos, ginger, and sesame oil until the mixture is well combined.
Pour this marinade over the salmon, ensuring it is evenly coated.
Sprinkle the salmon with salt and pepper.
Once evenly coated, transfer the baking dish to the preheated oven.
Step 3: Bake the Salmon
Bake the salmon in the oven for 25 to 30 minutes, or until it flakes easily with a fork.
This gentle cooking technique will ensure the salmon remains tender and flavorful.
Step 4: Prepare the Dressing
While the salmon is baking, prepare the dressing by whisking together all of the dressing ingredients in a small bowl.
Once whisked, set the dressing aside for later use.
Step 5: Flake and Serve the Salmon
Once the salmon is done, remove it from the oven and let it cool slightly.
Flake the salmon into large pieces using a fork.
To serve, place the flaked salmon over a bed of rice and garnish your bowls with avocado, cucumber, green onions, and nori strips as desired.
Drizzle with the prepared dressing and, if you like, add more sriracha for additional heat.
Finish with a sprinkle of toasted sesame seeds for added crunch and flavor.
Enjoy your savory, nourishing meal!
