If you’re looking for a quick and healthy dinner, this baked salmon sushi bowl recipe is just the ticket. My son, Jake, loves sushi, but I prefer to keep things simple and healthy. That’s why we often whip up this delightful dish together, combining our favorite baked fish recipes with fresh veggies and rice.
Table of Contents
Why You’ll Love It
- It’s super easy to make, perfect for busy weeknights.
- You can customize it with your favorite toppings.
- It’s a fun way to enjoy sushi flavors without the fuss.
Pure Comfort
This dish brings together the comforting warmth of baked salmon with the freshness of sushi ingredients, making it a family favorite. Plus, the colors and textures are so inviting that even picky eaters will be tempted to dig in.
What You Need
- 1 lb 1 lb salmon fillet – skinless, boneless; can substitute with trout or tilapia
- 1 cup 1 cup sushi rice – can use brown rice for a healthier option
- 2 cups 2 cups water – for cooking the rice
- 1 tbsp 1 tbsp soy sauce – low-sodium soy sauce works too
- 1 1 avocado, sliced – or substitute with cucumber for crunch
- 1/2 cup 1/2 cup edamame, shelled – fresh or frozen
- 1/4 cup 1/4 cup pickled ginger – optional, for serving
- 1 tbsp 1 tbsp sesame seeds – for garnish
- 2 2 green onions, sliced – for garnish
Time to Cook
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Difficulty: Easy | Make-Ahead: You can prepare the rice and salmon ahead of time.
Steps to Make It
- Preheat your oven to 400 °F. This temperature will help the salmon cook evenly and give it a nice, flaky texture. While the oven heats, you can prepare the rice.
- Rinse the sushi rice under cold water until the water runs clear. This step removes excess starch and helps the rice cook perfectly. After rinsing, combine the rice and water in a pot and bring it to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. You’ll know it’s done when the water is absorbed, and the rice is tender. Fluff it with a fork and set aside.
- While the rice cooks, place the salmon fillet on a baking sheet lined with parchment paper. Drizzle the soy sauce over the top, and feel free to sprinkle some sesame seeds for added flavor. Bake it in the oven for 15-18 minutes until the salmon is opaque and flakes easily with a fork.
- As the salmon bakes, slice your avocado and prepare the edamame. If using frozen edamame, you can quickly microwave them for a couple of minutes. The bright green color will add a lovely contrast to your bowl.
- Once everything is ready, it’s time to assemble! Start with a base of sushi rice in each bowl, then top it with flaked salmon, avocado slices, and edamame. Garnish with green onions and pickled ginger if desired.
Make It Perfect
- For extra flavor, marinate the salmon in soy sauce for 30 minutes before baking.
- Feel free to add other toppings like seaweed, carrots, or radishes to make it your own.
- If you’re short on time, you can use pre-cooked rice.
Mix It Up
- Try using different types of fish, like cod or halibut.
- Make it a vegetarian bowl by substituting the salmon with grilled tofu.
Perfect Partners
- Pair this dish with a light salad or miso soup for a complete meal.
- A chilled sake or sparkling water with lime makes a refreshing drink.
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FAQs
Can I make this ahead of time?
Yes! You can prepare the rice and bake the salmon in advance. Just reheat before serving.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days.
Can I freeze this dish?
It’s best to freeze the salmon separately from the rice. Thaw in the fridge before reheating.
What can I substitute for salmon?
You can use other fish like trout or even chicken if you prefer.
Is this dish gluten-free?
Yes, as long as you use gluten-free soy sauce.
Conclusion
This baked salmon sushi bowl is not only a quick and healthy dinner option but also a fun way to enjoy baked fish recipes. With its vibrant colors and fresh flavors, it’s sure to become a family favorite. Give it a try and watch your loved ones smile!
Baked Salmon Sushi Bowl
Equipment
- Oven
- Baking Sheet
- pot
Ingredients
Main Ingredients
- 1 lb salmon fillet skinless, boneless; can substitute with trout or tilapia
- 1 cup sushi rice can use brown rice for a healthier option
- 2 cups water for cooking the rice
- 1 tbsp soy sauce low-sodium soy sauce works too
- 1 avocado sliced – or substitute with cucumber for crunch
- 1/2 cup edamame shelled – fresh or frozen
- 1/4 cup pickled ginger optional, for serving
- 1 tbsp sesame seeds for garnish
- 2 green onions sliced – for garnish
Instructions
- Preheat your oven to 400 °F. This temperature will help the salmon cook evenly and give it a nice, flaky texture. While the oven heats, you can prepare the rice.
- Rinse the sushi rice under cold water until the water runs clear. This step removes excess starch and helps the rice cook perfectly. After rinsing, combine the rice and water in a pot and bring it to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. You’ll know it’s done when the water is absorbed, and the rice is tender. Fluff it with a fork and set aside.
- While the rice cooks, place the salmon fillet on a baking sheet lined with parchment paper. Drizzle the soy sauce over the top, and feel free to sprinkle some sesame seeds for added flavor. Bake it in the oven for 15-18 minutes until the salmon is opaque and flakes easily with a fork.
- As the salmon bakes, slice your avocado and prepare the edamame. If using frozen edamame, you can quickly microwave them for a couple of minutes. The bright green color will add a lovely contrast to your bowl.
- Once everything is ready, it’s time to assemble! Start with a base of sushi rice in each bowl, then top it with flaked salmon, avocado slices, and edamame. Garnish with green onions and pickled ginger if desired.