Baked Salmon Sushi Bowl 

This Baked Salmon Sushi Bowl brings together the rich flavors of baked salmon, creamy avocado, crisp cucumber, and a zesty spicy mayo, all atop a bed of fluffy rice. It's a delightful fusion of sushi-inspired ingredients, offering a satisfying and nutritious meal that's both easy to prepare and customizable to your taste preferences. Whether you're looking for a quick weeknight dinner or a fresh lunch option, this bowl provides a balanced combination of protein, healthy fats, and fresh vegetables. Plus, it's gluten-free and dairy-free, making it suitable for various dietary needs

Ingredients

For the Salmon:

• 4 salmon filets (4–6 oz each)
  
  

• Kosher salt and ground black pepper
  
  

• 4–5 tablespoons soy sauce (or tamari for gluten-free)
  
  

• 1–2 teaspoons chili garlic sauce (or Sriracha)
  
  

• 1–2 teaspoons avocado oil
  
  

For the Spicy Mayo:

• ½ cup mayonnaise
  
  

• 1–2 teaspoons chili garlic sauce (or Sriracha), adjust to taste
  
  

For the Bowl:

• 4 cups cooked rice (sushi rice preferred)
  
  

• 2 avocados, sliced
  
  

• 2 cups English cucumber, sliced
  
  

• Furikake seasoning (optional)
  
  

• Soy sauce or tamari for serving
  
  

Directions

1. Prepare the Salmon: Preheat your oven to 400°F (200°C). Pat the salmon filets dry with a paper towel. Season lightly with salt and pepper. In a small bowl, mix the soy sauce and chili garlic sauce. Generously brush this mixture over the salmon filets.
   
   

2. Cook the Salmon: Heat avocado oil in a large cast-iron skillet over medium-high heat. Once hot, place the salmon filets skin-side up and sear for 2–4 minutes until golden brown. Flip the filets over, turn off the heat, and transfer the skillet to the preheated oven. Bake for 10–14 minutes, or until the salmon reaches an internal temperature of 140°F (60°C).
   
   

3. Prepare the Spicy Mayo: While the salmon is cooking, combine the mayonnaise and chili garlic sauce in a small bowl. Taste and adjust the amount of chili garlic sauce to your preferred spice level.

4. Assemble the Bowls: Divide the cooked rice among four bowls. Top each with a salmon filet, sliced avocado, and sliced cucumber. Drizzle with spicy mayo and sprinkle with furikake seasoning, if using. Serve with soy sauce or tamari on the side.
   
   

Nutritional Information (Per Serving)

• Calories: 667 kcal
  
  

• Protein: 10.5 g
  
  

• Carbohydrates: 68.2 g
  
  

• Fat: 40.3 g
  
  

• Cholesterol: 15.2 mg
  
  

• Sodium: 1368.8 mg
  
  

• Sugar: 2.9 g