Description
A quick and flavorful baked salmon sushi bowl that combines fresh salmon, creamy avocado, and crunchy cucumbers over rice, topped with a spicy mayo.
Ingredients
- 4 (4-6 oz) salmon fillets
- Kosher salt
- Ground black pepper
- 4-5 tablespoons soy sauce (Tamari for gluten-free)
- 1-2 teaspoons chili garlic sauce (Sriracha as a substitute)
- 1-2 teaspoons avocado oil (or olive oil)
- 1/2 cup mayonnaise
- 1-2 teaspoons chili garlic sauce (more as desired)
- 4 cups cooked rice of your choice
- 2 sliced avocados
- 2 cups sliced English cucumbers
- Furikake seasoning
- Additional soy sauce (Tamari for gluten-free)
Instructions
- Preheat the oven to 400 degrees F. Pat the salmon dry with a paper towel.
- Combine soy sauce and chili garlic sauce in a small bowl to create a marinade.
- Season the salmon fillets with kosher salt and black pepper, brushing them with the marinade.
- Heat avocado oil in a skillet over medium-high heat. Sear the salmon skin-side up for 2-4 minutes until golden brown.
- Flip the salmon, turn off the heat, and transfer the skillet to the oven. Bake uncovered for 10-14 minutes until the internal temperature reaches 140 degrees F.
- Mix mayonnaise and chili garlic sauce to prepare the spicy mayo.
- Assemble the bowls by dividing rice among them, topping with salmon, avocado, and cucumber slices. Drizzle with spicy mayo, sprinkle with furikake, and serve with additional soy sauce.
Notes
For beginners, ensure the salmon is monitored while cooking to avoid overcooking. Adjust the spice level in the mayo to suit your taste.