Description
A delicious baked salmon sushi bowl featuring fresh ingredients and rich flavors, perfect for seafood lovers.
Ingredients
- 4 (4-6 oz) salmon fillets
- Kosher salt and ground black pepper
- 4-5 tablespoons soy sauce (substitute Tamari for gluten-free)
- 1-2 teaspoons chili garlic sauce (substitute Sriracha)
- 1-2 teaspoons avocado oil (substitute olive oil)
- 1/2 cup mayonnaise
- 1-2 teaspoons chili garlic sauce, more as desired (substitute Sriracha)
- 4 cups cooked rice of your choice
- 2 sliced avocados
- 2 cups sliced English cucumbers
- Furikake seasoning
- Additional soy sauce (substitute 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 bowl to create a marinade.
- Season the fillets with kosher salt and ground black pepper.
- Brush the salmon with the soy sauce mixture.
- Heat a cast iron skillet over medium-high heat with avocado oil.
- Sear the salmon skin-side up for 2-4 minutes until golden-brown.
- Flip the salmon and transfer the skillet to the oven.
- Bake uncovered for 10-14 minutes until the internal temperature reaches 140 degrees F.
- Prepare the spicy mayo by mixing mayonnaise and chili garlic sauce.
- Divide the cooked rice into four bowls.
- Top with salmon, avocado, and cucumber slices.
- Drizzle with spicy mayo and garnish with furikake seasoning.
Notes
For added depth of flavor, marinate the salmon longer. Use fresh ingredients for the best taste.
