Baked Salmon Sushi Bowls

Name: Baked Salmon Sushi Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Japanese-Inspired
Ingredients: 2 x 6oz Wild Alaska Sockeye Salmon or Wild Alaska King Salmon; ¼ cup coconut aminos; 1 tsp toasted sesame oil; salt and pepper; 2 tbsp avocado oil; 3 tbsp coconut aminos; 2 tbsp fresh lemon juice; 1 tbsp honey; 2 cloves minced garlic; 2 tsp sriracha or more to taste; white or brown rice, cooked; 2 green onions, diced; chopped cucumber; avocado, sliced or diced; black sesame seeds

Rich wild king or sockeye salmon, creamy avocado and crisp cucumber make this sushi-inspired bowl deeply satisfying. The honey-sriracha dressing adds just the right mix of sweet heat. Inspired by Half Baked Harvest.

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Wild Alaskan sockeye salmon portions on a plate with lemon and herbs.

Two pieces of salmon on a plate with herbs and spices, on a light background.

Featured Seafood

Wild Alaskan Sockeye Salmon

$15.00

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Wild Alaskan King Salmon

$22.00

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Japanese-InspiredMain Course

Baked Salmon Sushi Bowls

Author:

Declan Chapin, Premier Catch

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Servings

Prep Time

15 minutes

Cook Time

20 minutes

Wild sockeye or king salmon baked in coconut aminos and toasted sesame oil, then built into rice bowls with cucumber, avocado, green onion and black sesame seeds. A dressing of lemon, honey, garlic and sriracha goes over the top — all the flavor of a sushi bowl with none of the rolling.

Ingredients

Salmon:

2 x 6oz Wild Alaska Sockeye Salmon or Wild Alaska King Salmon
¼ cup coconut aminos
1 tsp toasted sesame oil
salt and pepper

Dressing:

2 tbsp avocado oil
3 tbsp coconut aminos
2 tbsp fresh lemon juice
1 tbsp honey
2 cloves minced garlic
2 tsp sriracha or more to taste

Bowls:

white or brown rice, cooked
2 green onions, diced
chopped cucumber
avocado, sliced or diced
black sesame seeds

Directions

Salmon:

Preheat the oven to 300°F.
In a small bowl, whisk together the coconut aminos with salt, pepper, and sesame oil.
Pour over the salmon until evenly coated and bake for 18-20 minutes, until the salmon flakes easily and is cooked through.

Dressing:

While the salmon cooks, whisk the dressing ingredients together in a small bowl. Set aside.

Assembling Bowls:

Cook rice according to package and chop vegetables.
Add rice to a bowl, top with salmon, avocado, cucumber, green onions, and sesame seeds.
Pour the dressing over the bowl and add extra sriracha, if using.

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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