Salmon Sushi Bowls

salmon, vegetables and rice in a white bowl

5 from 3 votes

Build your own bowl with these Baked Salmon Sushi Bowls. Tender rice topped with quick-pickled cucumbers, flaky salmon, and a creamy sweet and spicy Gochujang sauce.

Prep Time20

Cook Time10

Total Time30

Course: Seafood

Cuisine: Asian

Keyword: easy dinner, easy salmon recipe, rice bowl, seafood, sushi recipe

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Half Sheet Pan
Mixing Bowls
Pastry Brush
Sharp Knife
Cutting Board

Ingredients

1 pound cucumbers, preferably seedless
3 tablespoons rice vinegar
2 tablespoons cooking oil
1 teaspoon kosher salt, divided
1/2 teaspoon sugar
3 tablespoons mayonnaise
3 tablespoons Gochujang sauce, more or less to taste
1/2 cup plain Greek yogurt
1 1/2 pounds salmon
black pepper
4 green onions, finely chopped
furikake or toasted white sesame seeds, for serving (see note)
cooked sushi, white, or brown rice, for serving
seaweed snacks, for serving

Instructions

Turn on the oven’s broiler and place a rack about 8-inches from the heat source. Line a rimmed baking sheet with foil.
If the cucumber peels are thick, you can peel them first. Chop the cucumbers into bite-sized pieces. Stir in the rice vinegar, cooking oil, ½ teaspoon salt, and sugar. Set aside to marinate at room temperature.
Whisk together the mayonnaise and Gochujang sauce until even. Set 3 tablespoons of this Gochujang mayo aside to use as a glaze for the salmon. To the remaining mayo whisk in the Greek yogurt (you’ll serve this on top of the finished bowls).
Set the salmon skin-side down on the foil-lined baking sheet. Brush the top of it with the 3 tablespoons of Gochujang mayo. Discard the Gochujang mayo. Season the top of the fish with ½ teaspoon salt and a few cracks of black pepper. Broil the salmon until it is opaque, flakes easily with a fork, and registers 125°F in the thickest part, 6 to 8 minutes. (Note: The salmon itself won’t burn, but any Gochujang mayo that drips off and onto the foil might, so be sure to turn on the oven fan in case things get smoky.)
Divide the cooked rice between serving bowls. Top each portion with cucumbers, salmon, green onions, and furikake (or sesame seeds). Drizzle with the reserved creamy Gochujang yogurt sauce. Serve with seaweed snacks on the side. I like to build a bite by combining a bit of all of the ingredients on a seaweed snack - it’s like a mini sushi handroll!

Notes

Gochujang sauce - Use Gochujang sauce which is spicy Korean Gochujang paste mixed with a few other seasonings like sesame oil, garlic, and sweetener. The result is a rich, flavorful sauce that is balanced between spicy, savory, and sweet. If you just have the more intensely spicy Gochujang paste, mix 1 tablespoon of it with 1 tablespoon of rice vinegar, 1 teaspoon sesame oil, 1 teaspoon honey, and 1 teaspoon of soy sauce.

Nutrition