Name: Creamy Sesame Baked Salmon Sushi Bowls
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 ½ pounds center-cut salmon; 2 tablespoons extra virgin olive oil; 2 tablespoons coconut aminos; 1 teaspoon kosher salt; ½ teaspoon freshly ground pepper; 2 cups cooked brown rice; 1 large avocado, peeled and sliced; 2 Persian (mini) cucumbers, thinly sliced on the diagonal; 2 green onions, thinly sliced on the diagonal; One 4.5 gram package of premium roasted seaweed or nori wraps, thinly sliced; SideDish Creamy Sesame; No-sugar sriracha, optional for serving; 1 tablespoon toasted sesame seeds

Creamy Sesame Baked Salmon Sushi Bowls

Rated 4.6 stars by 14 users

Author

Alex Snodgrass

Servings

Prep Time

5 minutes

Cook Time

25 minutes

Gluten-Free

Dairy-Free

Paleo

Whole30

Grain-Free

View a step-by-step video of this delicious recipe here.

Image of Creamy Sesame Baked Salmon Sushi Bowls

Ingredients

For the Salmon

1 ½ pounds center-cut salmon
2 tablespoons extra virgin olive oil
2 tablespoons coconut aminos
1 teaspoon kosher salt
½ teaspoon freshly ground pepper

For the Bowls

2 cups cooked brown rice
1 large avocado, peeled and sliced
2 Persian (mini) cucumbers, thinly sliced on the diagonal
2 green onions, thinly sliced on the diagonal
One 4.5 gram package of premium roasted seaweed or nori wraps, thinly sliced
SideDish Creamy Sesame
No-sugar sriracha, optional for serving
1 tablespoon toasted sesame seeds

Method

Preheat the oven to 325℉.
Pat the salmon dry and place it in a small oval baking dish. Drizzle evenly with the oil and coconut aminos. Season evenly with salt and pepper. Transfer to the oven and bake until the salmon flakes easily with a fork, 25 to 30 minutes.
Once salmon is cooked through, flake with a fork into large pieces. Serve over rice and garnish your bowls as desired with avocado, cucumber, green onions, and roasted seaweed.
Drizzle with desired amount of SideDish Creamy Sesame and sriracha, if using. Top with toasted sesame seeds.