A white bowl filled with brown rice, fresh mangos, avocado, cucumber, and ginger. Topped with a salmon fillet, sesame seeds, and sriracha mayo-yogurt sauce.
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There are a couple of foods that I’ve been OBSESSED with lately – baked fish and poke bowls. I’m talking – I could eat these every single day-obsessed. My wallet doesn’t really appreciate me going out for poke every day and honestly, it’s hard to find better cooked fish at a restaurant than what I could make at home (tooting my own horn here).

Wanting the same thing to eat every day has its perks – my grocery list is simple and meal prep is easy. On the downside, Scott is also forced to eat these same meals… SO I decided to switch things up (a little bit). Instead of my standard baked fish + veggies, I made these sushi/poke-inspired bowls.

Ok, ok so it’s basically a combination of the two things I just told you we’ve been eating constantly, but trust me – it’s so good.


Baked Salmon Sushi Bowls with Sriracha Yogurt-Mayo

Course Main Course
Servings 2 people


Rice Bowl

  • 1/2 lb salmon or steelhead trout (cut into two pieces)
  • 1 mango cubed
  • 1/2 avocado cubed
  • 1/2 cucumber sliced thinly
  • 2 cups cooked brown rice (cook according to package instructions)
  • 3 tbsp rice vinegar
  • 2 tbsp coconut aminos
  • 1 tsp furikake seasoning
  • 1/4 tsp salt
  • pinch everything but the bagel seasoning
  • lemon slices
  • pickled ginger
  • sesame seeds

Sriracha Yogurt-Mayo

  • 2 tbsp mayonnaise
  • 2 tbsp greek yogurt
  • 2 tsp sriracha
  • 2 tsp lemon juice
  • 1/4 tsp minced garlic



  • Preheat oven to 400F.
  • On a parchment-lined baking sheet place the salmon, skin side down. Sprinkle with Everything But the Bagel seasoning and top with lemon slices.
  • Bake for 11-14 minutes, until a thermometer reads 135F when inserted into the thickest part of the salmon.

Rice + Cucumber

  • Place the cucumber slices in a small bowl and cover with 2 tbsp rice vinegar. Allow to sit while you prepare the rest of the meal.
  • To the cooked brown rice, add the coconut aminos, 1 tbsp of rice vinegar, 1/4 tsp salt, and the furikake seasoning. Stir to combine.

Sriracha Yogurt-Mayo

  • Combine the ingredients in a small bowl and mix well. Place into a squeeze bottle for easy application, or drizzle onto final product with a spoon.


  • Divide the rice between two bowls.
  • Top the rice with cucumber slices, avocado chunks, mango chunks, and pickled ginger.
  • Place the cooked salmon fillets on top and drizzle with sriracha mayo + sprinkle on sesame seeds, if desired.