I’m currently in the second trimester of my third pregnancy, and let’s just say the sushi cravings are REAL.

So I set to work in the kitchen, trying to recreate a sushi reminiscent dish that was simple to make, delicious to eat and deemed “pregnancy safe.”

And let’s just say I think I nailed it with this Baked Salmon Sushi Bowl. Flavor profile wise, it’s got everything you’d want in a sushi roll; sticky white rice, creamy avocado and a drizzle of sriracha mayo, a little vinegary cucumber crunch and of course delicious fish marinated in a slightly sweet, slightly umami sauce. 

But honestly? I think I might even like it better than sushi, especially because bowl food is just so comforting, unpretentious and easy. Plus marinating the salmon and then quickly broiling it in the oven seals in all the flavor and adds a caramelized finish raw fish can’t.

And OF COURSE, it’s jam-packed with hormone balancing and gut healthy ingredients, to keep you feeling and looking good. 

Snag the recipe and all of the details below. 

HORMONE BALANCING BAKED SALMON SUSHI BOWL INGREDIENTS 

+ WILD-CAUGHT SALMON

Wild-caught salmon is an excellent source of omega-3’s, an anti-inflammatory fatty acid essential for several biological processes within the body, including sex hormone production. Several studies have also cited adequate omega-3 consumption to include hormone balancing benefits ranging from a reduction in menstrual cramping, pms, acne and PCOS-related symptoms to a boost in cognitive function, fertility and menstrual cycle health. 

+ AVOCADO

Not only are avocados rich in healthy monounsaturated fats and fiber, but they also contain plant sterols which have been shown to help optimize your estrogen to progesterone ratio, as well as a compound called beta-sitosterol, which can help balance stress hormone cortisol.

+ CUCUMBER 

Cucumbers are considered a natural diuretic, meaning the help the body produce more urine to carry out toxins and waste, naturally reducing bloat and water retention that can occur before or during your period. They’re also a rich source of electrolytes and magnesium, a mineral critical for hormone synthesizing. 

+ SESAME SEEDS

Rich in lignans attributed to improving estrogen to progesterone ration, as well as omega-3 and omega-6 fatty acids essential for hormone production and ovarian follicular function.

BAKED SALMON SUSHI BOWL RECIPE SWAPS

+ SWAP THE RICE FOR A VEGGIE BASE

If you’re looking for a grain-free alternative, try substituting the rice for cauliflower rice or a mixture of chopped cabbage and leafy greens like romaine or bibb lettuce. 

+ SWAP THE SALMON FOR BLACK COD

While I love both the taste and health benefits of salmon, black cod would be super delicious in this bowl, as would grilled or stir-fried shrimp. 

+ SWAP THE CUCUMBER

If you’re not a cucumber fan, edamame or stir-fried green beans would be equally tasty in this bowl.

BAKED SALMON SUSHI BOWL HEALTH TIPS

+ TRIPLE RINSE YOUR RICE

Not only does rinsing your rice improve the overall texture and “fluffiness” but it significantly reduces any potential arsenic contamination, which can occur when rice is grown in flooded paddy fields that naturally take up arsenic in the water and soil.  I like triple rinse my rice with cold faucet water using a fine mesh strainer, making sure it’s completely drained before cooking. 

+ OPT FOR WILD CAUGHT ALASKAN SALMON

Wild-caught salmon from alaskan waters is lower in potential contaminants and mercury than farm-raised fish, and also contains higher levels of hormone balancing omega-3 fatty acids, meaning you’ll get way more bang for your buck. 

+ MAKE YOUR OWN SAUCE

While you can purchase a store-bought marinade or sriracha mayo if you’re short on time, I encourage making the sauces in this recipe as they’re delicious and free of any added refined sugars, gluten or shelf-stabilizing chemicals. 

+ GLAZED TERIYAKI SALMON

+ BAKED SALMON PESTO PASTA

+ GRILLED MISO SALMON + AVOCADO SALAD

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Hormone Healthy Baked Salmon Sushi Bowl

DF

GF

This healthy baked salmon sushi bowl is insanely delicious, easy to make + packed with hormone balancing ingredients.

PREP TIME:	TOTAL TIME:
10 Mins	00:30 Mins

• Author: Lauren Chambers

• Servings: 2-4

• Recipe Type: Entree, dinner, meal

• Cuisine: Asian Inspired

Ingredients

For The Baked Salmon:

• 2-4 wild-caught Alaskan salmon fillets
• 1/4 cup coconut aminos or other gluten-free soy sauce
• 2 tbsp organic, unseasoned rice vinegar
• 2 tbsp toasted sesame oil
• 2 tbsp maple syrup or honey
• 1 tbsp ginger, minced
• 2 garlic cloves, minced
• 1 tbsp sesame seeds

For The Quick Cucumber Salad:

• 1 large organic cucumber, sliced lengthwise and seeds scooped out
• 2 tbsp organic unseasoned rice vinegar
• 2 tbsp honey
• 1/2 tsp sea salt
• 1/2 tsp sesame seeds
• optional red chili flakes

For the Sriracha Mayo:

• 1/2 cup avocado oil mayo
• 1-2 tbsp clean sriracha
• 1 tbsp lime juice or rice vinegar
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• optional 1-2 tsp honey or maple syrup

For The Bowl:

• Organic white sushi rice, triple rinsed and cooked according to package instructions
• Sliced or cubed avocado
• Sesame Seeds
• Diced green onion
• Sea salt + pepper to taste

Instructions

1. Preheat your oven to broil and line a baking pan with parchment paper. Set aside.
2. Whisk together your salmon marinade ingredients in a medium sized mixing bowl. Place salmon fillets in the bowl once marinade is mixed and let marinate for 10-20 minutes.
3. Next, cook your stovetop white rice according to package instructions (making sure to triple rinse it in the sink with a fine mesh strainer or colander first, see tip above). Most white sushi rice takes 15-20 minutes to cook, with an additional 5-10 minutes to let sit/steam.
4. While rice is cooking and salmon is marinating, mix together your sriracha mayo ingredients together in a small bowl and set aside in the fridge until ready to use.
5. Once salmon has marinated, remove fillets from bowl and place on parchment lined baking pan, broiling skin side down for 8-12 minutes, until salmon is seared on the outside and the thickest part on the inside reaches 145 F (this will differ depending on the thickness).
6. While salmon is broiling, quickly assemble your cucumber salad by whisking together the cucumber sauce ingredients in a medium sized bowl. Thinly slice your cucumber and add it into the bowl, set aside until ready to use.
7. Assemble any other bowl ingredients, such as sliced avocado or diced green onion.
8. Once salmon and rice are finished cooking, assemble your bowls by layering rice, baked salmon (skin removed), cucumber salad and avocado. Drizzle with sriracha mayo and sprinkle with sesame seeds and green onion.

Notes

*If you’d rather cook salmon on the stove-top instead of baked it, I suggest purchasing a thick wild-caught salmon such as king, then removing the skin and cutting into cubes before marinating. Cook with sauce in a non-toxic stovetop pan or cast iron skillet for 5-6 minutes, flipping occasionally until internal temp reaches 145 F.

Recipe Rated:

5/5 (1)

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