These baked Philadelphia roll bowls are easy to make, and jam packed with flavor.  They include everything you love about a traditional Philadelphia rolls but with a fun, easy twist. These bowls are loaded with baked spicy creamy salmon, cucumbers, avocado, rice and toppings. You’re going to love this delicious recipe.

What’s great, is that you can customize these bowls too. Try adding sliced tomatoes, fresh herbs or any vegetables you desire. Once you try this recipe, I can guarantee you’ll be adding it to your weekly rotation.

Baked Philadelphia Roll Bowls – Healthyish Foods

What’s inside of Philadelphia Rolls

Traditional Philadelphia rolls are made with smoked or raw sushi grade salmon, cream cheese, and cucumbers. Everything is wrapped up with rice and nori. Sometimes the roll will be topped with wasabi mayonnaise too.

What’s inside these Baked Philadelphia Roll Bowls

Salmon – For this recipe, I used Scottish salmon. Scottish salmon works well because it is fattier than sockeye. It also is mild flavored, which I typically prefer. Be sure to remove any pin bones. You can leave the skin on or remove it, whichever you prefer.

Cream Cheese Mayonnaise Mixture – Combine cream cheese, kewpie mayonnaise, sriracha, and soy sauce in a bowl. Once well combined, slather it over the salmon and bake.

Rice – You can use white, basmati or brown rice for this recipe. Cook according to the package.

Vegetables – For this recipe, use chopped green onion, sliced avocado, and sliced cucumbers.

Toppings – Be sure to top everything with toasted sesame seeds and furikake. If you do not have furikake handy, crushed nori will work fine too. Option to serve this recipe with a few slices of lime and cilantro.

Wasabi Soy Mayonnaise – In a small mixing bowl, combine kewpie mayonnaise, low sodium soy sauce, wasabi paste, salt and a touch of warm water. This sauce is perfect for drizzling over the fish. If you’re new to kewpie mayonnaise, it is a Japanese mayonnaise that is known for its rich, velvety texture. It’s perfect for this recipe.

Baked Philadelphia Roll Bowls – Healthyish Foods

How to Make Baked Philadelphia Roll Bowls

Preheat the oven to 375 degrees.

Spray a baking tray with non-stick cooking spray.

Place the salmon filet on the baking tray skin side down. Remove any pin bones.

In a mixing bowl, combine softened cream cheese, kewpie mayonnaise, soy sauce, and sriracha.

Once well combined, slather it over the salmon.

Bake for 15-20 minutes for a medium – medium well temperature. Broil for 1-2 additional minutes to get a slightly crispy to. Cooking times will vary based on thickness of the salmon.

Remove it from the oven and set it aside.

Cook rice according to the package and prep the vegetables.

Prep the wasabi soy mayonnaise:

In a small mixing bowl, combine the kewpie mayonnaise, wasabi paste, soy sauce, salt and warm water. Mix until smooth and creamy. No lumps.

Assemble the dish:

Add the cooked rice to the base of the bowls.

Next, add sliced cucumbers and sliced avocado.

Flake off a portion of the baked salmon with the spicy creamy sauce and add it to the bowl. 

Top everything with chopped green onion, toasted sesame seeds, furikake and a few pieces of cilantro.  

Drizzle with the wasabi soy mayonnaise and enjoy!

Option to add a few lime wedges on the side.

Baked Philadelphia Roll Bowls – Healthyish Foods

Storage

Best enjoyed immediately. Store any leftovers in an airtight container in the refrigerator for three to four days. Looking for more recipes?

Baked Philadelphia Roll Bowls – Healthyish Foods

Baked Philadelphia Roll Bowls

These baked Philadelphia roll bowls are easy to make, and jam packed with flavor. They’re everything you love about a traditional Philadelphia roll but with a fun, easy twist. These bowls are loaded with baked spicy creamy salmon, cucumbers, avocado, rice and toppings.
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Ingredients

  • 10-12 ounces Scottish salmon, deboned
  • 2 ounces cream cheese, softened
  • 1 tablespoon kewpie mayonnaise
  • 2 teaspoons sriracha
  • 1.5 teaspoons soy sauce, low sodium
  • 1 cup cooked white, rice divided between two bowls
  • ½ avocado, peeled, pitted and sliced thin
  • ¼ cup English cucumber, sliced thin
  • ¼ cup green onion, chopped small
  • 2 teaspoons sesame seeds, divided between two bowls
  • 1 teaspoon furikake, divided between two bowls
  • 1 lime, cut into wedges
  • 1 tablespoon cilantro

Wasabi Soy Mayonnaise

  • ¼ cup kewpie mayonnaise
  • 1 tablespoon soy sauce, low sodium
  • ½-1 tablespoon wasabi paste, I used 1 tablespoon, but it is spicy
  • ¼ teaspoon salt
  • 1 teaspoon warm water

Equipment

  • 1 baking tray

Instructions 

  • Preheat the oven to 375 degrees.
  • Spray a baking tray with non-stick cooking spray.
  • Place the salmon filet on the baking tray skin side down. Remove any pin bones.
  • In a mixing bowl, combine softened cream cheese, kewpie mayonnaise, soy sauce, and sriracha.
  • Once well combined, slather it over the salmon.
  • Bake for 16-20 minutes for a medium–medium well temperature. Broil for 1-2 minutes to get a slightly crispy top. Cooking times will vary based on thickness of the salmon.
  • Remove it from the oven and set it aside.
  • Cook rice according to the package and prep the vegetables.
  • In a small mixing bowl, combine the kewpie mayonnaise, wasabi paste, soy sauce, salt and warm water. Mix until smooth and creamy. No lumps.

Assemble the dish:

  • Add the cooked rice to the base of the bowls.
  • Next, add sliced cucumbers and sliced avocado.
  • Flake off a portion of the baked salmon with the spicy creamy sauce and add it to the bowl.
  • Top everything with chopped green onion, toasted sesame seeds, furikake and cilantro.
  • Drizzle with the wasabi soy mayonnaise and enjoy!
  • Option to add a few lime wedges on the side.

Nutrition

Serving: 1serving, Calories: 759kcal, Carbohydrates: 35g, Protein: 36g, Fat: 54g, Saturated Fat: 12g, Polyunsaturated Fat: 21g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 1534mg, Potassium: 1166mg, Fiber: 6g, Sugar: 3g, Vitamin A: 710IU, Vitamin C: 22mg, Calcium: 111mg, Iron: 3mg