These Baked Philadelphia Roll Bowls are easy to make, and jam packed with flavor. These homemade salmon bowls include everything you love about a traditional Philadelphia sushi roll but with a fun, easy twist. 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 a Philadelphia Sushi Roll

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.

Why You’ll Love This Recipe

Great recipe for those who do not like raw sushi. This recipe is a great way to accommodate people who do not eat raw sushi.

Fun to eat. You can customize your baked salmon bowl any way you like. Making this recipe a fun way to enjoy dinner at home.

Easy to make. You only need a few fresh ingredients to make this flavorful salmon bowl recipe.

Recipe Ingredients

  • 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 room temperature cream cheese, kewpie mayonnaise, sriracha, and low sodium 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 torn cilantro.
  • Wasabi Soy Mayonnaise – In a small mixing bowl, combine kewpie mayonnaise, low sodium soy sauce, wasabi paste, kosher 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

Make the Rice / Prep the Vegetables

Preheat the oven to 375 degrees. Spray a baking tray with nonstick cooking spray. Cook the rice according to the package and prep any vegetables you want to add to the bowls.

Mix the Wasabi Soy Mayonnaise

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

Bake the Salmon

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, low sodium soy sauce, and sriracha. Once well combined, slather it over the salmon.

Bake for 14-18 minutes for a medium – medium well temperature. Broil for 1-2 additional minutes to get a slightly crispy top. Cooking times will vary based on thickness of the salmon. Remove the salmon from the oven.

Assemble

Add 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.

Storage

Best enjoyed immediately. Store any leftovers in an airtight container in the refrigerator for three to four days. The nutritional information reflects the Philadelphia style salmon with the wasabi soy mayonnaise. It does not include the toppings or rice.

Baked Philadelphia Roll Bowls – Healthyish Foods

Frequently Asked Questions

Can I make this recipe ahead of time?

You can make components of this recipe ahead of time. Prep the vegetables ahead of time and make the wasabi soy mayonnaise ahead of time. Store covered in the refrigerator until ready to use.

Is this salmon recipe spicy?

It is moderately spicy. You can reduce the wasabi paste in the wasabi soy mayonnaise for a less spicy sauce.

Other Salmon Recipes to Consider Trying

  1. Oven Roasted Teriyaki Salmon
  2. Mediterranean Crispy Salmon Tacos
  3. Blackened Air Fryer Salmon with Spicy Creamy Sauce
  4. Oven Roasted Salmon with Shaved Vegetable Salad
  5. Salmon Tacos with Apple Cabbage Slaw
  6. Air Fryer Spicy Salmon Crispy Rice
  7. Air Fryer Spicy Hasselback Salmon
  8. Chopped Smoked Salmon Salad
Baked Philadelphia Roll Bowls – Healthyish Foods

Baked Philadelphia Roll Bowls

These Baked Philadelphia Roll Bowls are easy to make, and jam packed with flavor. These homemade salmon bowls include everything you love about a traditional Philadelphia sushi roll but with a fun, easy twist. Loaded with baked spicy creamy salmon, cucumbers, avocado, rice and toppings, you’re going to love this delicious recipe.
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Equipment

  • 1 baking tray
  • 1 small mixing bowl

Ingredients

Salmon with Philadelphia Sauce

  • 12 ounces salmon, deboned
  • 2 ounces cream cheese, softened, room temperature
  • 1 tablespoon kewpie mayonnaise
  • 2 teaspoons sriracha
  • 1.5 teaspoons low sodium soy sauce

Wasabi Soy Mayonnaise

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

Optional Bowl Ingredients

  • 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

Instructions 

Make the Rice / Prep the Vegetables

  • Preheat the oven to 375 degrees. Spray a baking tray with nonstick cooking spray.
    Cook the rice according to the package and prep any vegetables you want to add to the bowls.

Mix the Wasabi Soy Mayonnaise

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

Bake the Salmon

  • 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, low sodium soy sauce, and sriracha. Once well combined, slather it over the salmon.
    Bake for 14-18 minutes for a medium – medium well temperature. Broil for 1-2 additional minutes to get a slightly crispy top. Cooking times will vary based on thickness of the salmon. Remove the salmon from the oven.

Assemble

  • Add 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.

Notes

Store leftovers in an airtight container in the refrigerator for three to four days. Reheat salmon in the microwave until warmed through. Store any sauce in separate containers in the refrigerator for up to four days. 

Nutrition

Serving: 1serving or 1 bowl. Does not account for rice or vegetables. Only salmon with topping and wasabi soy mayonnaise., Calories: 590kcal, Carbohydrates: 3g, Protein: 37g, Fat: 47g, Saturated Fat: 11g, Polyunsaturated Fat: 20g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 137mg, Sodium: 916mg, Potassium: 946mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 479IU, Vitamin C: 5mg, Calcium: 59mg, Iron: 2mg