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.
½-1tablespoonwasabi paste, I used 1 tablespoon, but it is spicy
¼teaspoonsalt
1teaspoonwarm 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 14-18 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.