This Baked Philadelphia Roll Bowl deconstructs the classic sushi roll into a warm rice bowl with baked salmon topped in spicy cream cheese and finished with fresh avocado, cucumber, and homemade wasabi mayo. The baked salmon eliminates the need for raw fish while delivering the iconic Philadelphia roll flavors.
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Place the salmon fillet on a prepared baking sheet.
In a small mixing bowl, combine softened cream cheese, Japanese mayonnaise, sriracha, and soy sauce. Whisk until well combined and smooth.
Spread the cream cheese mixture evenly over the top of the salmon fillet.
Bake for 15-20 minutes. For a crispy top, broil for an additional 1-2 minutes until browned in spots.
While the salmon bakes, prepare the wasabi soy mayonnaise. In another bowl, whisk together Japanese mayonnaise, soy sauce, wasabi paste, a pinch of salt, and water until smooth.
Prepare the vegetables by thinly slicing the cucumber and avocado.
To assemble the bowls, start with a base of cooked rice. Arrange the sliced cucumber and avocado alongside the rice.
Once the salmon is cooked, use a fork or spatula to flake off a large portion and place it in the bowl.
Garnish the bowl with chopped green onions, toasted sesame seeds, furikake, and fresh cilantro.
Drizzle the wasabi soy mayonnaise over the top and serve with lime wedges on the side.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a 300°F oven for 10 minutes or eat cold. Best served fresh; prepare components separately for make-ahead convenience.
Yes. Thaw completely in the refrigerator and pat dry before baking to ensure even cooking and proper browning of the cream cheese topping.
Bake until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Yes. Store the wasabi mayo in an airtight container in the refrigerator for up to 3 days. Thin with additional water if needed before serving.
Yes, if you use tamari or certified gluten-free soy sauce instead of regular soy sauce, and verify all other ingredients are gluten-free certified.
Yes, use mascarpone or Greek yogurt mixed with sriracha for a lighter version, though the texture and richness will differ slightly.
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