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A delicious Salmon Sushi Bake is featured in this recipe article.

Easy Salmon Sushi Bake

Craving sushi but don't want the hassle of rolling? This Easy Salmon Sushi Bake delivers all the familiar flavors of your favorite sushi rolls in an easy-to-assemble bake. It's a simple and satisfying dish perfect for a weeknight meal or a potluck.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Japanese-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sushi rice
  • 2 1/4 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 pound salmon fillet, skin removed
  • 2 tablespoons mayonnaise
  • 1 tablespoon sriracha
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 green onion, thinly sliced
  • Nori seaweed sheets
  • Avocado, sliced optional
  • Sesame seeds optional
  • Spicy mayo optional
  • Eel sauce optional
  • Crushed wasabi peas optional

Equipment

  • Pot with lid
  • Small bowl
  • Large bowl
  • Whisk
  • Oven
  • 9x13 inch baking dish
  • Rice paddle or spatula
  • Knife
  • Cutting board

Method
 

  1. Rinse the sushi rice under cold water until the water runs clear (about 3-4 rinses).
  2. Combine the rinsed rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed.
  3. While the rice is cooking, prepare the sushi vinegar mixture. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are dissolved.
  4. Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes.
  5. Transfer the rice to a large bowl and gently fold in the sushi vinegar mixture. Allow the rice to cool slightly while you prepare the salmon.
  6. Preheat your oven to 400°F (200°C).
  7. Cut the salmon fillet into small, bite-sized pieces.
  8. In a bowl, combine the salmon with mayonnaise, sriracha, soy sauce, and sesame oil. Mix well to coat the salmon evenly.
  9. Lightly grease a 9x13 inch baking dish.
  10. Spread the cooked sushi rice evenly in the bottom of the dish. You can use a rice paddle or a spatula to gently press it down.
  11. Spread the salmon mixture evenly over the rice.
  12. Bake for 12-15 minutes, or until the salmon is cooked through and slightly browned on top.
  13. Remove the sushi bake from the oven and let it cool slightly before serving.
  14. Garnish with nori seaweed strips, sliced avocado (if using), sesame seeds, spicy mayo, and eel sauce.

Notes

Make sure to rinse the rice thoroughly before cooking to avoid sticky rice. Don't overbake the salmon, it should be cooked through but still moist. Add nori strips right before serving to prevent them from getting soggy. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven before serving.