What toppings work best with salmon sushi bake?

Some popular toppings include: Sliced avocado for creaminess Masago (fish roe) for a pop of saltiness Thinly sliced green onions or scallions for freshness A drizzle of teriyaki or eel sauce for added sweetness

Is this recipe gluten-free?

Not always. Traditional soy sauce contains gluten. To make it gluten-free, use tamari or a certified gluten-free soy sauce. Ensure all other ingredients, like furikake and mayonnaise, are also gluten-free.

How can I make this dish healthier?If you’re out of specific ingredients, here are some swaps:

Rice: Use quinoa or cauliflower rice for a healthier twist. Salmon: Try tuna, crab, or even shrimp for a different flavor. Cream Cheese: Greek yogurt or ricotta can add creaminess without as much fat.

What type of salmon works best for sushi bake?

The best salmon for sushi bake is sushi-grade salmon due to its freshness and rich flavor. However, fresh, cooked salmon or canned salmon also work well, depending on your preference and availability.

Can I make this dish ahead of time?

Absolutely! You can prepare the layers and assemble the dish ahead of time. Cover it and refrigerate until you’re ready to bake. Just note that you may need to add a few extra minutes to the baking time if starting from cold.

Salmon Sushi Bake 2025 - Inspiry Recipe

Ingredients

Scale

For the Rice:
- 2 cups sushi rice, rinsed
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
For the Salmon:
- 1 lb fresh salmon fillet, skinless, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1/2 teaspoon grated ginger
For the Topping:
- 1/2 cup mayonnaise (preferably Japanese mayo)
- 2 tablespoons sriracha sauce (adjust for spice level)
- 1 tablespoon lemon juice
- 1 tablespoon sesame seeds
- 2–3 tablespoons chopped green onions for garnish
- Nori sheets, cut into strips (for serving)

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Instructions

Prepare the rice:
Rinse the sushi rice under cold water until the water runs clear. Cook the rice with 2 cups of water according to the package instructions. Once cooked, let it sit for 10 minutes to steam.
Season the rice:
In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds until the sugar dissolves. Stir the vinegar mixture into the cooked rice. Set aside to cool.
Marinate the salmon:
In a medium bowl, mix the soy sauce, sesame oil, honey, and grated ginger. Add the salmon pieces and let them marinate for 10-15 minutes.
Prepare the topping:
In a small bowl, combine the mayonnaise, sriracha sauce, and lemon juice. Stir until smooth and well-combined.
Assemble the bake:
Preheat the oven to 375°F (190°C). In a baking dish, spread the seasoned rice evenly. Layer the marinated salmon pieces on top of the rice. Spoon the mayo-sriracha mixture over the salmon and spread it evenly.
Bake:
Bake in the preheated oven for 12-15 minutes, or until the top is golden and the salmon is cooked through.
Garnish and serve:
Once out of the oven, sprinkle with sesame seeds and green onions. Serve with nori strips on the side and enjoy!

Notes

You can substitute the salmon with other types of fish like tuna or shrimp, or use a mix of both for variety.
If you prefer a milder flavor, you can reduce the amount of sriracha sauce in the topping.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Author: Helda Chef
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Baking
Cuisine: Japanese Fusion
Diet: Gluten Free

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 17g
Cholesterol: 55mg