Salmon Rice Sushi Bake

A casserole dish filled with a salmon poke bake topped with diced avocado, sliced green onions, sesame seeds, and a creamy sauce; a serving spoon is in the dish.

The viral salmon rice bake with salmon with sushi rice, spicy mayo, and no imitation crab. One-pan, 30-minutes and sushi bowl flavors without the assembly.

Course dinner, Main Course

Cuisine American, Asian, Japanese

Diet Gluten Free

Keyword salmon bake

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 397

Author Robyn Conley Downs

Equipment

Large Baking Dish

Ingredients

For the Salmon

1 ½ pounds salmon fillets, skin removed, cut into ½-inch cubes
3 tablespoons reduced sodium tamari
2 teaspoons honey
2 cloves garlic, minced

For the Sushi Rice

2 tablespoons rice vinegar
1 teaspoon sugar
½ teaspoon kosher salt
3 cups cooked sushi rice (or short-grain white rice)

For the Spicy Mayo Drizzle

¼ cup mayonnaise
3 teaspoons sriracha
2 teaspoons rice vinegar
½ teaspoon sugar

For Serving

1 avocado, small diced
1 medium seedless cucumber, small diced
3 scallions, thinly sliced
1 tablespoon sesame seeds
Optional: nori sheets or seaweed snack sheets

Instructions

Preheat and Prep: Preheat the oven to 400°F. Grease or lightly spray with cooking spray a 9x13-inch baking dish and set aside.
Marinate the Salmon: In a medium bowl, toss the cubed salmon with the tamari, honey, and garlic. Let sit for 10 minutes.
Season the Rice: In a small bowl, stir together the rice vinegar, sugar, and salt until dissolved. Fold into the cooked rice until evenly combined. Spread the seasoned rice into the prepared baking dish, pressing into an even layer.
Bake: Remove the salmon from the marinade and discard any remaining marinade. Arrange the marinated salmon evenly over the rice in a single layer. Bake for 12–15 minutes, until the salmon is cooked through and lightly caramelized at the edges.
Make the Spicy Mayo: While the salmon bakes, whisk together the mayonnaise, sriracha, rice vinegar, and sugar until smooth. Note: If you have Kewpie mayo on hand, use it in place of the regular mayo and skip the rice vinegar and sugar.
Serve: Drizzle the spicy mayo over the baked salmon and rice. Top with the avocado, cucumber, scallions, and sesame seeds. Serve directly from the dish with nori sheets on the side for scooping.

Notes

Kewpie Mayo: I tested this one with Kewpie mayo, which was so yummy! I decided not to make it a requirement for the recipe (always trying to avoid specialty ingredients, ya know), but If you have it on hand, definitely swap it for the quick spicy mayo!
Tamari: Use gluten-free tamari to keep this recipe gf. You can also use soy sauce if not gf for the same result.
Note: Skip the sriracha in the mayo for younger kids and serve it on the side instead.

Nutrition