Name: Salmon Sushi Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese-Inspired
Ingredients: 1½ cups short-grain sushi rice, rinsed; 1⅔ cups water; 1 teaspoon salt; 1 tablespoon rice vinegar; 14 oz salmon fillets; ¼ cup cream cheese; ¼ cup aioli or mayo; 2 tablespoons soy sauce; 1 tablespoon sweet chili jam; 2 scallions, finely sliced; ½ cup cilantro leaves, torn; 2 nori sheets; ½ cucumber, thinly sliced; 3 tablespoons aioli; ½ tablespoon gochujang paste; 2 tablespoons chili jam; ½ cup cilantro leaves; 2 scallions, sliced; 1 tablespoon sesame seeds; ½ teaspoon salt

Why You’ll Love This Recipe

No Rolling Required – All the sushi flavors without the hassle of rolling.
Quick & Simple – Easier than making individual sushi rolls, ready in under an hour.
Flavor-Packed – A perfect balance of creamy, savory, and slightly spicy flavors.
Customizable – Adjust the toppings and fillings to your taste.
Great for Sharing – A perfect dish for family dinners or potlucks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Rice Base:

1½ cups short-grain sushi rice, rinsed
1⅔ cups water
1 teaspoon salt
1 tablespoon rice vinegar

For the Salmon Layer:

14 oz salmon fillets
¼ cup cream cheese
¼ cup aioli or mayo
2 tablespoons soy sauce
1 tablespoon sweet chili jam
2 scallions, finely sliced
½ cup cilantro leaves, torn
2 nori sheets

For the Toppings:

½ cucumber
3 tablespoons aioli
½ tablespoon gochujang paste
2 tablespoons chili jam
½ cup cilantro leaves
2 scallions
1 tablespoon sesame seeds
½ teaspoon salt

Directions

Preheat the oven to 360°F (180°C) fan-forced.
Cook the sushi rice: In a pot over medium heat, combine rinsed rice, water, and salt. Once bubbling, cover and reduce heat to low. Cook for 12 minutes, then remove from heat and let it rest, covered, for 10 minutes. Stir in rice vinegar.
Prepare the salmon layer: Remove the skin from the salmon and chop the flesh into small pieces. In a bowl, mix the salmon with cream cheese, aioli, soy sauce, sweet chili jam, scallions, and cilantro.
Assemble the sushi bake: Line a 9×9-inch baking dish with parchment paper. Press the cooked rice firmly into the base, creating an even layer.
Add nori: Lay the nori sheets over the rice, covering the surface completely.
Spread the salmon mixture evenly over the nori sheets.
Bake for 20 minutes until the salmon firms up and is fully cooked.
Prepare the toppings: While the sushi bake is in the oven, slice the cucumber and sprinkle it with salt. Mix the gochujang paste with aioli. Slice the scallions and soak some in cold water to curl.
Garnish and serve: Let the bake rest briefly before topping it with gochujang aioli, cucumber, scallions, chili jam, cilantro, and sesame seeds.

Servings and Timing

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Spicy Kick: Add extra gochujang or Sriracha to the salmon mixture.
Different Proteins: Swap salmon for canned tuna, imitation crab, or shrimp.
Low-Carb Option: Replace the rice with cauliflower rice.
Extra Crunch: Top with crispy fried onions or tempura flakes.
Vegan Alternative: Use mashed tofu and vegan mayo instead of salmon.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in the oven at 300°F for 10 minutes or microwave for 1-2 minutes.
Freezing: Not recommended, as the rice texture may change.

FAQs

1. Can I use canned salmon instead of fresh?

Yes! Canned salmon works as a quick alternative—just drain it well before mixing.

2. What can I serve with sushi bake?

It pairs well with a side of miso soup, seaweed salad, or extra nori sheets for wrapping.

3. Can I make this sushi bake ahead of time?

Yes, you can assemble it ahead and bake it just before serving.

4. What is gochujang, and can I skip it?

Gochujang is a Korean chili paste that adds a mild heat. If you prefer less spice, omit or substitute with Sriracha.

5. Can I use brown rice instead of white sushi rice?

Yes, but brown rice will have a chewier texture and require a longer cooking time.

6. How do I make this dish gluten-free?

Use tamari instead of soy sauce and check that your chili jam is gluten-free.

7. Can I add cheese on top?

Yes! A sprinkle of shredded mozzarella or cheddar before baking adds a delicious twist.

8. Is this dish served hot or cold?

It’s best served warm, but leftovers can be enjoyed cold as well.

9. What’s the best way to cut and serve sushi bake?

Use a sharp knife to cut squares or serve with a spoon, scooping portions onto plates or nori sheets.

10. Can I make this without an oven?

If you don’t have an oven, you can cook it in an air fryer at 350°F for about 15 minutes.

Conclusion

This easy salmon sushi bake is the perfect way to enjoy sushi flavors without the effort of rolling. Creamy, savory, and packed with umami, it’s a fun and delicious meal that’s great for sharing. Whether you’re making it for a quick dinner or a gathering, it’s sure to be a hit!