What is the salmon sushi bake made of?

Simply put, a sushi bake contains everything you'd get in a typical sushi roll - in this case, a salmon roll. That includes short-grain sushi rice, salmon, cucumber, aioli (or kewpie mayo), scallions, cilantro, soy sauce, cream cheese, and sweet chili. It's essentially a sushi roll, deconstructed!

What temperature do you cook salmon in the oven?

I like to cook salmon at 350°F (180°C) fan for about 15 minutes - then if you like, you can turn your broiler (grill) to high and place the salmon under it to get some lovely golden charring on top for another couple of minutes.

Can I use something other than salmon in the sushi bake?

Yes! You could use shrimp, crab meat, or other oily fish like tuna or trout. You could also use canned tuna or salmon.

I can't find seaweed sheets. What else can I use?

You could just leave the nori (seaweed) sheets out - the bake will still be delicious.

What else can I top the sushi bake with?

You could use sriracha, another hot sauce, teriyaki sauce, sliced avocado, or edamame beans. Think of what you'd get in your favourite sushi roll - chances are it will work here.

How long can I store the sushi bake for?

It keeps really well. Store it in the fridge in an airtight container, and it will be fine for up to 3 days. Enjoy it cold, at room temperature, or heat it in the microwave.

Easy Salmon Sushi Bake (No Rolling Required)

Description

All the flavor of your favorite salmon sushi roll – with none of the rolling. This easy salmon sushi bake layers seasoned sushi rice, nori, and flaky salmon in a baking dish and lets the oven do all the hard work. It’s finished with a drizzle of spicy gochujang aioli and fresh, crunchy toppings. Quick to make, perfect for prepping ahead, and as fab for weeknight dinners as it is for parties.

Ingredients

Units Scale

For the sushi rice -

1 1/2 cups short-grain (sushi) rice, rinsed well
1 2/3 cups water
1 teaspoon salt
1 tablespoon rice vinegar

For the sushi bake -

14oz (400g) salmon fillets
1/4 cup aioli (or mayo, or try my easy egg-free aioli)
1/4 cup cream cheese
2 tablespoons soy sauce
1 tablespoon sweet chili jam (or use sweet chilli sauce)
2 scallions (spring onions), finely sliced
1/2 cup fresh cilantro (coriander) leaves, roughly torn
2 nori (seaweed) sheets

For the toppings -

1/2 cucumber
1/2 teaspoon salt
1/2 cup fresh cilantro (coriander) leaves
2 scallions (spring onions)
1 tablespoon sesame seeds
3 tablespoons aioli (or mayo)
1/2 tablespoon gochujang paste
2 tablespoons sweet chili jam (or sweet chilli sauce)

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Instructions

Cook the rice. Preheat your oven to 350°F (180°C fan). Add 1 ½ cups rinsed short-grain rice, 1 ⅔ cups of water, and 1 teaspoon of salt to a small saucepan. Set over medium heat. When you see foamy bubbles on top, pop the lid on (or use a plate or a wooden board), reduce the heat to low, and cook undisturbed for 12 minutes. After 12 minutes, remove the pot from the heat and keep the lid on. Let the rice steam for another 10 minutes, then fluff up the grains with a fork, and stir in 1 tablespoon of rice vinegar.
Make the salmon mix. Remove the skin from the salmon fillets, then chop them up into bite-sized pieces. Pop them into a large mixing bowl with ¼ cup aioli, ¼ cup cream cheese, 2 tablespoons light soy sauce, 1 tablespoon sweet chili jam, 2 chopped scallions, and ½ cup of cilantro leaves. Mix well to combine, then set aside.
Prepare your baking dish. Line a small square or rectangular baking dish (I’m using a 9″x9″ square dish) with parchment paper. You don’t have to line it – I just find it makes it easier to get the bake out because you can literally lift it up and out with the baking paper.
Assemble the sushi bake. Spread the cooked sushi rice into the base of the dish and press down firmly, making sure it gets into all four corners. Smooth the top of the rice with the back of your spoon. Place the nori seaweed sheets on top of the rice layer to cover it. Finish by spooning over the salmon mixture, smoothing it into an even, flat layer with the back of your spoon or a spatula. Pop into the oven and bake for 20 minutes until the salmon is pale pink and firm to the touch.
Prepare the toppings. While the bake is in the oven, slice the cucumber in half lengthways, then scoop out the seeds with a teaspoon and discard them. Add them to a small bowl with ½ teaspoon of salt and give them a good mix. Mix the gochujang paste with the aioli. Finely slice 1 scallion, then slice the other one finely lengthwise and place the long, thin slices in a glass of cold water (they’ll curl up this way).
Garnish and serve. Let the bake cool for a couple of minutes after baking. Drizzle with the gochujang aioli, then scatter over the chopped cucumber and finely sliced scallions. Finish with dollops of sweet chili jam, cilantro leaves, curly scallions, and sesame seeds. Slice into squares and serve warm, at room temperature, or cold.

Notes

PREP AHEAD: You can make the sushi rice up to 3 days in advance, then just mix the salmon and assemble the bake in minutes.

STORAGE: The salmon bake will keep really well for 3 days once cooked in the fridge – and it’s great eaten cold.

SUBSTITUTIONS: You could switch the salmon for pre-cooked salmon, hot-smoked salmon, tuna, crabmeat, shrimp or canned tuna or salmon. Play with your toppings – sliced avocado would be great here, and you could swap cilantro for flat-leaf parsley and mint if you’re not a fan. Think about what comes in your favourite sushi roll for inspiration! Use sour cream, cottage cheese, or crème fraîche in place of cream cheese in the salmon mix if you like.

Prep Time: 10
Cook Time: 30
Category: fakeaways
Method: oven
Cuisine: japanese

Nutrition

Serving Size: 350g
Calories: 662
Sugar: 2g
Sodium: 1014mg
Fat: 32.1g
Saturated Fat: 7.1g
Unsaturated Fat: 22.2g
Trans Fat: 0g
Carbohydrates: 63.7g
Fiber: 0.7g
Protein: 29.6g
Cholesterol: 71.4mg