What is 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 chilli. It's essentially a sushi roll, deconstructed!

What temperature do you cook salmon in the oven?

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

Can I use something other than salmon?

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

I can't find seaweed sheets, what else can I use?

You could just leave the sheets out - the bake will still be delicious.

What else can I top the 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 will the bake keep?

It keeps really well. Store it in the fridge in an airtight container and it will be fine for 3 days.

The Best, Easy Salmon Sushi Bake

Description

All the flavour of your favourite sushi roll, with none of the faff. This destined to become a family favourite salmon sushi bake is as easy as layering seasoned sushi rice, nori and spicy salmon, then letting the oven do the hard work. Not only is it fab for making ahead of time, but sliced into bite-sized pieces, it makes wonderful party food.

Ingredients

Units Scale

For the sushi bake –

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

For the sushi rice –

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

For the toppings –

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

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Instructions

Make the rice. Heat your oven to 360F/180C fan. Add 1 1/2 cups rinsed short-grain rice, 1 2/3 cups of water and 1 teaspoon of salt into a small pot and set over medium heat. When you see foamy bubbles on top, pop the lid on (or use a plate or a wooden board), turn the heat right down to low and leave the pot undisturbed for 12 minutes. After 12 minutes, remove the pot from the heat and keep the lid on for another 10 minutes. Fluff up the grains with a fork, then mix through the rice vinegar.
Make the salmon mix. Remove the skin from the salmon fillets, then chop them up into little bite-sized pieces. Pop them into a large mixing bowl with 1/4 cup cream cheese, 1/4 cup aioli, 2 tablespoons soy sauce, 1 tablespoon sweet chilli jam, 2 chopped scallions and 1/2 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 9×9″ square cake tin) with baking paper. You don’t have to line it – it just makes getting it out a lot easier because you can literally lift it up and out with the baking paper.
Arrange the sushi bake. Transfer the rice to the base of the dish and press it firmly into the tin, making sure it gets into all four corners. Smooth the top of the rice with the back of your spoon to create an even, flat top. Place the nori seaweed sheets on top of the rice layer, so they cover it completely. 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.
Prepare the toppings. Slice the cucumber in half lengthways, then scoop out the seeds with a teaspoon and discard them. Get them into a small bowl with 1/2 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 lengthways and place the long, thin slices in a glass of cold water (they’ll curl up this way).
Garnish and serve. Remove the bake from the oven – the salmon will look paler in colour and should feel firmer to the touch. Let it sit for a couple of minutes before topping. Drizzle over the gochujang aioli, then scatter over the chopped cucumber and finely sliced scallions. Finish with dollops of chilli jam, cilantro leaves, curly scallions and sesame seeds.

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 tinned tuna. 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 or creme fraiche 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: 1 slice

Keywords: salmon sushi, sushi bake, sushi lasagne, sushi slice