Easy Salmon Sushi Bake (No Rolling Required)

Salmon sushi bake on a baking paper lined tray.

5 from 3 votes

Easy Salmon Sushi Bake (No Rolling Required)

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Japanese

Keyword: salmon sushi, sushi bake, sushi lasagne, sushi slice

Servings: servings

Calories: 662kcal

Author: Kate Phillips

Ingredients

For the sushi rice -

1 ½ cups short-grain sushi rice rinsed well
1 ⅔ cups water
½ teaspoon salt
1 tablespoon rice vinegar

For the sushi bake -

14 oz salmon fillets (approximately 400g)
¼ cup aioli or mayo, or try my easy egg-free aioli
¼ cup cream cheese
2 tablespoons light soy sauce
1 tablespoon sweet chili jam or use sweet chilli sauce
2 scallions (spring onions), finely sliced
½ cup fresh cilantro leaves (coriander), roughly torn
2 nori seaweed sheets

For the toppings -

½ cucumber
½ teaspoon salt
½ cup fresh cilantro leaves (coriander)
2 scallions (spring onions)
1 tablespoon sesame seeds
3 tablespoons aioli or mayo
½ tablespoon gochujang paste
2 tablespoons sweet chili jam or sweet chilli sauce

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 and bake 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.

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