This salmon sushi bake is one of my favorite easy summer dinners. The whole thing comes together in under 30 minutes and literally tastes just like a delicious sushi-inspired salmon roll.
What is Sweet Chili Salmon Sushi Bake?
I like to think of this Salmon Sushi Bake as a Japanese inspired lasagna!
Imagine layers of succulent, melt-in-your-mouth sweet chili salmon, seasoned sushi rice, and fresh veggies all adorned with your favorite delicious sweet and spicy sushi sauces.
To make it, the rice and sweet chili salmon are stacked high and baked to golden perfection.
Once you remove the salmon sushi bake from the oven, then it's time for avocado, cucumber, a sprinkle of salt and a drizzle of seasoned rice wine vinegar.
For even more deliciousness, I finish it off with a drizzle of spicy mayo and eel sauce then top with furikake, sushi ginger, crispy fried shallots, and scallions.
This salmon sushi bake that will transport your taste buds to new heights while also saving you time and money.
Ingredients and Substitutions
- Salmon - You could also use fresh tuna or any other light fish if you adjust your cooking times accordingly.
- Sweet chili sauce - I love this sauce because it is so flavorful and doesn't really need anything added to it. You could def use another sauce of your liking but i think this recipe shines with traditional sweet chili sauce!
- Garlic powder - You could also use garlic salt - just don't add any additional salt
- Nori - I used the nori snack packs from but you could absolutely use regular sized sushi nori sheets.
- Sushi rice - I use Innovasian Frozen Sushi Rice for convenience but you could also make it yourself quite easily! I think this recipe works best with sticky rice.
- Avocados - If you don't like avocado, you could leave it off.
- English Cucumber - If you don't like cucumber, you could leave it off.
- Seasoned Rice Wine Vinegar - This delicious vinegar just adds a pop of freshness to the veggies. If you don't have it, you could use another white vinegar or even lime juice.
- Spicy Mayo - I make my own spicy mayo using this yum yum sauce recipe. But you could absolutely make your own or buy it.
- Eel sauce - In my opinion, there is no substitution for eel sauce! It's so good and seriously makes this dish. If you were in a bind, you could use dark thick soy sauce.
- Furikake - Furikake could be subbed for toasted sesame seeds if you don't have any.
- Sushi ginger - Pickled sushi ginger adds so much flavor but is optional. If you're using fresh ginger, use it sparingly.
- Crispy fried shallots - So random but I actually get these from ikea but you could also use crispy fried garlic or you could make it yourself.
- Scallions - Optional but they add color and flavor. You could leave them off if you don't have any.
How to make it
Making this dish is super easy and the whole thing comes together in less than 30 minutes.
To begin, preheat oven to 400F degrees.
While that's warming up, carefully remove skin from salmon then cut into 1” cubes.
In a medium sized bowl, combine cubed salmon, sweet chili sauce and salt. Toss together and set aside.
In a baking dish (11x8”) add cooked sticky rice and pat it down to create a flat surface.
Top with a layer of nori then add the sweet chili salmon on top. Evenly sprinkle with garlic powder and as much fresh cracked pepper as you prefer.
Now place the baking dish in the oven and bake for 8 minutes. Then turn the broiler on for 3-4 minutes or until the salmon is cooked to your liking and starting to caramelize.
Remove salmon bake from oven and add the cubed avocado, cucumber, a sprinkle of salt and a drizzle of seasoned rice wine vinegar.
Now it's time for the sauces. Drizzle spicy mayo and eel sauce all over the top - I give measurements but it's best to measure with your heart!
Finish it off with a sprinkle of furikake, some finely chopped sushi ginger, crispy fried shallots, and scallions.
It's best served immediately.
What goes with a Salmon Sushi Bake
For a side, I suggest my Xi'an Famous Foods Chinese Inspired Smashed Cucumbers Salad recipe or my Bang bang broccoli.
I also love to use the yum yum sauce from this recipe instead of spicy mayo.
As for dessert I highly suggest my no bake mango sticky pie .
If you like this recipe you may like my Spicy tuna sushi burger with avocado, or even Spicy Ahi tuna poke bowl.
Frequently asked questions
Can I make Sweet Chili Salmon Sushi Bake in advance?
Salmon Sushi Bake is best served fresh and warm, as the flavors and textures may change if prepared too far in advance. However, you can prepare the components in advance, such as cooking the rice and and chopping the cucumber, and assemble the dish just before baking. This way, you can save some time without compromising the taste too much.
Can I freeze Sweet Chili Salmon Sushi Bake?
Salmon Sushi bakes are not typically frozen due to the texture changes that may occur upon thawing. The rice and salmon can become mushy, and the overall quality may be affected. It's best to enjoy my easy salmon sushi bake when it's freshly made or store any leftovers in the refrigerator for a day or two.
Can I use a different type of fish instead of salmon?
Absolutely! If you prefer a different type of fish, such as tuna or white fish, you can certainly use that instead of salmon. The choice of fish can be based on personal preference or availability. Just be sure to adjust the times accordingly.
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Sweet Chili Salmon Sushi Bake
- 1 Lb Salmon (I used Coho Salmon)
- ½ Cup Sweet chili sauce
- ¼ teaspoon Salt
- ¼ teaspoon Garlic powder
- 5-6 Cups Cooked sushi rice i used innovasian frozen sticky white rice
- 1.5 Oz Nori or enough to cover the rice
- 2 Avocados cubed
- 1 Cup English cucumber cubed
- 2 tablespoon Seasoned Rice Wine Vinegar
- ⅓ Cup Spicy mayo or my yum yum sauce recipe!
- ⅓ Cup Eel sauce
- 2 tablespoon Furikake
- 1 teaspoon Sushi ginger finely chopped
- 2 tablespoon Crispy fried shallots
- 2 tablespoon Scallions finely diced
- Preheat oven to 400F degrees.
- Carefully remove skin from salmon then cut into 1” pieces.
- In a medium sized bowl, combine cubed salmon, sweet chili sauce and salt. Toss together and set aside.
- In a baking dish (11x8”) add cooked sticky rice and pat it down to create a flat surface.
- Top with a layer of nori then add the sweet chili salmon on top. Evenly sprinkle with garlic powder and as much fresh cracked pepper as you prefer.
- Place in the oven and bake for 8 minutes. Then turn the broiler on for 3-4 minutes or until the salmon is cooked to your liking and starting to caramelize.
- Remove salmon bake from oven and add avocado, cucumber, a sprinkle of salt and a drizzle of seasoned rice wine vinegar.
- Then add a drizzle of spicy mayo and eel sauce.
- Finsih with a sprinkle of with furikake, sushi ginger, crispy fried shallots, and scallions.
- Serve immediately.
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