Sushi Salmon Bake
This easy Sushi Salmon Bake is a family-friendly twist on sushi made with marinated baked salmon, seasoned rice, and fresh toppings. A 30-minute viral dinner that’s perfect for busy weeknights or meal prep.
Ingredients
Salmon Marinade
- 1½ lbs salmon skin removed and cut into 1–1½ inch cubes
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1-2 tsp sriracha optional, skip for kids
- 1 clove garlic minced
Rice Base
- 3 cups cooked jasmine or sushi rice
- 1-2 tbsp rice vinegar
- Pinch of salt
Toppings (after baking)
- Chopped cucumber
- Diced avocado
- Shelled edamame
- Sliced green onions
Spicy Mayo
- ½ cup mayo regular or avocado oil mayo
- 1-2 tbsp sriracha
- 1 tsp lime juice or rice vinegar
Let's Make It
- Preheat oven to 400°F.
- In a bowl, toss the cubed salmon with soy sauce, sesame oil, honey, rice vinegar, sriracha (if using), and garlic. Let it sit while you prep the rice — 5–10 minutes is perfect.
- Stir rice vinegar and salt into warm rice. Spread the rice evenly into a greased 9×13 baking dish or large oven-safe skillet.
- Spoon the marinated salmon evenly over the rice. Pour any extra marinade over the top.
- Bake uncovered for 18–22 minutes, until the salmon is just cooked and flakes easily.
- Drizzle with spicy mayo and top with cucumber, avocado, edamame, and green onions right before serving.