This spicy salmon sushi bake is everything you love about sushi baked into a single casserole dish. It’s high in protein, easy to make, and something the whole family can enjoy.
It’s been a while since sushi bakes went viral on social media, but I’ve had this recipe idea on my list for a while, so I finally decided to give it a go, and I’m so happy I did. This salmon sushi bake recipe is easy to make, high in protein, and full of flavor.
It’s essentially the deconstructed casserole version of traditional sushi rolls. Layered with sushi rice, tender and flavorful salmon, edamame, cucumber, sliced avocado, and a spicy mayo sauce, it’s everything you love about salmon sushi without having to roll a thing.
Why You’ll Love It
- High in Protein – The salmon and edamame combine plant and animal protein to provide almost 35 grams of protein per serving.
- Easy to Make – This salmon sushi bake is a great way to use leftover rice and is baked in a single casserole dish.
- Full of Flavor – The salmon marinade and spicy mayo ensure that each bite is full of flavor.
Ingredients + Substitutions
- Rice – To add some complex carbohydrates and fill the base of the casserole. The recipe calls for sushi rice, but any white or brown rice will work well. See the notes section of the recipe card for details.
- Salmon – To add some protein and healthy fats. I used fresh salmon, but you can use frozen salmon if needed, just thaw it completely before cooking.
- Soy Sauce – To make the marinade. You can use regular or low-sodium soy sauce.
- Sesame Oil – To add some flavor and healthy fats.
- Rice Vinegar – To add some acidity to the marinade.
- Honey – To add a hint of natural sweetness to the marinade.
- Garlic – To add some flavor to the marinade. The recipe calls for garlic cloves, but you can use garlic powder if needed. See the notes section of the recipe card for details.
- Cucumber – To add some veggies and crunch.
- Edamame – To increase the protein content of the dish and add some vegetarian protein.
- Avocado – To add some healthy fats and fiber.
- Mayonnaise – To make the spicy mayo, although optional. I use regular mayonnaise, but you can use Japanese mayo (Kewpie mayo) if preferred.
- Sriracha – To make the spicy mayo, although any type of hot sauce will work.
- Green Onions – To serve, although optional.
- Firukake – To serve, although optional. You can also use nori sheets, sesame seeds, and/or toasted sesame seeds if preferred.
Dietary Adaptions
To Make it Gluten-Free: Use certified gluten-free soy sauce, tamari, or coconut aminos.
To Make it Dairy-Free: No adaptations are needed; this recipe is dairy-free.
Red’s Nutrition Tip
Salmon is an incredibly nutrient-dense food filled with omega-3 fatty acids and vitamin D, among many other micronutrients. It’s also one of the best high-protein, low-calorie foods, making it a great source of lean protein to add to any meal.
Serving Suggestions
This salmon sushi bake is a balanced meal with protein, carbohydrates, fiber, and fats. It can be enjoyed as is or adapted to suit your personal calorie or macro needs. For example:
- To make it higher in protein, add an additional 1/2 pound of salmon to the recipe, along with the required marinade, and/or top the sushi bake with low-fat cream cheese.
- To make it higher in fiber, add some more edamame and/or avocado slices.
- To make it lower in fat, swap the mayonnaise for Greek yogurt.
Storage + Reheating
To Refrigerate: Once cooled, any leftover salmon sushi bake can be stored in an airtight container in the fridge for up to 4 days. Only add the sliced cucumber, avocado, green onion, and spicy mayo when you are ready to serve.
To Freeze: Allow the salmon sushi bake to cool completely, then cover the casserole dish with plastic wrap and aluminum foil, place it in a freezer-safe bag, or place individual portions in air-tight containers, and store them in the freezer for up to 3 months. Only add the sliced cucumber, avocado, green onion, and spicy mayo when you are ready to serve.
To Reheat: Once thawed, the sushi bake can be reheated in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes. Once warm, top with sliced cucumber, avocado, green onion, or spicy mayo to serve.
More Salmon Recipes:
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Salmon Sushi Bake
This deconstructed salmon sushi roll casserole is easy to make and loaded with 34 grams of protein per serving. Serve it with your choice of toppings for a tasty and healthy dinner.
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Prep Time: 15 minutes -
Cook Time: 35
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Total Time: 50 minutes
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Yield: 6 servings 1x
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Category: Dinner
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Method: Baked
Prep Time:
Yield:
Category:
Method:Ingredients
Sushi Bake:
- 2 cups sushi rice, uncooked
- 1 1/2 pounds salmon, cut into 1-inch cubes
- 1/4 cup soy sauce
- 1 tablespoon sesame oil, plus more for greasing
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 clove garlic, minced or grated
Spicy Mayo:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
Toppings:
- 1 cup frozen shelled edamame
- 1/2 English cucumber, diced
- 1 avocado, peeled, seeded, and diced
- 2 green onions, thinly sliced
- 2 teaspoons furikake, or sesame seeds
Instructions
- Preheat the oven to 425°F and grease a 9×13-inch baking dish with a bit of sesame oil.
- Add the rice to a mesh colander and rinse it under cold water until the water runs clear. Once rinsed, add the rice to a pot with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and cook covered for 20 minutes, or as per package directions. Once cooked, turn off the heat, keep covered, and allow to steam for 10 minutes until it can be fluffed with a fork. (If using cooked rice, see note below.)
- Place the raw salmon fillets on a cutting board and, using a sharp knife, cut them into 1-inch cubes.
- In a large bowl, add the soy sauce, sesame oil, rice vinegar, honey, and garlic and whisk until well combined. Add the cubed salmon and gently stir to combine. Set aside.
- Once the rice is cooked, transfer it to the prepared baking dish, spreading it out evenly across the dish.
- Add the salmon pieces to the baking dish, leaving any excess marinade behind in the bowl, spreading them out evenly across the top of the rice.
- Transfer the baking dish to the oven for 12-15 minutes or until the salmon is cooked to your liking.
- While the salmon bakes, prepare the spicy mayo. In a small bowl or jar, add the mayonnaise and sriracha and stir until well combined. Taste and adjust seasoning to your liking.
- Next, reheat the frozen edamame. Fill a medium bowl with water, add the frozen shelled edamame, place in the microwave, and cook for 3-4 minutes until tender and warm. Once cooked, drain the water and set the edamame aside.
- Once the salmon is cooked, remove the baking dish from the oven and top the salmon sushi bake with edamame, diced cucumber, sliced avocado, sliced green onions, furikake seasoning, and spicy mayo to serve.
- Any leftovers can be cooled and stored in an airtight container in the fridge for up to 4 days. If preparing ahead of time, don’t add toppings until you are ready to serve.
Notes
To Use Leftover Rice: Swap the sushi rice for 6 cups of cooked rice in step #5, and skip step #2.
To Use Brown Rice: Swap the sushi rice for equal parts of brown rice and increase the cooking time to 40 minutes in step #2.
To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon of garlic powder in step #4.
Nutrition
- Serving Size: 1 serving
- Calories: 629 calories
- Sugar: 5 grams
- Fat: 27 grams
- Carbohydrates: 63 grams
- Fiber: 3 grams
- Protein: 34 grams
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