Category: Seafood, Dinner
Prep Time: 15 minutes (plus marinating)
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes (minimum)
Servings: 4–6
Easy Salmon Sushi Bake
If you love sushi but don’t love the time it takes to roll it, this Salmon Sushi Bake is about to become your new favorite weeknight dinner. Tender marinated sockeye salmon is layered over warm jasmine rice, then finished with a creamy spicy sriracha mayo, a cool wasabi avocado sauce, crunchy green onions, furikake, and chili crisp for the perfect combination of flavors and textures.
This recipe delivers everything you love about a spicy salmon roll in an easy casserole-style meal. It’s packed with protein, incredibly satisfying, and comes together with minimal effort thanks to frozen jasmine rice. Whether you’re making dinner for the family or meal prepping lunches, this sushi bake is one you’ll want to keep in regular rotation.
Why You’ll Love This Recipe
- High in protein and healthy fats
- Tastes like your favorite sushi roll without the rolling
- Ready in about 30 minutes (plus marinating time)
- Perfect for meal prep
- Easily customizable with your favorite toppings
- Great for weeknight dinners
Ingredients
Sushi Bake
- 1½ pounds sockeye salmon, cubed
- 4 tablespoons Soyaki sauce
- 2 packages frozen jasmine rice
- Salt, pepper, and garlic powder, to taste
- Furikake seasoning
- 2 green onions, thinly sliced
- Chili oil crisp
Spicy Sriracha Mayo
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Creamy Wasabi Avocado Sauce
- 1 ripe avocado
- 2 tablespoons plain Greek yogurt
- 1 teaspoon wasabi
- Water, as needed to thin
Instructions
1. Marinate the Salmon
Cube the sockeye salmon and place it in a bowl or zip-top bag with the Soyaki sauce. Marinate for at least 1 hour, or up to 8 hours for the best flavor.
2. Prepare the Rice
Cook the frozen jasmine rice according to the package instructions.
Lightly grease an 8×8-inch baking dish and spread the cooked rice evenly across the bottom, pressing it down gently to create a compact layer.
3. Add the Salmon
Arrange the marinated salmon evenly over the rice.
Broil on High for 7–8 minutes, or until the salmon reaches your preferred doneness.
4. Make the Spicy Mayo
While the salmon cooks, whisk together:
- Low-fat mayonnaise
- Sriracha
- Garlic powder
- Salt and pepper
Set aside.
5. Make the Wasabi Avocado Sauce
Mash the avocado until smooth.
Whisk in the Greek yogurt and wasabi. Add a splash of water as needed until the sauce reaches a drizzle-friendly consistency.
6. Assemble
Remove the sushi bake from the oven and let it cool for a few minutes.
Drizzle the spicy sriracha mayo and creamy wasabi avocado sauce generously over the top.
Finish with:
- Furikake seasoning
- Thinly sliced green onions
- Chili oil crisp
Serve warm and enjoy!
Tips for the Best Sushi Bake
- Marinating the salmon for several hours gives it the best flavor, but even one hour makes a big difference.
- Don’t overcook the salmon—it will continue cooking slightly after coming out of the oven.
- Add cucumber, edamame, pickled ginger, or shredded carrots for extra freshness and crunch.
- Love spice? Add extra chili crisp or another drizzle of sriracha before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For the freshest flavor, store the sauces separately if meal prepping and drizzle them on just before serving.
Frequently Asked Questions
Can I use another type of salmon?
Absolutely. Atlantic, coho, or steelhead salmon all work well in this recipe.
Can I make this ahead of time?
Yes! You can marinate the salmon and prepare both sauces ahead of time. Assemble and broil just before serving for the best texture.
Can I use fresh rice instead of frozen?
Definitely. Freshly cooked jasmine rice or sushi rice works perfectly.
Make It Count Kitchen 
Leave a comment