Gluten Free Salmon Sushi Bake

This gluten free salmon sushi bake starts with seasoned sushi rice, followed by tender salmon that's marinated in a simple, flavorful Asian sauce. Everything is baked together until the salmon is cooked through and flaky, then it's topped with fresh cucumber, creamy avocado, edamame, green onions and a drizzle of spicy mayo. It has all of those delicious sushi flavors in one easy-to-make baked dish!

What Is a Sushi Bake?

A sushi bake is basically a deconstructed sushi roll that's baked in a casserole dish instead of being rolled into individual pieces. It's an easy way to enjoy your favorite sushi flavors at home without needing a sushi mat or worrying about getting perfectly shaped rolls.

For this version, I'm using salmon instead of the more traditional crab. The salmon is marinated before baking, which gives it tons of flavor as it cooks over the seasoned sushi rice.

Once it's baked, you can add all of your favorite sushi toppings. I love the combination of crunchy cucumber, creamy avocado, edamame, green onions and spicy mayo.

Think of it as a salmon sushi bowl meets sushi casserole!

Why You'll Love This Salmon Sushi Bake

There are so many reasons to add this easy dinner to your meal rotation.

It's easy to make. There's no sushi rolling involved! Just layer everything in a baking dish and let the oven do the work.

It's packed with flavor. The seasoned sushi rice and marinated salmon create a flavorful base, while the fresh toppings add crunch, creaminess and a little heat.

It's naturally customizable. Add your favorite sushi toppings or leave out anything your family doesn't love.

It's perfect for a busy weeknight. Once the rice is prepared and the salmon is marinated, everything comes together easily.

If you love this recipe, I think you'll also love these Asian inspired meals:

Shrimp Stir Fry with Gluten Free Ramen Noodles

Asian Chicken Lettuce Wraps (Soy Free)

Honey Ginger Asian Meatballs (Soy Free)

Gluten Free Sweet and Sour Chicken

Ingredients You'll Need

Sushi Rice

Sushi rice is the base of this recipe. After cooking, it's seasoned with rice vinegar, sugar and salt. This gives the rice the slightly sweet and tangy flavor that pairs so well with the salmon.

Short-grain sushi rice works best because it has that slightly sticky texture that makes the finished sushi bake easy to scoop.

Salmon

I recommend using a skinless salmon fillet for this recipe. Cut the salmon into pieces before marinating so the flavorful marinade can coat more of the fish.

The salmon is placed directly over the prepared sushi rice before baking, allowing all of those flavors to come together as it cooks.

Salmon Marinade

The salmon marinade adds a ton of flavor without requiring a long list of ingredients. A combination of gluten free soy sauce or tamari, sesame oil and other seasonings gives the salmon that savory flavor you expect from a sushi-inspired dish.

Be sure to check all labels carefully if you're making this recipe for someone with Celiac disease. Regular soy sauce typically contains wheat, so use a certified gluten free soy sauce or tamari.

Cucumber. Fresh cucumber adds a cool, crunchy texture that balances the warm salmon and rice. Dice or slice the cucumber into small pieces so it's easy to scoop up with the sushi bake.

Edamame. Edamame adds a pop of color, texture and plant-based protein. I like using shelled edamame because it's easy to sprinkle over the finished dish.

Avocado. Creamy avocado is a must for me! It pairs perfectly with salmon and adds richness to every bite.Add the avocado after baking so it stays fresh and creamy.

Green Onions. A sprinkle of sliced green onions adds a fresh flavor and a little bite. They're also a simple way to add some extra color to the finished dish.

Spicy Mayo

And then there's the spicy mayo!

A drizzle of creamy spicy mayo over the top brings everything together. You can make it as mild or as spicy as you like by adjusting the amount of hot sauce or sriracha.

How to Make Gluten Free Salmon Sushi Bake

Start by preparing your sushi rice according to the package directions.

Once the rice is cooked, season it with rice vinegar, sugar and salt. Give everything a good stir and set the rice aside.

While the rice is cooking, prepare the salmon marinade. Add the salmon to the marinade and let it sit for a little while so it can absorb all of those delicious flavors.

Next, spread the seasoned sushi rice evenly into a baking dish.

Place the marinated salmon pieces over the top of the rice. Try to spread the salmon out evenly so everything cooks at the same rate.

Bake until the salmon is cooked through and flakes easily with a fork.

While the salmon is baking, prepare your toppings. Dice the cucumber and avocado, slice the green onions and prepare the edamame.

Once the salmon sushi bake comes out of the oven, let it cool for a few minutes before adding the toppings.

Scatter the cucumber, edamame, avocado and green onions over the top, then finish everything with a generous drizzle of spicy mayo.

That's it!

No rolling. No complicated sushi techniques. Just scoop and enjoy.

How to Serve Salmon Sushi Bake

One of the things I love about this recipe is that you can serve it in a few different ways.

The easiest way is simply to scoop it into a bowl and eat it like a sushi bowl.

You can also serve it with sheets of nori. Scoop some of the salmon, rice and toppings onto a piece of nori, fold it up and enjoy it like a hand roll.

For an extra fun meal, put additional toppings on the table and let everyone customize their own serving.

Some other toppings you could add include:

• Sesame seeds
• Pickled ginger
• Sriracha
• Shredded carrots
• Thinly sliced radishes

Can I Make This Ahead of Time?

You can prepare some of the components ahead of time to make dinner come together even faster.

The sushi rice can be cooked and seasoned in advance, and the salmon can be marinated ahead of time. Keep everything refrigerated until you're ready to assemble and bake.

I recommend waiting to add the avocado and other fresh toppings until right before serving. This keeps the cucumber crisp and the avocado fresh.

Easy Salmon Sushi Bake Variations

This recipe is easy to customize based on what you have in your kitchen.

Want it spicy? Add extra sriracha to the salmon marinade or add extra in the spicy mayo.

Not a fan of edamame? Leave it out or replace it with shredded carrots.

Don't have salmon? You could also make this recipe with cooked shrimp or another fish that works well with sushi-inspired flavors.

Storage

Store leftover salmon sushi bake in an airtight container in the refrigerator for up to 2 days. For the best texture, store the fresh toppings separately when possible and add them after reheating.

Reheat gently in the microwave or oven until warmed through.

Have you tried this recipe? Be sure to leave a comment below and tag me on Instagram @thrivingglutenfree so I can see how it turned out!

Let's eat!