Ever crave sushi but dread ordering takeout or going through all the rolling and cutting yourself? This Salmon Baked Sushi Tray is impossible to resist and is the perfect choice when your taste buds are craving restaurant-style rolls. It packs all those sushi flavors into one easy dish, layers of rice topped with baked salmon bites coated with roasted sesame in a caramelized sweet chili glaze. Every bite is full of flavor and tastes just like a crunchy roll, all in one tray, maybe even better.
This is a super easy and quick way to enjoy a sushi night at home! Pair it with some wasabi and nori, or enjoy it on its own. It’s that tasty and flavorful.
We’re major sushi lovers in this house, and we try to have it at least once a month. However, we’re not big fans of the high prices at restaurants. Making it at home not only saves money but also lets you customize everything exactly the way you like it. Our family’s favorite is usually anything similar to a crunch roll, but we’re not huge fans of warm sushi. We tend to go for cold rolls because they’re so refreshing.
So, I created something in between that you can enjoy eating this dish either hot or cold. I personally prefer letting the salmon bites cool slightly before adding the fresh, crispy vegetables on top. All the delicious tips and tricks to create this masterpiece are coming up below!
I love baking my salmon with one of our family’s favorite sweet chili sauces (I’ve included a photo of it under the ingredients). I’ve tried many different brands, but this one stands out to us the most; it makes everything taste even better.
The layers in this tray are simple but packed with flavor: steamed rice seasoned with rice vinegar, topped with sweet sesame salmon bites that are baked and then broiled to create a beautifully caramelized glaze. It’s finished with fresh chopped cucumbers, carrots, crispy fried onions, homemade sriracha mayo, and a drizzle of rich, sweet-and-salty unagi sauce.
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IN THIS POST: EVERYTHING YOU NEED TO KNOW TO MAKE THE PERFECT SALMON BAKED SUSHI TRAY
- 🍴INGREDIENTS YOU’LL NEED TO MAKE THIS SALMON BAKED SUSHI TRAY
- STEPS TO MAKE THIS SALMON BAKED SUSHI TRAY!
- PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
- JUMP TO RECIPE CARD
🍴INGREDIENTS YOU’LL NEED TO MAKE THIS SALMON BAKED SUSHI TRAY
Here is a preview of the ingredients you’ll need to make this recipe! You can find these at your local grocery store, or you can shop online. (Detailed ingredients in Recipe Card down below) ⬇️
- Skinless Salmon Filet
- Roasted Sesame Oil
- Light Soy Sauce
- Sweet Chili Sauce
- Roasted Sesame Seeds
- Olive Oil
- Carrots
- Green Onions or Chives
- Avacado
- Cucumber or Persian cucumber
- Fried Onions
Siracha Mayo
- Mayonnaise
- Siracha Sauce
Note: You can add 1 clove of garlic and a dash of lemon if you like, but I make a simple version.
White Rice
- Sushi rice or short-grain rice
- Water
- Seasoned rice vinegar
- Sugar
STEPS TO MAKE THIS SALMON BAKED SUSHI TRAY!
Detailed ingredients in Recipe Card down below ⬇️
Step 1: Cook the Rice
Firstly, in a medium-sized pot, combine rice and water. Bring to a boil over high heat, then reduce to low heat on the smallest burner. Cover and let it simmer until the rice is fully cooked and steamed. Avoid overwatering or overcooking the rice.
Note: You can prepare your sriracha mayo by mixing together sriracha and mayonnaise. Transfer it to a squeeze bottle, if you have one, and place it in the refrigerator until your salmon sushi tray is ready to assemble.
Step 2: Prepare the Salmon
Secondly, preheat your oven to 485°F (190°C). Cut the salmon fillet into 1-inch cubes and place them in a large bowl. Add sesame oil, soy sauce, and sweet chili sauce, then gently mix until evenly coated.
Step 3: Bake the Salmon
Thirdly, line a baking tray with parchment paper. Drizzle 2 tablespoons of olive oil and spread evenly. Sprinkle 1 tablespoon of sesame seeds over the tray. Arrange the salmon pieces on top in a single layer; do not overlap. Sprinkle an additional 2 tablespoons of sesame seeds over the salmon.
Bake for 25 minutes, rotating the tray halfway through (around 15 minutes).
Step 4: Prepare the Vegetables
While the salmon is baking, prepare your vegetables. Slice the cucumber in half lengthwise, remove the seeds, and dice into small pieces. Finely chop the carrots and green onions. Set everything aside for layering.
Step 5: Broil with Sauce
After baking, carefully remove half of the excess liquid that was released from the fish from the tray by tilting it and dabbing with a paper towel or draining it off. Pour about 1 cup of sweet chili sauce over the salmon. Return the tray to the oven and broil for 1–2 minutes, or until the sauce begins to caramelize.
Step 6: Season the Rice
Transfer the cooked rice to a large bowl. In a microwave-safe bowl, combine the seasoned rice vinegar and sugar, then microwave for 50 seconds. Stir until the sugar dissolves, then pour the mixture over the rice and gently mix until evenly coated.
Step 7: Assemble the Sushi Tray
Lastly, remove the salmon from the oven. If you prefer warm sushi, assemble immediately; otherwise, let the salmon cool slightly. Spread the cooked rice evenly in your tray, layer the salmon on top, then pour the rest of the juices that were released on top of your salmon. Add cucumbers, carrots, green onions, and avocado. Sprinkle crispy fried onions over everything. Finish with a drizzle of sriracha mayo and unagi (eel) sauce.
Serve and enjoy!
💡Quick tip: Try purchasing skinless salmon. If your salmon has skin, pour boiling water over it, and it should peel right off.
PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
Have any questions about this recipe or have you tried making our recipe yet? If so, we would LOVE to hear how it turned out! You can post, tag, rate, and comment down below and on Instagram! 👇 Thank you in advance!
RECIPECAR
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Salmon Baked Sushi Tray
- Total Time: 1 hour
- Yield: 8 – 10 1x
Description
Salmon Baked Sushi Tray
Ever crave sushi but dread ordering takeout or going through all the rolling and cutting yourself? This Salmon Baked Sushi Tray is impossible to resist and is the perfect choice when your taste buds are craving restaurant-style rolls. It packs all those sushi flavors into one easy dish, layers of rice topped with baked salmon bites coated with roasted sesame in a caramelized sweet chili glaze. Every bite is full of flavor and tastes just like a crunchy roll, all in one tray, maybe even better.
Ingredients
- 1 Skinless Atlantic Salmon Fillet
- 1/4 cup + 1 tablespoon Roasted Sesame Oil
- 1/8 cup Light Soy Sauce
- 1 1/2 cups + tablespoon Sweet Chili Sauce
- 3 tablespoons Roasted Sesame Seeds
- 2 tablespoons Olive Oil
- 3 medium Carrots
- 1/2 cup chopped Green Onions or Chives
- 1 large Avocado
- 1 cup chopped Cucumber or Persian cucumber
- Fried Onions (topping)
Siracha Mayo
- 1/2 cup Mayonnaise
- 1 1/2 tablespoons Siracha Sauce
Rice
- 3 cups Sushi Rice or short-grain sticky rice
- 1 quart of Water
- 1/4 cup Seasoned rice vinegar
- 1 teaspoon Sugar
Instructions
- Cook the Rice – In a medium-sized pot, combine rice and water. Bring to a boil over high heat, then reduce to low heat on the smallest burner. Cover and let it simmer until the rice is fully cooked and steamed. Avoid overwatering or overcooking the rice.
- Prepare Sriracha Mayo – You can prepare your sriracha mayo by mixing together sriracha and mayonnaise. Transfer it to a squeeze bottle, if you have one, and place it in the refrigerator until your salmon sushi tray is ready to assemble.
- Prepare the Salmon – Preheat your oven to 485°F (190°C). Cut the salmon fillet into 1-inch cubes and place them in a large bowl. Add 3 tablespoons of sesame oil, 1/8 cup of soy sauce, and 1/2 cup + 1 tablespoon of sweet chili sauce, then gently mix until evenly coated.
- Bake the Salmon – Line a baking tray with parchment paper. Drizzle 2 tablespoons of olive oil and spread evenly. Sprinkle 1 tablespoon of sesame seeds over the tray. Arrange the salmon pieces on top in a single layer; do not overlap. Sprinkle an additional 2 tablespoons of sesame seeds over the salmon. Bake for 25 minutes, rotating the tray halfway through (around 15 minutes).
- Prepare the Vegetables – While the salmon is baking, prepare your vegetables. Slice the cucumber in half lengthwise, remove the seeds, and dice into small pieces. Finely chop the carrots and green onions. Set everything aside for layering.
- Broil with Sauce – After baking, carefully remove half of the excess liquid that was released from the fish from the tray by tilting it and dabbing with a paper towel or draining it off. Pour about 1 cup of sweet chili sauce over the salmon. Return the tray to the oven and set your oven to broil for 1 minute, or until the sauce begins to caramelize.
-
Season the Rice – Transfer the cooked rice to a large bowl. In a microwave-safe bowl, combine the seasoned rice vinegar and sugar, then microwave for 50 seconds. Stir until the sugar dissolves, then pour the mixture over the rice and gently mix until evenly coated.
- Assemble the Sushi Tray – Remove the salmon from the oven. If you prefer warm sushi, assemble immediately; otherwise, let the salmon cool slightly. Spread the cooked rice evenly in your tray, layer the salmon on top, and then pour the remaining juices that were released on top of the salmon. Add cucumbers, carrots, green onions, and avocado. Sprinkle crispy fried onions over everything. Finish with a drizzle of sriracha mayo and unagi (eel) sauce. Serve and enjoy!
Notes
*** Our Nutrition information is estimated, so please make sure to check your own calculations to fit your diet.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Dinner, Lunch, Side Dish
- Method: Baking, Steaming
- Cuisine: Japanese
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WRITE US A REVIEW BELOW ⬇️
We would love to hear your thoughts if you tried out our recipe!😊
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