Sweet Chili Salmon Sushi Bake

If you love sushi but don't love the cost, this Sweet Chili Salmon Sushi Bake is the perfect option for you! Inspired by the flavors of one of my favorite sushi rolls, the beloved spicy salmon roll, this easy weeknight meal combines flaky baked salmon, seasoned rice, creamy avocado, crunchy cucumber, and a touch of heat from sriracha!

Salmon is one of my favorite fertility-supportive proteins because it's rich in high-quality protein and omega-3 fatty acids, nutrients that play important roles in hormone production, egg quality, and overall reproductive health. Paired with nourishing carbohydrates from rice and healthy fats from avocado, this recipe creates a balanced meal that supports stable energy and satiety.

Whether you're meal prepping for the week, feeding a family, or simply looking for a delicious way to eat more seafood, this sushi bake delivers all the flavor of your favorite sushi roll with a fraction of the effort.

Serve it warm with seaweed snacks for scooping, and enjoy a nutrient-dense meal that's both satisfying and simple to prepare!

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Sweet Chili Salmon Sushi Bake

Yield: 4

Author: Sara Young

Prep time: 30 MinCook time: 22 MinTotal time: 52 Min

Ingredients

• 16 oz fresh or frozen Atlantic salmon
• ½ cup Thai sweet chili sauce
• ¼ tsp garlic powder
• 2 cups cooked white Jasmine rice
• 1 Hass avocado, diced
• 1 cucumber, peeled & diced
• 1 tbsp rice vinegar
• ⅓ cup sriracha
• 2 tbsp scallions, sliced
• 1 package seaweed snacks, crumbled
• optional: low sodium soy sauce or coconut aminos

Instructions

1. Preheat oven to 375°F. Use rice cooker to prep rice.
2. Place salmon in a baking dish or foil-lined sheetpan and spread sweet chili sauce over the salmon and garlic powder
3. Bake for 18–22 minutes, or until salmon flakes easily with a fork.
4. While salmon bakes, combine cooked rice and rice vinegar in a medium casserole dish (~8x8)
5. Transfer rice to the bottom of a casserole dish.
6. Add seaweed sheets (if you use full sheet, cut into small squares for easy serving)
7. Flake cooked salmon and spread over the rice layer.
8. Top with diced avocado, cucumber, and scallions, drizzle sriracha & optional low sodium soy sauce

Nutrition Facts

Calories

426

Fat

13 g

Sat. Fat

2 g

Carbs

44 g

Fiber

5 g

Net carbs

43 g

Sugar

15 g

Protein

27 g

Sodium

686 mg

fish, sushi, salmon

lunch, dinner

asian