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This mini sushi bake is the perfect smaller serving for a date night dinner! It’s gluten-free, nightshade-free, and so easy to make.

A baking dish with mini sushi bake after cooking and topped.

Have you seen the sushi bake trend? It’s made with sushi rice, a spicy fish topping, spicy mayo and eel sauce, and served with seaweed… yum! I’ve wanted to try it forever, but not only does it contain gluten, dairy, and nightshades, but the serving always looks huge. They tend to be made in these huge casserole dishes, and the last thing that sounds appetizing to me is leftover sushi for days and days.

I finally decided to tackle this recipe and make it a smaller serving as well as gluten-free, soy-free, dairy-free and even nightshade-free! It’s made with homemade eel sauce and dairy-free cream cheese for the perfect allergen-friendly alternative.

Why you’ll love this Mini Salmon Sushi Bake

  • It’s only two servings! You can easily double it if you’re serving four, but this 2 serving option was perfect for us to ensure we enjoyed it all fresh.
  • It’s made without crab stick, or regular eel sauce. Both of these ingredients have gluten. Eel sauce is so easy to make at home, and contains zero eel 😉

The Ingredients for Mini Salmon Sushi Bake

  • Salmon and Shrimp. I use salmon and shrimp but you could use all salmon, all shrimp, crab, etc.
  • Mayo. Mayo acts as a binder and a fat source in this recipe. And it adds flavor, of course! You can use any mayo that you tolerate. Personally, this is my mayo of choice. If you choose to forgo mayo and try something like yogurt, I would still add extra avocado oil to keep the fish from drying out.
  • Sushi Rice.
  • Garlic Powder, Ginger Powder, Salt, and Pepper.
  • Coconut Aminos, Coconut Sugar, and Rice Vinegar. This makes the gluten-free eel sauce.
  • Dairy-Free Cream Cheese. I like to use this dairy-free cream cheese.
  • Wasabi Paste. You can adjust the spice level with more or less wasabi.
  • Cucumber, Green Onions, Seaweed and Pickled Onions. All optional for topping and serving.

A mini sushi bake with a scoop taken out of it.

How to make Mini Salmon Sushi Bake

  • Step One. Pack sushi rice in the bottom of the pan. 
  • Step Two. Mix the salmon, shrimp, and seasoning. Then add the cream cheese, mayo, coconut aminos, and wasabi if using and toss. 
  • Step Three. Spread the fish mixture over the rice and bake. 
  • Step Four. Make the eel sauce.
  • Step Five. Drizzle the eel sauce over the sushi bake and top with diced cucumbers and green onions. Then serve a scoop in a piece of seaweed with pickled onions and ginger if desired.

Step by step photos of making the mini sushi bake.

 

Tips & Tricks

  • Make it spicy with wasabi. I prefer mine non-spicy, but you can adjust the heat level with more or less wasabi.
  • Mix up the fish. You can also use regular crab in this recipe, all shrimp, all salmon, etc.

How to make homemade gluten-free eel sauce 

Eel sauce doesn’t actually contain eel… it’s just equal parts sugar, rice wine vinegar, and soy sauce that’s simmered and thickened. It’s easy to make this gluten-free by swapping soy sauce for coconut aminos.

A piece of seaweed wrapped around the mini sushi bake topped with pickled onions.

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Mini Salmon Sushi Bake (Gluten Free & Dairy Free)

  • Author: Unbound Wellness
  • Yield: 2 servings 1x
  • Diet: Gluten Free
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Ingredients

Scale

For the sushi bake

  • 1 cup cooked sushi rice
  • 4 oz raw salmon, diced
  • 4 oz raw shrimp, chopped
  • Salt and pepper
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 1/2 tbsp dairy-free cream cheese
  • 1 1/2 tbsp mayo, I use this
  • 1 tsp coconut aminos
  • 1 tsp wasabi paste, optional

 

For the eel sauce

  • 1/3 cup coconut aminos
  • 1/3 cup coconut sugar
  • 1/3 cup rice vinegar

 

For serving

  • 1/2 cucumber, diced
  • 1 tbsp green onion, chopped
  • Seaweed
  • Pickled onion (optional)

Instructions

 

  1. Preheat the oven to 375 F. Using a small, 7×5.25” casserole dish (I use this set) lightly grease the pan. Pack the sushi rice onto the bottom of the pan. 
  2. Add the salmon and shrimp to a bowl. Season and toss. Add the cream cheese, mayo, coconut aminos, and wasabi if using. Toss to coat. 
  3. Add the fish mixture to the top of the rice and press down to evenly disperse. Transfer to the oven and bake for 10 minutes, or until the shrimp and salmon are cooked through. Set aside.
  4. While the sushi bake cooks, prepare the eel sauce by combining the three ingredients in a small sauce pan. Whisk well. Set on the stove and bring to a low boil for 5 minutes, stirring often. The eel sauce should be thick! 
  5. Drizzle the eel sauce over the sushi bake and top with diced cucumber and green onion. Serve by scooping with a spoon and onto a piece of seaweed. Add pickled onion or ginger on top, wrap and enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 562
  • Fat: 12.4g
  • Carbohydrates: 85.2g
  • Fiber: 2.2g
  • Protein: 27.9g