Gluten-Free Sushi Bake Bowl

A sushi bake bowl: seasoned sushi rice topped with flaked baked salmon mixed with mayonnaise, sriracha and tamari, sprinkled with sesame and baked until bubbly, then scooped into bowls with cucumber, avocado and roasted nori.

Prep: 25 min Cook: 40 min Total: 75 min Serves: 4

At a glance: This medium lunch recipe yields 4 servings in about 1h 15m (25 min prep, 40 min cook). It uses 15 ingredients — including short-grain sushi rice, water, plain unseasoned rice vinegar — and walks through 6 steps. Updated October 24, 2026. Browse more lunch recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Sushi Bake Bowl: When preparing this lunch recipe, sushi restaurants commonly use soy-based sauces, imitation crab and tempura crumbs containing gluten at the same station. Furikake and seasoned nori are often seasoned with sauces containing gluten, so check labels. Shared rice cookers, pots and serving spoons can carry sauces containing gluten; cook the rice and toppings with clean equipment.

Gluten-Free Notes for Gluten-Free Sushi Bake Bowl: Rice, salmon and vegetables are naturally free of gluten, and tamari is used because standard soy-based sauces are usually brewed with grains that contain gluten. Use tamari, mayonnaise, sriracha, rice vinegar, sesame seeds and nori labeled gluten-free.

Scale Recipe:

servings

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Instructions

1 Rinse the rice in cold water until it runs nearly clear. Cook with the water, covered, over low heat for 18 minutes, then rest off the heat for 10 minutes.
2 Stir the vinegar, sugar and 1/2 tsp salt until dissolved, then fold into the hot rice. Spread in an 8x8-inch baking dish and press lightly.
3 Preheat the oven to 400°F (200°C). Season the salmon with the remaining salt and bake on a parchment-lined sheet for 12-15 minutes, until it flakes easily and reaches 145°F (63°C).
4 Flake the salmon into a bowl and mix with the mayonnaise, sriracha, tamari and sesame oil.
5 Spread the salmon mixture over the rice and sprinkle with the sesame seeds. Bake for 10 minutes, then broil for 1-2 minutes, until the top is bubbly and lightly browned.
6 Scatter with scallions. Scoop into bowls and serve with cucumber, avocado and nori squares for wrapping bites.

Tips & Notes

Use plain, unseasoned rice vinegar and season it yourself. Bottled seasoned sushi vinegars sometimes include ingredients of uncertain origin.
Skip imitation crab in the sushi bake. It is usually made with starch from grains that contain gluten; baked salmon or cooked shrimp works instead.
Broil the sushi bake for only a minute or two and watch it closely. The mayonnaise topping goes from golden to scorched fast.

Common questions

What cross-contamination risk is specific to Gluten-Free Sushi Bake Bowl?

Check short-grain sushi rice, water, plain unseasoned rice vinegar before they go into Gluten-Free Sushi Bake Bowl. Sushi restaurants commonly use soy-based sauces, imitation crab and tempura crumbs containing gluten at the same station. Furikake and seasoned nori are often seasoned with sauces containing gluten, so check labels. Shared rice cookers, pots and serving spoons can carry sauces containing gluten; cook the rice and toppings with clean equipment.

Which gluten-free swaps does Gluten-Free Sushi Bake Bowl use?

Gluten-Free Sushi Bake Bowl relies on 1 tbsp tamari. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

Learn More

The Complete Cross-Contamination Guide

Keep your kitchen and meals safe from gluten cross-contamination.

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