This isn’t a complicated sushi roll; this is the magic of Salmon Sushi Bake, a deconstructed approach that delivers all the flavors you love with minimal effort. It’s incredibly easy to assemble – think layering a casserole rather than intricate rolling – making it perfect for busy weeknights or feeding a crowd.

The deliciousness factor is off the charts; the combination of textures and umami-rich flavors is deeply satisfying and universally loved. You get the comfort of a warm bake with the bright, fresh notes of sushi. Ready to ditch the rolling mat for tonight? Try this Salmon Sushi Bake—you won’t believe how simple and utterly addictive it is! Plus, incorporating salmon means you’re getting a good dose of omega-3 fatty acids, beneficial for heart health, as noted by experts at the Mayo Clinic on omega-3 fatty acids in salmon.

Ingredients :

Here’s what you’ll need to create this incredible Salmon Sushi Bake:

1.5 lbs Fresh Salmon Fillet, skin removed (Choose sushi-grade if preferred, but any good quality fresh or frozen-thawed salmon works)
4 cups Cooked Sushi Rice (Short-grain Japanese rice is ideal)
1/2 cup Japanese Mayonnaise (Kewpie brand recommended for its distinct flavor, but regular mayo works)
1/4 cup Sriracha (Adjust to your spice preference)
1/4 cup Seasoned Rice Vinegar
2 tablespoons Granulated Sugar
1 teaspoon Salt (For seasoning the rice)
1/2 cup Furikake (Japanese rice seasoning, divided – find it in Asian markets or online)
Optional: 2 oz Cream Cheese, softened (User Tip: For extra richness and creaminess, stir this into the salmon mixture!)
For Serving:
- Roasted Seaweed Sheets (Nori), cut into squares or rectangles
- Sliced Avocado
- Thinly Sliced Cucumber
- Extra Sriracha Mayo (Mix mayo and sriracha to taste)
- Sesame Seeds
- Sliced Green Onions
- Soy Sauce or Tamari (for dipping, optional)

Universal Tips:

Rinse your rice thoroughly before cooking until the water runs clear. This removes excess starch for fluffy, distinct grains – crucial for good sushi rice texture.
Ensure your salmon is cooked safely. Refer to guidelines like those from the FDA guidelines on safe salmon consumption for proper handling and cooking temperatures.

Step-by-Step Instructions

Let’s break down how to make this easy and delicious Salmon Sushi Bake:

Prepare the Sushi Rice:
- Cook your short-grain sushi rice according to package directions (or using your preferred rice cooker method). While you can use other rice types, short-grain rice has the ideal starch content for that slightly sticky, authentic sushi texture.
- While the rice is still hot, gently transfer it to a large, non-metallic bowl. Metal can react with the vinegar.
- In a small saucepan, combine the seasoned rice vinegar, sugar, and salt. Warm over low heat, stirring constantly, just until the sugar and salt dissolve completely. Don’t boil it. Why? This mixture, called sushi-zu, seasons the rice, giving it that characteristic tangy-sweet flavor balance essential for any sushi dish, including this Salmon Sushi Bake.
- Pour the warm vinegar mixture evenly over the hot rice. Using a rice paddle or spatula, gently “cut” and fold the mixture into the rice. Avoid stirring vigorously, as this can mash the grains. You want to coat each grain without breaking them. Why? This technique preserves the integrity of the rice grains for the best texture.
- Let the seasoned rice cool slightly, covered with a damp cloth, until it’s warm or room temperature but not cold. You don’t want it steaming hot when assembling the bake.
Cook and Prepare the Salmon:
- Preheat your oven to 400°F (200°C) or prepare a skillet for pan-searing.
- Pat the salmon fillet dry with paper towels. Season lightly with salt and pepper.
- You can either bake the salmon for 12-15 minutes, or until cooked through, or pan-sear it over medium-high heat for 4-6 minutes per side. The salmon should flake easily with a fork. Why cook it first? This ensures the salmon is fully cooked and allows you to flake it for the creamy mixture, which is key to the Salmon Sushi Bake texture.
- Once cooked, let the salmon rest for a few minutes, then use two forks to flake it into bite-sized pieces in a medium bowl. Discard any remaining skin or pin bones.
- To the flaked salmon, add the Japanese mayonnaise, sriracha, and the softened cream cheese (if using). Gently mix everything together until the salmon is well coated and the mixture is creamy. Taste and adjust seasoning if needed – maybe more sriracha for heat or a tiny pinch of salt. Don’t overmix into a paste; you still want some texture from the flaked salmon.
Assemble the Salmon Sushi Bake:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish (or a similar sized casserole dish).
- Spread the prepared sushi rice evenly across the bottom of the baking dish. Use the back of your wet paddle or slightly damp hands to gently press the rice down into a firm, even layer. Why press firmly? This creates a stable base for your Salmon Sushi Bake, making it easier to scoop and serve later.
- Sprinkle about half of the furikake seasoning evenly over the rice layer. Furikake adds a wonderful savory, umami crunch with its blend of seaweed, sesame seeds, and often dried fish flakes.
- Carefully spread the creamy salmon mixture evenly over the furikake-dusted rice layer, reaching all the way to the edges.
- Sprinkle the remaining furikake over the top of the salmon layer.
Bake the Casserole:
- Place the baking dish in the preheated oven.
- Bake for 15-20 minutes, or until the top is lightly golden brown and the mixture is heated through and bubbly around the edges. Why bake? This warms everything together, melds the flavors, and gives the top a lovely color and slightly firmer texture.
- Optional: For a more deeply browned and slightly crispy top, you can switch the oven to the broil setting for the last 1-2 minutes. Watch it very carefully, as the top can burn quickly under the broiler.
Garnish and Serve:
- Remove the Salmon Sushi Bake from the oven and let it rest for 5 minutes before serving.
- Drizzle generously with extra sriracha mayo.
- Garnish with sliced avocado, thinly sliced cucumber, sesame seeds, and sliced green onions. These fresh garnishes provide a crucial contrast in temperature, texture (cool crunch), and flavor, balancing the richness of the bake.
- To serve, use a spoon or spatula to scoop portions onto individual plates or directly onto squares of roasted nori seaweed. Encourage guests to use the nori sheets like little edible plates or tacos to scoop up the Salmon Sushi Bake. Provide soy sauce or tamari for dipping, if desired.

Servings Ideas

Serving your freshly baked Salmon Sushi Bake is part of the fun! This dish shines when presented family-style, allowing everyone to scoop their desired amount onto crisp nori sheets. Place the warm baking dish directly on the table (on a trivet, of course!) surrounded by bowls of garnishes: creamy avocado slices, cool cucumber matchsticks, extra drizzles of sriracha mayo, toasted sesame seeds, and fresh green onions. Encourage guests to build their own perfect bite!

For pairings, keep it light and complementary. A small bowl of salted edamame, either warm or chilled, offers a simple, satisfying bite alongside the rich bake. A comforting bowl of classic miso soup is another excellent choice, its savory broth cutting through the creaminess of the Salmon Sushi Bake. Consider a simple seaweed salad (wakame) dressed with a light sesame-ginger vinaigrette for a refreshing counterpoint. Plating is simple: let the vibrant colors of the bake and its garnishes be the star. If serving individually, place a generous scoop of the Salmon Sushi Bake slightly off-center on a plate, fan out a few avocado slices beside it, and artfully arrange cucumber ribbons and a nori square ready for scooping.

FAQs

1. Can I use leftover cooked salmon for this Salmon Sushi Bake?

Absolutely! Using leftover cooked salmon is a fantastic way to repurpose it and speed up the prep time for your Salmon Sushi Bake. Just make sure the salmon was stored properly in the refrigerator. Flake the cold, cooked salmon and mix it directly with the mayonnaise, sriracha, and other mix-ins as described in the recipe. Since it’s already cooked, you might slightly reduce the baking time, focusing just on heating everything through and getting the top golden.

2. Can I prepare Salmon Sushi Bake ahead of time?

While Salmon Sushi Bake is definitely best enjoyed fresh and warm from the oven, you can prep components ahead. You can cook the rice and season it a day in advance; store it covered in the fridge and gently reheat or bring to room temp before assembling. You can also cook the salmon and prepare the creamy salmon mixture a day ahead, storing it covered in the fridge. Assemble just before baking for the best texture, as the rice can dry out if assembled too far in advance. Reheating the fully baked casserole is possible (oven at 325°F or microwave), but the texture might change slightly.

3. How should I store leftover Salmon Sushi Bake?

Store any leftovers in an airtight container in the refrigerator. It should keep well for 2-3 days. To reheat, you can use a microwave for quickness, or preferably, reheat gently in an oven preheated to around 325°F (160°C) until warmed through. Covering with foil can help prevent the top from drying out too much during reheating. Note that the nori sheets should be stored separately at room temperature to maintain their crispness.

4. Can I make this recipe gluten-free?

Yes, making a gluten-free Salmon Sushi Bake is quite straightforward. The main ingredient to watch is soy sauce, often found in furikake or used for dipping. Ensure your furikake blend is gluten-free (check labels, as some contain soy sauce or wheat). For dipping, simply use gluten-free tamari instead of regular soy sauce. Japanese mayonnaise (like Kewpie) is typically gluten-free, but always double-check labels on all your processed ingredients (mayo, sriracha, rice vinegar) just to be certain.

5. What variations can I try with Salmon Sushi Bake?

The possibilities are endless! You can swap the salmon for cooked tuna (canned, drained well) or cooked imitation crab meat (kani) for different flavor profiles. Add finely diced vegetables like carrots or water chestnuts to the salmon mixture for extra crunch. Incorporate other toppings like tobiko (flying fish roe) for a pop of salinity and texture sprinkled on top before or after baking. You could also try using brown sushi rice for a nuttier flavor and added fiber, adjusting cooking methods accordingly. Spice lovers can add chopped jalapeños or increase the sriracha.

6. What’s the best type of rice for Salmon Sushi Bake?

Short-grain Japanese sushi rice is highly recommended. This type of rice has a higher starch content (amylopectin), which makes it sticky and slightly chewy when cooked – the perfect texture to hold together in the bake and mimic traditional sushi. Calrose rice is a common medium-grain variety grown in California that also works well as a substitute. Avoid using long-grain rice like Basmati or Jasmine, as they won’t provide the necessary stickiness for a good Salmon Sushi Bake.

Conclusion

This Salmon Sushi Bake recipe offers a delightful twist on traditional sushi, transforming familiar flavors into a warm, comforting, and incredibly easy-to-make casserole. Its layered approach simplifies the process, making sophisticated sushi flavors accessible even on a busy weeknight. The blend of tangy seasoned rice, rich and creamy salmon topping, savory furikake, and fresh garnishes creates a truly irresistible dish that’s bound to become a new favorite. It’s perfect for sharing at potlucks, family dinners, or whenever you crave sushi without the rolling. If you enjoy easy, satisfying baked dishes, you might also love exploring our comforting Crockpot Loaded Steak and Potato Bake or the cheesy goodness of our Reuben Bake with Layers.

Pro Tips:

For extra umami depth, try mixing a tablespoon of miso paste into the mayonnaise mixture before combining it with the salmon.
For a textural contrast, sprinkle some toasted panko breadcrumbs over the top along with the furikake before baking for added crunch.
Variation Idea: Substitute half of the salmon with cooked shrimp, chopped roughly, for a seafood medley Salmon Sushi Bake.
Another Variation: Add a layer of thinly sliced shiitake mushrooms (sautéed briefly first) between the rice and salmon layers for an earthy flavor boost. Enjoy experimenting with your Salmon Sushi Bake!

Delicious Salmon Sushi Bake

Print Recipe

This Salmon Sushi Bake is a comforting, deconstructed sushi roll in casserole form. Loaded with creamy, spicy salmon and seasoned rice, it’s easy, crowd-pleasing, and packed with bold umami flavor.

Author: Kiera
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Dish, Sushi-Inspired, Casseroles
Method: Bake
Cuisine: Japanese-Inspired

Ingredients

Scale

1.5 lbs fresh salmon fillet, skin removed
4 cups cooked sushi rice (short-grain preferred)
1/2 cup Japanese mayonnaise (Kewpie recommended)
1/4 cup sriracha (adjust to taste)
1/4 cup seasoned rice vinegar
2 tablespoons granulated sugar
1 teaspoon salt (for rice)
1/2 cup furikake, divided
Optional: 2 oz cream cheese, softened
For Serving: roasted seaweed sheets (nori), sliced avocado, thinly sliced cucumber, extra sriracha mayo, sesame seeds, sliced green onions, soy sauce or tamari

Instructions

Cook short-grain rice according to package or rice cooker directions.
While rice is hot, gently transfer to a non-metallic bowl. Combine vinegar, sugar, and salt in a small saucepan and warm until dissolved. Pour over rice and fold gently to mix. Let cool to warm or room temp.
Preheat oven to 400°F (200°C). Pat salmon dry, season lightly, and bake for 12–15 mins or pan-sear until cooked through. Flake with forks and remove skin/bones.
Mix flaked salmon with Japanese mayo, sriracha, and optional cream cheese until creamy but textured.
Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Spread rice evenly in bottom and press down gently. Sprinkle half the furikake over rice.
Spread salmon mixture evenly over rice. Sprinkle remaining furikake on top.
Bake 15–20 mins until hot and lightly golden. Broil 1–2 mins for a browned top, if desired. Rest 5 mins before serving.
Drizzle with extra sriracha mayo. Garnish with avocado, cucumber, sesame seeds, and green onions. Serve with nori sheets and soy sauce on the side.

Notes

Make it gluten-free by using tamari and checking furikake and sauces. Use leftover salmon or try with crab, shrimp, or tuna. Short-grain sushi rice is ideal for texture and binding.

Nutrition

Serving Size: 1 portion (approx. 1/6 of bake)
Calories: 470
Sugar: 5g
Sodium: 680mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 24g
Cholesterol: 65mg

Keywords: salmon sushi bake, baked sushi casserole, spicy salmon bake