Salmon Sushi Bake
Salmon Sushi Bake is like the cozy, comforting cousin of sushi rolls. It’s a warm, cheesy, and flavorful casserole packed with tender salmon, creamy mayo, and sticky sushi rice, all…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Salmon Sushi Bake is like the cozy, comforting cousin of sushi rolls. It’s a warm, cheesy, and flavorful casserole packed with tender salmon, creamy mayo, and sticky sushi rice, all baked until bubbly and golden on top. The creamy texture mixed with a little crunch from the toasted topping makes it seriously satisfying and a total crowd-pleaser.
I love making Salmon Sushi Bake because it’s so easy to put together, yet feels fancy enough for sharing with friends and family. Instead of rolling sushi one piece at a time, you bake everything in one pan and then scoop out generous portions. It’s a perfect hands-on dish where everyone can grab their own bite with some nori or cucumber slices, and it’s always fun to see people dig in.
My favorite way to serve this is with some sliced avocado and a drizzle of soy sauce or spicy mayo on the side. It makes the dish feel fresh and balances the rich creaminess perfectly. Whenever I make this, the kitchen fills with a warm, inviting smell that makes me smile even before the first bite. It’s definitely one of those dishes that keeps me coming back for seconds and thirds!
Key Ingredients & Substitutions
Sushi Rice: Sushi rice is sticky and perfect here. If you can’t find it, use short-grain rice, but rinse well to get rid of extra starch. Avoid long-grain rice as it won’t hold together.
Salmon: Cooked salmon works best. I like salmon baked or pan-seared simply with salt. For a budget-friendly option, canned salmon or cooked shrimp are great too.
Mayonnaise: I recommend Japanese mayo like Kewpie for its creaminess and slight tang. If you can’t find it, regular mayo mixed with a dash of rice vinegar is a good swap.
Furikake & Nori: Furikake seasoning adds umami and crunch; you can buy it ready-made or substitute with toasted sesame seeds and seaweed flakes. Nori adds that classic sushi flavor but can be skipped if unavailable.
Tobiko or Masago: These bright fish roes give texture and color but are optional. You can also use finely chopped red bell pepper for crunch and color.
How Do You Get the Perfect Rice Base for Salmon Sushi Bake?
The rice layer is key for good texture and flavor. Here’s how to nail it:
- Cook sushi rice exactly to package directions. Use a rice cooker if you have one for consistency.
- While rice is warm, gently fold in rice vinegar, sugar, and salt mixture. This seasons the rice like sushi rice and gives a slight tang.
- Spread the rice firmly but gently in the baking dish to create an even base. This helps it hold together when baking and serving.
Taking these steps makes sure your sushi bake base is sticky enough and flavorful, so each bite feels like classic sushi rice.
Equipment You’ll Need
- 8×8-inch baking dish – perfect for layering the rice and salmon evenly and fits well in most ovens.
- Mixing bowls – you’ll need a couple to mix the rice seasoning and the spicy mayo sauce separately.
- Rice cooker or pot with lid – makes cooking sushi rice easy and consistent every time.
- Spoon or spatula – great for spreading the rice and folding the salmon with the mayo mixture without breaking the rice.
- Sharp knife – helpful for slicing green onions and cutting the finished bake into portions.
Flavor Variations & Add-Ins
- Swap salmon for cooked shrimp or crab for a different seafood taste while keeping the creamy, savory vibe.
- Mix in diced avocado on top after baking for a creamy, fresh twist that balances the spicy mayo.
- Add finely chopped cucumber or radish for a crunchy texture contrast and refreshing bite.
- Use cream cheese mixed with the mayo for a richer, cheesecake-like feel that’s extra indulgent.
How to Make Salmon Sushi Bake
Ingredients You’ll Need:
For the Rice Base:
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Salmon Topping:
- 10 oz cooked salmon, flaked into chunks
- 1/2 cup mayonnaise (preferably Japanese mayo like Kewpie)
- 1-2 tablespoons Sriracha (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon furikake seasoning (Japanese rice seasoning)
- 1/4 cup shredded nori (seaweed)
- 3 green onions, thinly sliced
- 2 tablespoons tobiko (flying fish roe) or masago for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 15-20 minutes to bake, so roughly 30-35 minutes from start to finish. It’s a quick and easy way to enjoy sushi flavors with less fuss than making rolls.
Step-by-Step Instructions:
1. Prep the Rice Base:
Start by mixing 2 cups of cooked sushi rice with rice vinegar, sugar, and salt in a bowl. Stir well so the rice gets that classic sushi tang. Press the rice firmly into the bottom of a greased 8×8-inch baking dish, creating an even layer.
2. Mix the Spicy Salmon Topping:
In another bowl, combine mayonnaise, Sriracha, soy sauce, and sesame oil to make a spicy mayo sauce. Gently fold half of this sauce with the flaked salmon until the salmon is well coated.
3. Assemble the Bake:
Spread the salmon mixture evenly over the rice layer. Sprinkle furikake seasoning on top, then add the shredded nori evenly over everything. Drizzle the remaining spicy mayo sauce over the top.
4. Bake to Perfection:
Place the dish in a 375°F (190°C) oven and bake for 15-20 minutes until the top looks bubbly and lightly browned. Remove from the oven and let it cool slightly.
5. Add the Finishing Touches:
Garnish with sliced green onions and spoonfuls of tobiko or masago. Serve warm, scooping portions with sheets of nori or cucumber slices.
Enjoy your warm, creamy Salmon Sushi Bake, packed full of rich flavors and sushi charm!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon before cooking and flaking it. Thaw overnight in the fridge or submerge the sealed package in cold water for quicker defrosting. Pat dry to remove extra moisture for the best texture.
Can I Make Salmon Sushi Bake Ahead of Time?
Absolutely! You can assemble the bake and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if taking it straight from the fridge so it heats through evenly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to keep the creamy texture intact.
What’s the Best Way to Serve Salmon Sushi Bake?
I recommend serving it warm with sheets of nori or sliced cucumber for scooping. It also pairs well with a simple side salad or steamed vegetables to balance the richness.