Salmon Sushi Bake

Salmon Sushi Bake is a warm, flavorful twist on traditional sushi, bringing together all the delicious elements of a sushi roll in an easy-to-make casserole. This deconstructed version of sushi is creamy, savory, and ideal for sharing with family and friends.

Why You’ll Love This Recipe

• No need to roll sushi – simple and mess-free

• Packed with flavor from tender salmon, creamy sauces, and umami-rich toppings

• Perfect for family dinners, potlucks, or gatherings

• Customizable with your favorite ingredients

• Comforting and satisfying, yet light

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Sushi rice

• Rice vinegar

• Sugar

• Salt

• Salmon fillets

• Soy sauce or tamari

• Kewpie mayonnaise

• Sriracha

• Cream cheese

• Furikake seasoning

• Green onions

• Nori sheets

• Optional toppings: avocado, cucumber slices, sesame seeds

Directions

1. Rinse the sushi rice under cold water until clear. Cook according to package instructions. Once done, mix in rice vinegar, sugar, and salt. Set aside to cool slightly.

2. Preheat oven to 400°F (200°C). Place salmon fillets on a lined baking sheet, drizzle with soy sauce, and bake for 15 minutes or until cooked through. Let cool, then flake into pieces.

3. In a bowl, combine flaked salmon, softened cream cheese, Kewpie mayonnaise, and sriracha until creamy.

4. In a baking dish, press the seasoned rice evenly as the base layer. Sprinkle with furikake. Spread the salmon mixture over the rice.

5. Bake at 425°F (220°C) for 10–15 minutes, until warmed through and slightly golden on top.

6. Garnish with green onions, more Kewpie mayo, sriracha, and optional toppings. Serve with nori sheets for wrapping.

Servings and Timing

• Servings: 6

• Preparation Time: 15 minutes

• Cooking Time: 30 minutes

Variations

• Crab Option: Swap salmon with imitation crab or cooked shrimp.

• Vegetarian: Use diced tofu or mushrooms instead of fish.

• Extra Creamy: Add more cream cheese or top with shredded cheese before baking.

• Low-Spice: Reduce or omit the sriracha for a milder flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat individual portions in the microwave for 1–2 minutes or bake at 350°F (175°C) until warmed through.

FAQs

How do I serve Salmon Sushi Bake?

Scoop a portion onto a piece of nori and eat it like a sushi roll or serve it in bowls with toppings.

Can I use canned salmon?

Yes, canned salmon works well. Be sure to drain it and remove any bones or skin.

Do I have to use Kewpie mayonnaise?

Regular mayonnaise can be used, though Kewpie adds extra richness and a slightly sweet flavor.

Is cream cheese necessary?

Cream cheese helps add creaminess, but you can omit it or replace it with more mayo.

Can I make it ahead of time?

Yes, you can assemble the bake in advance and refrigerate it. Bake just before serving.

Can I use leftover cooked salmon?

Absolutely. This recipe is a great way to repurpose leftover salmon.

Is sushi rice required?

Sushi rice is preferred for its sticky texture, but short-grain rice can be used as a substitute.

What is furikake and can I skip it?

Furikake is a Japanese rice seasoning that adds flavor and texture. You can skip it or use toasted sesame seeds and seaweed flakes as an alternative.

Can I make it spicy?

Yes, adjust the amount of sriracha to your taste or add chopped jalapeños.

What sides go well with this dish?

Try serving it with a fresh green salad, miso soup, or pickled vegetables.

Conclusion

Salmon Sushi Bake is a creative and comforting way to enjoy sushi flavors without the hassle of rolling. Its creamy, savory layers and easy preparation make it perfect for both everyday meals and special occasions. Serve it warm with nori for a fun, interactive dining experience that everyone will love.