Description
This Salmon Sushi Bake is a creamy, savory, oven-baked casserole that transforms sushi into a comforting, crowd-pleasing dish. Featuring layers of seasoned rice, flaked salmon, spicy mayo, and furikake, it’s the perfect way to enjoy sushi flavors at home—no rolling required!
Ingredients
Units
Scale
- For the Base:
- 3 cups cooked sushi rice (or short grain rice)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- For the Salmon Layer:
- 1 lb cooked salmon (baked, poached, or canned), flaked
- 1/4 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon soy sauce
- Toppings:
- 2 tablespoons furikake seasoning
- Extra spicy mayo (mayo + sriracha)
- Sliced green onions, avocado, or cucumber (optional)
- Roasted seaweed sheets (for serving)
Instructions
- Prep Rice:
- Mix warm cooked rice with rice vinegar, sugar, and salt. Spread evenly in a greased 9×9 or similar baking dish.
- Make Salmon Mixture:
- In a bowl, combine flaked salmon, cream cheese, mayo, sriracha, and soy sauce until creamy and well mixed.
- Assemble Bake:
- Spread salmon mixture evenly over the rice layer. Top with a generous sprinkle of furikake.
- Bake:
- Bake at 375°F (190°C) for 15–20 minutes, until heated through and slightly golden on top.
- Serve:
- Drizzle with extra spicy mayo and serve with roasted seaweed for scooping. Top with fresh toppings if desired.
Notes
- Can be made with imitation crab or tuna instead of salmon.
- Great for parties and leftovers – reheats well.
- Use light cream cheese and mayo for a lighter version.
Nutrition
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 65mg
