Name: Salmon Sushi Bake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups cooked sushi rice; 350 g (12 oz) salmon fillet, cooked and flaked; 2 tablespoons rice vinegar; 2 tablespoons mayonnaise; 1 tablespoon sriracha sauce; 1 tablespoon soy sauce; 1 sheet nori, cut into small strips; 1 tablespoon sesame seeds; 2 green onions, sliced; 1 avocado, sliced (optional)

Hey y’all! If you love the flavors of classic sushi but want something warm, comforting, and easy to make, this Salmon Sushi Bake will become your new favorite. With creamy, flaky Salmon, fluffy rice, and irresistible umami-packed toppings, it’s a dish that brings all the sushi vibes without the hassle of rolling. It’s perfect for potlucks, family dinners, or whenever you’re craving Japanese-inspired comfort food. Let’s get cooking!

Why You’ll Love This

Super easy to assemble—no sushi-rolling skills needed!
Rich, creamy, and packed with the savory flavors of classic sushi rolls.
Feeds a crowd and is perfect for sharing.
Customizable with your favorite seafood and toppings.
Great make-ahead option for parties or busy nights.

Ingredients

2 cups cooked sushi rice
2 tablespoons rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon salt
12 oz (340g) cooked salmon (about 2 fillets), flaked
1/3 cup mayonnaise (preferably Kewpie)
2 tablespoons cream cheese, softened
1 tablespoon sriracha (plus more for drizzling)
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1/3 cup chopped green onions
1 sheet nori (seaweed), cut into small strips, or use snack-sized nori sheets for serving
1 tablespoon furikake (Japanese rice seasoning)
Optional: sliced avocado, sesame seeds, cucumber, pickled ginger

Directions

Step 1: Prepare the Sushi Rice

In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 20 seconds and stir until fully dissolved.
Gently fold the mixture into warm cooked sushi rice. Spread the seasoned rice evenly in the bottom of a 9×9 inch (23×23 cm) baking dish.

Step 2: Mix the Salmon Topping

In a medium bowl, mix together cooked, flaked salmon, mayonnaise, cream cheese, sriracha, soy sauce, sesame oil, and half the green onions until creamy.
Spread the salmon mixture evenly over the rice layer in your baking dish.

Step 3: Bake

Preheat your oven to 400°F (200°C).
Bake the sushi bake, uncovered, for 15-18 minutes, or until hot and slightly bubbly at the edges.

Step 4: Finish and Serve

Remove the dish, sprinkle generously with furikake, remaining green onions, and nori strips.
Drizzle with extra sriracha and soy sauce, and top with additional toppings like avocado, cucumber, or sesame seeds if desired.
Scoop onto nori sheets, wrap, and enjoy!

Notes

Use leftover or canned salmon for a speedy shortcut.
For even creamier texture, increase the cream cheese to 3 tablespoons.
Don’t skip the furikake—it adds an authentic, umami-rich finish.

Variations

Crab Sushi Bake: Substitute salmon with imitation crab meat or real crab.
Spicy Tuna Bake: Use canned or cooked tuna instead of salmon and amp up the sriracha.
Vegetarian Sushi Bake: Swap seafood for diced roasted vegetables and tofu.

Required Equipment

9×9-inch (23×23 cm) baking dish
Mixing bowls
Rice cooker or saucepan (for cooking rice)
Measuring cups and spoons
Sharp knife and cutting board

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 350°F (175°C) for 10 minutes, or microwave individual portions until heated through.

Serving Suggestions & Pairings

Serve with crisp nori sheets for scooping.
Pair with a simple cucumber salad, miso soup, or edamame for a complete Japanese-inspired meal.
Garnish with extra sriracha, sesame seeds, and sliced avocado for added flair.

Pro Tips

Pat the rice down firmly for a neat, easy-to-slice base.
Don’t overbake—the sushi bake should be creamy, not dry!
Finish with fresh toppings right before serving for texture and flavor.

Frequently Asked Questions

Can I use raw salmon instead of cooked?: It’s best to use cooked salmon to ensure safe and even baking, but you can use sushi-grade raw salmon if desired and bake until fully cooked through.
Can I make this Salmon Sushi Bake ahead of time?: Yes! Assemble it 1-2 days in advance, keep it refrigerated, and bake just before serving.
What kind of rice should I use?: Sushi rice or any short-grain white rice is ideal for the classic sticky, chewy texture.

Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Serves: 4-6

Salmon Sushi Bake

Why You’ll Love This

Ingredients