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Salmon Sushi Bake Recipe

salmon sushi bake

This easy salmon sushi bake is a creamy, oven-baked twist on traditional sushi! Made with seasoned sushi rice, flaked salmon, spicy mayo, and furikake, this delicious Japanese-inspired casserole is perfect for family dinners, meal prep, or entertaining. Serve with crispy nori sheets for an irresistible bite! Ready in just 35 minutes!”

Ingredients

Scale
For the Sushi Rice:
  • 1 ½ cups sushi rice, rinsed
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • ½ tsp salt
For the Salmon Mixture:
  • 2 cups cooked salmon, flaked (or canned salmon, drained)
  • 3 tbsp Japanese mayonnaise (Kewpie mayo)
  • 1 tbsp Sriracha
  • 1 tsp soy sauce (or tamari for gluten-free)
  • 2 tbsp cream cheese (optional for extra creaminess)
For Toppings:
  • 2 tbsp furikake seasoning
  • 1 tbsp green onions, chopped
  • 1 avocado, sliced (optional)
  • 1 tbsp eel sauce, for drizzling (optional)
  • 1 tbsp extra mayo & Sriracha, for topping
For Serving:
  • Nori sheets (roasted seaweed sheets for scooping)

Instructions

Prepare the Sushi Rice:

  • Cook the sushi rice according to package instructions.
  • While still warm, mix in rice vinegar, sugar, and salt. Stir well and spread evenly into a 9×9-inch baking dish.

Prepare the Salmon Mixture:

  • In a bowl, mix the flaked salmon, Kewpie mayo, Sriracha, soy sauce, and cream cheese until well combined.

Assemble & Bake:

  • Spread the salmon mixture evenly over the rice.
  • Sprinkle generously with furikake seasoning.
  • Drizzle extra mayo & Sriracha on top for added flavor.
  • Bake at 375°F (190°C) for 15–20 minutes until warmed through.
  • Broil for 2–3 minutes for a golden, slightly crispy top.

Serve & Enjoy:

  • Scoop the salmon sushi bake onto nori sheets and enjoy!
  • Add toppings like avocado, green onions, or eel sauce for extra flavor.

Notes

✔️ Gluten-Free Option: Use tamari instead of soy sauce.
✔️ Low-Carb Version: Swap cauliflower rice for sushi rice.
✔️ Make-Ahead Tip: Store in an airtight container for up to 3 days.

Nutrition

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