Customizable with your favorite sushi-inspired toppings.
Great for meal prep and leftovers.
Combines the comfort of a casserole with the taste of sushi.
Ideal for beginners who want to enjoy homemade sushi flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sushi rice
Rice vinegar
Sugar
Salt
Fresh salmon fillets
Cream cheese, softened
Kewpie mayonnaise
Sriracha sauce
Soy sauce
Sesame oil
Furikake seasoning
Green onions, sliced
Cucumber, diced
Avocado, sliced
Nori sheets, for serving
Sesame seeds
Optional toppings such as spicy mayo, eel sauce, or extra furikake
Directions
Preheat the oven to 400°F (200°C).
Cook the sushi rice according to package instructions.
In a small bowl, combine rice vinegar, sugar, and salt. Fold the mixture into the cooked rice and allow it to cool slightly.
Spread the seasoned rice evenly into a lightly greased baking dish.
Sprinkle a generous layer of furikake seasoning over the rice.
Cook the salmon and flake it into bite-sized pieces.
In a mixing bowl, combine the salmon, cream cheese, Kewpie mayonnaise, soy sauce, sesame oil, and a small amount of Sriracha until well mixed.
Spread the salmon mixture evenly over the rice layer.
Bake for 15–20 minutes, or until heated through and lightly golden on top.
Remove from the oven and let cool for a few minutes.
Garnish with green onions, sesame seeds, cucumber, avocado, and additional sauces if desired.
Serve with nori sheets for scooping and wrapping bites.
Servings and timing
Servings: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Variations
Use imitation crab instead of salmon for a California roll-inspired version.
Add chopped shrimp for a seafood combination bake.
Make it spicy by increasing the Sriracha or adding diced jalapeños.
Substitute brown rice for a heartier option.
Top with sliced jalapeños, tobiko, or masago for added texture and flavor.
Use smoked salmon for a unique twist.
Add cream cheese layers for extra richness.
Storage/Reheating
Store leftover Salmon Sushi Bake in an airtight container in the refrigerator for up to 3 days.
To reheat, place portions in a microwave-safe dish and heat in 30-second intervals until warmed through. You can also reheat in a 350°F (175°C) oven for 10–15 minutes.
For best results, add fresh toppings such as avocado and cucumber after reheating. Freezing is not recommended, as the texture of the rice and toppings may change significantly.
FAQs
Can I use canned salmon for this recipe?
Yes, canned salmon can be used as a convenient alternative, though fresh salmon typically provides the best flavor and texture.
What is furikake seasoning?
Furikake is a Japanese seasoning blend that often contains seaweed, sesame seeds, and other savory ingredients used to enhance rice dishes.
Can I make Salmon Sushi Bake ahead of time?
Yes, you can assemble the dish a day ahead, refrigerate it, and bake it when ready to serve.
Do I need sushi-grade salmon?
If the salmon will be fully cooked, sushi-grade salmon is not necessary. Use fresh, high-quality salmon for the best results.
What can I serve with Salmon Sushi Bake?
Serve it with nori sheets, edamame, seaweed salad, miso soup, or a fresh cucumber salad.
Can I make this recipe spicy?
Yes, simply add more Sriracha, spicy mayo, or chopped chili peppers to increase the heat level.
Why is my sushi rice too sticky?
Sushi rice is naturally sticky, but rinsing the rice before cooking can help achieve the proper texture.
Can I use regular mayonnaise instead of Kewpie mayonnaise?
Yes, although Kewpie mayonnaise offers a richer and slightly tangier flavor that complements the dish well.
Is Salmon Sushi Bake served hot or cold?
It is typically served warm, straight from the oven, though some people enjoy it at room temperature.
Can I add vegetables to the bake?
Absolutely. Cucumber, avocado, carrots, edamame, and green onions are popular additions that enhance both flavor and texture.
Conclusion
Salmon Sushi Bake is a fun and flavorful way to enjoy the classic taste of sushi without the effort of rolling individual pieces. With layers of seasoned rice, creamy salmon, and fresh toppings, this easy-to-share dish is perfect for gatherings, weeknight meals, and special occasions. Customize it with your favorite sushi ingredients and enjoy a satisfying meal that everyone will love.
Salmon Sushi Bake is a delicious and easy deconstructed sushi casserole featuring layers of seasoned sushi rice, flaky salmon, creamy Kewpie mayo, cream cheese, and savory furikake seasoning baked until warm and flavorful. This crowd-pleasing sushi bake recipe delivers all the flavors of your favorite sushi roll without the hassle of rolling, making it perfect for family dinners, potlucks, parties, and meal prep.
Author:Catherine
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:6–8 servings
Category:Main Course
Method:Baking
Cuisine:Japanese-Inspired
Ingredients
2 cups sushi rice, uncooked
2½ cups water
¼ cup rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 pound (450 g) fresh salmon fillets
4 ounces (115 g) cream cheese, softened
½ cup Kewpie mayonnaise
1 tablespoon Sriracha sauce (optional)
1 tablespoon soy sauce
1 teaspoon sesame oil
¼ cup furikake seasoning, divided
2 green onions, thinly sliced
1 cucumber, diced
1 avocado, sliced
1 tablespoon sesame seeds
Nori sheets, for serving
Optional Toppings
Spicy mayo
Eel sauce
Extra furikake seasoning
Tobiko or masago
Sliced jalapeños
Instructions
Preheat the oven to 400°F (200°C).
Cook the sushi rice according to package directions.
In a small bowl, combine rice vinegar, sugar, and salt until dissolved.
Fold the vinegar mixture into the cooked rice and allow it to cool slightly.
Lightly grease a 9×13-inch baking dish.
Spread the seasoned sushi rice evenly into the dish.
Sprinkle half of the furikake seasoning over the rice layer.
Cook the salmon until fully cooked, then flake it into bite-sized pieces.
In a mixing bowl, combine the salmon, cream cheese, Kewpie mayonnaise, Sriracha, soy sauce, and sesame oil.
Mix until well combined and creamy.
Spread the salmon mixture evenly over the rice layer.
Sprinkle the remaining furikake seasoning on top.
Bake for 15–20 minutes, or until heated through and lightly golden.
Remove from the oven and let cool for 5 minutes.
Garnish with sliced green onions, sesame seeds, diced cucumber, avocado, and any additional toppings.
Serve warm with nori sheets for scooping and wrapping.
Notes
Rinse the sushi rice thoroughly before cooking to achieve the proper texture.Kewpie mayonnaise provides the authentic rich flavor commonly used in sushi bakes.For extra crispiness, broil the bake for 1–2 minutes at the end of cooking.Add toppings after baking to maintain freshness and texture.Smoked salmon can be substituted for a unique flavor variation.Adjust the Sriracha to control the spice level.Serve immediately for the best flavor and texture.
