If you love the flavors of sushi but not the fuss of rolling it by hand, this Salmon Sushi Bake is going to be your new favorite dish. It’s a warm, comforting, and creamy casserole-style spin on traditional sushi rolls, layered with seasoned rice, flavorful salmon, creamy mayo, and your favorite toppings. Whether you’re hosting a dinner party or just craving sushi on a weeknight, this dish is a crowd-pleasing showstopper.
This recipe brings all the umami richness and texture of your favorite sushi in a form that’s incredibly easy to make at home—no sushi-rolling skills required. Let’s explore how to make the perfect Salmon Sushi Bake, with tips, serving ideas, and ways to customize it for your taste.
Table of Contents
What Is Salmon Sushi Bake?
Salmon Sushi Bake is a deconstructed sushi roll baked in a casserole dish. It typically features layers of sushi rice, a creamy seasoned salmon mixture, and various toppings like furikake, cucumbers, avocado, and nori sheets for scooping. Once baked, the flavors meld beautifully and it becomes a creamy, savory, comforting dish that you can serve warm—like sushi meets casserole.
Originating as a viral food trend, sushi bake has quickly become a favorite among home cooks looking for something easy, satisfying, and packed with flavor.
Why You’ll Love This Salmon Sushi Bake Recipe
There are so many reasons this dish belongs in your regular rotation:
- No raw fish – Uses cooked salmon, so it’s accessible and family-friendly.
- Easy to assemble – No special tools or sushi-rolling skills required.
- Comfort food with a twist – A creamy, cheesy spin on sushi.
- Customizable – Add your favorite fillings or toppings.
- Perfect for sharing – Great for potlucks, gatherings, or meal prep.
Whether you’re new to sushi or a seasoned sushi lover, this Salmon Sushi Bake hits all the right notes—savory, creamy, tangy, and just a little sweet.
Ingredients for Salmon Sushi Bake
Here’s what you’ll need to recreate this delicious dish at home:
For the Sushi Rice:
- 2 cups short-grain sushi rice
- 2¼ cups water
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
For the Salmon Layer:
- 1½ cups cooked salmon (about 2 salmon fillets)
- ½ cup cream cheese, softened
- ½ cup Japanese mayo (Kewpie preferred)
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Toppings:
- 2 tablespoons furikake (Japanese rice seasoning)
- Green onions, chopped
- Cucumber, thinly sliced or julienned
- Avocado slices (optional)
- Nori sheets or roasted seaweed snacks for serving
These ingredients are flexible—feel free to get creative with add-ins or toppings to suit your taste!
Kitchen Tools You’ll Need to Make Sushi Bake
No special sushi tools required! You’ll just need:
- 9×9 or 9×13-inch baking dish
- Rice cooker or pot for cooking rice
- Mixing bowls
- Fork or spatula for mixing salmon
- Measuring spoons and cups
- Knife and cutting board
- Offset spatula (optional for smooth layering)
This setup makes the process easy, even if you’re new to cooking sushi-style recipes.
How to Make Salmon Sushi Bake Step by Step
Follow this straightforward method to bring your Salmon Sushi Bake to life:
1. Cook the Sushi Rice
Rinse the rice thoroughly until the water runs clear. Cook it with 2¼ cups of water in a rice cooker or on the stovetop. While it cooks, combine the rice vinegar, sugar, and salt in a small bowl. Once the rice is done, gently fold in the vinegar mixture. Let it cool slightly.
2. Prepare the Salmon Mixture
In a large bowl, flake the cooked salmon with a fork. Add softened cream cheese, Japanese mayo, sriracha, soy sauce, and sesame oil. Mix until creamy and well combined.
3. Assemble the Bake
Spread the seasoned rice evenly in the bottom of a greased baking dish. Sprinkle furikake on top of the rice for extra umami flavor. Spread the salmon mixture over the rice in an even layer.
4. Bake
Preheat your oven to 375°F (190°C). Bake the sushi casserole for 15–20 minutes or until hot and slightly golden on top.
5. Garnish and Serve
Remove from oven and let cool for 5 minutes. Garnish with green onions, cucumbers, avocado, or more furikake if desired. Serve warm with nori sheets for scooping.
Tips for the Perfect Sushi Bake Texture and Flavor
- Use Japanese mayo for the authentic umami-rich taste.
- Don’t skip the rice vinegar mixture—it gives the rice that classic sushi tang.
- Let the rice cool slightly before layering to avoid melting the topping too quickly.
- Customize the spice level by adjusting the amount of sriracha.
- Add furikake between layers for an extra pop of flavor.
These small details elevate the final dish and bring out the full fusion of sushi flavors.
Common Mistakes to Avoid When Making Sushi Bake
Avoid these pitfalls for the best results:
- Skipping the rice seasoning: Plain rice won’t taste like sushi.
- Using dry or overcooked salmon: Use moist, flaky salmon for a better texture.
- Overbaking: This can dry out the salmon and rice. Bake just until heated through.
- Serving too hot: Let it cool slightly before serving to help the layers set.
Taking a little extra care during assembly and baking makes all the difference.
Topping and Filling Variations for Salmon Sushi Bake
This recipe is incredibly versatile. Try these fun variations:
- Crab or imitation crab instead of or along with salmon
- Spicy tuna for a more traditional sushi flavor
- Add chopped mango or pineapple for a sweet contrast
- Top with shredded cheese before baking for a melty crust
- Drizzle with eel sauce or spicy mayo before serving
Mix and match to create your own signature version of the Salmon Sushi Bake.
How to Serve and Present Your Sushi Bake
For an eye-catching and delicious presentation:
- Slice the bake into squares and place on small plates with avocado and cucumber slices.
- Serve with individual nori sheets so guests can scoop their own bites.
- Drizzle extra mayo or sriracha on top for color and flavor.
- Sprinkle black and white sesame seeds over the top for contrast.
Presentation is key—make your dish look as good as it tastes!
How to Store and Reheat Salmon Sushi Bake Leftovers
This dish is excellent for leftovers. Here’s how to store and reheat:
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Microwave individual portions or reheat in the oven at 350°F (175°C) until warmed through.
- Do not freeze: The rice and cream cheese don’t thaw well and may become mushy.
Tip: Refresh with new toppings (like fresh cucumber or avocado) after reheating to bring back the flavor.
Non-Alcoholic Drink and Side Dish Pairings
Pair your Salmon Sushi Bake with refreshing, non-alcoholic options and light sides:
Drink Pairings:
- Iced green tea with lemon
- Cucumber mint sparkling water
- Iced jasmine or oolong tea
- Fresh lime and honey tonic
Side Dish Ideas:
- Miso soup
- Edamame with sea salt
- Seaweed salad
- Pickled ginger or daikon
- Light Asian-style slaw
These pairings keep the meal light and flavorful, just like traditional sushi would be served.
Frequently Asked Questions About Salmon Sushi Bake
Can I use canned salmon?
Yes! Canned salmon works well—just drain it thoroughly and flake it before mixing.
Is it supposed to be eaten hot or cold?
It’s best served warm or at room temperature, but leftovers can be enjoyed cold too.
Can I make it ahead of time?
Yes. Assemble the layers and refrigerate. Bake just before serving.
What can I use instead of cream cheese?
You can substitute with sour cream or Greek yogurt for a lighter texture.
Do I need a specific type of rice?
Use short-grain or sushi rice for the best sticky texture. Avoid long-grain varieties.
Final Thoughts + Call to Action
This Salmon Sushi Bake is the ultimate comfort-meets-creativity dish. It brings the flavors of sushi into a form that’s warm, rich, and super easy to make at home. Whether you’re a sushi novice or an expert looking for something new, this recipe is bound to become a regular in your kitchen.
PrintIrresistible Salmon Sushi Bake : Ultimate & Easy
If you love the flavors of sushi but not the fuss of rolling it by hand, this Salmon Sushi Bake is going to be your new favorite dish.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40
- Category: Dinner
- Cuisine: Asian
Ingredients
For the Sushi Rice:
- 2 cups short-grain sushi rice
- 2¼ cups water
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
For the Salmon Layer:
- 1½ cups cooked salmon (about 2 salmon fillets)
- ½ cup cream cheese, softened
- ½ cup Japanese mayo (Kewpie preferred)
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Toppings:
- 2 tablespoons furikake (Japanese rice seasoning)
- Green onions, chopped
- Cucumber, thinly sliced or julienned
- Avocado slices (optional)
- Nori sheets or roasted seaweed snacks for serving
Instructions
Rinse the rice thoroughly until the water runs clear. Cook it with 2¼ cups of water in a rice cooker or on the stovetop. While it cooks, combine the rice vinegar, sugar, and salt in a small bowl. Once the rice is done, gently fold in the vinegar mixture. Let it cool slightly.
In a large bowl, flake the cooked salmon with a fork. Add softened cream cheese, Japanese mayo, sriracha, soy sauce, and sesame oil. Mix until creamy and well combined.
Spread the seasoned rice evenly in the bottom of a greased baking dish. Sprinkle furikake on top of the rice for extra umami flavor. Spread the salmon mixture over the rice in an even layer.
Preheat your oven to 375°F (190°C). Bake the sushi casserole for 15–20 minutes or until hot and slightly golden on top.
Remove from oven and let cool for 5 minutes. Garnish with green onions, cucumbers, avocado, or more furikake if desired. Serve warm with nori sheets for scooping.
Notes
- Use Japanese mayo for the authentic umami-rich taste.
- Don’t skip the rice vinegar mixture—it gives the rice that classic sushi tang.
- Let the rice cool slightly before layering to avoid melting the topping too quickly.
Nutrition
- Serving Size: 6–8
- Calories: 320
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 40g
Keywords: Sushi Bake With Canned Salmon