If you love the bold flavors of sushi but want something a little more cozy and shareable, this Salmon Sushi Bake Recipe is going to become your next favorite dish. Imagine all those classic sushi tastes packed into a warm, comforting casserole that’s perfect for gatherings, weeknight dinners, or anytime you want sushi vibes without the fuss of rolling. It’s rich, creamy, slightly spicy, and beautifully balanced with fresh greens and that irresistible furikake crunch. Once you try this recipe, you’ll wonder how you ever lived without it in your recipe rotation.
Ingredients You’ll Need
This Salmon Sushi Bake Recipe uses surprisingly simple ingredients that come together to create incredible flavor and texture. Each element plays its part, from the tender cooked sushi rice that forms a fluffy base to the savory, spicy salmon topping, enhanced by bright green onions and creamy avocado for freshness and color.
- 1 ½ cups sushi rice (cooked): The foundation of this dish that brings the signature sushi texture and subtly sticky consistency.
- 2 tablespoons furikake rice seasoning: Adds umami-packed crunch and flavor contrast to the rice.
- 2 pounds salmon (cooked): Tender, flaky salmon is the star protein, providing richness and depth.
- ¼ cup soy sauce (or coconut aminos): Brings that quintessential savory and salty dimension to the salmon mix.
- 1 tablespoon toasted sesame oil: Adds a fragrant, nutty aroma that elevates every bite.
- ¼ cup kewpie mayonnaise: This Japanese mayo is creamier and slightly sweet, perfect for sushi dishes.
- 1 ½ tablespoon sriracha (or more for spicier): For that lovely spicy kick, balanced just right.
- 1 tablespoon rice vinegar: Offers subtle tanginess to brighten the salmon mixture.
- 4 green onions (finely chopped, divided): Fresh and crisp, they add pops of color and flavor both inside and on top.
- 4 packs nori sheets: For wrapping or scooping, bringing that distinct seaweed essence to every bite.
- 2 small Persian cucumbers (cut into matchsticks): Light and crunchy, a refreshing counterpoint to the creamy bake.
- 1 large avocado (thinly sliced): Adds buttery smoothness that complements the warm salmon beautifully.
How to Make Salmon Sushi Bake Recipe
Step 1: Cooking the Sushi Rice
Start by rinsing and cooking 1 ½ cups of sushi rice on low heat for about 15 minutes. After cooking, let it rest for five minutes—this step is crucial as it allows the rice to finish absorbing moisture and become perfectly sticky yet fluffy. Fluff it gently with a fork before setting it aside; this rice is your sushi bake’s sturdy yet soft base.
Step 2: Preparing the Salmon
While your rice is cooking, turn your attention to the salmon. Place the salmon filet on a parchment-lined baking sheet and broil it for 10 to 12 minutes. Keep an eye on it, especially if your filet is thicker—it may need an extra two minutes. Not into broiling? No worries, simply bake it at 375 F for 15 to 17 minutes until fully cooked. Once cooled slightly, shred the salmon with a fork, carefully avoiding the skin for a clean texture.
Step 3: Mixing the Salmon Topping
In a medium bowl, combine the flaked salmon with soy sauce, toasted sesame oil, kewpie mayonnaise, sriracha, rice vinegar, and half of your chopped green onions. Mixing all these together creates that luxurious, creamy, and slightly spicy seafood topping that makes the Salmon Sushi Bake Recipe so outstanding. Every bite sings with umami and a bit of heat balanced by the vinegar’s brightness.
Step 4: Assembling the Bake
Preheat your oven to 400 F. In a 9×11 baking dish, press the cooked sushi rice into an even layer, ensuring it covers the bottom nicely. Sprinkle the furikake seasoning generously over the rice—this step is essential for adding that extra hit of flavor and texture. Next, spread the salmon mixture evenly on top so every slice of the bake gets a perfect ratio of rice to salmon. Your masterpiece is almost ready to bake!
Step 5: Baking
Bake the assembled dish at 400 F for about 10 minutes. This short baking time warms everything through and melds the flavors perfectly without overcooking. When it comes out of the oven, sprinkle the remaining green onions over the top for a fresh burst of flavor and inviting color.
How to Serve Salmon Sushi Bake Recipe
Garnishes
Serving this dish with a side of crispy nori sheets, thinly sliced avocado, and cool cucumber matchsticks creates a fun textural balance. The nori is great for scooping or wrapping bites, while the avocado adds richness and the cucumber a refreshing crunch that cuts through the creaminess of the bake.
Side Dishes
Salmon Sushi Bake Recipe pairs beautifully with light sides like a crisp seaweed salad, edamame, or pickled ginger. These light accompaniments help cleanse the palate so you can enjoy each bite of the bake fully without feeling overwhelmed.
Creative Ways to Present
You can turn this bake into individual servings by slicing it into squares and serving with small plates of nori for wrapping. Another playful presentation is to serve it family-style and let everyone build their own mini sushi stacks using the bake, nori, cucumber, and avocado slices. It’s interactive and perfect for gatherings!
Make Ahead and Storage
Storing Leftovers
Leftover Salmon Sushi Bake Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the garnishes separate to maintain crispness and freshness, especially the nori, avocado, and cucumber.
Freezing
If you want to freeze leftovers, wrap the bake tightly with plastic wrap and aluminum foil, then place it in a freezer-safe container. It will keep well for up to 1 month. Make sure to thaw it overnight in the fridge before reheating to maintain the best texture.
Reheating
To reheat, place the bake in an oven-safe dish and warm it at 350 F for 10 to 15 minutes until heated through. Avoid microwaving if possible, as the rice can become gummy. Refresh your garnishes just before serving for the best experience.
FAQs
Can I use fresh salmon instead of cooked salmon?
It’s best to cook the salmon first for this bake to ensure it’s fully cooked and easy to shred. Using raw salmon could risk food safety and affect the dish’s texture.
What can I substitute for kewpie mayonnaise?
If you can’t find kewpie mayo, regular mayonnaise mixed with a touch of rice vinegar or lemon juice works well. The key is a creamy, slightly tangy mayo that complements the salmon flavors.
Is this recipe spicy?
This Salmon Sushi Bake Recipe has a mild to moderate spice level thanks to the sriracha. You can always adjust the amount to make it more or less spicy according to your taste buds.
Can I use jasmine or regular rice instead of sushi rice?
Sushi rice provides the ideal sticky texture that holds the bake together. While jasmine or regular rice can be used in a pinch, they won’t offer the same cohesive mouthfeel.
How do I make this recipe gluten-free?
Simply use gluten-free soy sauce or coconut aminos, and double-check your furikake seasoning for gluten-containing ingredients. The rest of the recipe is naturally gluten-free.
Final Thoughts
There you have it—a Salmon Sushi Bake Recipe that feels like a warm hug and a sushi feast all rolled into one. It’s easy, crowd-pleasing, and packed with layers of flavor that will make you want to keep this recipe bookmarked forever. Whether you’re cooking for family, friends, or just treating yourself, this dish delivers big on taste with simple steps. Give it a try and watch it become an instant classic in your kitchen!
Print
Salmon Sushi Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
- Diet: Low Fat
Description
This Salmon Sushi Bake is a deliciously easy twist on traditional sushi, combining tender broiled salmon with flavorful sushi rice and a spicy mayo blend. Ready in just 25 minutes, it’s a perfect crowd-pleaser served with crispy nori sheets, fresh cucumber matchsticks, and creamy avocado slices.
Ingredients
Sushi Rice
- 1 ½ cups sushi rice (cooked)
- 2 tablespoons furikake rice seasoning
Salmon Mixture
- 2 pounds salmon (cooked)
- ¼ cup soy sauce (or coconut aminos)
- 1 tablespoon toasted sesame oil
- ¼ cup kewpie mayonnaise
- 1 ½ tablespoon sriracha (or more for spicier)
- 1 tablespoon rice vinegar
- 4 green onions (finely chopped, divided)
To Serve
- 4 packs nori sheets
- 2 small Persian cucumbers (cut into matchsticks)
- 1 large avocado (thinly sliced)
Instructions
- Cook the Sushi Rice: Rinse 1 ½ cups sushi rice thoroughly, then cook it over low heat for 15 minutes. Let it sit covered for an additional 5 minutes, fluff with a fork, and set aside.
- Broil the Salmon: While the rice cooks, line a baking sheet with parchment paper and place the salmon filet on top. Broil in the oven for 10-12 minutes, checking after 10 minutes for doneness; thicker pieces may need an extra 2 minutes. Alternatively, bake at 375°F (190°C) for 15-17 minutes. Once cooked, remove and let cool slightly.
- Flake the Salmon: Use a fork to shred the cooked salmon into bite-sized pieces, avoiding the skin.
- Mix the Salmon Sauce: In a bowl, combine the shredded salmon with ¼ cup soy sauce, 1 tablespoon toasted sesame oil, ¼ cup kewpie mayonnaise, 1 ½ tablespoon sriracha, 1 tablespoon rice vinegar, and half of the chopped green onions. Mix thoroughly to blend all flavors.
- Preheat the Oven: Set the oven to 400°F (204°C) to prepare for baking the sushi casserole.
- Assemble the Sushi Bake: In a 9×11 inch baking dish, evenly press the cooked sushi rice into the bottom. Sprinkle 2 tablespoons furikake seasoning evenly over the rice layer.
- Add the Salmon Topping: Spread the salmon mixture evenly over the furikake-coated rice layer.
- Bake the Dish: Place the assembled baking dish in the oven and bake for 10 minutes until heated through and slightly golden on top.
- Serve: Remove the sushi bake from the oven, sprinkle with the remaining green onions, and serve immediately with crisp nori sheets, fresh cucumber matchsticks, and thinly sliced avocado. Enjoy!
Notes
- You can substitute soy sauce with coconut aminos for a gluten-free option.
- Adjust the sriracha amount to control the spice level to your preference.
- Use a 9×11 baking dish to ensure the correct thickness of the layers.
- Make sure to fluff the sushi rice well for the best texture.
- Salmon skin is not recommended to include in the bake – remove before shredding.
