Go Back
Salmon Sushi Bake Recipe

Salmon Sushi Bake

Steven
This viral sushi bake is a warm, deconstructed salmon roll casserole layered with seasoned rice and a creamy spicy topping, then baked until golden and bubbly. It delivers all the sushi flavor you love in a shareable, scoopable dish that's way easier to make than traditional rolls.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine Japanese
Servings 8
Calories 420 kcal

Equipment

  • Baking sheet - for baking salmon
  • Aluminum foil
  • 9x13-inch baking dish
  • Rice cooker - or medium saucepan with lid
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula - or wooden spoon
  • Small saucepan - for sushi vinegar mixture
  • Shallow wooden bowl - or large bowl for seasoning rice
  • Sharp knife
  • Cutting board
  • Oven mitts

Ingredients
  

  • 2 cups short-grain sushi rice - 400g
  • 2 1/4 cups water - 530ml
  • 3 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 lb fresh salmon fillet - 450g, or canned cooked salmon
  • 4 oz cream cheese - 115g, softened
  • 1/2 cup Kewpie mayonnaise - 120ml
  • 2 tablespoons sriracha - adjust to taste
  • 2 tablespoons low-sodium soy sauce - or tamari for gluten-free
  • 1 tablespoon sesame oil
  • 4 green onions - thinly sliced, divided (some for mix, some for garnish)

For Serving

  • roasted seaweed snack sheets - nori
  • 1 tablespoon furikake seasoning - Japanese rice seasoning
  • 1 ripe avocado - sliced or diced
  • extra sriracha - for drizzling
  • extra Kewpie mayo - for drizzling
  • sliced cucumber - optional

Instructions
 

  • Preheat oven to 400°F. Place salmon on a foil-lined baking sheet, drizzle with sesame oil, season with salt and pepper, and bake for 12-15 minutes until cooked through. Let cool, then flake into small pieces, removing any bones or skin.
  • Rinse sushi rice 3-4 times in cold water until water runs clear. Cook in a rice cooker or on the stovetop with 2¼ cups water. Meanwhile, combine rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved. Transfer cooked rice to a large shallow bowl, pour vinegar mixture over, and fold gently while fanning to cool.
  • In a medium bowl, combine flaked salmon with softened cream cheese, Kewpie mayo, sriracha, soy sauce, sesame oil, and half the green onions. Mix thoroughly until creamy and cohesive, then taste and adjust seasoning as needed.
  • Grease a 9x13 inch baking dish. Press the seasoned sushi rice into an even layer across the bottom. Sprinkle furikake generously over the rice, then spread the creamy salmon mixture on top in an even layer.
  • Reduce oven temperature to 375°F. Bake for 20 minutes until heated through. Switch to broil on high and broil for 3-5 minutes until the top is golden and bubbling, watching closely to prevent burning.
  • Let cool for 5 minutes. Drizzle with extra Kewpie mayo and sriracha in a zigzag pattern, scatter with remaining green onions and sliced avocado. Serve immediately with roasted seaweed sheets for scooping.

Notes

  • Don't skip rinsing the rice: Rinsing 3-4 times removes excess starch, preventing gummy rice and ensuring the perfect sticky texture.
  • Use Kewpie mayo: It's richer and more umami than regular mayo. If unavailable, add a splash of rice vinegar and a pinch of sugar to regular mayo as a substitute.
  • Soften cream cheese fully: Leave it at room temperature for at least 30 minutes before mixing to avoid lumps in the creamy topping.
  • Watch the broiler closely: The topping can go from perfectly golden to burnt in under a minute, so stay by the oven.
  • Make ahead: Prepare the rice and salmon topping separately, store in the fridge for up to 24 hours, then assemble and bake just before serving.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven covered with foil for 15-20 minutes.
  • Gluten-free option: Use tamari instead of soy sauce and check that your Kewpie mayo and furikake are gluten-free.
  • Customize it: Swap salmon for crab, shrimp, tuna, or even seasoned chickpeas for a vegan version. Use cauliflower rice for a low-carb alternative.
  • Avocado tip: Add avocado just before serving to prevent browning. If expecting leftovers, keep avocado separate and add fresh when serving.
  • For best scooping: Let the bake rest for 5 minutes before serving so the topping firms up slightly and holds together better on nori sheets.
Keyword baked salmon sushi, deconstructed sushi, Filipino sushi bake, salmon sushi bake, sushi casserole