Salmon Sushi Bake
This creamy salmon sushi bake transforms your favorite sushi flavors into an easy casserole. Layers of seasoned rice topped with flaky salmon in rich, savory sauce—no rolling required!
Ingredients
Rice Base
- 4 cups cooked sushi rice short-grain, slightly cooled
- 2 tsp rice vinegar for seasoning rice
- 1/4 tsp sugar for seasoning rice
- 1/4 tsp salt for seasoning rice
Salmon Mixture
- 1 lb salmon fillet boneless, skinless preferred
- 1/2 cup cream cheese softened at room temperature
- 1/2 cup Japanese mayo Kewpie brand recommended
- 2 tbsp sriracha sauce adjust to heat preference
Toppings & Layers
- 1/4 cup furikake seasoning Japanese rice seasoning
- 1/2 cup eel sauce for layering and serving
- 2 green onions sliced
- extra Japanese mayo for drizzling
- extra sriracha for drizzling
For Serving
- roasted seaweed sheets nori
- sliced cucumbers
- sliced avocado
Instructions
- Preheat your oven to 425°F. Season salmon lightly with salt, pepper, and a touch of garlic powder. Place on a baking sheet and bake for 20 minutes until the flesh flakes easily with a fork. Once done, increase oven temperature to 450°F.
- While salmon cools slightly, flake it into bite-sized pieces and remove any skin. In a mixing bowl, combine flaked salmon, cream cheese, 1/2 cup Japanese mayo, and sriracha. Mix until well combined but leave some bigger chunks of salmon for texture.
- In a small bowl, mix together rice vinegar, sugar, and salt. Gently fold this mixture into your cooked rice until evenly distributed. Don't mash the rice.
- In a 9x13 inch casserole dish, spread the seasoned rice evenly across the bottom and press down gently to create a compact foundation.
- Sprinkle a generous amount of furikake over the rice layer.
- Spread the creamy salmon mixture over the furikake layer using a spatula, getting it to all the edges.
- Drizzle Japanese mayo, sriracha, and eel sauce over the top in a zigzag pattern. Finish with another sprinkle of furikake on top.
- Bake at 450°F for 10 minutes. Then switch to broil for 3 minutes, watching carefully. You want golden and slightly crispy, not burnt.
- Remove from oven and immediately sprinkle sliced green onions over the top. Let cool for a few minutes before serving.
- Serve warm with roasted seaweed sheets, sliced cucumbers, avocado, and extra sauces on the side. Scoop into nori sheets like a taco or eat directly from the dish.
Notes
Substitutions: Use imitation crab, shrimp, or canned tuna instead of salmon. Regular mayo works if you don't have Japanese mayo—add a splash of rice vinegar and pinch of sugar for similar flavor.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in oven at 350°F for 10 minutes for best texture.
Make Ahead: Cook rice and salmon earlier in the day and store separately. Assemble and bake right before serving for best results.
Spice Level: Adjust sriracha to taste. Start with less if unsure and offer extra on the side.