Fantastic Salmon Sushi Bake Recipe

When I moved to the U.S. in my thirties, navigating new grocery stores felt overwhelming. I missed the familiar flavors of home but lacked the energy for complicated meals. This salmon sushi bake recipe is my solution—a bridge between comfort and busy modern life. It creates a warm, joyful table without the exhaustion, giving you a delicious victory tonight.

Why You’ll Adore This Foolproof Salmon Sushi Bake Recipe

If you love the flavors of a spicy salmon roll but hate the price of takeout or the hassle of rolling sushi yourself, this is your new favorite dinner. This salmon sushi bake recipe is essentially a deconstructed sushi roll turned into a warm, comforting casserole. It is incredibly friendly for beginners.

Unlike traditional sushi which requires precision and practice, this baked version is forgiving and stress-free. It serves a crowd easily, making it perfect for family dinners or potlucks. You get all the creamy, savory, and spicy elements you crave in every scoop. It is quick, customizable, and guaranteed to boost your kitchen confidence.

What Exactly is a Sushi Bake?

Think of a sushi bake as a modern, Westernized twist on Japanese flavors. It is not a traditional Japanese dish. Instead, it is a creative casserole that layers seasoned sushi rice, a creamy fish mixture, and savory toppings.

You bake it until it is hot and bubbly. Then, you simply scoop a portion onto a small sheet of roasted seaweed (nori) and eat it like a taco. It offers the satisfaction of sushi but with the warmth of a home-cooked meal. It is the perfect format for anyone who enjoys seafood flavors but prefers their fish fully cooked rather than raw.

Essential Equipment for Your Salmon Sushi Bake

You do not need fancy gadgets to make this meal a success. Here are the key tools you will need to get this dinner on the table efficiently:

• Baking Dish: You will need a 9×11-inch baking dish or a similar sized casserole dish.
• Sheet Tray: This is necessary for roasting the salmon initially.
• Parchment Paper: This makes cleanup significantly easier and prevents sticking.
• Saucepan with Lid: Essential for cooking fluffy, perfect rice.
• Fork: You will need this to shred the salmon into bite-sized pieces.
• Mixing Bowls: Have a medium-sized bowl ready for mixing the sauce and rice seasonings.

Choosing the Best Salmon for Your Sushi Bake

For this salmon sushi bake recipe, the quality of your fish matters, but you have flexibility. I recommend using fresh salmon filets. Atlantic salmon is a great choice because its higher fat content keeps the fish moist during the double-baking process.

Wild-caught salmon is delicious but can be leaner, so be careful not to overcook it. You can use skin-on or skin-off filets. If you buy skin-on, just remove the skin after the initial baking step before shredding. Ensure your salmon smells fresh like the ocean, never fishy or sour.

Ingredients

Here is everything you need to make this delicious meal.

• 2 salmon filets
• 2 tablespoons olive oil
• 1 ½ tablespoons soy sauce
• 4 tablespoons Kewpie mayo, divided
• 1 cup sushi rice, rinsed
• 1 ½ cups water
• ¼ cup rice vinegar
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 tablespoon furikake seasoning
• 2 tablespoons sriracha hot sauce
• ½ tablespoon white sesame seeds
• ½ tablespoon black sesame seeds
• 6 green onions, chopped
• 10 nori sheets, for serving

Instructions

1. Preheat the oven. Preheat the oven to 350 F. Arrange a sheet tray with parchment paper.
2. Bake the salmon. Place the salmon on the sheet tray, and coat with the oil. Bake for 15 minutes, until flaky. Remove from the oven, and shred it with a fork.
3. Mix the filling. Place the salmon in a bowl with the soy sauce and 2 tablespoons Kewpie mayo. Combine well, then set aside.
4. Cook the rice. While the salmon bakes, prepare the rice. Bring the rinsed rice and water to a boil in a saucepan, then lower the heat to low, and cover. Cook until fluffy, and the water is absorbed, about 15 minutes, then remove it from the heat.
5. Season the rice. Whisk the vinegar, sugar, and salt together in a medium-sized bowl. Add the cooked rice and furikake, and combine.
6. Assemble the bake. Press the seasoned rice into a 9-x11-inch or smaller baking dish. Press the saucy salmon on top of the rice. Drizzle the remaining 2 tablespoons Kewpie mayo and sriracha on top to coat. Sprinkle the sesame seeds on top.
7. Bake and serve. Bake for 20 minutes. Remove the sushi bake from the oven, and sprinkle with chopped scallions. Serve with sheets of nori.

Pro Tips for the Perfect Salmon Sushi Bake Recipe

I have made this dish many times, and these small adjustments make a huge difference in the final result.

• Achieving Crispy Rice: If you love a bit of texture, press the rice firmly into the baking dish. You can even bake just the rice layer for 5 minutes before adding the salmon topping to help dry out the bottom slightly.
• Preventing Dry Salmon: Remember that the salmon is baked twice. Do not overcook it during the first 15-minute bake. Remove it from the oven as soon as it flakes easily to ensure it stays juicy in the final dish.
• Mastering the Sushi Rice: Rising your rice is non-negotiable. Rinse it under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming a gummy paste.

Creative Topping & Serving Ideas for Your Salmon Sushi Bake

While nori sheets are the classic vessel for eating this, you can definitely get creative. I love seeing how different families customize their tables.

Consider adding slices of fresh avocado or cucumber ribbons on the side for a cool, fresh contrast to the warm bake. You could also top the finished dish with masago (fish roe) for a pop of color and texture. For extra heat, add fresh jalapeño slices. If you are serving this for a party, you can portion the rice mixture into muffin tins lined with nori for individual “sushi cups.”

Make Your Own Homemade Eel Sauce (Tare)

A sweet and savory drizzle of eel sauce (unagi sauce) takes this dish to the next level. If you cannot find it at the store, you can make a simple version at home in minutes.

Combine equal parts soy sauce, sugar, and mirin (Japanese sweet rice wine) in a small saucepan over medium heat. Let it simmer and bubble until the mixture thickens into a syrup-like consistency. This usually takes about 10 minutes. Let it cool, and drizzle it over your salmon sushi bake right after it comes out of the oven.

Customization and Substitution Ideas for This Salmon Sushi Bake Recipe

Cooking should fit your life and your pantry. Here are some easy swaps you can make if you are missing an ingredient or have dietary restrictions.

Meal Prep & Storage for Your Salmon Sushi Bake

This recipe is fantastic for meal prep. You can cook the rice and the salmon a day in advance. Store them in separate airtight containers in the fridge. When you are ready for dinner, simply assemble the layers and bake.

Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, slice a portion and microwave it for 1-2 minutes until heated through. You can also reheat it in the oven or an air fryer at 300 F to crisp the rice back up. I do not recommend freezing this dish, as the texture of the rice and mayo will change unpleasantly.

Troubleshooting Your Salmon Sushi Bake Recipe

Even simple recipes can sometimes have hiccups. Here is how to fix common issues.

• “Why is my sushi bake soggy?” You may have used too much water when cooking the rice, or you didn’t press the rice firmly enough into the pan.
• “Why is my salmon dry?” The salmon was likely overcooked during the first baking step. Remember it cooks again in the casserole.
• “How to fix bland flavor?” Do not be shy with the furikake or the soy sauce mixture. You can always drizzle more spicy mayo or soy sauce on top before serving.
• “My rice isn’t crispy enough!” Try broiling the dish for the last 2-3 minutes of baking. Watch it closely so the mayo doesn’t burn.

Frequently Asked Questions About Salmon Sushi Bake

Is salmon sushi bake healthy?

This dish is a balanced meal with protein, carbs, and healthy fats. It is calorie-dense due to the mayo and rice, but it definitely offers nutritional value. You can make it lighter by using less mayo or serving it with more vegetables.

Can I use leftover cooked salmon?

Absolutely! This is actually the perfect way to use up leftover salmon from a previous dinner. Just shred it and skip the first baking step in the instructions.

How long does sushi bake last in the fridge?

It stays fresh for up to 3 days when stored in an airtight container. The avocado (if you added any) will brown, so add fresh toppings only right before eating.

Can I make this dairy-free?

Yes. The standard recipe is already dairy-free as mayo is egg-based, not dairy. Just double-check your specific mayo brand ingredients to be sure.

What is furikake?

Furikake is a Japanese dry seasoning meant to be sprinkled on top of rice. It typically contains a mixture of dried fish, sesame seeds, chopped seaweed, sugar, and salt. It adds a crucial “umami” flavor to this dish.

Conclusion

I hope this salmon sushi bake recipe brings a little bit of magic to your weeknight routine. It is simple, comforting, and proof that you do not need hours in the kitchen to create something your family will love.

I would love to help you celebrate your kitchen win! Leave a comment below telling me what toppings you used, or snap a photo of your creation. Tag me on social media with #AishaRecipes so I can cheer you on. Let’s keep cooking simple and joyful together!

salmon sushi bake recipe

This easy salmon sushi bake features flaky baked salmon mixed with soy sauce and Kewpie mayo, layered over seasoned sushi rice with furikake. It's baked to perfection and topped with sriracha, sesame seeds, and fresh green onions, served with nori sheets.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Ingredients

• 2 filets salmon filets
• 2 tablespoons olive oil
• 1 ½ tablespoons soy sauce
• 4 tablespoons Kewpie mayo divided
• 1 cup sushi rice rinsed
• 1 ½ cups water
• ¼ cup rice vinegar
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 tablespoon furikake seasoning
• 2 tablespoons sriracha hot sauce
• ½ tablespoon white sesame seeds
• ½ tablespoon black sesame seeds
• 6 green onions chopped
• 10 nori sheets for serving

Equipment

• Sheet tray
• Parchment paper
• Fork
• Bowl
• Saucepan
• Baking dish

Method

 

Instructions

1. Preheat the oven to 350 F and line a sheet tray with parchment paper.
2. Place salmon on the sheet tray, coat with olive oil, and bake for 15 minutes until flaky; then remove and shred with a fork.
3. Combine the shredded salmon, soy sauce, and 2 tablespoons of Kewpie mayo in a bowl, then set aside.
4. While salmon bakes, cook the rinsed sushi rice and water in a saucepan; bring to a boil, then simmer covered for 15 minutes until fluffy and water is absorbed.
5. Whisk rice vinegar, sugar, and salt together in a bowl, then add to the cooked rice with furikake and combine well.
6. Press the seasoned rice into a 9x11-inch baking dish, top with the saucy salmon, and drizzle with the remaining 2 tablespoons Kewpie mayo and sriracha; sprinkle with sesame seeds.
7. Bake the sushi bake for 20 minutes, then remove from the oven and sprinkle with chopped green onions before serving with nori sheets.

Notes

For an extra kick, add more sriracha. You can also customize by adding avocado slices or cucumber to your nori wraps.