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A woman's hand holding a perfect single bite of salmon sushi bake on a piece of nori seaweed, ready to eat.

Salmon Sushi Bake: The Ultimate Creamy & Savory Recipe

This Salmon Sushi Bake is the ultimate comfort food, blending the flavors of a spicy salmon roll into a warm, shareable casserole. Learn how to make this easy, deconstructed sushi bake with our foolproof recipe!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Sushi Rice
  • 2 cups sushi rice uncooked
  • 1/4 cup rice vinegar
  • 2 tbsp granulated sugar
  • 1 tsp salt
For the Salmon Filling
  • 1 lb salmon fillet skinless
  • 4 oz cream cheese softened
  • 1/4 cup Japanese mayonnaise plus more for topping
  • 2-3 tbsp sriracha to taste, plus more for topping
For Assembly
  • 1/2 cup furikake divided
  • Roasted seaweed sheets (nori) for serving
  • Sliced avocado and cucumber for serving

Equipment

  • 1 8x8-inch baking dish
  • 2 Mixing bowls
  • 1 Rice cooker or pot

Method
 

  1. Preheat your oven to 375°F (190°C). Cook the salmon fillet until opaque and easily flaked. You can bake it for 12-15 minutes or pan-sear it.
  2. Cook the sushi rice according to package instructions. In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved. While the rice is still hot, gently fold in the vinegar mixture.
  3. Press the seasoned rice firmly and evenly into an 8x8 inch baking dish. Sprinkle about half of the furikake over the rice.
  4. In a medium bowl, flake the cooked salmon. Add the softened cream cheese, 1/4 cup of Japanese mayonnaise, and sriracha. Mix until well combined.
  5. Spread the salmon mixture in an even layer over the furikake-topped rice.
  6. In a small bowl, mix a bit more Japanese mayonnaise and sriracha to your desired consistency and spiciness. Drizzle this sauce over the top of the salmon layer.
  7. Sprinkle the remaining furikake over the top. Bake for 10-15 minutes, or until heated through and lightly golden on top. For a browner top, broil for 1-2 minutes, watching carefully to prevent burning.
  8. Serve immediately. Let guests scoop the warm sushi bake onto sheets of roasted seaweed. Garnish with avocado and cucumber if desired.

Notes

Tip 1: For the best flavor, use Japanese Kewpie mayonnaise. Its rich and tangy profile is perfect for this dish.
Tip 2: Don't skip the furikake! It adds a crucial umami crunch that ties all the flavors together.
Tip 3: You can make the salmon mixture ahead of time and store it in the fridge for up to 24 hours. Assemble just before baking.