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Why You’ll Love This Salmon Sushi Bake Recipe
This recipe has become a staple in my kitchen because it captures all the flavors of sushi (seasoned rice, furikake, salmon, spicy mayo) without the fuss of rolling. It’s a fun way to use up leftover rice, and it never fails to please a crowd. My kids love the mild version, while I add an extra drizzle of sriracha mayo on mine for a spicier kick!
It’s also budget-conscious and a smart way to stretch salmon into a meal that serves several people. Unlike traditional sushi, this version is baked, hearty, and served warm, perfect for potlucks or easy weeknight dinners. Plus, it’s naturally gluten-free and simple to make dairy-free.
I often rotate it with dishes like my Air Fryer Teriyaki Salmon Recipe or Pineapple Chicken Teriyaki Recipe when I’m craving bold Asian flavors with minimal effort.
Watch a Short Video of This Recipe
Ingredients You’ll Need
Here’s what makes this salmon sushi bake (or salmon sushi casserole) irresistible!
- Cooked short-grain rice: Use fresh or day-old rice. Mix with traditional sushi rice seasoning (rice vinegar, sugar, and sea salt) for authentic flavor.
- Rice vinegar, sugar, and sea salt: For seasoning the rice.
- Salmon fillets: Fresh or frozen works. Baking ensures it flakes perfectly for mixing.
- Avocado oil: Used to coat the salmon before baking.
- Salt + black pepper: For seasoning the salmon.
- Japanese mayo (Kewpie): Creamy and slightly sweet, it blends beautifully with salmon.
- Cream cheese: Adds richness; swap for dairy-free cream cheese if needed.
- Sriracha sauce: Brings the spicy kick. Adjust to taste.
- Furikake seasoning: A mix of seaweed, sesame, and flavorings that give the dish a sushi-like punch.
- Green onions + sesame seeds: For garnish and crunch.
- Toasted nori sheets: Essential for scooping and eating.
- Optional toppings: Avocado, cucumber slices, or kimchi for added freshness and texture.
How to Make This Salmon Sushi Bake
Step 1: If your sushi rice is uncooked, cook rice according to package instructions. Once cooked season with rice vinegar, sugar, and salt and stir together to combine. If using leftover rice, warm it before seasoning.
Step 2: Preheat oven to 375°F. Coat salmon fillets in avocado oil, season with salt and black pepper, and bake skin-side down for about 15 minutes, until flaky. Discard the skin.
Step 3: In a bowl, combine flaked salmon with Kewpie mayo (or Japanese mayo), cream cheese, and sriracha until creamy.
Step 4: Spread rice in a 9×13 baking dish. Sprinkle with furikake. Layer the salmon mixture on top. Bake in the preheated oven for 10 minutes.
Step 5: Drizzle with extra Japanese mayo and sriracha. Garnish with green onions, sesame seeds, and optional toppings.
Step 6: Serve warm. Scoop portions into toasted nori sheets, add avocado or cucumber, and enjoy.
Tips + Variations
- Adjust the spice – Drizzle spicy mayo on only half if serving kids or spice-sensitive guests.
- Protein swaps – Try crab sushi bake, canned tuna, or shrimp in place of salmon. If you love poke bowls, this also works as a salmon poke bake variation with fresh toppings added after baking.
- Dairy-free option – Use a plant-based cream cheese alternative.
- Sauce upgrades – Drizzle with eel sauce or unagi sauce for extra depth.
- Party-style serving – Cut into neat squares and serve as bite-sized appetizers.
- Furikake flavor boost – The furikake seasoning gives this dish the toasty sesame and seaweed taste of a flavorful furikake salmon bake.
- For frozen salmon – If you are cooking frozen salmon, I recommend this air fryer method.
For another fresh, sushi-inspired option, I love rotating this recipe with my Avocado Ahi Tuna Poke Bowl or my Rice Paper Sushi Rolls. They’re lighter but still packed with bold flavors.
Storage + Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 300°F oven for 10 minutes to keep the rice soft and the salmon moist.
Recipe FAQs
A sushi bake is a deconstructed salmon sushi casserole layered with sushi rice, seafood, furikake, and creamy toppings – making it a delicious creamy salmon sushi bake. It’s baked in the oven and eaten with nori sheets.
Sushi bake is best served warm straight from the oven, scooped into toasted nori sheets.
Japanese mayo, like Kewpie, uses only egg yolks, making it creamier and slightly sweeter than American mayonnaise.
Yes! Assemble it a few hours ahead, put it in the fridge, then bake just before serving.
Not exactly. A salmon poke bake is usually served chilled with raw salmon, while this salmon sushi bake uses baked salmon for a warm, casserole-style dish.
This creamy salmon sushi bake is one of my favorite fusion recipes – it satisfies sushi cravings with zero rolling required. Whether you enjoy it with avocado, kimchi, or just furikake and nori, it’s always a hit at the table.
For another bold Asian-inspired dinner, try my Easy Pork Bulgogi.
More Asian-Inspired Dishes to Try
Main Dishes
Extra Crispy Kimchi Pancakes (Gluten-Free + Easy!)
If you make this salmon sushi bake recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Salmon Sushi Bake with Creamy Spicy Mayo
Video
Ingredients
- 4 cups cooked short grain rice, about 1.5 cup uncooked
- 1/4 cup rice vinegar
- 1½ tsp sugar
- 1 tsp sea salt
- 1 lb salmon, boneless
- 1 tbsp avocado oil, or your favorite cooking oil
- Salt and pepper, to taste
- 1/3 cup Japanese mayo, plus more for drizzling
- 1/2 cup cream cheese
- 2 tbsp sriracha sauce, plus more for drizzling
- 1/4 cup furikake, or toasted seaweed, torn into small pieces
- 2 green onions, sliced
- Sesame seeds
- Toasted nori, avocado, cucumber slices, and/or kimchi, for serving
Instructions
- Preheat oven to 425 degrees F.
- If your rice is uncooked, cook rice according to package instructions. Once cooked, add rice vinegar, sugar, and sea salt, and stir together to combine. If using leftover cooked rice, heat the rice first before mixing with these ingredients so the rice can soften.
- Coat the salmon filets in oil then season with salt and pepper and cook skin down in the oven for 15 minutes until it flakes easily with a fork. (If you are cooking frozen salmon, I recommend this air fryer method).
- Discard the skin from the salmon and place the meat in a bowl. Add Japanese mayo, cream cheese, and sriracha sauce. Mix together with a fork until combined.
- In a 9×13 baking dish, add the rice in a single layer then sprinkle evenly with furikake. Top with the salmon mixture.
- Bake in the preheated oven for 10 minutes.
- Drizzle with more Japanese mayo and sriracha, then sprinkle with green onions and sesame seeds.
- Serve warm with toasted nori to use as a wrap. Top with avocado, cucumber slices, and/or kimchi.
Notes
Expert Tips
- Spice Level: I like spicy flavors, so I drizzle a lot on half of the salmon after baking, then leave the rest for my kids to enjoy because they don’t like things too spicy.
- Variations: you can use canned tuna, shrimp, or crab meat (or imitation crab meat) instead of salmon.
- Dairy-Free: Make this dish dairy-free by using your favorite brand of non-dairy cream cheese.
Serving Tips
Serve this salmon sushi bake by scooping it onto a sheet of toasted nori and topped with avocado slices, sesame seeds, cucumber slices, and/or kimchi. Use soy sauce, Tamari sauce, or coconut aminos as desired. Drizzle with more sriracha for a spicier kick.Storage Tips
- Store leftover salmon sushi bake in an airtight container in the refrigerator for up to 2 days. You can reheat it by placing it in a 300-degree F oven for 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Had a few modifications BUT it was sooo good! My MIL said “restaurant quality!” Must try!
So happy you enjoyed it!! Thanks so much for leaving a review.
Absolutely 10/10! All the flavors work really well together – and it’s easy to make. Big hit with my sushi loving family. Thank you!
Thank you so much!! I love that it was hit with the whole fam. Appreciate you leaving a review!
Such a fun recipe! My family enjoyed it.
Thank you so much!
This was absolutely fantastic!! I had to make a couple of small adjustments based on the ingredients we had on hand (part rice wine part ACV, avo oil mayo instead of Kewpie) and it was still excellent. Thank you Jean!
I’m so glad you enjoyed it! And yes, you can definitely adjust with ingredients you have on hand. Thank you for leaving a review!