Easy Salmon Sushi Bake with Creamy Spicy Mayo

a salmon sushi bake in a casserole dish topped with mayo, sesame seeds, and green onions.

5 from 5 votes

Easy Salmon Sushi Bake with Creamy Spicy Mayo

If you’ve ever craved sushi but didn’t want the hassle of rolling, this salmon sushi bake is the answer. This creamy, spicy casserole layers seasoned rice, salmon, and Kewpie mayo into an oven-baked dish you scoop into nori sheets. It’s everything you love about sushi rolls without the extra work.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American, Japanese

Keyword: salmon sushi bake

Servings: servings

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.
4 cups cooked short grain rice, 1/4 cup rice vinegar, 1½ tsp sugar, 1 tsp sea salt
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).
1 lb salmon, 1 tbsp avocado oil, Salt and pepper
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.
1/3 cup Japanese mayo, 1/2 cup cream cheese, 2 tbsp sriracha sauce
In a 9x13 baking dish, add the rice in a single layer then sprinkle evenly with furikake. Top with the salmon mixture.
1/4 cup furikake
Bake in the preheated oven for 10 minutes.
Drizzle with more Japanese mayo and sriracha, then sprinkle with green onions and sesame seeds.
2 green onions, Sesame seeds
Serve warm with toasted nori to use as a wrap. Top with avocado, cucumber slices, and/or kimchi.
Toasted nori, avocado, cucumber slices, and/or kimchi

Video

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