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Salmon Sushi Bake

Savory Salmon Sushi Bake: Simple, Delicious, and Fun to Make

Enjoy this easy Salmon Sushi Bake, a delicious fusion that captures sushi flavors without rolling! A perfect casserole for busy weeknights or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Japanese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Sushi Rice Use short-grain sushi rice for ideal results.
  • 1/4 cup Rice Vinegar Can substitute with apple cider vinegar if needed.
  • 1 tablespoon Sugar Can reduce or replace with honey for a healthier option.
  • 1 teaspoon Salt
  • 1 tablespoon Toasted Sesame Oil Regular sesame oil can be used instead, if preferred.
  • 1 tablespoon Mirin A mix of sugar and water can replace it if absent.
For the Salmon Mixture
  • 8 ounces Cooked Salmon (flaked)
  • 8 ounces Cream Cheese Opt for Neufchâtel for a lighter version.
  • 1/2 cup Kewpie Mayo Regular mayo can be used, though the taste will differ.
  • 2 tablespoons Sriracha Adjust the amount to suit your heat preference.
  • 2 tablespoons Low-Sodium Soy Sauce
  • 1 teaspoon Garlic Powder
  • 1/4 cup Green Onions (chopped)
For the Toppings
  • to taste Furikake Seasoning Japanese rice seasoning.
  • to taste Sesame Seeds Adds crunch and decorative flair.
  • as needed sheets Nori Sheets Perfect for scooping up servings.

Equipment

  • Rice Cooker
  • Baking Dish

Method
 

Step‑by‑Step Instructions
  1. Begin by rinsing 2 cups of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer to a bowl and mix in 1/4 cup rice vinegar, 1 tablespoon sugar, 1 teaspoon salt, and 1 tablespoon toasted sesame oil. Allow to cool.
  2. In a mixing bowl, combine 8 ounces of softened cream cheese, 1/2 cup of Kewpie mayo, 2 tablespoons sriracha, 2 tablespoons low-sodium soy sauce, 1 teaspoon garlic powder, and 2 cups flaked cooked salmon. Add 1/4 cup chopped green onions, and stir well until creamy.
  3. Press the cooled sushi rice into the bottom of a greased 9x13 inch baking dish, forming an even layer. Spread the salmon mixture over the rice, ensuring it's applied evenly.
  4. Drizzle spicy mayo over the salmon mixture, then sprinkle a generous amount of furikake seasoning and sesame seeds on top.
  5. Preheat oven to 375°F (190°C). Bake for 25–30 minutes or until the top is golden brown and bubbly.
  6. Let your Salmon Sushi Bake sit for about 5 minutes before slicing for easier serving. Serve with cut nori sheets on the side.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 1mgCalcium: 6mgIron: 10mg

Notes

Serve this dish hot and fresh for the best experience. Leftovers can be stored in the fridge for up to 3-4 days.

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