Go Back

Salmon Sushi Bake

Salmon sushi bake layers seasoned sushi rice with baked, flaky salmon and a creamy spicy mayo mixture, then finishes with nori, sesame, and green onions. The casserole bakes until warmed through and lightly bubbling for a deconstructed sushi-roll look in a dish.
Print Recipe Pin Recipe
Prep Time 45 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cooked sushi rice
  • 3 cup cooked sushi rice
Rice vinegar
  • 2 tbsp rice vinegar
Salmon
  • 1 lb salmon fillet
Cream cheese
  • 8 oz cream cheese, softened
Mayonnaise
  • 0.25 cup mayonnaise
Sriracha
  • 2 tbsp sriracha
Soy sauce
  • 1 tbsp soy sauce
Nori
  • 1 sheet nori, crumbled
Sesame seeds
  • 1 tbsp sesame seeds
Green onions
  • 2 green onions, sliced

Equipment

  • 1 sheet pan

Method
 

Bake the rice layer
  1. Toss cooked sushi rice with rice vinegar, then spread into a greased baking dish and press into an even layer (visual cue: rice looks glossy and evenly distributed). Bake at 400°F for 12-15 minutes, until the edges look set.
Bake and mix the salmon
  1. Season salmon with soy sauce, then bake at 400°F for 12-15 minutes until flaky (visual cue: salmon flakes easily with a fork). Flake the baked salmon and mix with cream cheese, mayonnaise, and sriracha until smooth and evenly orange-red.
Assemble and finish
  1. Spread the salmon mixture evenly over the sushi rice, covering it in an even layer (visual cue: no rice peaks showing). Bake at 375°F for 15 minutes until warmed through and lightly bubbling.
  2. Top with crumbled nori, sesame seeds, and sliced green onions before serving (visual cue: green onion tops stay bright).

Notes

Pro tip: make it a day ahead by assembling the rice and salmon layers, cover, and refrigerate; bake fresh before serving for best texture. Store leftovers in the refrigerator up to 3 days; freezing is not recommended because the rice and salmon mixture can lose texture. For a lighter option, swap mayonnaise for light mayo to reduce fat while keeping the spicy sriracha flavor.