Salmon Sushi Bake

Sushi Bake

Sushi night just got a whole lot easier! This Salmon Sushi Bake combines seasoned sushi rice with creamy, spicy salmon in a warm, scoopable dish that’s perfect for sharing. This recipe is a favorite of Bryce’s. He first had it at a friend’s house and came home raving about this amazing baked sushi that he had for dinner. I was so intrigued and he was right – this sushi bake is a must make for sushi lovers!

Fresh cucumber, avocado and crisp roasted nori bring all those delicious flavors and textures together. It’s a fun way to enjoy a sushi-inspired dinner at home without rolling individual pieces.

While it may feel counterintuitive to ‘bake’ sushi – you are going to love the convenience and flavor in this recipe! We get baked sushi often at our local sushi place and while I was skeptical at first about ‘hot sushi’, it’s now one of our favorite ways to enjoy it!

The oven brings the seasoned rice and rich salmon topping together into a delicious, scoopable bake. Add crisp nori, cool cucumber and creamy avocado, and you get that irresistible mix of flavors and textures in every bite.

Why You’ll Love This Baked Sushi Recipe

One of my favorite things about this recipe is how easy it is to customize each bite. Serve the baked sushi with toppings on the side so everyone can add extra crunch, a little more heat or another drizzle of creamy mayo.

The salmon is fully cooked, and the layered assembly is simple enough for a relaxed dinner at home. Just set everything out and let everyone dig in. Lots to love about this sushi bake!

• No rolling required. Spread the rice and salmon into a baking dish, warm it through and serve.
• Easy to customize. Adjust the sriracha and let everyone choose their own toppings.
• Made for sharing. A 9×13-inch dish makes this a great option for family dinners or a casual meal with friends.
• So much flavor and texture. Tangy rice, rich salmon, crunchy cucumber and roasted nori make each scoop delicious.
• Simple assembly. Cook the rice while the salmon bakes to keep the prep moving.

Ingredients & Substitutions

Each layer adds something a little different, from the lightly tangy rice to the creamy salmon topping. Here’s a closer look at what you’ll need and what each ingredient does. You can find the full amounts and instructions in the recipe card below.

For the sushi rice:

• Sushi rice: Creates the tender, slightly sticky base that holds together when scooped onto nori. Japanese-style short-grain rice is ideal, but medium-grain rice will also work. Jasmine or other long-grain rice can be used in a pinch, although the bake won’t hold together quite as well.
• Rice vinegar: Adds the gentle tang that gives the rice its signature flavor. Unseasoned rice vinegar is best here since you’ll add sugar and salt separately.
• Granulated sugar: Balances the vinegar’s acidity without making the rice taste overly sweet.
• Salt: Seasons the rice and brings the sweet and tangy flavors together.

For the salmon mixture:

• Salmon fillet: The star of the filling! Once baked and flaked, it mixes easily with the creamy sauce. Remove any skin and pin bones before assembling. Fresh or frozen salmon works well; thaw frozen salmon completely and pat dry before baking. You can also use plain, previously cooked salmon and skip the initial baking step. Remove any skin and bones before mixing.
• Salt and freshly ground black pepper: Season the salmon before baking.
• Kewpie mayonnaise: Gives the filling a rich, creamy texture and tangy flavor. Regular mayonnaise works in a pinch, though the flavor will be slightly different.
• Sriracha: Adds heat and a little garlicky tang. Adjust the amount to suit your family’s preferences.
• Soy sauce: Adds savory depth and saltiness to the salmon mixture. Reduced-sodium soy sauce works well in the same amount. Tamari is another option, while coconut aminos will give the filling a slightly sweeter, less salty flavor.
• Toasted sesame oil: One of my all time favorite ingredients! Provides a concentrated nutty flavor that complements the fish and seaweed.
• Green onions: Add a mild onion flavor to the filling and a fresh finish on top. You’ll use three in the salmon mixture and reserve the remaining two for serving.

For assembly and serving:

• Furikake seasoning: Adds savory flavor and texture between the layers and over the salmon. Blends vary, but many include sesame seeds and seaweed. If you can’t find it, try a combination of toasted sesame seeds and finely crumbled roasted nori. The flavor won’t be identical, but it’s a delicious alternative.
• English cucumber: Adds cool, fresh crunch to balance the creamy filling. Persian cucumbers are an easy substitute. A regular cucumber also works; peel it if the skin is tough and scoop out the watery seeds before dicing.
• Avocado: Brings a buttery texture that pairs beautifully with the spicy salmon.
• Roasted nori sheets: Make crisp little wraps for scoops of rice and salmon. Cut larger sheets into manageable pieces for serving. Roasted seaweed snacks also work, although they’re more delicate, so keep the scoops small. You can also serve the bake in bowls with crumbled nori on top.
• Pickled ginger: Adds a bright, tangy contrast to the rich bake. Completely optional so leave off if you don’t enjoy ginger.

How To Make Sushi Bake

This recipe comes together in a few simple stages: cook and season the rice, prepare the salmon, then layer and bake. Start the rice first so it can cook while you work on the salmon.

Cook the rice.

1. Rinse sushi rice under cold water and cook according to the package directions.
2. Stir together rice vinegar, sugar and salt. Pour over the warm rice and fold until combined.

Make the salmon mixture.

3. Place the salmon in the prepared dish and season with salt and pepper.
4. Bake salmon for 15-20 minutes at 400°F until salmon flakes easily with a fork. Let cool slightly and then flake with a fork.
5. Add kewpie mayonnaise, sriracha, soy sauce, toasted sesame oil, and green onions to the salmon.
6. Stir until combined.

Assemble the sushi bake.

7. Spread the seasoned rice over the bottom of the same baking dish and press it into an even layer.
8. Sprinkle half of the furikake seasoning over the rice.
9. Spread the salmon mixture over the top.
10. Sprinkle with the remaining furikake.
11. Bake at 400°F for 10 minutes. (Broil for 1-2 minutes at the end for a lightly browned top, if desired.)
12. Top with cucumber and green onions. Drizzle with Kewpie mayonnaise and sriracha, if desired. Serve warm with avocado, pickled ginger, and roasted nori sheets for scooping.

Storage Information

This sushi bake is at its best freshly warmed, with the toppings added just before serving. Store the rice and salmon separately from the fresh toppings whenever possible.

• Refrigerator: Refrigerate leftovers promptly in an airtight container and enjoy within 3 to 4 days. If you prepared the salmon ahead, count that time from the day it was first cooked.
• Make ahead: Prepare the rice and salmon mixture up to one day ahead, cool promptly and refrigerate separately in covered containers. Assemble before baking and allow extra time for the chilled layers to heat through.
• Reheating: Warm individual portions in the microwave, loosely covered, until steaming hot throughout. A small splash of water over the rice can help keep it from drying out. Or, reheat the whole dish, covered with foil, in a 350°F (175°C) oven. Add fresh toppings after reheating.
• Freezing: For the best texture, enjoy this recipe fresh or refrigerated. You can freeze portions without the toppings for up to one month, but the rice may become firmer and the mayonnaise mixture can change texture. Thaw overnight in the refrigerator before reheating.
• Toppings: Keep cucumber, avocado and ginger separate from the bake, and store nori sealed in a dry place to preserve its crunch. Slice avocado just before serving.

More Seafood Favorites

1. Sheet Pan Shrimp Boil
2. Fish Tacos
3. Honey Walnut Shrimp
4. Baked Salmon with Honey Dijon Glaze
5. Air Fryer Shrimp