Salmon Sushi Bake

Sushi bake recipe served up on nori on white plates.

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Sushi night just got a whole lot easier! This Salmon Sushi Bake has all the sushi-inspired flavors you love in a warm, creamy bake for a delicious twist on your favorite sushi roll. Serve with roasted nori or seaweed and your favorite toppings for a fun dinner the whole family can dig into!

Course Main Dish

Cuisine Japanese

Keyword baked sushi, salmon sushi bake, sushi bake, sushi bake recipe

Prep Time 20

Cook Time 30

Servings

Calories 458kcal

Author Trish - Mom On Timeout

Ingredients

For the sushi rice:

2 cups sushi rice
¼ cup rice vinegar
2 tablespoons granulated sugar
1 teaspoon salt

For the salmon mixture:

2 pound salmon fillet
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup Kewpie mayonnaise
2 tablespoons sriracha or to taste
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
3 green onions thinly sliced

For assembly and serving:

¼ cup furikake seasoning divided
½ English cucumber
2 green onions thinly sliced
avocado
diced or sliced, for serving
pickled ginger for serving
roasted nori sheets for serving

Instructions

Cook the rice.

Rinse sushi rice under cold water until the water runs mostly clear. Cook according to the package directions.
2 cups sushi rice
In a small bowl, stir together rice vinegar, sugar, and salt until dissolved. Pour over the warm rice and fold until combined. Set aside.
¼ cup rice vinegar, 2 tablespoons granulated sugar, 1 teaspoon salt

Make the salmon mixture.

Preheat the oven to 400°F (200°C). Line a 9×13-inch baking dish with parchment paper. Place the salmon in the prepared dish and season with salt and pepper. Bake for 15-20 minutes, or until cooked through and the salmon flakes easily with a fork. A thick, large fillet may need a few extra minutes.
2 pound salmon fillet, ¾ teaspoon salt, ½ teaspoon freshly ground black pepper
Transfer the salmon to a large bowl and let cool slightly. Remove the skin, if necessary, and flake the fillet with a fork.
Add mayonnaise, sriracha, soy sauce, toasted sesame oil and green onions to the salmon. Stir until combined.
½ cup Kewpie mayonnaise, 2 tablespoons sriracha, 2 tablespoons soy sauce, 2 teaspoons toasted sesame oil, 3 green onions

Assemble the sushi bake.

Spread the seasoned rice over the bottom of the same baking dish and press it into an even layer. Sprinkle half of the furikake seasoning over the rice.
¼ cup furikake seasoning
Spread the salmon mixture over the top. Sprinkle with the remaining furikake.
Bake at 400°F (200°C) for 10 minutes, or until heated through. Broil for 1-2 minutes at the end for a lightly browned top, if desired.
Top with cucumber and green onions. Drizzle with additional Kewpie mayonnaise and sriracha, if desired.
½ English cucumber, 2 green onions
Serve warm with avocado, pickled ginger, and roasted nori sheets for scooping.
avocado, roasted nori sheets, pickled ginger

Notes

Regular mayonnaise can also be used for this recipe, but Kewpie adds a richer, sweeter flavor.
If you don't have furikake, sprinkle the rice with crumbled roasted nori and sesame seeds instead.
With 2 tablespoons of sriracha, the salmon mixture is mildly spicy. Add more for extra heat.

Try a salmon and crab combination: Replace half the salmon with shredded imitation crab for a delicious mix of flavors and textures. Bake the salmon as directed, using less salt and pepper for the smaller amount of fish, then combine it with the imitation crab and sauce ingredients. Keep the total amount of seafood the same.

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.

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

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