Name: salmon sushi bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 cups cooked sushi rice (short-grain rice is key for that sticky texture); 3 tablespoons rice vinegar; 1 tablespoon sugar; 1 teaspoon salt; 2 cups cooked salmon (baked, grilled, or poached works fine—leftovers are a bonus!); ½ cup Japanese mayo (Kewpie is the holy grail, but regular mayo works in a pinch); 2 tablespoons sriracha (adjust if you want less heat); 2 teaspoons soy sauce; 1 teaspoon sesame oil; Furikake (this seaweed seasoning is a sushi bake essential); Sliced green onions; Sesame seeds; Sriracha drizzle; Extra Kewpie mayo (because why not?); Roasted seaweed sheets (nori) for scooping; Sliced cucumbers and avocado for freshness

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If you’ve ever wished sushi could be easier to make but still taste like heaven, let me introduce you to sushi bake. This trend has been stealing hearts (and plates) all over, and for good reason. It’s everything you love about sushi—fresh flavors, creamy textures, and that perfect hit of umami—baked into a comforting, casserole-style dish. Today, we’re talking about a salmon sushi bake that’s so good, you’ll wonder why you didn’t make it sooner.

Grab your oven mitts and let’s get rolling (well, not literally—this sushi’s all about layers, not rolls).

Why Salmon Steals the Show in a Sushi Bake

salmon sushi bake is like the Beyoncé of sushi ingredients. It’s rich, buttery, and pairs perfectly with creamy mayo, tangy rice vinegar, and savory soy sauce. Plus, salmon’s health benefits? Off the charts. Omega-3s, protein, and all that good stuff your body loves. It’s the MVP of this dish—trust me.

Oh, and let’s be real: cooking salmon in a bake is way easier than slicing it raw for nigiri or rolls. If you’re nervous about handling raw fish, this recipe is your best friend.

Ingredients You’ll Need

For the Rice Layer:

3 cups cooked sushi rice (short-grain rice is key for that sticky texture)
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt

The Salmon Layer:

2 cups cooked salmon (baked, grilled, or poached works fine—leftovers are a bonus!)
½ cup Japanese mayo (Kewpie is the holy grail, but regular mayo works in a pinch)
2 tablespoons sriracha (adjust if you want less heat)
2 teaspoons soy sauce
1 teaspoon sesame oil

For Toppings:

Furikake (this seaweed seasoning is a sushi bake essential)
Sliced green onions
Sesame seeds
Sriracha drizzle
Extra Kewpie mayo (because why not?)

For Serving:

Roasted seaweed sheets (nori) for scooping
Sliced cucumbers and avocado for freshness

Step-by-Step Instructions

1. Prep the Rice

First things first: cook your rice. If you’ve got a rice cooker, let it do its thing—no judgment here. Once the rice is done, transfer it to a large bowl while it’s still warm.

In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves. Pour this over your rice and gently fold it in. The key is to mix without smashing the rice—no one wants mushy sushi.

Spread the seasoned rice evenly in the bottom of a 9×13-inch baking dish. Set it aside and pat yourself on the back for tackling step one.

2. Cook the Salmon (If It’s Not Already Cooked)

If you’ve got leftover salmon sushi bake from last night’s dinner, you’re already ahead of the game. Otherwise, bake or grill a couple of salmon fillets until they’re flaky. Season with a pinch of salt and let them cool slightly before shredding with a fork.

3. Mix the Salmon Mixture

In a medium bowl, combine shredded salmon, Japanese mayo, sriracha, soy sauce, and sesame oil. Taste as you go—this is your chance to adjust the spice or saltiness. The mixture should be creamy and flavorful enough to make you want to sneak a spoonful (or two).

4. Assemble the Layers

Spread the salmon mixture evenly over the rice layer in your baking dish. Smooth it out with a spatula so it’s nice and even—presentation matters, folks.

5. Top It Off

Sprinkle a generous layer of furikake over the salmon sushi bake mixture. This is where the magic happens, adding that signature sushi flavor. You can also toss on some sesame seeds for extra crunch.

6. Bake It

Pop the dish into a preheated oven at 375°F and bake for about 15-20 minutes, or until the top starts to bubble slightly. Your kitchen will smell amazing at this point—resist the urge to dive in early.

7. Garnish Like a Pro

Once your sushi bake is out of the oven, let it cool for a couple of minutes. Drizzle extra Kewpie mayo and sriracha on top, then sprinkle with green onions and more sesame seeds. The goal is to make it look fancy enough to impress your friends (or just yourself, no judgment).

8. Serve It Up

Grab some roasted seaweed sheets and use them to scoop up the sushi bake like a taco. Add slices of cucumber or avocado for freshness, and boom—you’ve got yourself a sushi party in a casserole dish.

Tips for the Best Sushi Bake Ever

Don’t Overdo the Rice Vinegar: You want your rice to be tangy but not overpowering. Follow the measurements and adjust to taste if needed.
Use Fresh Ingredients: Fresh salmon and good-quality rice make all the difference. If you can, opt for wild-caught salmon sushi bake for the best flavor.
Customize Your Heat: Not a fan of spice? Skip the sriracha or replace it with a mild chili sauce. Love a kick? Add an extra drizzle of spicy mayo on top.
Go Big on Furikake: This seaweed seasoning is the soul of sushi bake. Don’t skimp—more is definitely more here.
Make It Ahead: Sushi bake tastes amazing reheated, so feel free to prep it the night before and warm it up when you’re ready to eat.

Why This Recipe Works for Any Occasion

Sushi bake is basically the sweatpants of the sushi world—comforting, easy, and perfect for sharing. It’s great for potlucks, family dinners, or even a casual Friday night when you’re craving something special but don’t want to spend hours in the kitchen.

Plus, let’s be honest: rolling sushi can feel like a lot of pressure. This dish gives you all the flavors of sushi without the hassle. And if you’re feeding a crowd? It’s a total lifesaver.

Variations to Try

Spicy Crab Sushi Bake

Swap out the salmon for imitation crab or fresh crab meat. Mix it with the same mayo and sriracha blend for a different twist.

Vegetarian Sushi Bake

Leave out the salmon sushi bake and load up on roasted veggies like mushrooms, zucchini, and bell peppers. Add a little miso paste to the mayo mixture for extra depth.

Tuna Sushi Bake

Use canned tuna (in water, not oil) as a budget-friendly alternative. Just drain it well before mixing.

FAQs About Salmon Sushi Bake

1. Can I use canned salmon instead of fresh salmon?

Absolutely! Canned salmon is a great shortcut if you’re short on time or fresh salmon sushi bake isn’t available. Just make sure to drain it well and remove any bones or skin before mixing.

2. What can I substitute for Japanese mayo?

If you don’t have Japanese mayo (like Kewpie), regular mayo works fine. For that extra umami kick, you can mix your mayo with a small dash of rice vinegar and a pinch of sugar.

3. Can I make this recipe ahead of time?

Yes! You can assemble the sushi bake a day in advance, cover it tightly, and store it in the fridge. When you’re ready to serve, bake it fresh or reheat it in the oven until warm and bubbly.

4. Is sushi bake served hot or cold?

Sushi bake is typically served warm, fresh out of the oven, but it also tastes great at room temperature. If you’re reheating leftovers, a quick spin in the microwave or oven does the trick.

5. What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to three days. To reheat, use the oven for a crispy top or the microwave for convenience.

6. Can I make it gluten-free?

Definitely! Use tamari or a gluten-free soy sauce, and double-check that your furikake seasoning is gluten-free (some contain soy sauce or wheat).

7. What if I can’t find furikake?

No furikake? No problem! You can use crushed roasted seaweed, sesame seeds, and a pinch of salt as a DIY alternative.

A Final Word

Honestly, salmon sushi bake is one of those dishes that hits all the right notes. It’s creamy, savory, a little spicy, and super satisfying. Whether you’re a die-hard sushi fan or just looking for something fun and different to try, this recipe delivers every time. And the best part? You can tweak it to your heart’s content.

So, grab your ingredients, fire up that oven, and get ready to fall in love with this easy, crowd-pleasing sushi bake. You’ll wonder how you ever lived without it!

More Recipes You’ll Love

If you’re into comfort food with bold flavors, you’re in for a treat! After trying this salmon sushi bake, you might want to check out some other delicious recipes on Enzo Recipes. Craving something hearty? This Creamy Chicken and Rice dish hits the spot every time. For soup lovers, learn Can You Freeze Potato Soup? and make meal prep a breeze. Feeling nostalgic? Try this Old-Fashioned Vegetable Beef Soup Recipe—it’s like a warm hug in a bowl. And don’t miss the cheesy goodness of Cheesy Fiesta Potatoes for a Tex-Mex-inspired side dish. There’s something for everyone to enjoy!