This flavorful salmon sushi bake puts a fun twist on traditional sushi by baking salmon and rice together in a casserole dish. The creamy spicy mayo adds a kick of heat while the crunchy toppings and creamy avocado pull the whole dish together. Best of all, it comes together in under an hour with minimal fuss.
This post may include affiliate links. Please read my disclosure policy.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
I have really enjoyed putting my spin on viral Tiktok recipes. Case in point, my corn ribs are now a summer staple.
And this easy sushi bake recipe is my go-to when the sushi craving hits and I am feeling too lazy to make rolls.
📖Why This Recipe Works
When I first was introduced to this original salmon sushi bake I had a few issues. One was combining imitation crab meat and cooked salmon. Maybe in a sushi roll, I can see it. But those are two very expensive ingredients competing for attention.
I tested the recipe leaving out the crab and guess what. It is delicious! Then I tested leaving out the cream cheese. It was too heavy.
I also do not precook the salmon. This is an extra step many recipes include and I just don't understand it. By removing the skin from the salmon we can cut it into big chunks, not little flakey pieces.
The resulting dish has big pieces of salmon that give a rich flavor, a sushi lover's dream come true.
Finally, I made this dish gluten-free by substituting tamari.
Fresh Salmon- I prefer to use wild-caught salmon for the flavor. You can remove the skin with a boning knife or have your fishmonger do it.
The bag might be labeled "sticky rice". If you can't find it get regular short grain rice but follow the sushi rice instructions for seasoning.
Kewpie Mayo- You might need to hit up an Asian market for this. But a good substitute is regular mayonnaise with rice vinegar added.
Furikake- While my local grocery store doesn't carry the special mayo, it does carry the furikake seasoning. If you can't find it sprinkle on crushed salted seaweed snacks and sesame seeds. It is oddly effective.
Nori Sheets- These seaweed sheets add a delightful umami flavor and are used for serving the sushi bake. Although in my house we typically just eat with a spoon.
See the recipe card for exact quantities.
💭 Suggested Toppings
There are so many options for toppings:
- Avocado Slices
- Green Onions
- Spicy Mayo
- Unagi Sauce
- Fish Roe
- Sesame Seeds
⏲️How to Make a Salmon Sushi Bake
The sushi rice can be made ahead of time. Or prepare the salmon layer and cut up your toppings while the sushi rice cooks.
Step 1- Make the Sushi Rice
You can follow my guide on how to make sushi rice if it is your first time. The key points are to rinse it in a bowl of cold water and then strain it in a fine mesh strainer. You can't simply just rinse it as that alone will not remove the excess starch.
The rice cooks for 15 minutes and then rests for 10. Do not open the lid. Add the sugar-vinegar mixture while the rice is still warm.
Step 2- Assemble the Sushi Bake
First, make the salmon layer, then assemble it. Use a knife to carefully remove the skin from your salmon fillets. Chop it into small cubes and add to a bowl. Add in half the green onions, mayo, soy sauce (tamari in my case), vinegar, and sriracha. Mix together.
Spray your baking dish with a little oil to prevent sticking. Add the cooked rice to the bottom, using your hands to press it down and create an even layer. Sprinkle the furikake over the rice.
Evenly spread the salmon mixture over the rice. Bake for 15 to 20 minutes. That's it!
Note that I do not add the spicy mayo drizzle until after it bakes. The fresh drizzle looks more appetizing.
Step 3- Add Your Favorite Toppings
Once the salmon sushi bake is cooked let rest for 5 to 10 minutes. Then add your toppings and serve.
To eat the sushi bake cut your nori into squares. Scoop some of the sushi casserole onto the nori square. Eat it like a taco.
👩🏻🍳 Expert Tips
- Use a sharp knife to slice the raw salmon precisely and with ease.
- Wet your hands before pressing down the sushi rice to prevent it from sticking.
- Adjust the level of spiciness in the mayo mixture to your liking by adding additional hot sauce, you can even add minced chile pepper.
The salmon sushi bake will keep covered or in an airtight container in the refrigerator for 2-3 days. The rice may dry out slightly when stored. Add a few teaspoons of water before reheating if needed.
But I actually like to eat the leftovers cold or at room temperature.
More Snacks for Sharing
💭 Frequently Asked Questions
No, I recommend using raw salmon for sushi bakes to ensure the freshest taste but in a pinch, it would probably work.
Absolutely. Just allow the salmon to thaw before assembling the sushi bake.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.
Salmon Sushi Bake
- Baking dish
- 1 pound salmon skin removed and cut into ½ inch cubes
- ¼ cup Kewpie mayonnaise
- 2 Tablespoons sriracha
- 2 Tablespoons soy sauce use Tamari for gluten free
- 1 Tablespoon rice vinegar
- 6 green onions divided
- 2 Tablespoons furikake seasoning or use more sesame seeds
- 1 avocado cubed or sliced
- ½ cup cucumber sliced
- 2 Tablespoons sesame seeds
- Sriracha mayo
- Unagi or Eel Sauce
- Wasabi Mayo
- Nori sheets optional for serving
- Place the rice into a large mixing bowl and cover with cool water. Swirl the rice in the water, quickly drain the rice and repeat until the water is clear. This will take 3 to 6 rinses. Drain the rice in a colander.1 cup sushi rice
- Combine the rice, kombu, and 2 cups of water into a medium saucepan* and place over high heat. Bring to a boil, uncovered. Reduce the heat to low and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Discard the kombu.1 cup filtered water, 1 piece kombu
- To make the sushi vinegar mixture combine the rice vinegar, sugar, and salt in a small bowl and heat in the microwave on high for 30 seconds.1 ½ tablespoons rice vinegar, 1 tablespoon granulated sugar, ½ teaspoon kosher salt
- Transfer the rice into a large mixing bowl, Use a nonmetallic bowl to prevent any interaction with the rice vinegar. Add the vinegar mixture. Fold the mixture through the rice using a slicing motion, being careful not to crush the rice.
- Preheat the oven to 425 F degrees. Spray the bottom of your baking dish with a non stick spray and set aside.
- While the rice is cooking marinate the chopped salmon. Add half the sliced onions, Kewpie, soy sauce, sriracha, and rice vinegar. Stir to coat the salmon.1 pound salmon, ¼ cup Kewpie mayonnaise, 2 Tablespoons sriracha, 2 Tablespoons soy sauce, 1 Tablespoon rice vinegar, 6 green onions
- Press the rice into the bottom of the baking dish. Sprinkle on the furikake. Top with the salmon mixture. Bake uncovered for 15 to 20 minutes or until the salmon is cooked through and the mixture is bubbling.2 Tablespoons furikake seasoning or use more sesame seeds
- Remove from the oven and top with sesame seeds, the other half the green onions, cucumber, and avocado. Serve with additional toppings as desired and nori for making bite-size pieces.1 avocado, ½ cup cucumber, 2 Tablespoons sesame seeds, Sriracha mayo, Unagi or Eel Sauce, Wasabi Mayo, jalapenos, Nori sheets
- Sushi rice can also be made in a rice cooker using the 'white rice' setting.
- Kewpie is a Japanese mayonnaise, if you can't find it use regular mayo with a splash of rice vinegar.
- Shrimp, real crab meat, or imitation crab can be substituted for salmon.