Salmon Sushi Bake (Printable)

Warm casserole with flaked salmon, seasoned sushi rice, and creamy spicy topping. Perfect for sharing.

# What You'll Need:

→ For the Rice

01 - 2 cups sushi rice
02 - 2 1/4 cups water
03 - 3 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1 teaspoon salt

→ For the Salmon Layer

06 - 1.1 lbs skinless salmon fillet
07 - 1 tablespoon soy sauce
08 - 1 tablespoon lemon juice
09 - 1 teaspoon sesame oil
10 - 1/2 teaspoon black pepper

→ Creamy Mixture

11 - 1/2 cup mayonnaise, preferably Japanese Kewpie
12 - 2 tablespoons Sriracha sauce
13 - 3.5 oz cream cheese, softened

→ Toppings

14 - 2 sheets roasted nori seaweed, cut into small strips
15 - 2 tablespoons furikake seasoning
16 - 2 green onions, thinly sliced
17 - 1 ripe avocado, sliced
18 - 1 tablespoon toasted sesame seeds
19 - Optional: extra Sriracha or unagi eel sauce for drizzling
20 - Optional: pickled ginger for serving

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Cook rice with water in a rice cooker or on the stovetop until tender.
02 - While rice is still hot, mix in rice vinegar, sugar, and salt. Allow to cool slightly, then spread evenly into a lightly greased 9x13-inch baking dish.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on a lined baking tray. Brush with soy sauce, lemon juice, and sesame oil; sprinkle with black pepper. Bake for 12-15 minutes or until cooked through. Let cool slightly, then flake into chunks.
05 - In a bowl, mix mayonnaise, Sriracha, and cream cheese until smooth. Gently fold in the flaked salmon.
06 - Spread the salmon mixture evenly over the rice layer in the baking dish.
07 - Sprinkle furikake seasoning over the top.
08 - Bake for 10 minutes until heated through and slightly golden.
09 - Remove from oven. Garnish with nori strips, green onions, avocado slices, and toasted sesame seeds. Drizzle with extra Sriracha or unagi sauce if desired. Serve warm, scooping portions into bowls with pickled ginger on the side.

# Expert Advice:

01 -
  • You get all the flavors of your favorite sushi roll without the hours of practice rolling perfect maki
  • The creamy, spicy salmon mixture melts into warm seasoned rice creating something completely new and incredibly satisfying
  • Feeds a crowd easily and looks impressive coming out of the oven with minimal actual effort
02 -
  • Let the rice cool slightly before adding the toppings, or the heat will make your avocado melt too quickly
  • Do not overbake after adding the toppings—you want everything warmed through but the nori should still be snappy, not soggy
  • The salmon mixture can be made ahead and kept refrigerated for up to two days before assembling
03 -
  • If you cannot find furikake, make your own by crushing together nori sheets, toasted sesame seeds, and a pinch of sugar and salt
  • Let the completed bake rest for about 5 minutes after removing from the oven so the layers set slightly and are easier to serve cleanly

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