Salmon Sushi Bake (Ready in 25 Minutes)

Name: Salmon Sushi Bake (Ready in 25 Minutes)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 ½ cups sushi rice (cooked); 2 tablespoons furikake rice seasoning; 2 pounds salmon (cooked); ¼ cup soy sauce (or coconut aminos); 1 tablespoon toasted sesame oil; ¼ cup kewpie mayonnaise; 1 ½ tablespoon sriracha (or more for spicier); 1 tablespoon rice vinegar; 4 green onions (finely chopped , divided); 4 packs nori sheets; 2 small Persian cucumber (cut into matchsticks); 1 large avocado (thinly sliced)

This Salmon Sushi Bake is an easy-to-make dish that comes together in 25 minutes! Tender, rich salmon pieces are mixed with a savory blend of soy sauce, sesame oil, and Sriracha and layered over perfectly cooked sushi rice. Serve it with nori pieces, sliced avocado, and cucumber for a light, healthy lunch or dinner.

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Casserole dish full of a salmon sushi bake.

Why This Recipe Works

This salmon sushi bake is my go-to meal when I feel like homemade sushi without the hassle. You don’t have to worry about struggling to roll anything, making it a great choice for beginner home cooks and those of us with busy schedules!

A creamy, savory salmon mixture is layered on a bed of sushi rice and baked until warm. Once cooked, it turns out perfectly tender, chewy, rich, and spicy.

Feel free to get creative with the protein filling or mix-ins to make this meal your own. Just don’t forget to garnish the bake with classic toppings like nori pieces, avocado, and cucumber!

Ingredients

Sushi Rice: Provides a chewy and slightly sticky texture that holds the other ingredients in place. My go-to sushi rice brands are Calrose, Nishiki, and Kokuho Rose.
Furikake Seasoning: Adds a savory, umami flavor with a hint of sweetness and crunch from seaweed and sesame seeds. You’ll find furikake at Asian food markets or online.
Salmon: Gives the sushi bake a rich, tender, flaky texture with a mild, savory flavor. For the best taste, I recommend using wild-caught salmon like sockeye or king salmon.
Soy Sauce: Adds a salty, umami depth to the dish. Kikkoman is my favorite brand.
Toasted Sesame Oil: Provides a nutty, aromatic note that complements salmon well. Use 100% pure sesame seed oil for the most flavorful dish.
Kewpie mayo: Gives the salmon mixture the ultimate creaminess and a subtle tang. Look for Kewpie mayo at Asian food markets or online.
Sriracha: Brings a spicy kick and a hint of sweetness. Use your favorite brand.
Rice vinegar: Provides a mild acidity that balances the richness of the fish and mayo.
Green onions: Add a fresh, mild onion flavor and a pop of color to the salmon mixture and as a garnish at the end.

Baking and shredding salmon, and cooking rice.

Instructions

Cook the Rice: First cook the sushi rice. Measure out 1 ½ cups sushi rice, rinse and then cook for 15 minutes on low heat, let it sit for 5 minutes after, fluff and then set aside.
Cook the Salmon: Preheat your oven and line a baking sheet with parchment paper. Place the salmon filet on the baking sheet and broil for 10-12 minutes. Alternatively, you can bake it at 375 degrees Fahrenheit for 15-17 minutes. Once done, remove the salmon from the oven and shred it with a fork, avoiding the skin.
Make the Salmon Mixture: In a bowl, combine the shredded salmon, soy sauce, sesame oil, Kewpie mayo, Sriracha, rice vinegar, and half the chopped green onions. Mix everything thoroughly with a fork until fully combined.
Assemble the Bake: In a 9×11 baking dish, press the cooked sushi rice into an even layer at the bottom. Sprinkle the furikake seasoning on top, then spread the salmon mixture evenly over the rice.
Bake the Dish: Bake it in the oven at 400 degrees Fahrenheit for 10 minutes.
Serve: Remove your salmon sushi bake from the oven and sprinkle it with remaining green onions. Serve it immediately with nori pieces, sliced avocado, and cucumber.

Assembling a sushi bake with sauce on top.

Substitutions & Variations

Rice: Try brown sushi rice or quinoa for a healthier alternative. Note that neither of these options will hold together as well as regular sushi rice.
Salmon: Substitute salmon with cooked tuna or crab for a different sushi bake style.
Soy Sauce: Replace soy sauce with tamari or coconut aminos for a gluten-free option.
Kewpie Mayo: Use regular mayo with a splash of rice vinegar if Kewpie is unavailable.
Sriracha: Adjust the amount or use another hot sauce to control the spice level.
Furikake: Create a homemade version with sesame seeds, crushed seaweed, and a pinch of sugar if you can’t find a store-bought furikake.
Green Onions: You can substitute green onions with chives or omit them if preferred.

Salmon sushi bake with toppings on a plate.

Storing & Reheating

If you have leftover salmon sushi bake, keep it fresh and delicious with these storage tips:

Fridge: Once cooled, store leftovers in an airtight container for up to 3 days.
Reheating: Reheat the bake without toppings in the oven at 350 degrees Fahrenheit until warmed. Serve it warm again with freshly chopped garnishes.
Prep ahead: Prepare the salmon mixture and sushi rice separately up to a day in advance, then assemble and bake it when you’re ready to serve.

Pieces of a sushi bake with nori on a plate.

Expert Tips

Use Fresh Salmon: Fresh, wild-caught salmon offers the best flavor and texture. If you’re using frozen salmon, let it thaw completely before baking.
Cook the Rice Properly: Ensure the sushi rice is cooked to the right consistency. It should be chewy and sticky with a slight bite.
Mix the Dressing Well: Combine the soy sauce, sesame oil, mayo, and Sriracha thoroughly to ensure an even distribution of flavors throughout the salmon sushi bake.
Avoid Overcooking: Keep a close eye on the salmon while it bakes to prevent it from drying out. It shouldn’t take more than 10 or 12 minutes on the broil setting.
Press the Rice Firmly: Press the rice firmly into the baking dish to create a solid base that holds the filling and garnishes in place as you serve it.
Use a Rice Paddle: A rice paddle helps spread the rice evenly without crushing it. I suggest investing in one, as it is a relatively inexpensive kitchen tool.

FAQs

Can I use other types of fish?

Yes, you can substitute salmon with cooked tuna, crab, or even shrimp.

Is this dish spicy?

The dish has a mild spice from the Sriracha, but you can adjust the amount to your preference.

Can I make this recipe gluten-free?

Absolutely! Just use tamari, liquid aminos, or coconut aminos instead of soy sauce.

If you enjoyed this salmon sushi bake recipe, be sure to check out some more salmon-forward favorites like these:

If you try this Salmon Sushi Bake, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!