If you love sushi but want something warm, comforting, and easy to make, this Salmon Sushi Bake is the perfect recipe. Layers of seasoned sushi rice, creamy salmon, and savory toppings are baked until hot and irresistible, then served with crispy nori sheets for scooping. It captures all the flavors of your favorite sushi roll in a fun, shareable casserole that’s ideal for family dinners, potlucks, or weekend gatherings.
Salmon Sushi Bake has become one of our family’s most requested dinners, especially on weekends when everyone is home. My husband loves sushi, but this baked version is even easier to enjoy because there’s no rolling involved. The creamy salmon filling paired with perfectly seasoned rice always disappears fast, and everyone enjoys making their own little sushi bites with nori sheets and favorite toppings. It’s one of those recipes that turns an ordinary dinner into something everyone looks forward to.
Why This Salmon Sushi Bake
- All the delicious flavors of sushi in an easy baked casserole.
- Creamy, savory salmon filling with a hint of spice.
- Perfect for feeding a crowd or meal prepping for the week.
- No sushi rolling skills required.
- Ready with simple pantry-friendly ingredients.
- Easily customized with your favorite toppings and sauces.
- Great for parties, family dinners, or casual entertaining.
Ingredients
Makes about 8 servings
For the Sushi Rice
- 3 cups cooked sushi rice (about 1½ lb / 680 g)
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar (0.4 oz / 12 g / 0.03 lb)
- 1 tsp salt
For the Salmon Layer
- 2 lb (900 g) cooked salmon, flaked
- 8 oz (225 g / 0.50 lb) cream cheese, softened
- ½ cup mayonnaise (about 120 g / 0.26 lb)
- 2 tbsp sriracha (adjust to taste)
- 2 tsp soy sauce
- 1 tsp toasted sesame oil
- 2 green onions, thinly sliced (about 1.5 oz / 40 g / 0.09 lb)
Toppings
- 2 tbsp furikake seasoning
- 1 avocado, diced (about 7 oz / 200 g / 0.44 lb)
- 1 small cucumber, diced (about 8 oz / 225 g / 0.50 lb)
- 2 tbsp toasted sesame seeds (0.7 oz / 20 g / 0.04 lb)
- Extra sliced green onions
- Spicy mayo for drizzling
- Unagi (eel) sauce for drizzling (optional)
For Serving
- Roasted seaweed (nori) sheets
- Pickled ginger
- Wasabi (optional)
Directions
1. Prepare the Rice
Cook the sushi rice according to the package directions. While still warm, gently mix in the rice vinegar, sugar, and salt. Spread the seasoned rice evenly into a lightly greased 9×13-inch baking dish.
2. Make the Salmon Mixture
In a large bowl, combine the flaked cooked salmon, softened cream cheese, mayonnaise, sriracha, soy sauce, sesame oil, and sliced green onions. Stir until smooth and evenly mixed.
3. Assemble
Spread the salmon mixture evenly over the rice layer. Sprinkle the top generously with furikake seasoning.
4. Bake
Bake in a preheated 375°F (190°C) oven for 15–20 minutes, or until the filling is heated through and lightly golden around the edges.
5. Garnish
Remove the casserole from the oven and allow it to cool for about 5 minutes. Top with diced avocado, cucumber, sesame seeds, and additional green onions. Finish with a drizzle of spicy mayo and unagi sauce if desired.
6. Serve
Scoop portions onto small sheets of roasted nori and enjoy like hand rolls. Serve immediately while warm.
Notes
- Best salmon: Fresh baked salmon provides the best flavor, but canned salmon (well drained) also works for a quick version.
- Adjust the spice: Add more or less sriracha depending on your preferred heat level.
- Rice tip: Slightly warm sushi rice spreads more easily and creates the perfect base.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently in the oven or microwave before adding fresh toppings.
- Variations: Try adding imitation crab, cooked shrimp, diced jalapeños, cream cheese cubes, or masago for extra flavor and texture.
- Nutrition: This dish is rich in protein, healthy fats, and satisfying carbohydrates, making it a hearty meal that’s perfect for sharing.