Salmon Sushi Bake
The First Time I Tried Salmon Sushi Bake (Spoiler: It Was Chaos)
I still remember the first time I made this Salmon Sushi Bake—it was, I’m not kidding, thirty minutes before my book club came over, and I’d convinced myself an oven-baked sushi thing would be a breeze (it mostly was, except for a rogue bottle of Sriracha that would not open; more on that later). These days, I whip this up whenever I need something kind of impressive-looking but secretly lazy-friendly. Plus, the kitchen smells amazing for hours—my cat is a big fan, too, but she doesn’t get any. Oh, and once my neighbor knocked on the door asking what we were cooking—so that’s the vibe here.
Why Do I Keep Making This?
I make this Salmon Sushi Bake pretty much anytime there’s leftover salmon or someone looks even mildly hungry. My family basically obliterates the pan before I can sneak seconds (sometimes I strategically cut myself a larger “test piece”—don’t judge). I reach for it when I can’t be bothered rolling actual sushi; trust me, I love a good sushi roll, but rice sticking to my hands makes me irrationally angry. If you’ve ever thought, “I want sushi flavors but don’t want to deal with sticky rice everywhere,” friend, this is the way.
Ingredients — And Some Cheeky Swaps
- Salmon (about 400g, cooked and flaked) – I usually bake it myself, but tinned salmon honestly works if you mash it well. Leftover roast salmon? Even better.
- Steamed rice (3-ish cups) – I make short-grain, but if you’ve only got jasmine, don’t sweat it. Grandma used Nishiki, but I really just use whatever’s in the cupboard.
- Kewpie mayo (a good hefty squirt—about 1/3 cup) – Regular mayo is fine. (I sometimes sneak a Greek yoghurt swap if I’m pretending to be healthy; tastes different but still yummy.)
- Sriracha (1-2 tablespoons, or less if you’re spice-shy) – Or just use whatever Asian chili sauce is in your fridge. One time, I even tried Frank’s RedHot; different, but it slapped.
- Cream cheese (3 tbsp, softened) – Skippable, but adds a certain tang I can’t quite replicate. Or sour cream if you’re out, I suppose.
- Soy sauce (about a tbsp)
- Sesame oil (a drizzle, or honestly none if you forget—I have)
- Nori (a few sheets, torn up)
- Green onions (2, sliced—totally optional but so good for color)
- Furikake (a generous sprinkle, or sesame seeds if you don’t have any)
- Cucumber and avocado (for serving—if I’ve got them)
How I Actually Make Salmon Sushi Bake (No Judgement, Please)
- Preheat your oven to 200C/400F. Sometimes I forget this and only realize when it’s time to bake; so maybe double-check! Grease a medium-ish baking dish (like 8x8in, but honestly I just use whatever’s clean).
- Mix up the rice: In a bowl, mix your rice with a splash of seasoned rice vinegar (if you have it, but I skip it if I’m low). Press this into your baking dish. I sometimes add a shake of salt; up to you.
- Make the salmon layer: In another bowl, mix flaked salmon, kewpie mayo, sriracha, cream cheese, soy sauce, and a wee drizzle of sesame oil. This bit looks weird, but power through. Taste a little—if you can’t help yourself like me.
- Spread salmon over the rice layer. Get it as even as you can; if it looks a bit ugly, no worries—it all gets covered anyway.
- Sprinkle torn-up nori and a good handful of furikake on top. If you love crunch, add some crispy fried onions (not at all traditional, but sooooo good).
- Bake for about 15-20 minutes. You want it hot and just starting to brown at the edges. Let it cool a smidge before slicing. Or just dig in; it’s your kitchen.
Some Notes I Learned the Hard Way
- I once skipped the cream cheese and it just wasn’t as silky. Not a crime, but I noticed.
- The nori can crisp weirdly if your oven runs hot; a top sprinkle of foil last few minutes fixes it. Or don’t worry about it. Texture’s texture.
- If you pack the rice too tightly, it’s hard to cut—gently pressed is better.
- Don’t use wild salmon unless you’re feeling flush; sometimes it dries out.
Tinkering With Variations (Some Good, One Odd)
- I tried crab sticks instead of salmon once (don’t tell my family), and nobody noticed—so go wild.
- Spicy tuna is… okay, but it somehow gets fishier when baked. Maybe not my fave.
- Vegetarian? Swap in roasted sweet potato and edamame for the fish—my mate Maddie swears by this version.
You Don’t Actually Need Fancy Equipment
I say 8x8in baking dish, but I once made it in a pie plate. (The squares weren’t square. No one minded.) If you don’t have a rubber spatula, a big spoon works. Rice cooker is handy, but the stovetop method and a prayer works fine too.
Storing The Leftovers (If There Are Any)
Fridge for 2 days, covered. I actually think the flavor is better the next day, but that’s just me. That said, in my house this bake basically vanishes within the hour, so I rarely get to test how long it keeps. And don’t try freezing it; gets all weird and watery. Maybe just eat it up?
How We Serve It At My Place
I like to scoop squares onto nori sheets with sliced cucumber, avocado, and more Sriracha on the side (yes, I still struggle with those dang Sriracha lids). My kids wrap the whole thing up like little tacos and call it “open-face sushi.” If you want to be extra (I do, sometimes), serve with pickled ginger and extra furikake.
Some Oops Moments (& Lessons Learned)
- I once rushed the salmon layer and didn’t flake it enough—ended up with massive chunks. Tasted good, but looked odd.
- If you use hot rice and slap the mayo mix on too soon, you get a meltier (sometimes mushier) top—actually, some people like it that way but you’ve been warned.
- Never skip tasting your salmon-mayo blend; sometimes it needs another whack of soy or just a tiny squeeze more Sriracha.
FAQ — You Asked, I Answered (Or Tried To)
- Can you make this ahead of time?
- Yeah, you totally can. I assemble it, wrap it up, and bake right before serving. Baking from cold takes a bit longer, so add another five minutes. Don’t quote me though—oven moods vary.
- What if I don’t have Kewpie mayo?
- I get this a lot. I use regular Hellman’s sometimes; a dash of rice vinegar and a pinch of sugar hacks the Kewpie flavor pretty well. Or just skip the hack if you’re feeling lazy. No judg(e)ment.
- Can I use brown rice, or is that blasphemy?
- Go for it! I did once, and nobody marched out. It’s a bit chewier, but that’s not a bad thing.
- What’s furikake and do I really need it?
- It’s a crunchy, salty rice seasoning that makes everything better. Get it (I order mine from Just One Cookbook if local shops let me down). But toasted sesame seeds do the trick in a pinch.
- Where can I find more inspiration?
- I get ideas from Chopstick Chronicles and also Okonomi Kitchen. Both have genius sushi recipes, so check them out on a rainy afternoon.
Random aside—anyone else keep losing rubber bands that come with store-bought green onions? Happens every single time. Anyway, happy baking. Feel free to make it your own—or mess it up a bit and call it rustic, like I do.
Ingredients
- 2 cups cooked sushi rice
- 1/4 cup rice vinegar
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt
- 400g (14 oz) skinless salmon fillet
- 1/3 cup mayonnaise
- 2 tablespoons sriracha
- 2 tablespoons cream cheese, softened
- 1 tablespoon soy sauce
- 2 green onions, finely sliced
- 1 tablespoon toasted sesame seeds
- 6-8 nori sheets, for serving
- 1 cucumber, thinly sliced (optional, for garnish)
- 1 avocado, sliced (optional, for garnish)
Instructions
-
1Preheat the oven to 375°F (190°C). Line a baking dish (about 8×8-inch) with parchment paper or lightly grease it.
-
2In a small bowl, mix rice vinegar, sugar, and salt. Pour over the warm sushi rice and gently mix to season the rice. Spread the seasoned rice evenly in the bottom of the prepared baking dish.
-
3Place the salmon fillet on a baking sheet, season with salt and pepper, and bake for 12-15 minutes until just cooked through. Flake the cooked salmon into a bowl.
-
4Combine flaked salmon, mayonnaise, sriracha, cream cheese, soy sauce, and half of the sliced green onions in a bowl. Mix until creamy.
-
5Spread the salmon mixture over the rice in the baking dish. Sprinkle with toasted sesame seeds and remaining green onions. Bake for 7-10 minutes until heated through.
-
6Serve hot, topped with optional avocado and cucumber. Use nori sheets to scoop up the sushi bake.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
