The Best Salmon Sushi Bake
The story behind my favorite salmon sushi bake (and a kitchen oops!)
You know you’ve hit on something special when your cousin who claims she “doesn’t do fish” comes back for seconds. True story, by the way—last Mother’s Day, I whipped up what I (modestly, ha) call The Best Salmon Sushi Bake, only to watch half the pan disappear before I could even sneak a proper photo. There was also the time I nearly poured panko crumbs instead of rice, but that’s another tale for a different dinner. Seriously though, this recipe’s become my ace in the apron. You get all those cozy sushi flavors, you never have to roll anything, and everyone just digs in family-style. Oh, and if your oven timer is as unreliable as mine, you’ll feel right at home here.
Why I keep making this salmon sushi bake (and I think you might, too)
I usually make this when I want sushi but can’t deal with finicky little rolls—or let’s be honest, after a long day chasing the kids (or the cat, depending who’s causing more chaos). My family goes bonkers for this because let’s face it: creamy, savory salmon on rice with crunchy toppings just hits. Sometimes my husband pretends he’s not that into it, but then the leftovers magically vanish? Hmmm. And let me tell you, I used to mess up the rice all the time. But with this bake, even slightly mushy or dry rice gets saved by the magic sauce on top. (Learning to embrace imperfection—maybe that’s my secret sauce?)
Ingredients (and some of my half-baked substitutions)
- 2 cups cooked sushi rice (warm if you can, but I’ve done it cold in a pinch; my grandmother always insisted on Calrose, but honestly any sticky rice does the trick.)
- 1/4 cup rice vinegar
- 1.5 tbsp sugar
- 1/2 tsp salt
- 350g (about 12 oz) cooked salmon (baked, grilled, pan-seared, or flaked from leftovers—even canned salmon in desperate times, though I do prefer fresh-ish)
- 1/2 cup Japanese mayo, like Kewpie (or regular mayo with a squirt of sriracha—sometimes I use Greek yogurt to feel virtuous, but don’t tell my kids)
- 2 tbsp cream cheese (room temp is easiest, but I’ve impatiently used it cold, with lumpy results. It still worked, I promise.)
- 1-2 tbsp sriracha or to taste (or your favorite spicy sauce—I’ve been known to sneak in some chili crisp, too)
- 1/4 cup sliced green onions
- 1/2 cup furikake seasoning (Or just crumbled nori and a sprinkle of sesame seeds; I’ve run out and mashed together my own blend plenty of times)
- Roasted seaweed sheets for serving (or honestly, those snack-sized nori packs that live in the bottom of my bag)
- Optional: Cubed avocado, cucumber matchsticks, tobiko trimmings, or a sprinkle of (leftover) pickled ginger
So here’s how I throw it together (with some stray thoughts!)
- Mix up your sushi rice: Combine that warm rice with rice vinegar, sugar, and salt—fold gently so you don’t mash it all up. It should taste sort of sweet-sour. (This is where I usually sneak a bite—oops, lost my place for a moment there.)
- Press it in: Grab a medium baking dish—like 8×8 inches or a random pie pan. A little nonstick spray saves you heartache later. Press down the rice to make a nice even layer—don’t stress if it’s not perfectly level. Mine never is.
- Get your salmon happening: Flake your cooked salmon and toss it in a bowl. Add mayo, cream cheese, sriracha, and about 2/3 of the green onions. Mix until creamy—it’s absolutely ok if it looks a bit orange and weird. (I promise it comes together in the oven!)
- Layer it on: Dollop the salmon mix onto the rice and spread it gently with a spatula or, more often, the back of a spoon (because who has time to hunt for a spatula?).
- Sprinkle with love: Scatter furikake all over the top. Sometimes I’m heavy-handed, sometimes not—I basically wing it each time.
- Bake: Slide into a 400°F (200°C) oven for about 15 minutes, or until it’s hot and a tad bubbly around the edges. If you like a bit more crunch or brown bits (I do), flip on the broiler for 2-3 minutes. But keep an eye on it—ask me how I learned that lesson. (Charcoal crunch, anyone?)
- Serve it up: Let it sit for 5 minutes…or don’t, if everyone’s circling the kitchen. Top with the last of the scallions and some optional avocado. Scoop out spoonfuls, wrap ’em up in seaweed, and repeat until blissfully stuffed.
Notes from the land of kitchen experiments
- I once used too much cream cheese—turned it into a weird salmon cheesecake situation. Actually, a little goes a long way.
- Salmon skin on? Peel it off before mixing—I left it in once and, well, chewy surprise isn’t always a hit.
- Canned salmon totally works, but rinse it if it’s super salty.
- This tastes even better (to me) the next day, cold from the fridge with a dollop more sriracha. My partner disagrees.
Variations I’ve tried—with mixed results!
- I swapped half the salmon for cooked shrimp once; worked a treat, a bit like a surf-and-surf bake. Crab sticks (surimi) are also a fun addition if you’re into retro sushi bar vibes.
- Once, in a mad moment, I tried smoked mackerel. It was…okay, but super strong. Not my favorite.
- Adding mango? I thought it’d be brilliant. Instead, it went a bit mushy. Maybe if you try it with firmer, not-too-ripe mangoes?
- If you’re veggie, try mashed up roasted sweet potato—surprisingly yummy!
Equipment (plus doing without)
So, technically you want a baking dish and a spatula. But I’ve absolutely used a battered old brownie pan and even pressed rice down with the bottom of a glass. No oven mitts? Kitchen towel does the job—most days. If yours looks like it’s seen better days, you’re definitely not alone!
How I (usually) store leftovers
Just pop extra bake (if you have any—though honestly, in my house it never lasts more than a day!) into a covered container in the fridge. Supposedly keeps for 2-3 days, but, uh, haven’t personally tested that. You can microwave slices to reheat, though I actually prefer sneaking cold bites straight form the fridge at midnight. Maybe that’s just me.
How I like to serve it up
At our house, everyone grabs their own little nori sheets, adds a scoop of sushi bake, and rolls it up taco-style. For birthdays, I ladle it all onto a big platter and top with silly amounts of avocado and crunchy bits. Sometimes I set out spicy mayo and extra furikake so the kids can go wild. And I always—always—pile way too much on my first bite. Tradition, you know?
Pro tips (learned the hard way!):
- Don’t skip mixing the rice seasoning in the rice—once I forgot and dumped it over the top. Totally uneven and weirdly soupy.
- I once tried to save time by using still-frozen salmon. Trust me, not worth it. The flavor’s off and the texture goes mushy.
- Let the bake rest for a few minutes before serving—it sets up a bit and won’t collapse into a pile on your plate. Or at least not as much.
FAQ: Real questions, real answers
- Can I use raw salmon?
Honestly, I wouldn’t. Baking raw sushi-grade salmon might work, but I prefer to cook it ahead so I know it’s done—and less worry! - What’s the deal with Japanese mayo? Do I really need it?
Look, Kewpie is traditional and rich, but regular mayo plus a little squeeze of lemon and/or sriracha gets pretty close. So if you can’t find it, don’t sweat it! - Can I double this recipe?
Absolutely! Use a bigger pan, bake a few extra minutes. Last time I doubled, my brother-in-law still found a way to nab the last piece. Some things never change. - What if I don’t have furikake?
No biggie! Honestly, I’ve just crumbled up nori and tossed over some sesame seeds or even a bit of crushed up seaweed snacks. It’s all good. - Can I freeze leftovers?
Technically, yes, but I think the texture’s kinda odd after thawing. Plus it’s rare there’s anything left to freeze…
So there it is—The Best Salmon Sushi Bake, in all its slightly-imperfect, crowd-pleasing, weirdly-comforting glory. Let me know if you try it (or even if it turns out, well, not quite picture-perfect. I won’t judge one bit!).
Ingredients
- 2 cups cooked sushi rice
- 1 lb fresh salmon, skinless
- 1/3 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 1/2 cup cream cheese, softened
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- 1 sheet nori, cut into strips
Instructions
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1Preheat the oven to 400°F (200°C). Lightly grease an 8×8-inch baking dish.
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2Spread the cooked sushi rice evenly in the bottom of the prepared baking dish. Drizzle with rice vinegar and sprinkle with half of the sesame seeds.
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3Cut the salmon into small cubes. In a medium bowl, mix salmon with mayonnaise, sriracha, soy sauce, and cream cheese until well combined.
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4Spoon the salmon mixture evenly over the rice layer. Sprinkle the remaining sesame seeds and sliced green onions on top.
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5Bake for 20 minutes, or until the top is slightly golden and sizzling. Remove from oven and let cool for a few minutes.
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6Serve warm, garnished with nori strips. Enjoy with additional sriracha if desired.
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.
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