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A freshly prepared Salmon Sushi Bake in a baking pan, garnished with herbs.

Classic Salmon Sushi Bake

This classic salmon sushi bake features a delicious layer of seasoned sushi rice topped with a creamy and spicy salmon mixture, baked to golden perfection. It's an easy and crowd-pleasing dish that brings the flavors of sushi to your table in a comforting casserole format.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • large bowl
  • small bowl
  • 9x13 inch baking dish
  • medium bowl

Ingredients
  

For the Sushi Rice:

  • 2 cups Japanese short-grain rice
  • 2.5 cups water for cooking rice
  • 0.25 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

For the Salmon Mixture:

  • 1 lb cooked salmon, flaked you can bake, pan-fry, or poach it ahead of time
  • 0.5 cup mayonnaise Japanese mayo like Kewpie works best
  • 2 tbsp sriracha adjust to your spice preference
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 green onions, thinly sliced plus more for garnish
  • 0.25 cup cream cheese, softened Optional: adds extra creaminess and richness

Toppings & Serving:

  • 0.5 cup shredded mozzarella or provolone cheese optional, but highly recommended for a golden crust
  • 2 tbsp furikake (Japanese rice seasoning)
  • Sesame seeds for garnish
  • Sriracha mayo store-bought or homemade for drizzling
  • Nori seaweed sheets for serving, cut into squares or rectangles
  • Avocado, thinly sliced for garnish, optional
  • Pickled ginger for serving, optional

Instructions
 

Prepare the Sushi Rice

  • Rinse the short-grain rice under cold water until clear, then cook according to package directions or in a rice cooker with 2 ½ cups of water.
  • While the rice cooks, whisk together rice vinegar, sugar, and salt until dissolved; then gently fold this seasoned mixture into the cooked rice, cover, and set aside.

Preheat Oven & Prepare Salmon

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  • If not already cooked, prepare your salmon now and flake it into small pieces.

Make the Salmon Mixture

  • In a medium bowl, combine the flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and sliced green onions.
  • If using, add the softened cream cheese and mix until well combined and creamy.

Assemble the Bake

  • Press the seasoned sushi rice evenly into the bottom of the prepared baking dish.
  • Spread the salmon mixture over the rice layer, and if desired, sprinkle the shredded cheese evenly over the salmon.

Bake

  • Bake for 15-20 minutes, or until the cheese is melted and bubbly and the salmon mixture is heated through.
  • For a golden-brown top, broil for the last 1-2 minutes, watching carefully to prevent burning.

Garnish and Serve

  • Remove from the oven, then sprinkle with furikake and sesame seeds and drizzle generously with extra sriracha mayo.
  • Serve warm with nori seaweed sheets for scooping, sliced avocado, and pickled ginger on the side.

Notes

For extra flavor and texture, toast the sesame seeds lightly before garnishing. Adjust the amount of sriracha to your preferred spice level. This dish is excellent for meal prepping and can be reheated.