Description
This creamy, cheesy, and flavorful Salmon Sushi Bake is the perfect way to enjoy sushi without rolling! Layered with seasoned sushi rice, a rich salmon mixture, and baked to perfection, it’s a crowd-pleasing dish that’s easy to make and even easier to love!
Ingredients
For the Rice Base:
2 cups cooked sushi rice
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
For the Salmon Mixture:
1 lb (450g) fresh or canned salmon, flaked
½ cup Kewpie mayo (Japanese mayonnaise)
4 oz cream cheese, softened
2 tbsp sriracha sauce (adjust to taste)
1 tbsp soy sauce
2 stalks green onions, finely chopped
For Toppings & Serving:
2 tbsp furikake (Japanese rice seasoning)
1 tsp sesame seeds
1 avocado, sliced (optional)
Nori sheets (for serving)
Instructions
Rinse the rice under cold water until the water runs clear.
Cook the rice according to package instructions.
While the rice is warm, mix in rice vinegar, sugar, and salt. Let it cool slightly.
If using fresh salmon, bake at 375°F (190°C) for 15-20 minutes, then flake with a fork.
In a bowl, combine flaked salmon, mayo, cream cheese, sriracha, soy sauce, and green onions. Mix until smooth.
Spread the seasoned sushi rice evenly in an 8×8-inch baking dish.
Layer the salmon mixture on top and spread it evenly.
Sprinkle with furikake and sesame seeds.
Preheat oven to 375°F (190°C).
Bake for 15-20 minutes, until slightly golden and bubbly.
For a crispy top, broil for 2-3 minutes at the end.
Let it cool slightly, then garnish with avocado slices and extra sriracha if desired.
Notes
Want it spicier? Add extra sriracha or a pinch of red pepper flakes.
No sushi rice? Use short-grain or medium-grain rice for the best texture.
Make it ahead: Assemble in advance and bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese Fusion
Keywords: salmon sushi bake, sushi casserole, easy baked sushi