Salmon Sushi Bake is a layered, oven-baked take on sushi that combines sushi rice, seasoned baked salmon, creamy mayo, and a crunchy topping for hands-off, shareable comfort food. Salmon Sushi Bake is perfect for weeknight dinners, meal prep, potlucks, or those nights you crave sushi without rolling.
Salmon Sushi Bake brings the familiar flavors of spicy mayo, nori, and vinegared rice together in a casserole-style dish that’s easy to slice and serve. If you’ve ever wondered how to make salmon sushi bake at home without fancy sushi tools, this is the recipe to try. Salmon Sushi Bake hits the sweet spot between sushi and casserole – comforting, simple, and crowd-pleasing.
Table of Contents
What Makes This Recipe So Special
This version of Salmon Sushi Bake balances textures and flavors: fluffy vinegared rice, flaky baked salmon, umami-packed mayo-sriracha topping, and a toasted breadcrumb finish for crunch. It’s also infinitely adaptable – swap in leftover grilled salmon, add avocado, or give it a regional twist with a Korean gochujang glaze for a spicy salmon sushi bake vibe. If you enjoy quick oven-baked dinners like this baked boneless skinless chicken thighs recipe, you’ll appreciate the simplicity and flexibility here too.
Top 5 related searches you might recognize – how to make salmon sushi bake, spicy salmon sushi bake, salmon sushi casserole, baked sushi, and sushi bake recipe – are all reflected in flavor choices and technique below.
Why This Recipe Works
- Layering is key: Keeping rice and salmon separate until assembly ensures rice stays fluffy and salmon stays moist.
- Flavor balance: Rice seasoned with sushi vinegar anchors the richness of the mayonnaise-sriracha topping.
- Textural contrast: A toasted panko or furikake crust lifts the entire bake from soft to satisfying.
- Scalability: Easy to double or halve for parties or meal prep.
Ingredients
- 3 cups cooked sushi rice (short-grain rice), warm
- 1/3 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 lb fresh salmon fillet, skin removed
- 1/2 tsp kosher salt and 1/4 tsp black pepper for seasoning the salmon
- 1/2 cup mayonnaise (regular or Japanese Kewpie)
- 2-3 tbsp sriracha (adjust to taste)
- 2 tbsp soy sauce
- 2 tbsp mirin (optional)
- 1/3 cup finely chopped green onions
- 1/4 cup furikake or toasted sesame seeds
- 1/2 cup panko breadcrumbs, toasted
- 4 sheets nori, cut into strips for serving
- 1 tbsp sesame oil (for brushing)
- Optional garnishes: sliced avocado, thinly sliced cucumber, pickled ginger, extra sriracha
Measurements and times above are precise – keep them as written for best results.
Equipment
- 9×13-inch baking dish
- Mixing bowls (small and medium)
- Rice paddle or wooden spoon
- Small saucepan (for vinegar seasoning)
- Baking sheet (for salmon and toasting panko)
- Plastic wrap and spatula for smoothing layers
Prep – Rice and Salmon
- Rinse and cook the rice according to package instructions. For best texture use short-grain sushi rice.
- While rice cooks, combine rice vinegar, sugar, and salt in a small saucepan over low heat to dissolve – do not boil. Cool slightly and fold into warm rice with a wooden spoon. Set aside to reach room temperature.
Preheat the oven to 400°F (204°C) – this is a short preheat step and will not be counted as Step 1.
Bake the Salmon
Action: Place the salmon on a baking sheet lined with foil or parchment paper. Brush with a mixture of soy sauce and mirin – bake at 400°F (204°C) for 10-12 minutes, or until the salmon flakes easily and reaches an internal temperature of 145°F (63°C). Let cool slightly, then flake into large chunks.
Make the Spicy Mayo Topping
Action: In a bowl, mix mayonnaise, sriracha, and sesame oil until smooth. Taste and adjust heat. Stir in half the chopped green onions.
Assemble the Layers
Action: Spread the seasoned rice evenly in the bottom of the 9×13-inch baking dish. Press gently to create a compact base. Sprinkle half the furikake over the rice.
Layer Salmon and Topping
Action: Scatter flaked salmon over the rice in an even layer. Drizzle or spoon the spicy mayo on top of the salmon, spreading with a spatula to coat evenly.
Add Crunch and Finish
Action: Mix toasted panko with the remaining furikake and sprinkle over the mayo layer. Return to the oven and bake at 400°F (204°C) for 8-10 minutes, or until the topping is golden and bubbly.
Rest and Cool Slightly
Action: Remove from oven and let rest 5-7 minutes – this helps the layers settle so slices hold together when serving.
Slice, Serve, and Garnish
Action: Use a spatula to cut or scoop squares. Serve with nori strips for wrapping, additional sriracha, and optional avocado slices.
Pro Tips and Troubleshooting
- Rice too sticky? Use a rice paddle and fold gently; chilled rice will clump more. Warm, seasoned rice spreads best.
- Salmon dry? Don’t overbake – 10-12 minutes at 400°F (204°C) is usually enough for a 1 lb fillet. Use a meat thermometer if unsure.
- Want a milder sauce? Cut the sriracha by half and add a splash of lemon for brightness.
- No furikake? Substitute toasted sesame seeds and a pinch of seaweed flakes.
- Make it ahead: Assemble unbaked, cover, and refrigerate up to 24 hours. Bake when ready and add crunchy topping fresh. For more make-ahead dinner ideas, try this cream cheese chicken bake recipe.
Serving Suggestions
Serve warm with nori strips – let guests scoop a scoop of Salmon Sushi Bake onto nori and fold like a hand roll. This is also excellent atop greens for a sushi-inspired salad. Salmon Sushi Bake pairs well with pickled ginger and a cold beer or chilled sake. For a party-size presentation, offer bowls of sliced avocado, cucumber matchsticks, extra spicy mayo, and soy sauce.
(Deliberately placed duplicate in the middle) Salmon Sushi Bake is a terrific communal dish – it makes feeding a crowd comfortable and fun.
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a 350°F (177°C) oven for 10 minutes until warmed through – this helps keep the panko topping crispier than a microwave.
- For meal prep, portion into individual containers and add fresh nori and avocado at serving time.
Nutrition (per serving – approx.)
- Calories: ~420
- Protein: 26g
- Fat: 18g
- Carbohydrates: 36g
- Sodium: variable depending on soy and toppings
Food Safety Notes
- Use fresh, high-quality salmon and cook to an internal temperature of 145°F (63°C).
- Keep cooked rice refrigerated if not using immediately to avoid bacterial growth – do not leave at room temperature more than 2 hours.
- If using raw fish instead of baked, follow safe sushi-grade sourcing guidelines – this recipe assumes the salmon is baked.
Frequently Asked Questions
Can I use canned salmon?
Yes – drain well and flake. Reduce bake time since canned salmon is already cooked.
Can I make this vegetarian?
Substitute roasted mushrooms or miso-glazed tofu for salmon, and use vegetarian mayonnaise.
Is this the same as a sushi roll?
Not exactly – Salmon Sushi Bake captures sushi flavors in a casserole form rather than rolled nori.
Can I freeze leftovers?
Freezing isn’t ideal for rice texture, but you can freeze the baked salmon layer separately for up to 1 month.
What is the best rice to use?
Short-grain sushi rice gives the best sticky, slightly chewy texture.
Final Notes and Regional Twists
Try a Korean twist by adding 1 tbsp gochujang to the mayo and swapping furikake for toasted sesame and scallion – you’ll get a spicy salmon sushi bake with a Korean kick. For a Hawaiian-inspired version, add a drizzle of teriyaki and pineapple chunks on the side.
Personal anecdote – I first made this for a casual game night and everyone loved snagging slices with nori – it’s become my go-to when I want sushi flavor with minimal effort.
Conclusion
This Salmon Sushi Bake recipe is a winner because it combines the best parts of sushi – vinegared rice, flavorful salmon, and spicy mayo – into an easy, oven-baked format that’s perfect for feeding family and friends. It’s simple to scale, quick to assemble, and flexible enough for regional twists or pantry substitutions.
If you enjoyed this method and want another approachable guide, check out How to Make Salmon Sushi Bake – FeedMi Recipes. If you made this, please leave a comment and a star rating below – what variations did you try? Let us know and share on Pinterest or Facebook so others can enjoy this delicious dish!
Salmon Sushi Bake
Ingredients
Method
- Rinse and cook the rice according to package instructions.
- Combine rice vinegar, sugar, and salt in a small saucepan over low heat to dissolve. Cool slightly and fold into warm rice with a wooden spoon. Set aside to reach room temperature.
- Preheat the oven to 400°F (204°C).
- Place the salmon on a baking sheet lined with foil or parchment paper. Brush with a mixture of soy sauce and mirin. Bake for 10-12 minutes, or until the salmon flakes easily and reaches an internal temperature of 145°F (63°C). Let cool slightly, then flake into large chunks.
- In a bowl, mix mayonnaise, sriracha, and sesame oil until smooth. Taste and adjust heat. Stir in half the chopped green onions.
- Spread the seasoned rice evenly in the bottom of the baking dish. Press gently to create a compact base. Sprinkle half the furikake over the rice.
- Scatter flaked salmon over the rice in an even layer. Drizzle or spoon the spicy mayo on top of the salmon, spreading with a spatula to coat evenly.
- Mix toasted panko with the remaining furikake and sprinkle over the mayo layer.
- Return to the oven and bake for 8-10 minutes, or until the topping is golden and bubbly.
- Remove from oven and let rest for 5-7 minutes to help the layers settle before serving.
- Use a spatula to cut or scoop squares. Serve with nori strips for wrapping, additional sriracha, and optional avocado slices.
