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–+ servings

Salmon Sushi Bake

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This creamy salmon sushi bake is an easy, crowd pleasing casserole with sushi rice, spicy salmon, and nori for scooping.
Course Appetizer, Dinner, Snack
Cuisine Asian Fusion, Asian-Inspired, Japanese-Inspired
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings 6 servings
Calories
Author Ronda Eagle | Kitchen Dreaming

Ingredients

For the Sushi Rice

  • 2 cups short grain sushi rice
  • 2 1/4 cups water
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

For the Salmon Layer

  • 2 cups cooked salmon , flaked
  • 1/2 cup Japanese mayonnaise
  • 2 tablespoons cream cheese , softened
  • 1 to 2 tablespoons sriracha , optional
  • 1 tablespoon soy sauce

Toppings

  • 2 tablespoons furikake seasoning
  • 2 green onions , thinly sliced
  • 1 avocado , diced
  • Extra sriracha or spicy mayo for drizzle

For Serving

  • Nori sheets , cut into squares

Instructions

Step 1 Prepare the Rice

  • Rinse the sushi rice under cold water until the water runs mostly clear. Cook with water according to package instructions or in a rice cooker.
  • In a small bowl, mix rice vinegar, sugar, and salt. Warm slightly if needed to dissolve. Gently fold the mixture into the cooked rice. Let cool slightly.

Step 2 Make the Salmon Mixture

  • In a medium bowl, combine flaked salmon, Japanese mayonnaise, cream cheese, soy sauce, and sriracha if using. Stir until creamy and well blended.

Step 3 Assemble

  • Preheat oven to 375 degrees.
  • Press the seasoned rice evenly into the bottom of a greased 9 by 9 inch baking dish. Sprinkle half the furikake over the rice.
  • Spread the salmon mixture evenly over the top. Sprinkle remaining furikake on top.

Step 4 Bake

  • Bake for 15 to 20 minutes, or until heated through and slightly golden on top.

Step 5 Garnish and Serve

  • Top with green onions, avocado, and an extra drizzle of spicy mayo if desired.
  • Serve warm with nori sheets. Scoop a spoonful onto the nori and fold like a taco.

Notes

Use short grain sushi rice for best texture. Long grain rice will not hold together properly.
• Let the rice cool slightly before spreading the salmon mixture on top. This keeps the layers distinct.
• Do not overbake. The goal is to heat through and lightly warm the top, not dry it out.
• Adjust the sriracha to your heat preference. Start small and add more after baking if needed.
• For extra texture, sprinkle additional furikake or toasted sesame seeds after baking.
• Serve immediately with crisp nori sheets. The nori softens quickly once topped.
• This recipe works well with leftover baked salmon, canned salmon, or even smoked salmon.
• To make it without cream cheese, simply replace it with additional Japanese mayonnaise for a lighter texture.
• Store leftovers covered in the refrigerator for up to 3 days. Reheat gently and add fresh toppings before serving.