Why You’ll Love This Recipe
Salmon Sushi Bake is the perfect answer when you crave sushi flavours without the time or technique required for rolling. This oven-baked dish layers seasoned sushi rice, tender salmon, and a creamy, umami-rich topping into a warm, scoopable casserole that is comforting yet vibrant. It is ideal for sharing, making it a favourite for family dinners, potlucks, or casual entertaining. What I enjoy most about this recipe is how adaptable it is; I once lightened the creamy topping with a small splash of almond milk when it felt too thick, and the result was still beautifully smooth and balanced. Served with nori sheets or enjoyed on its own, this Salmon Sushi Bake delivers all the familiar flavours of sushi in a satisfying, fuss-free format.
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Salmon Sushi Bake: A Creamy, Savory Twist on Classic Sushi Flavors
- Total Time: 35 mins
- Yield: 4–6 servings
- Diet: Halal
Description
A creamy, savory salmon sushi bake layered with seasoned rice, tender salmon, and a rich umami sauce—an easy deconstructed sushi dish perfect for sharing.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 lb salmon, skin removed and cubed
- 1/2 cup mayonnaise
- 2 tbsp soy sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tsp sesame oil
- 1/2 cup cream cheese, softened
- 1/4 cup green onions, sliced
- 2 tbsp furikake seasoning
- Nori sheets, for serving
Instructions
- Rinse sushi rice until water runs clear, then cook with water according to package directions.
- Mix rice vinegar, sugar, and salt until dissolved, then fold into warm rice.
- Preheat oven to 375°F (190°C).
- In a bowl, mix salmon with mayonnaise, soy sauce, sriracha, sesame oil, and cream cheese.
- Spread seasoned rice evenly into a greased baking dish.
- Sprinkle furikake over the rice.
- Spread salmon mixture evenly over the rice.
- Bake uncovered for 18–22 minutes until salmon is cooked through and lightly browned.
- Garnish with green onions.
- Serve warm with nori sheets for scooping.
Notes
- Use cooked or canned salmon as an alternative.
- Add avocado or cucumber after baking for freshness.
- Adjust spice level by increasing or reducing sriracha.
- Leftovers reheat well in the oven or air fryer.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: Japanese-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon fillets
Salmon provides rich flavour and a tender texture. It flakes easily once baked and blends seamlessly into the creamy topping.
Sushi rice
Short-grain rice forms the foundation of the dish. Its slightly sticky texture is essential for holding the layers together.
Rice vinegar
Adds gentle acidity to season the rice, giving it that classic sushi-style balance.
Sugar
A small amount balances the vinegar and enhances the rice’s flavour.
Salt
Essential for seasoning both the rice and the salmon evenly.
Cream cheese
Creates a creamy, slightly tangy base for the topping that complements the richness of the salmon.
Mayonnaise
Adds smoothness and richness, helping the topping spread evenly.
Soy sauce
Provides umami depth and seasoning for the salmon mixture.
Sriracha
Adds mild heat and a subtle kick, adjustable to taste.
Furikake seasoning
A blend of seaweed and sesame seeds that adds authentic sushi flavour and texture.
Green onions
Bring freshness and a mild bite that brightens the dish.
Nori sheets
Used for serving, they add crunch and a traditional sushi element.
Directions
Begin by cooking the sushi rice according to package instructions. While the rice is still warm, gently fold in rice vinegar, sugar, and salt until evenly seasoned. Spread the rice into an even layer in a lightly greased baking dish, pressing gently to compact it slightly.
Preheat your oven to 375°F. Season the salmon lightly with salt and bake it separately for about 12–15 minutes, or until just cooked through and flaky. Remove from the oven and break the salmon into bite-sized pieces.
In a mixing bowl, combine cream cheese, mayonnaise, soy sauce, and sriracha until smooth. Fold in the flaked salmon, green onions, and half of the furikake. Spread this mixture evenly over the prepared rice. Sprinkle the remaining furikake on top for added flavour and texture.
Return the dish to the oven and bake for 15–20 minutes, or until heated through and lightly golden on top. Allow it to cool slightly before serving. Scoop portions onto nori sheets or enjoy directly from the dish.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4–6 people.
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven at 325°F until warmed through. Avoid microwaving for extended periods, as it can dry out the rice. This dish is best enjoyed fresh and is not recommended for freezing due to texture changes.
Variations and Customizations
Spicy Salmon Sushi Bake
Increase the sriracha or add chili oil for extra heat.
Crab or Imitation Crab Version
Substitute salmon with crab meat for a classic California-style bake.
Teriyaki Salmon Bake
Drizzle teriyaki sauce over the salmon mixture for a sweeter profile.
Avocado Topping
Add diced avocado after baking for creamy freshness.
Panko Crunch Topping
Sprinkle toasted panko breadcrumbs on top for added texture.
Dairy-Free Option
Use dairy-free cream cheese and mayonnaise alternatives.
Brown Rice Base
Swap sushi rice for brown rice for a nuttier, heartier version.
Sesame-Lime Finish
Add lime juice and sesame oil to brighten the topping.
Mixed Seafood Bake
Combine salmon with shrimp or scallops for variety.
Low-Sodium Adaptation
Use low-sodium soy sauce and reduce added salt.
FAQs
Can I use canned salmon?
Yes, though fresh salmon provides better texture and flavour.
Do I need to rinse sushi rice?
Yes, rinsing removes excess starch and improves texture.
Can I make this ahead of time?
You can assemble it a few hours ahead and bake just before serving.
Is this dish very spicy?
No, the spice level is mild and easily adjustable.
Can I use regular rice?
Short-grain rice is recommended, but medium-grain can work in a pinch.
How do I serve Salmon Sushi Bake?
Serve with nori sheets, cucumber slices, or seaweed snacks.
Can I add vegetables?
Yes, cucumbers, corn, or shredded carrots work well.
Why is my rice dry?
Ensure it is seasoned while warm and not overbaked.
Can I use smoked salmon?
Yes, but reduce baking time and salt accordingly.
Is this kid-friendly?
Yes, simply reduce or omit the sriracha.
Conclusion
Salmon Sushi Bake is a comforting, flavour-packed dish that transforms familiar sushi elements into a warm, shareable meal. With its creamy topping, seasoned rice, and endless customization options, it offers both convenience and indulgence. Whether served for a casual dinner or as a crowd-pleasing centrepiece, this recipe delivers bold flavour with minimal effort and is sure to become a repeat favourite.
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