Name: Salmon Sushi Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese-American
Ingredients: 2 cups sushi rice; 2 ½ cups water; ¼ cup rice vinegar; 1 tbsp sugar; 1 tsp salt; 1 lb salmon, skinless; 1 tbsp olive oil; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp salt; ½ tsp black pepper; ½ cup Kewpie mayonnaise; 2 tbsp Sriracha (adjust to taste); 2 tsp soy sauce; 1 tsp sesame oil; 1 avocado, sliced; 1 sheet nori, cut into small strips; 2 tbsp furikake seasoning; 2 green onions, chopped; 1 tbsp sesame seeds; Optional: extra Kewpie mayo and Sriracha for drizzling

Why You’ll Love Salmon Sushi Bake Recipe

This salmon sushi bake brings together all your favorite sushi elements — savory salmon, sticky seasoned rice, creamy sauce, and crunchy toppings — in an easy‑to‑serve baked dish. It’s customizable, crowd‑friendly, and doesn’t require sushi‑rolling skills.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sushi rice
rice vinegar
salt
sugar
furikake seasoning
salmon fillets
imitation crab meat
Japanese mayonnaise or Kewpie mayo
cream cheese
soy sauce
sesame oil
sriracha
green onions
for serving: unagi (eel) sauce, spicy mayo, seaweed snacks, cucumber, avocado

Directions

Cook the sushi rice according to package instructions, then season with rice vinegar, sugar, and salt. Press into the bottom of a baking dish.
Prepare the salmon: season and bake or broil until cooked through, then flake into pieces.
Mix the filling: combine the flaked salmon with imitation crab, mayonnaise, cream cheese, soy sauce, sesame oil, sriracha, and green onions.
Assemble: spread the salmon mixture evenly over the layer of seasoned rice in the baking dish.
Bake: cook in a preheated oven until heated through and the top is slightly golden.
Finish: drizzle with spicy mayo and unagi sauce, and garnish with extra green onions and sesame seeds.
Serve: scoop onto seaweed snacks or alongside cucumber and avocado slices.

Servings and timing

Serves about 6 people. Prep time is around 20 minutes, with about 20 minutes of baking time, for a total of 40 minutes.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm, or microwave until heated through.

FAQs

What type of rice is best for salmon sushi bake?

Short‑grain sushi rice is ideal because its sticky texture helps the rice layer hold together.

Can I use fresh salmon instead of imitation crab?

Yes — many recipes use both salmon and imitation crab, but you can adjust based on preference.

Is salmon sushi bake served hot or cold?

It’s typically served warm, straight from the oven, though some enjoy it slightly cooled.

Can I make this gluten‑free?

Use gluten‑free soy sauce or tamari and check all sauces to ensure they’re gluten‑free.

What can I serve with sushi bake?

Serve with seaweed snacks, sliced cucumbers, avocado, or pickled ginger — similar to traditional sushi accompaniments.

Can I make this ahead of time?

You can cook the rice and prepare the filling ahead of time, then assemble and bake when ready to serve.

How spicy is salmon sushi bake?

Spiciness can be adjusted by adding more or less sriracha or spicy mayo.

Can I use leftover cooked salmon?

Yes — leftover cooked salmon works great and saves time.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

Can I freeze salmon sushi bake?

It’s best enjoyed fresh or refrigerated; freezing can change the texture of the rice and creamy layers.

Conclusion

Salmon sushi bake turns sushi night into a cozy, shareable casserole that’s both simple to make and packed with flavor. Whether for a family dinner or a casual get‑together, this layered dish hits the spot with creamy, savory, and slightly spicy notes everyone will enjoy.