It gives you the same taste as a sushi hand roll, but without the hard work. You don’t need to roll or spend too much time in the kitchen.
Think of it as a mix. It blends soft sushi rice, creamy avocado, and imitation crab. It’s topped with spicy mayo and a few sesame seeds for a little kick. I love that this dish takes the place of a casserole dish or tricky sushi-making. I’ve made many sushi-inspired dishes over the years. This Salmon Sushi Bake is my favorite. It’s quick, warm, and really hits the spot.
Making a Sushi Bake is great when you want a meal that feels cozy but still tastes fresh. I can’t count how many times I’ve had a bowl of hot sushi rice, soft salmon, and crunchy seaweed on top. It’s like a big sushi roll, just easier to build.
This dish works for one or more people. I’ve made it just for me, and I’ve also served it at small get-togethers. It always gets good feedback. Try it with furikake, some cucumber, or any toppings you like. These add crunch and fun to every bite. If you’re short on time but want that sushi vibe, this bake is the way to go. It’s fast, simple, and full of flavor.
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What is Sushi Bake?
A sushi bake is a warm, comforting twist on the classic sushi roll—but without the need to roll anything. Instead of using mats and seaweed sheets, everything is layered into a single-serve baking dish, combining the bold flavors of baked salmon, Japanese mayo, sriracha, and cream cheese into a creamy, crave-worthy bite. I’ve made this dish many times when I want sushi but don’t feel like prepping a full roll—it’s a total time-saver.
This fusion dish blends traditional sushi rice with toppings like eel sauce, furikake, and even imitation crab if you’re looking for variety. It’s ideal when you’re eating solo or just don’t want to cook for a crowd. Whether I’m working late or just need something fast but flavorful, this is my go-to comfort meal. It’s an easy way to satisfy sushi cravings without special tools or advanced techniques.
What is a Single Sushi?
A Single Sushi is just one piece of sushi served alone. It could be nigiri (a slice of fish on vinegared rice), sashimi (just the fish), or one cut from a maki roll. In traditional Japanese meals, this is part of a larger omakase or tasting menu. But you can also order just one if you want to try something new.
Today, in home-cooking trends, the term “Single-Serve Sushi Bake” gives single sushi a new twist. It now means a personal-sized sushi dish, made in a small bowl or tray. It’s baked and eaten with a spoon. This dish keeps the same sushi flavors—like seasoned rice, spicy mayo, and seafood toppings—without needing to roll anything. I started making these when working from home. It quickly became a fun and fast way to enjoy sushi flavors.
So, to keep it simple
Traditional = one piece of sushi.
Modern at home-cooked = one small serving of baked sushi, easy and cozy.
❤️Why You’ll Love This Sushi Bake Recipe
If you’re someone who enjoys sushi, this Sushi Bake Recipe is going to be a new favorite. It’s inspired by classic rolls like Philadelphia rolls and fried shrimp rolls, but much simpler to make. There’s no rolling or fuss. Instead, it’s baked and layered—ideal for cozy nights or quick meals.
What makes this dish stand out is the way it brings together creamy, crispy, and chewy textures in every bite. You get warm sushi rice at the base, rich dairy, and that satisfying crunch from the broiled topping. One thing I personally love is adding salty shrimp or other seafood on top—trust me, it takes the flavor to the next level.
Another great thing?
It’s totally flexible. You can switch up the type of rice or even swap out the toppings depending on what you have at home. I’ve tried it hot and cold, and both versions are delicious. The balance of flavor and texture here is spot on, which is probably why I keep coming back to this dish again and again.
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Single-Serve Sushi Bake Ingredients
Here’s everything you’ll need to make a delicious Single-Serve Sushi Bake. I’ve made this dish countless times, and these ingredients always give the best flavor and texture. Each one plays a key role in balancing the creamy, spicy, and savory notes we love in this dish.
- Short-grain sushi rice: This rice is sticky and holds together perfectly. I always season it with a mix of rice vinegar, sugar, and salt to get that classic sushi rice taste.
- Atlantic salmon: Go for boneless, skinless fillets. You can also use canned salmon, imitation crab, or any different fish or seafood you prefer. I often use fresh seafood when I want a richer taste.
- Philadelphia cream cheese: Adds that signature creaminess and makes the texture extra smooth and rich. It’s a must-have for me.
- Japanese mayo (Kewpie): This creates a moist and creamy base. You can use regular mayo as a substitute, but Kewpie has a slightly sweet, umami-rich flavor that works beautifully.
- Sriracha: Adds garlicky spice and heat. Adjust based on your spice tolerance, or use your favorite chili sauce if you want a milder option—or none at all.
- Garlic powder, black pepper, and salt: This simple combo seasons the salmon mixture. It’s just enough to bring out the natural flavor without overpowering it.
- Furikake: A flavorful sushi seasoning made with seaweed, sesame seeds, and a touch of salt. I like to sprinkle it generously for added umami and crunch.
- Eel sauce: Either make it from an eel sauce recipe at home or use store-bought unagi sauce or sushi sauce for a sweet, savory, umami finish.
- Green onion: Adds a mild onion flavor and a pop of freshness. It’s one of my favorite finishing touches.
- Sesame seeds (optional): They bring extra crunch and nutty flavor. I sometimes toast them briefly for even more depth.
- Seaweed snack: Use it to scoop the bake like a mini taco. It adds crisp texture and captures the sushi roll feel.
Every time I make this dish, I’m reminded how the balance of these ingredients makes it comforting yet full of flavor. Whether you’re using seasoned rice, keeping it moist, or going bold with spicy mayo, every bite tastes just right.
♨️How to Cook a Single Serving
Now making a single-serve sushi bake, I really suggest using an air fryer. It’s been my go-to tool lately. It uses less power than a big oven and heats up fast. I’ve been using the Instant Vortex Plus 6-in-1. Its bake function works well and fits my small baking dishes just right. It gives a golden top and keeps the middle soft. It’s great when you’re cooking for one and want to keep the kitchen cool.
But don’t worry if you don’t have an air fryer. A toaster oven is also a great pick. I used mine for years before I switched. You can use your regular oven, too. Just keep an eye on the bake time. It may change based on the dish size or your oven settings.
Let’s talk about baking dishes. I’ve built a small collection over the years. My favorites come from Daiso, a Japanese dollar store I love. Their kitchen tools and dinnerware are low-cost and come in lots of fun shapes and colors. It’s like a fun treasure hunt every time I go. I also have some from Ikea. They cost a bit more than Daiso but are still a good deal.
They last long and look great. Both stores are perfect for anyone building a set of baking tools or adding new ones. If you learn How to make: Salmon Sushi Bake, Salmon Sushi Bake, Tuna Sushi Bake and Spam Musubi Bake Now visit my recipes.
🍤 Recipe Tip
For the Single-Serve Sushi Bake, I prefer using extra-large, jumbo black tiger shrimp. Make sure to peel and devein the shrimp before adding them to the bake.
If you’re using frozen shrimp, remember to thaw them first, then pat them dry with a paper towel to avoid excess moisture. Once prepped, I cut each shrimp into small pieces, so they can blend perfectly into the bake, giving it that delicious shrimp flavor in every bite.
🌱Substitutions
If you’re craving a sushi bake, but don’t have salmon on hand, no worries! You can easily substitute it with imitation crab, shrimp, or even tuna (I recommend using the Korean brand). It’s a great way to mix things up and still get that delicious seafood flavor.
When it comes to rice, I prefer using short grain rice for my sushi bake, but you can substitute it with your favorite white rice if you don’t have it. If you want to season your rice like sushi rice, add sugar, salt, and rice vinegar to taste, or you can find recipes online for the perfect sushi rice mix.
For the eel sauce, it’s super easy to make at home using simple ingredients, but you can also pick up some unagi sauce or sushi sauce at the store. For the perfect creamy kick, mix Japanese mayo with sriracha to create a spicy mayo or grab a store-bought version. Adjust the amount of sriracha to match your spice tolerance, and you’ve got everything you need to make a delicious sushi bake!
- SEAFOOD: salmon, imitation crab, shrimp, tuna
- EEL SAUCE: eel sauce, unagi sauce, sushi sauce
- RICE: short grain rice, white rice, sushi rice
- SPICY MAYO: Japanese mayo, sriracha, spicy mayo
How to Eat Single-Serve Sushi Bake
When Enjoy your single-serve sushi bake, it’s best served with seaweed paper, and on the side, you can add some eel sauces and spicy mayo. To make the perfect bite, grab a piece of seaweed paper and form a little taco.
Then, fill it with your sushi bake, and top it with avocado or cucumber. For an extra kick, drizzle some extra sauces on top for added flavor. This is my favorite way to enjoy it, simple yet delicious!
Serving suggestions
One thing I really love about a sushi bake—especially a single-serve sushi bake—is how fun and hands-on it is. You scoop the warm and creamy mix into a crisp seaweed snack, then top it with soft avocado and crunchy cucumber. Each bite feels creamy, salty, and fresh. It brings me back to the first time I made a deconstructed sushi roll at home. It was pure joy.
If I’m short on time, I just cut the avocado and cucumber into small bits. Then I toss them right on top of the bake and eat it with a spoon or chopsticks. That’s my go-to when I want a quick meal. Since this dish already has lots of protein from salmon, imitation crab, or even tuna, it fills me up fast. But if you want more, you can add a bowl of miso soup or a fresh green salad. The mix of warm rice, creamy toppings, and cool extras makes each bite taste just right.
