Picture the deep umami flavors of a deconstructed sushi roll, baked to perfection with creamy salmon, seasoned rice, and a rich, flavorful sauce. The first time I made this, I was hooked—it was shockingly easy! I just layered the salmon, mixed it with spicy crab (or any seafood I had on hand), and let the oven do its magic.
And that golden, crispy top after broiling? Absolutely irresistible! The contrast between the creamy filling and the slightly crunchy edges takes it to another level. I recently made this for a family gathering, and even my friends who usually don’t eat sushi were going back for seconds!
It’s a fantastic dish for cozy dinners, casual get-togethers, or even a quick single-serve with tuna sushi bake when you want something indulgent but hassle-free. And if you’re feeling adventurous, try making sushi bake cupcakes—they’re fun, bite-sized, and perfect for sharing!
Whether you’re a sushi expert or just starting out, this dish delivers all the flavors you love with the comforting warmth of a home-cooked meal. Trust me, once you try it, you’ll be making it again and again!
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What is Sushi Bake?
A sushi bake is a fun, delicious and creative fusion dish that mixes traditional Japanese sushi with the warmth and comfort of a Western casserole.
Think of it as a deconstructed sushi roll that’s baked into a cozy, gooey casserole. The most popular version features salmon, which became famous after the salmon rice bowl trend, thanks to Emily Mariko.
This dish is a perfect crowd pleaser and is ideal for family meals or to bring to a potluck. It’s easy preparation and comforting flavors make it a guaranteed hit at any gathering, offering a fun and tasty twist on classic sushi.
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Where is Sushi Bake From?
The mystery of sushi bake’s origin takes us on a flavorful journey that bridges the world through creative cooking.
I first encountered this dish at a Hawaiian potluck, where the concept of baking sushi in a casserole dish instantly caught my attention. It seemed to reflect how recipes evolve, blending convenience with tradition. Some trace its roots to Mimi Qiu Reyes, who is credited as the founder of The Original Baked California Roll in the Philippines back in 2015.
Her idea of turning sushi into a baked delicacy was both inventive and practical, sparking global interest.
Over the years, this dish has continued to travel, becoming a symbol of culinary adaptation. Whether at gatherings or shared online, it has allowed people to connect through the love of good food. The harmony of bold flavors and a shared love for innovation in baking has made sushi bake a beloved twist on traditional sushi for cooks everywhere.
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Can I Substitute Salmon?
Got it! If you’re not a fan of salmon, you can easily substitute it with tuna or shrimp. Alternatively, skip the salmon entirely and use extra imitation crab for a delicious twist! 😊
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Sushi Bake Ingredients
Making a perfect salmon sushi bake starts with choosing ingredients that blend texture and flavor beautifully. After years of testing, I always stick to the essentials that bring the dish to life. Here’s what you’ll need and why each ingredient matters. I’m sharing what I use in my own kitchen to help make this recipe a success for you too.
Key Ingredients (with helpful tips):
- White Rice (short-grain sushi rice):
This rice sticks together nicely and holds the layers. Avoid long-grain or jasmine rice—they don’t have the same texture. I always season mine with rice vinegar, sugar, and salt to mimic classic sushi rice flavor. - Salmon (boneless and skinless):
I usually go for fresh Atlantic salmon. It’s fatty enough to stay moist when baked and has a clean flavor. Use about ¼ pound per person—it’s a good portion size that keeps the bake balanced. - Japanese Mayo (Kewpie recommended):
This mayo is smoother and slightly sweeter than regular mayo. It melts beautifully into the salmon mix and gives the bake that creamy, rich texture. Once I tried Kewpie, I never went back. - Cream Cheese:
It adds body and smoothness to the base. I soften it before mixing so it blends easily. If you’re short on time, microwave it for 10 seconds. - Sriracha:
A little goes a long way here. It adds just the right kick. I like to start with a teaspoon and adjust to taste, especially if I’m serving this to kids or spice-sensitive friends. - Eel Sauce (Unagi sauce):
This gives the dish its sweet-savory depth. I drizzle some into the mix and reserve extra to pour on top before serving. It makes a big difference in flavor and presentation. - Furikake:
A traditional Japanese seasoning made with seaweed, sesame seeds, and dried fish. It adds crunch and umami. I sprinkle it both in the middle and on top for texture in every bite. - Green Onions:
These add a pop of freshness and mild sharpness. I chop them thin and scatter over the top right after baking. It gives the dish color and balance. - Spicy Mayo:
I usually make a quick mix of Japanese mayo and sriracha. It’s great for drizzling on top or serving on the side. Everyone gets to adjust the heat to their taste. - Roasted Seaweed (Nori sheets or snack squares):
These are fun for scooping and wrapping bites of the bake. I keep them on the side so they stay crisp. It also adds that classic sushi flavor. - Cucumbers:
Thinly sliced cucumbers add a fresh, cool crunch. I like to chill them before serving—they contrast nicely with the warm, creamy bake. - Avocado:
Creamy and rich, just like the bake. I slice mine just before serving to keep it from browning. It adds a fresh layer that really complements the salmon.
How to Make Salmon Sushi Bake at Home
Step 1: Cook the Salmon
Let’s start by cooking the salmon to perfection! You can bake it in a preheated oven at 425°F or 450°F for about 20 minutes until it flakes easily with a fork. But if you want that rich, flavorful touch, pan-frying is the way to go! Just a little garlic, salt, and pepper can take the taste to another level.
I personally love pan-frying because it gives the edges a slight crispiness that makes every bite more satisfying. One time, I tried both methods side by side, and the pan-fried version won hands down for its texture and depth of flavor. Once the salmon is cooked, remove the skin and shred it into chunks or fine pieces, depending on your preference.
Step 2: Create the Spicy Salmon Mixture
Here’s the part where it all starts coming together. In a large bowl, mix the cooked salmon with cream cheese, Japanese mayo, and a bit of sriracha. This combo creates a rich and spicy base that’s both creamy and smooth. You can adjust with a pinch of salt and pepper to get the flavor just right.
I’ll be honest—when I first tested this, I wasn’t sure about the cream cheese. But it turned out to be the ingredient that gave the filling its soft, melt-in-your-mouth texture. It makes the salmon mixture hold together beautifully, especially when baked. Once the mix is nice and smooth, gently fold in the warm cooked rice. Don’t rush this step—it helps blend all the flavors into one balanced bite.
✅ Quick Tip: Use a spatula to fold the rice without mashing it. It keeps the texture fluffy while mixing everything evenly.
Step 3: Layer the Ingredients
Now it’s time to build your bake. Spread the spicy salmon mixture into your casserole dish in an even layer. This helps it cook evenly and creates a nice surface for the toppings.
To add crunch and umami, sprinkle a generous layer of furikake over the top. This seasoning blend of seaweed and sesame brings a pop of flavor in every bite. If you enjoy fresh textures, add a layer of thinly sliced cucumbers or avocado. I added both once after a long day, and it turned out to be the perfect contrast to the warm, creamy filling. It made the dish feel light and balanced.
✅ Pro Tip: Keep cucumber slices thin so they don’t release too much water while baking.
Step 4: Bake & Broil
Preheat your oven to 425°F and bake the dish for about 20 minutes, or until it’s heated through and slightly set. This step helps the flavors fuse and the texture settle.
If you want a golden, bubbly top (which I highly recommend), switch to broil for the last 3–4 minutes. But watch it closely! One time, I got distracted on a call and ended up with a top that was way too crisp. All you need is a light golden crust for that ideal finish—it adds a perfect contrast to the creamy base.
✅ Helpful Hint: Stay nearby while broiling. A few extra seconds can make a big difference in texture and color.
Step 5: Add Toppings & Serve
Let the dish cool for a few minutes before adding final toppings. This step lets everything set and keeps toppings from sliding off.
Drizzle eel sauce across the top for a sweet and savory glaze. Then garnish with sliced avocado, green onions, and a final sprinkle of furikake. These toppings give the bake a fresh and colorful finish.
Serve it with roasted seaweed sheets so guests can scoop their own bites. I made this for a family gathering once, and it was gone in minutes—people were using the seaweed like spoons! That mix of flavors and textures hits all the right notes.
✅ Serving Tip: Offer extra spicy mayo on the side so guests can add more heat if they like.
🍣 How to Eat Salmon Sushi Bake
Eating salmon sushi bake is fun and easy. It’s a hands-on meal that everyone enjoys.
Scoop a spoonful of warm sushi bake. Make sure you get flaked salmon, soft rice, and that creamy mix of cream cheese and Kewpie mayo. Place it on a roasted seaweed sheet.
Now, add what you like. Try sliced avocado, crunchy cucumber, or a drizzle of sushi sauce. You can even fold it into a small sushi taco. My family loves this meal. It’s one we make often because everyone can build their own bite.
If you made extra, save it for later. It tastes great cold too. To warm it up, use an air fryer or toaster oven. That keeps the top crisp and golden.
Want a lighter version? Swap the rice for cauliflower rice. It makes a simple low-carb or keto sushi bake that’s still rich and tasty.
This dish is my go-to for a healthy sushi bake. It’s full of good fats from salmon and never feels heavy. You can eat it warm, cold, or as sushi hand rolls. It always fits your mood and style.
Save this Salmon Sushi Bake Recipe!
This is one of my most popular recipes and definitely a must try! It’s a crowd favorite, and if you haven’t tried this salmon sushi bake yet, you are truly missing out.
I really hope you can recreate this at home and share the goodness with all your family and friends. Please leave a rating and a comment below because I would absolutely love to know what you think! If you enjoyed this recipe, be sure to check out my other sushi bake recipes.
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What Sauce is commonly eaten with
Why This Salmon Sushi Bake is My All-Time Favorite Dinner
Description
This Salmon Sushi Bake is warm, creamy, and full of flavor. It’s like a sushi roll in a pan — simple and fun to make at home. You’ll love the rich salmon, soft rice, and tasty sauce. Perfect for busy days or sharing with friends!
Ingredients
Sushi Rice Seasoning (optional)
Serve with:
Instructions
- Rinse the sushi rice until the water runs clear. Cook it with water in a rice cooker or on the stove. When done, mix in rice vinegar, sugar, and salt. Let it cool a bit.
- Bake or air fry the salmon until it flakes easily. Use a fork to shred it. In a bowl, mix the salmon with mayo and a bit of sriracha for creaminess and heat.
- Spread the rice in a baking dish. Add the creamy salmon mix on top. Drizzle with more mayo or eel sauce if you like.
- Bake for about 10–12 minutes until warm and slightly golden. Scoop it out, wrap with seaweed, and enjoy every bite—it’s cozy, creamy, and full of flavor.
Nutrition Facts
Servings 6
Serving Size 1/6th of 8x8" pan
- Amount Per Serving
- Calories 439kcal
- % Daily Value *
- Total Fat 20.85g33%
- Saturated Fat 5.8g29%
- Trans Fat 0.1g
- Cholesterol 61mg21%
- Sodium 307mg13%
- Potassium 279mg8%
- Total Carbohydrate 40.5g14%
- Dietary Fiber 0.5g2%
- Sugars 3.1g
- Protein 17.5g35%
- Vitamin A 550 IU
- Vitamin C 1.3 mg
- Vitamin B12 3.1 mcg
- Zinc 1.1 mg
- Selenium 38 mcg
- Copper 0.09 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use fresh salmon for the best taste. If using frozen, thaw it fully and pat it dry before baking.
Mix the sauce gently. Too much stirring can break the fish and make it mushy.
Let the bake cool for a few minutes before cutting. This helps the rice hold its shape.
Add toppings like furikake, green onions, or a drizzle of spicy mayo for extra flavor and fun texture.
