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 not only super easy, it’s also interactive and really satisfying—especially when you’re making it a hands-on dinner. I like to scoop a spoonful of my baked salmon sushi bake, filled with flaked salmon, short grain rice, and that luscious creamy base made from sushi bake cream cheese and sushi bake with Kewpie mayo, and layer it onto a roasted seaweed sheet.
From there, it’s all about choice—sometimes I add sliced avocado, crunchy cucumber, or a drizzle of sushi bake sauce. Other times, we get creative and fold it into little salmon sushi tacos. Honestly, this is one of those sushi bake for kids meals my family asks for weekly—it doubles as a family friendly dinner and gives everyone the freedom to customize their bite.
If you’re into meal prep sushi bake, it’s just as tasty cold. But for the best texture, I reheat it using the air fryer salmon sushi bake method or a toaster oven sushi bake setting—it keeps the crispy top sushi bake golden and crunchy.
On days I want something lighter, I swap the rice for a cauliflower rice sushi bake. It’s an easy way to turn it into a low carb sushi bake or even a full-on keto sushi bake, which still delivers rich flavor and that comforting bite.
It’s my go-to when I need a healthy sushi bake or a heart healthy salmon bake with good fats and no compromise. Whether served warm from the oven or tucked into sushi bake hand rolls the next day, this homemade sushi bake fits however you like to eat it.
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.
Eat with:
Salmon Sushi Bake
Description
This Salmon Sushi Bake is a cozy, flavor-packed take on traditional sushi—perfect for family dinners, potlucks, or even a quick weeknight fix. With savory layers of seasoned sushi rice, tender baked salmon, rich Kewpie mayo, and spicy sriracha, it delivers all the umami magic of a sushi roll—without the need for rolling mats or perfect technique. I’ve made this dish for both small gatherings and last-minute meals, and it never fails to impress. It’s topped with furikake and best served with nori sheets, so you can scoop, wrap, and bite just like sushi—only easier.
If you’ve been searching for a baked sushi recipe with salmon, a reliable no-roll sushi solution, or a guaranteed hit packed with Asian-inspired flavors, this recipe checks every box. I also include practical tips on safe seafood handling and substitutions from my real kitchen trials. Whether you're new to sushi bakes or a seasoned home cook, this recipe gives you the balance of flavor, ease, and visual appeal. You’ll get it on the table in under 30 minutes, and it’s flexible enough to adjust for spice, creaminess, or dietary needs.
Ingredients
Sushi Rice Seasoning (optional)
Serve with:
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
This Salmon Sushi Bake is a comforting, beginner-friendly sushi recipe that’s fast, flavorful, and doesn’t require any sushi-rolling skills. If you’re pressed for time or just starting with Japanese-inspired cooking at home, this is a great go-to. I often make it during busy weeknights, and it’s become one of my family’s favorite dishes. It’s also perfect for meal prep, casual dinners, or potlucks.
- Swap in canned salmon, cooked fillets, or even leftover grilled fish—just be sure it’s fully cooked and flaked before mixing.
- For added richness, blend a bit of softened cream cheese with Kewpie mayo—this small tweak brings a creamy, luscious texture I learned from testing a few sushi bakes at home.
- Craving extra heat? A dash of sriracha or chili crisp does the trick and balances the creamy layer beautifully.
- Always use short-grain or sushi rice, freshly cooked, for the best sticky texture—this helps each layer hold together and gives that classic sushi feel.
- Furikake is essential here. It gives a savory, ocean-like flavor and just the right amount of umami crunch. Don't skip it.
- I like serving it with nori sheets so guests can wrap up a bite or simply scoop it up casserole-style. Both ways are equally satisfying.
- After testing over a dozen sushi bake variations, this version checks all the boxes: easy to make, rich in flavor, and consistently crowd-pleasing.
