Name: Salmon Sushi Bake – A Creamy, Savory Delight
Prep time: 20 min
Cook time: PT-488365H15M48S
Total time: 40 min
Cuisine: Japanese-American
Ingredients: 3 cups cooked sushi rice; 2 tbsp rice vinegar; 1 tsp sugar; 1/2 tsp salt; 2 cups cooked salmon (baked, grilled, or canned, flaked); 4 oz cream cheese, softened; 1/2 cup mayonnaise (preferably Kewpie); 2 tbsp sriracha or chili sauce; 1 tbsp soy sauce; 2 green onions, chopped; 2 tbsp furikake seasoning (or crushed seaweed + sesame seeds); Nori sheets or roasted seaweed snacks (for serving); Optional toppings: diced avocado, cucumber, pickled ginger

Salmon Sushi Bake – A Creamy, Savory Delight

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Salmon Sushi Bake is a rich, layered dish that delivers all the flavors of a classic salmon roll—without the rolling. Baked with seasoned rice, flaked salmon, creamy mayo, and sriracha, this crowd-pleasing casserole is my go-to when I want sushi-inspired comfort food that’s easy to make and perfect for sharing.

Why You’ll Love This Recipe

I like this recipe because it’s everything I love about sushi, but way easier. There’s no need for rolling mats or perfect knife skills—just a simple layer of rice, a savory salmon topping, and a quick bake. It’s creamy, slightly spicy, and packed with umami from the salmon, nori, and seasonings. Plus, it reheats beautifully, making it great for meal prep or leftovers. Salmon Sushi Bake – A Creamy, Savory Delight

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked sushi rice
Rice vinegar
Sugar
Salt
Cooked salmon (baked, grilled, or canned)
Cream cheese, softened
Mayonnaise (preferably Kewpie)
Sriracha or chili sauce
Soy sauce
Green onions, chopped
Furikake seasoning (or crushed seaweed + sesame seeds)
Nori sheets or roasted seaweed snacks (for serving)
Optional toppings: avocado, cucumber, pickled ginger

Directions

I start by mixing the warm sushi rice with rice vinegar, a pinch of sugar, and salt. I press it evenly into the bottom of a greased or parchment-lined baking dish.
In a bowl, I flake the cooked salmon and mix it with cream cheese, mayo, sriracha, soy sauce, and half of the chopped green onions.
I spread the salmon mixture evenly over the rice layer, then sprinkle a generous amount of furikake seasoning over the top.
I bake the sushi casserole at 375°F for 15–20 minutes, until warmed through and slightly golden on top.
I remove it from the oven and let it cool slightly, then top with extra green onions and any optional toppings I want.
I serve it warm, scooping it onto nori sheets like little open-faced hand rolls.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 20 minutes
Cook time: 15–20 minutes
Total time: About 40 minutes

Variations

Sometimes I swap salmon for imitation crab or tuna for a different twist. I’ve also added shredded carrots, chopped cucumber, or diced avocado right before serving for added freshness. When I want it spicier, I mix in extra sriracha or add a drizzle of spicy mayo over the top after baking. For a low-carb version, I’ve even used cauliflower rice as the base.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm portions in the microwave until just heated through. I serve with fresh nori and extra toppings for the best texture. I don’t freeze it, as the creamy topping and rice don’t hold up well after thawing.

FAQs

Can I use canned salmon?

Yes, I’ve used canned salmon with great results. I just drain it well and flake it before mixing with the other ingredients.

Do I need sushi-grade salmon?

No, since it’s cooked, I use regular cooked or baked salmon. Leftover salmon works great, too.

Can I make this ahead?

Yes, I assemble the bake a day ahead, cover it, and store it in the fridge. I bake it fresh when I’m ready to serve.

What if I don’t have furikake?

I make a quick substitute by mixing crushed roasted seaweed with sesame seeds and a pinch of salt or sugar.

How do I serve it?

I scoop warm portions onto seaweed sheets and eat them like little sushi tacos. It’s also delicious with a spoon straight from the dish.

Conclusion

Salmon Sushi Bake is a creamy, savory, and satisfying dish that brings sushi night home—without the fuss. With its comforting layers, bold flavors, and simple prep, it’s a recipe I reach for when I want something special but easy. Whether I’m feeding a crowd or making leftovers to enjoy all week, this bake always hits the spot.