Salmon Sushi Bake

Horizontal image of sliced sushi bake ready to be served.

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 617kcal

Simplify sushi night with this easy Salmon Sushi Bake! This recipe transforms your favorite sushi roll into a layered, oven-baked casserole with seasoned rice, creamy flaked salmon, crispy toppings, and spicy sauces. No rolling required!

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Equipment

Ingredients

Baked Salmon

2 6- ounce salmon filets
1 Tablespoon soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
½ cup cream cheese softened
¼ cup mayonnaise
2 Tablespoons furikake
2 Tablespoons sriracha

Sushi Rice

3 cups sushi rice cooked
3 Tablespoons rice vinegar
1 teaspoon kosher salt
1 teaspoon sugar

Creamy Sriracha Sauce

2 Tablespoons mayonnaise reduced fat
2 teaspoons Sriracha adjust to taste
1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil

Wasabi Sauce

2 Tablespoons mayonnaise reduced fat
1 Tablespoon rice vinegar
1-2 Tablespoons wasabi paste adjust to taste
1 teaspoon sesame oil

Toppings

2 green onions thinly sliced
Furikake or sesame seeds
Nori sheets for serving
1/2 medium cucumber diced
1 avocado sliced
1 jalapeno sliced (or serrano pepper)

Instructions

Baked Salmon

Preheat your oven to 425-degrees F.
Place salmon on a parchment paper or foil lined baking sheet and sprinkle with soy sauce, garlic powder, salt and pepper.
Bake for 15-20 minutes, until fish flakes easily with a fork.

Sushi Bake

In a 9x9 baking dish, combine the cooked sushi rice, rice vinegar, salt, and sugar. Then press the mixture evenly into the dish.
In a bowl, mix together flaked salmon, cream cheese, mayonnaise and sriracha.
Top the rice with the salmon mixture.
Bake for 12 minutes, then broil the top for 2-3 minutes until crispy.

Sauces

While the sushi is baking, make your sauces.
Make the creamy sriracha by whisking together the mayonnaise, sriracha, rice vinegar, soy sauce and sesame oil in a small bowl.
In a second small bowl, make the wasabi sauce by whisking together the mayonnaise, rice vinegar, wasabi and sesame oil.

To Serve

Remove the sushi bake from the oven and drizzle with the creamy sriracha sauce and wasabi sauce. Sprinkle with additional furikake and green onions. Serve with nori sheets, cucumbers, avocado, and jalapenos. Enjoy!

Notes

Storing

Store the leftover sushi bake in an airtight container in the fridge for up to 3 days.
To reheat, warm as much of the casserole as you plan on eating in a 350°F oven until warmed through.

Tips and tricks

Let the freshly baked salmon rest for a few minutes, but don’t let it cool completely. Warm fish is much easier to flake with a fork than cold fish.
The final broil is key for achieving that golden, crispy top layer. Keep a close eye on it, though. Every broiler is different, and the top can go from golden to burned fast.
If you want to get a head start on this recipe, you can prep the dish up to the point of baking, cover it, and refrigerate it for up to 24 hours. Then, simply pop it in the oven when you’re ready.

Variations

Swap the seafood - Not a salmon fan? Try diced boiled shrimp, imitation crab (kani), or even a mix of both for a California roll casserole. Canned tuna also works in a pinch!
Switch up the sauces - Experiment with unagi sauce, teriyaki sauce, tonkatsu sauce, sweet soy sauce (kecap manis), or one of these 15 Delicious Sushi Dipping Sauces.
Add extra crunch - Try adding a layer of edamame or corn between the rice and creamy salmon layer. Or, sprinkle sesame seeds, crispy fried onions, or tempura flakes on top for restaurant-style crunch.

Nutrition