Julia Walton
This Best Salmon Sushi Bake is a delightful twist on traditional sushi, bringing all the bold flavors of your favorite sushi roll into a warm, comforting casserole. With layers of seasoned sushi rice, creamy furikake mayo, and tender chunks of salmon, this dish is both indulgent and satisfying. The baked preparation makes it easier and more approachable than rolling individual sushi, perfect for a weeknight dinner or a party platter.
What makes it irresistible is the harmony of textures: the softness of the rice, the richness of the salmon, and the crunchy toppings like green onions, sesame seeds, and tobiko. Every bite bursts with umami, and the drizzled teriyaki or eel sauce elevates it into a restaurant-quality experience you can enjoy at home.
What Kind of Salmon Should I Use for the Sushi Bake?
For the best results, opt for fresh, sushi-grade salmon when possible. If raw sushi-grade isn’t available, high-quality frozen salmon works wonderfully when baked. The rich, fatty cuts of salmon belly add more flavor and tenderness, but any boneless fillet will work as long as it’s skinless and cubed into bite-sized pieces.
Ingredients for the Best Salmon Sushi Bake
- Sushi Rice – The base of any sushi bake; it’s sticky and slightly seasoned to hold everything together and provide authentic sushi texture.
- Rice Vinegar, Sugar, and Salt – Essential for seasoning the rice with that classic sushi tang.
- Fresh Salmon – The star protein of the dish, adding richness and umami.
- Japanese Mayonnaise (Kewpie) – Creamy and slightly sweet, it binds the salmon topping and adds a luscious texture.
- Furikake – A Japanese seaweed and sesame seed seasoning that enhances the umami flavor.
- Teriyaki or Eel Sauce – Drizzled on top for a sweet-savory glaze that ties everything together.
- Green Onions – Fresh and crunchy, giving a bright finish.
- Sesame Seeds & Tobiko (Fish Roe) – Optional, but they add a beautiful garnish and extra texture.
How To Make the Best Salmon Sushi Bake
Step 1: Prepare the Sushi Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, then transfer to a large bowl. Gently fold in 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt while the rice is still warm. Spread it evenly in a lightly greased baking dish.
Step 2: Season the Salmon
Cube 1 pound of fresh salmon into bite-sized pieces. In a bowl, mix the salmon with 1/3 cup Japanese mayonnaise (Kewpie) and 1 tablespoon sriracha (optional for heat). Add a sprinkle of salt and a teaspoon of soy sauce for umami depth.
Step 3: Assemble the Layers
Sprinkle furikake generously over the sushi rice layer. Spread the salmon-mayo mixture evenly on top. Add another light layer of furikake for extra flavor.
Step 4: Bake to Perfection
Preheat the oven to 400°F (200°C). Bake uncovered for 12-15 minutes, or until the salmon is cooked through and slightly golden on top.
Step 5: Add Toppings and Serve
Once baked, drizzle with teriyaki or eel sauce. Garnish with chopped green onions, sesame seeds, and tobiko for color and crunch. Serve warm with sheets of roasted seaweed or eat as is with a spoon.
Serving and Storing the Best Salmon Sushi Bake
This sushi bake is best enjoyed warm, right out of the oven. Serve it family-style in the baking dish with a side of roasted seaweed sheets so everyone can scoop, wrap, and eat taco-style. For a quick meal, you can simply eat it by the spoonful—it’s just as delicious.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, cover with foil and warm in the oven at 350°F for 10 minutes or microwave for 1-2 minutes until heated through. Avoid freezing, as it changes the texture of the rice.
What to Serve With the Best Salmon Sushi Bake?
Miso Soup
A light, comforting soup that pairs beautifully with the rich flavors of the sushi bake.
Seaweed Salad
The refreshing crunch balances out the creamy salmon topping.
Edamame with Sea Salt
Simple yet satisfying, offering a mild, nutty contrast.
Cucumber Sunomono
A tangy Japanese cucumber salad adds a refreshing bite.
Pickled Ginger
Helps cleanse the palate between bites.
Tempura Vegetables
Crispy tempura adds texture and makes for a heartier meal.
Spicy Tuna on Crackers
Perfect for a sushi-inspired appetizer spread.
Matcha Ice Cream
End the meal with a cool, creamy dessert that complements the umami-rich bake.
Want More Seafood Dinner Ideas?
If this Best Salmon Sushi Bake won your heart, you’ll love these other savory favorites:
- Cajun Shrimp with Garlic Butter Sauce for a spicy, buttery kick.
- The Creamiest Crab Casserole You’ll Ever Try when you’re craving something rich and indulgent.
- Baked Teriyaki Chicken Thighs if you love that sweet-savory Asian-inspired flavor.
- Crawfish Fettuccine for a creamy Cajun twist.
- Grilled Shrimp Bowl with Avocado Corn Salsa if you want a refreshing, light seafood meal.
Save This Pin For Later
Save this delicious idea to your favorite Pinterest board so you can find it easily when you’re ready to bake it again.
Tried it with a twist? Maybe you added spicy mayo or sprinkled extra furikake on top? I’d love to hear how it turned out—drop your tips or questions in the comments below.
Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes. Your next favorite might be waiting there.
Best Salmon Sushi Bake
Equipment
- Baking dish
- Mixing bowls
- Oven
Ingredients
Ingredients
- 2 cups sushi rice
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound fresh salmon, cubed
- 1/3 cup Japanese mayonnaise (Kewpie)
- 1 tablespoon sriracha (optional)
- 1 teaspoon soy sauce
- 2 tablespoons furikake
- 2 tablespoons teriyaki or eel sauce for drizzling
- 2 tablespoons chopped green onions
- 1 teaspoon sesame seeds
- 1 tablespoon tobiko (optional garnish)
Instructions
- Rinse sushi rice under cold water until clear. Cook according to package instructions. Stir in rice vinegar, sugar, and salt while warm. Spread in a greased baking dish.
- Mix cubed salmon with Japanese mayo, sriracha, soy sauce, and a pinch of salt.
- Sprinkle furikake over rice. Spread salmon mixture evenly, then top with more furikake.
- Bake at 400°F (200°C) for 12-15 minutes until salmon is cooked and lightly golden.
- Drizzle teriyaki or eel sauce. Garnish with green onions, sesame seeds, and tobiko. Serve warm with roasted seaweed sheets.