Best Salmon Sushi Bake

This Best Salmon Sushi Bake is a warm, comforting twist on traditional sushi rolls. With layers of seasoned sushi rice, creamy furikake mayo, and tender chunks of salmon baked to perfection, it’s perfect for weeknight dinners or parties. The drizzled teriyaki or eel sauce and crunchy toppings make every bite rich in umami goodness.

5 from 3 votes

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Prep Time 20

Cook Time 15

Total Time 35

Course Dinner, Main Course

Cuisine Asian Fusion, Japanese

Servings servings

Calories 320 kcal

Equipment

Baking dish
Mixing bowls
Oven

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.

Notes

Serve immediately for the best taste. Store leftovers in the fridge for up to 2 days; reheat gently before serving.

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 20gFat: 10gSaturated Fat: 2gCholesterol: 40mgSodium: 450mgFiber: 1gSugar: 4gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Keyword Baked Sushi, Salmon Sushi Bake, Seafood Casserole

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