Salmon Sushi Bake (Easy Baked Sushi Casserole with Spicy Mayo)
Sushi cravings hit hard… but rolling perfect little maki at home? Not always realistic on a weeknight. That’s why this salmon sushi bake is one of the easiest “best of both worlds” dinners: you get seasoned rice, furikake, creamy salmon, and spicy mayo—no rolling, no stress.
It’s warm, cozy, crowd-friendly, and surprisingly budget-smart because a single pound of salmon turns into 6 satisfying servings. Serve it family-style in a baking dish, set out nori and toppings, and let everyone build their own bites.
Why You’ll Love This Salmon Sushi Bake Recipe
- All the sushi flavor, none of the rolling. It hits the same notes as a spicy salmon roll—just baked.
- Perfect for meal stretching. Rice + creamy salmon mixture = filling portions for a group.
- Great for families. Make it mild for kids, then add extra sriracha mayo for spice lovers.
- Potluck-friendly. Travels well and stays tasty even after sitting a bit.
- Naturally gluten-free (with one check). Use gluten-free furikake and serve with tamari if needed.
Ingredients You’ll Need
For the seasoned rice
- Short-grain rice (cooked): fresh or day-old (warm it first if chilled)
- Rice vinegar
- Sugar
- Sea salt
For the salmon layer
- Salmon (boneless): fresh or thawed frozen
- Avocado oil (or neutral oil)
- Salt + black pepper
- Japanese mayo (Kewpie-style): extra creamy and slightly sweet
- Cream cheese: makes the salmon mixture rich and scoopable
- Sriracha: adjustable heat
For the sushi finish
- Furikake: seaweed + sesame seasoning that makes it taste like sushi
- Green onions + sesame seeds
- Toasted nori sheets: for scooping
- Optional toppings: avocado, cucumber, kimchi, pickled ginger
Gluten-free note: Furikake can sometimes contain soy sauce or additives—check the label if gluten-free matters.
How to Make Salmon Sushi Bake
- Season the rice
Mix warm cooked rice with rice vinegar, sugar, and salt. Stir gently until evenly coated. - Bake the salmon
Bake salmon until it flakes easily, then remove/discard skin (if any) and flake into a bowl. - Make the creamy salmon mix
Combine flaked salmon with Japanese mayo, cream cheese, and sriracha. Mix until creamy. - Assemble
Press seasoned rice into a 9×13-inch dish. Sprinkle furikake over the rice. Spread salmon mixture on top. - Bake again
Bake until warmed through and slightly set. - Finish + serve
Drizzle extra mayo/sriracha, top with green onions + sesame seeds, and serve with toasted nori and toppings.
Recipe Card: Easy Salmon Sushi Bake
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6
Ingredients
Rice
- 4 cups cooked short-grain rice (about 1½ cups uncooked)
- 1/4 cup rice vinegar
- 1½ tsp sugar
- 1 tsp sea salt
Salmon
- 1 lb salmon, boneless
- 1 tbsp avocado oil (or neutral oil)
- Salt + black pepper, to taste
- 1/3 cup Japanese mayo, plus more for drizzling
- 1/2 cup cream cheese
- 2 tbsp sriracha, plus more for drizzling
Toppings
- 1/4 cup furikake (or crushed toasted seaweed + sesame)
- 2 green onions, sliced
- Sesame seeds
- Toasted nori sheets, for serving
- Optional: avocado, cucumber, kimchi
Directions
- Preheat oven to 425°F (220°C).
- Season rice: Stir rice vinegar, sugar, and salt into warm cooked rice.
- Bake salmon: Place salmon on a sheet pan, brush with oil, season with salt and pepper, and bake 15 minutes (until it flakes easily).
- Mix salmon layer: Flake salmon into a bowl. Add Japanese mayo, cream cheese, and sriracha. Mix until creamy.
- Assemble: Spread rice in a 9×13-inch baking dish. Sprinkle furikake over rice. Spread salmon mixture evenly on top.
- Bake: Bake 10 minutes, until hot.
- Finish: Drizzle more mayo/sriracha. Sprinkle green onions + sesame seeds.
- Serve: Scoop into toasted nori sheets and add toppings.
Tips for the Best Sushi Bake
- Warm your rice before seasoning if it’s leftover—cold rice won’t absorb flavor well.
- Don’t overbake the salmon. Dry salmon = less creamy mixture.
- Keep it kid-friendly: spice only half the pan with extra sriracha mayo.
- For extra “sushi shop” vibe: add a drizzle of eel sauce (unagi) before serving.
- Make clean slices: let it rest 5 minutes, then cut into squares for party bites.
Variations
- Spicy Crab Sushi Bake: swap salmon for crab (or imitation crab) + extra mayo + a little lemon.
- Tuna Sushi Bake: use canned tuna (drained) for a budget version.
- Shrimp Sushi Bake: chop cooked shrimp and mix into the creamy layer.
- Dairy-free: use dairy-free cream cheese (the mayo usually has no dairy).
- Poke-style bake: bake as usual, then top with fresh avocado + cucumber + scallions right before serving.
How to Serve Salmon Sushi Bake
Set up a mini “sushi bar”:
- toasted nori sheets
- avocado + cucumber
- kimchi or pickled ginger
- tamari/soy sauce or coconut aminos
- extra sriracha mayo
Everyone scoops, wraps, and customizes super fun for guests.
Storage and Reheating
- Fridge: store airtight up to 2 days (best texture within 24 hours).
- Reheat: 300°F (150°C) for ~10 minutes to keep rice soft and salmon moist.
- Avoid microwaving too long: it can toughen salmon and dry the rice.
FAQs
What is salmon sushi bake made of?
Seasoned short-grain rice, furikake, creamy salmon mixed with Japanese mayo + cream cheese, then baked and eaten with nori.
Is sushi bake eaten hot or cold?
Usually warm—that’s the whole comfort-food twist. You can eat leftovers chilled, but warm is best.
What’s the difference between Japanese mayo and regular mayo?
Japanese mayo is typically richer and slightly sweeter, with a smoother texture—perfect for creamy sushi bakes.
Can I make salmon sushi bake ahead of time?
You can prep components (cook rice, bake salmon, mix topping) and assemble later. For best results, bake right before serving.
Is this the same as a salmon poke bake?
Close. A poke bake often leans more “fresh toppings after baking,” while sushi bake is usually more creamy and casserole-like.
Conclusion
This salmon sushi bake is the easiest way to satisfy sushi cravings at home warm, creamy, and packed with those seaweed-sesame flavors you expect from your favorite roll. Make it mild for the family, spicy for yourself, and serve it “build-your-own” style for a dinner that feels fun without being complicated.