Easy Salmon Sushi Bake is a delicious twist on traditional sushi, perfect for those who want all the flavors without the rolling fuss. This dish layers tender, flaky salmon with creamy mayo, a hint of tangy sriracha, and fluffy sushi rice, all baked to bubbly perfection. The crispy golden top adds a satisfying crunch that makes every bite super comforting and fun.
I love making this when I want something tasty but quick — it comes together in no time and feels like a special treat. Plus, it’s great for sharing because you can slice it up like a casserole and everyone gets their own perfect little piece. I usually mix in a little extra nori and sprinkle some green onions on top for that extra pop of flavor.
Serving it with a side of pickled ginger or a splash of soy sauce is my favorite way to enjoy this bake. It’s an easy crowd-pleaser and perfect for days when you want sushi vibes without all the prep work. Honestly, it’s become one of those go-to dishes I keep coming back to again and again!
Key Ingredients & Substitutions
Sushi Rice: This is the base of your bake, giving it that sticky, tender texture sushi is known for. If you don’t have sushi rice, you can use short-grain rice, but it won’t be quite as sticky.
Salmon: Fresh salmon fillet works best for impressive flavor and texture. Instead, you can use canned salmon or cooked shrimp for a twist. Just make sure to remove skin and bones.
Mayonnaise & Sriracha: Japanese Kewpie mayo adds a creamy, slightly sweet note. If unavailable, regular mayo works fine. Adjust sriracha to suit your spice level, or substitute with chili garlic sauce for a different kick.
Nori strips: They add a nice umami crunch on top. Crumbled seaweed snacks or furikake seasoning can be used if you don’t have dried nori sheets.
Green onions & Sesame Seeds: These provide fresh flavor and subtle crunch. You can swap green onions with chives or thinly sliced scallions, and sesame seeds can be left out or replaced with toasted nuts if you prefer.
How Do You Make the Sushi Rice Perfect for Baking?
Good sushi rice is key here. Make sure to rinse it well before cooking—this removes excess starch and prevents rice from being too sticky or gummy. Cook rice just right: tender but not mushy.
- Use a rice cooker for easiest results. If cooking on stove, bring to a boil, then simmer low, covered, for about 18 mins.
- Warm vinegar, sugar, and salt until dissolved before folding into hot rice. This seasoning adds that signature sushi tang and shine.
- Fold rice gently to avoid crushing grains, and let it cool slightly before assembling so it holds together but isn’t soggy.
Equipment You’ll Need
- 8×8 inch baking dish – just the right size to layer rice and salmon evenly for perfect baking.
- Rice cooker or medium saucepan with lid – makes cooking sticky sushi rice easy and foolproof.
- Mixing bowls – for seasoning the rice and mixing the spicy mayo sauce.
- Sharp knife – helps you slice the salmon fillet and cut the baked dish into neat squares.
- Spatula or rice paddle – good for gently folding the vinegar into the rice without mashing it.
Flavor Variations & Add-Ins
- Swap salmon for cooked shrimp or imitation crab for a different seafood twist.
- Add a layer of sliced avocado on top after baking to bring a creamy, cool contrast.
- Mix in diced cucumber or bell peppers for extra crunch and freshness.
- Try a drizzle of eel sauce or teriyaki for a sweet, tangy topping instead of sriracha.
How to Make Easy Salmon Sushi Bake
Ingredients You’ll Need:
For the Sushi Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Salmon Layer:
- 1 pound fresh salmon fillet, skin removed
For the Spicy Mayo Sauce:
- 1/3 cup mayonnaise (preferably Japanese Kewpie mayo)
- 2 tablespoons Sriracha sauce (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Toppings:
- 1 sheet nori, sliced into thin strips
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds (optional)
- Extra Sriracha sauce for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 15-20 minutes to bake, plus time to cook and season the rice. Plan for about 45 minutes total so you have enough time to prepare the rice, assemble, bake, and garnish your sushi bake perfectly.
Step-by-Step Instructions:
1. Cook and Season the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. In a rice cooker or medium pot, combine the rinsed rice and 2 1/2 cups of water and cook until tender (about 18 minutes). While the rice cooks, warm the rice vinegar, sugar, and salt in a small saucepan until dissolved. When the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Set aside to cool slightly.
2. Prepare the Spicy Mayo Sauce:
In a separate bowl, mix together the mayonnaise, Sriracha, soy sauce, and sesame oil until you have a smooth sauce. Adjust the Sriracha amount to make it spicier or milder based on your taste.
3. Assemble the Sushi Bake:
Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish. Spread half of the seasoned sushi rice evenly on the bottom of the dish. Lay the fresh salmon fillet evenly over the rice layer. Then, gently spread the remaining rice on top of the salmon, pressing lightly to compact. Finally, spread the spicy mayo sauce evenly over the top layer of rice.
4. Bake and Garnish:
Bake the assembled dish in your preheated oven for about 15-20 minutes, or until the salmon is fully cooked and the top is slightly browned. Once done, remove from the oven and let it cool for a few minutes. Sprinkle sliced green onions, nori strips, and sesame seeds on top. Drizzle extra Sriracha if you like a bit more heat.
5. Serve:
Slice into squares and serve warm with soy sauce and pickled ginger on the side for the full sushi experience. Enjoy your delicious salmon sushi bake!
Can I Use Frozen Salmon for the Sushi Bake?
Yes, you can use frozen salmon, but be sure to thaw it completely in the fridge overnight before using. Pat it dry to remove excess moisture so your bake doesn’t get watery.
Can I Make This Ahead of Time?
Absolutely! Prepare and bake the sushi bake in advance, then cover and refrigerate. Reheat gently in the oven before serving for the best texture and flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave until warmed through.
Can I Substitute the Salmon with Other Seafood?
Definitely! Cooked shrimp, crab meat, or even canned tuna make great alternatives and can be layered similarly for a tasty variation.
