How to Make Salmon Sushi Bake
How to make salmon sushi bake! Sushi bake is like a deconstructed sushi roll turned casserole. It’s warm, gooey, comforting, and super easy to make! There are many different ways you can make it, this version features baked salmon!
What is Sushi Bake?
Sushi bake is a fusion dish that takes inspiration from Japanese and Western cultures.
It is like a deconstructed sushi roll meets a warm and gooey midwestern casserole.
This salmon version is similar to the viral TikTok salmon rice bowl by Emily Mariko and is definitely a crowd pleaser!
Bring this to your next potluck or switch it up for family meals and everyone will love you! It is always a hit!
RELATED: EASY RECIPE FOR EEL SAUCE
Where is Sushi Bake From?
The origin of sushi bake is somewhat of a mystery.
However, some credit Mimi Qiu Reyes, the founder of The Original Baked California Roll in the Philippines in 2015.
Meanwhile others say the idea of baking sushi in a casserole dish was popularized at Hawaiian potlucks years before.
Regardless, I think it is pretty cool that recipes can travel, evolve, and people from all around the world can connect through it.
Sushi Bake Ingredients
There are many different versions of sushi bake and of course different people make it different ways.
There are no rules so just include whatever you like.
However, I would say the staple ingredients for sushi bake are some kind of seafood, rice, mayo, and cream cheese.
The recipe that I am sharing here is specifically for a salmon sushi bake. You’ll need the following ingredients:
- White Rice: I recommend using short-grain, sushi rice. You can use just the plain rice or season with rice vinegar, salt, and sugar to make it even more like sushi rice.
- Salmon: Any kind of boneless and skinless salmon you like will work great for this recipe. My preference is for Atlantic salmon. I recommend at least ¼ pound per person if you are serving this as a main course.
- Japanese Mayo: This makes the salmon so creamy. I recommend using the Kewpie mayonnaise brand. Because of its popularity, you can find it at most grocery stores now and not just at specialty Japanese or Asian markets.
- Cream Cheese: Adds an additional layer of creaminess and makes sushi bake irresistible. I like to use Philadelphia cream cheese.
- Sriracha: Optional, but highly recommended ingredient to add a garlicky spice.
- Eel Sauce: This adds a sweet, savory, and umami flavor. It is really easy to make at home using this eel sauce recipe.
- Furikake: Japanese rice seasoning that comes in many different flavors. It is generally made up of seaweed, sesame seeds, salt, and various seasonings.
- Green Onions: A finishing touch that adds the perfect amount of mild onion flavor and freshness.
On the side, I serve it with the following so everyone can make their own perfect bite!
- eel sauce
- spicy mayo
- roasted seaweed
How to Make Salmon Sushi Bake
This recipe is super simple to make.
It only takes about 40 minutes and makes 4 servings if eaten as the main entree.
However, it is perfect for sharing at potlucks or parties as well!
Let’s walk through this salmon sushi bake recipe together step-by-step so you can recreate it perfectly at home!
Of course as always, there is a recipe card at the end on how to make salmon sushi bake that you can print out or pin to Pinterest.
Step 1: Cook the Salmon
Before we begin, pre-heat the oven to 425°F.
Season salmon lightly with salt, pepper, and garlic powder.
Then bake the salmon for 20 minutes or until it is cooked to your liking.
Lastly, remove the salmon from the oven and change the temperature to 450°F.
Step 2: Create the Spicy Salmon Mixture
Once the salmon is cooked, we are going to make the spicy salmon mixture.
Make sure to remove the skin on the salmon if you baked with it on.
In a bowl, mix together the cooked salmon, mayo, cream cheese, and sriracha.
Note that the more you mix, the finer the pieces of salmon become.
However, this is up to personal preference. If you like bigger meatier chunks of salmon, mix less. If you like more shredded pieces of salmon, mix more.
Step 3: Layer the Ingredients
In a 9×13 casserole dish, layer rice, furikake, and the spicy salmon mixture.
Then drizzle on sriracha, mayo, and eel sauce.
Top with more furikake.
Step 4: Bake & Broil
As soon as you finish layering the sushi bake, place it into an oven that is already preheated to to 450°F.
Bake for 10 minutes then broil for 3 minutes until the top is golden and toasty.
Baking and broiling helps all the ingredients to meld together beautifully.
Step 5: Add Toppings & Serve
Finally, finish off the salmon sushi bake with a sprinkle of sliced green onions.
Serve with roasted seaweed, cucumbers, avocado, spicy mayo, and the remaining eel sauce.
Frequently Asked Questions
Here are answers to some frequently asked questions I get about this salmon sushi bake recipe:
What seafood can I use?
Honestly whatever you like!
Obviously, it’s not a salmon sushi bake without salmon but you can make similar variations with different types of seafood.
Aside from salmon, I suggest imitation crab, shrimp, scallops, and canned tuna (Korean over American brand).
You can enjoy it raw as well, just be sure to specifically use sushi grade fish.
Where can I get eel sauce?
I typically make it at home using this eel sauce recipe. It is really easy and only requires 3 simple ingredients.
However, if you really don’t want to make it at home, you can typically find it at your local specialty Japanese or Asian grocery store.
You may find it on the shelves labeled as eel sauce, unagi sauce, or sushi sauce.
The one I most commonly see in stores is Kikkoman’s Unagi Sushi Sauce.
Could this be eaten cold?
I prefer it warm because the mayo and cream cheese melds together and is just so comforting and gooey.
However, it is fine to eat cold as well. I would just make sure the rice is fresh and not cold and hard from the fridge.
I think a cold version would work best with imitation crab or raw fish.
Can you make it without mayo/cream cheese?
You can leave out mayo and add in extra cream cheese or vice versa to keep all the creaminess in.
I wouldn’t leave out both because I think the creaminess is what makes a sushi bake a sushi bake.
What is the difference between Japanese and American mayo?
The biggest difference between Japanese and American Mayo is that Japanese mayo tends to be slightly sweeter and less acidic.
Japanese mayo is made with a sweeter vinegar such as rice vinegar instead of distilled white vinegar in American mayo.
Another notable difference is that Japanese mayo is made with egg yolks whereas American mayo is made with whole eggs.
Using only egg yolks results in a creamier, richer savory taste.
What can I substitute for sriracha?
If you don’t like spicy foods, you can leave the sriracha out altogether.
Alternatively, you can switch it out for your favorite chili sauce or paste.
I suggest gochujang if you want a Korean flare, sambal which is an Indonesian chili sauce, or chili garlic sauce.
How to reheat salmon sushi bake?
If you have any leftovers, store it in a sealed container in the fridge.
To reheat, you can use the microwave, oven, or air fryer.
Avoid reheating multiple times as that can dry out the rice. Only reheat the amount you want to eat.
It usually is good as leftovers for 3-4 days.
How to Eat a Sushi Bake
My favorite way to eat sushi bake is to make little sushi-like hand rolls with it.
Take roasted seaweed paper, place the sushi bake on top, and finish it off with cucumber and avocado. Then fold it like a taco and enjoy!
Another fun way to eat it is to use cucumber slices like a chip and scoop the sushi bake on to it.
If you like it saucy, drizzle extra eel sauce, spicy mayo, and sriracha on top.
You can also take a piece of roasted seaweed, place it on top of the sushi bake and scoop up a chunk with your chopsticks.
Of course it’s delicious no matter how you eat it!
More Sushi Bake Recipes You Might Like:
If you like this salmon sushi bake recipe, here are some more sushi bake recipes that you’ll love! There’s one for every occasion and mood.
Save this Salmon Sushi Bake Recipe!
This is one of my most popular recipes and a must try! It is undeniably a crowd favorite.
Seriously, if you haven’t tried this salmon sushi bake yet, you are truly missing out.
I hope you recreate this recipe at home, and share the goodness with all of your family and friends.
Please leave a rating and comment below because I would love to know what you think!
If you like this salmon sushi bake recipe, be sure to check out my other sushi bake recipes.
Did you make this recipe? I would love to see! Tag me on IG @feedmi_ or TikTok @feedmi
Spicy Salmon Sushi Bake
- 4 cups white rice, cooked (short-grain sushi rice)
- 1 lb salmon
- ½ cup cream cheese
- ½ cup Japanese mayo (+ drizzle)
- 2 tbsp sriracha (+ drizzle)
- ½ cup eel sauce (for dizzling & serving)
- ¼ cup furikake
- 2 green onions, sliced
Sushi Rice Seasoning (optional)
- 2 tsp rice vinegar
- ¼ tsp sugar
- ¼ tsp salt
- roasted seaweed
- cucumbers, sliced
- avocado, sliced
- spicy mayo
- eel sauce
- Pre-heat oven to 425°F.
- Season salmon lightly with salt, pepper, and garlic powder.
- Bake salmon for 20 minutes.
- Pre-heat oven to 450°F.
- In a bowl, mix together salmon, mayo, cream cheese, and sriracha.
- In a 9×13 casserole dish, layer rice, furikake, and the salmon mixture. Then drizzle on sriracha, mayo, and eel sauce (save some of the eel sauce to serve on the side). Top with more furikake.
- Bake for 10 minutes then broil for 3 mintues until top is toasty.
- Sprinkle green onions and serve with roasted seaweed, cucumbers, avocado, spicy mayo, remaining eel sauce, and enjoy!