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 deconstructed sushi 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 dinners and everyone will love you! Scroll to the bottom for a printable and pinnable recipe card on how to make salmon sushi bake.
RELATED: Easy Recipe for Eel Sauce
Where is Sushi Bake From?
The origin of sushi bake is somewhat of a mystery. Some credit Mimi Qiu Reyes, the founder of The Original Baked California Roll in the Philippines in 2015. While 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 and evolve, and people from around the world can connect through it.
Sushi Bake Ingredients
There are many different versions of sushi bake and different people make it different ways. There are no rules, so just include whatever you like. However I would say the staple ingredients are seafood, rice, Japanese (Kewpie) mayo, and cream cheese. The recipe that I am sharing here is starring salmon as the main seafood. I also love to add a drizzle of eel sauce for the sweet, savory, and umami kick. On the side, I serve it with roasted seaweed, spicy mayo, eel sauce, avocado, and cucumbers.
Frequently Asked Questions
What seafood can I use? Honestly whatever you like! I suggest salmon, imitation crab, shrimp, scallops, and canned tuna (Korean over American brand). You can enjoy it raw as well, just be sure to use sushi grade fish.
Could this be eaten cold? I prefer it warm because the mayo and cream cheese melds together and is just 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 can I substitute for sriracha? If you don’t like it spicy, you can leave it out completely. Alternatively, you can switch it out for your favorite chili sauce/paste. I suggest gochujang if you want a Korean flare, sambal which is an Indonesian chili sauce, and chili garlic sauce.
How to reheat? If I have any leftovers, I usually store it in the fridge, and just heat up in the microwave. It usually is good as leftovers for a few days.
How to Eat It
My favorite way to eat sushi bake is to make little hand rolls with it. Take roasted seaweed paper, place the sushi bake on top, and finish it off with cucumber and avocado. Then I fold it like a taco, and enjoy! Another fun way to eat it is to use cucumber slices like a chip and scoop sushi bake on 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. Delicious no matter how you eat it!
Did you make this recipe? I would love to see! Tag me on IG @feedmi_ or TikTok @feedmi
Spicy Salmon Sushi Bake
- 4 cups cooked white rice
- 1 lb salmon
- ½ cup Japanese mayo
- ½ cup cream cheese
- 2 tbs sriracha
- ½ cup eel sauce
- ¼ cup furikake
- 2 green onions, sliced
- 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 mins.
- 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. 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, and remaining eel sauce.