Introduction — What is Salmon Sushi Bake?
If you love sushi but want something easy, comforting, and shareable, then the Salmon Sushi Bake is the perfect recipe for you. A sushi bake is essentially a deconstructed sushi roll that’s transformed into a warm, layered casserole dish. Instead of rolling seaweed and rice around fillings, the components are stacked into a baking dish and then scooped onto nori sheets for serving. This makes it ideal for potlucks, family dinners, or gatherings where traditional sushi preparation might feel too time-consuming.
The dish rose to popularity during the pandemic, particularly in the Philippines and Hawaii, when home cooks sought creative and shareable meals. It combines the flavors of sushi with the comfort of a baked casserole. To understand more about the background and cultural significance of this trend, check out this overview on what is a sushi bake.
Beyond its origins, Salmon Sushi Bake has taken the internet by storm. Its appeal lies in the balance of fluffy sushi rice, flaky baked salmon, and creamy sauces, all topped with garnishes that add freshness and crunch. It’s a recipe that feels indulgent yet approachable, and because the salmon is cooked, it’s easy to serve at large gatherings without special equipment.
Ingredients for Salmon Sushi Bake
Every layer of a sushi bake contributes to its unique texture and flavor. Here’s a closer look:
For the Sushi Rice:
- 2 cups short-grain Japanese rice (uncooked)
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Salmon Layer:
- 1 lb salmon fillet, skin removed
- 2 tablespoons soy sauce
- 1 tablespoon olive oil (or neutral oil)
- ½ teaspoon black pepper
For the Creamy Mix:
- ½ cup Kewpie mayonnaise
- 4 oz cream cheese, softened
- 1–2 tablespoons sriracha (adjust to spice level)
- ½ cup imitation crab sticks (kanikama), shredded (optional)
- 2 tablespoons scallions, finely chopped
For Layering & Topping:
- 3 tablespoons furikake seasoning
- 2–3 nori sheets, cut into squares (for serving)
- 1 avocado, thinly sliced
- 2 tablespoons unagi sauce (eel sauce) or teriyaki glaze
- 1 tablespoon tobiko or masago (optional, for garnish)
- Extra sesame seeds and green onions for garnish
Equipment & Pan Choices
While you don’t need special sushi-making tools, a few basics make the process easier:
- Baking Dish: 8×8 or 9×13 casserole dish.
- Rice Cooker: For perfectly steamed rice.
- Spatula: To layer rice evenly.
- Nori Sheets: To scoop and eat the bake hand-roll style.
Step-by-Step Recipe — The Full Method
Step 1: Cooking & Seasoning Sushi Rice
- Rinse rice until water runs clear.
- Cook in rice cooker (1:1 water ratio with slight adjustment for softness).
- Mix warm rice with vinegar, sugar, and salt.
- Spread in a thin layer to cool slightly.
Step 2: Cooking the Salmon
- Bake salmon at 375°F (190°C) for 12–18 minutes, depending on thickness.
- Optionally, broil for 2 minutes to add caramelization.
- Flake salmon into small pieces.
Step 3: Making the Creamy Salmon Mix
- Combine salmon with Kewpie mayo, cream cheese, and optional sriracha.
- Stir until creamy but not too runny.
- Fold in imitation crab or scallions if using.
Step 4: Layering & Baking
- Press rice into casserole dish.
- Sprinkle furikake generously.
- Spread salmon mixture evenly.
- Bake at 375°F for 10–12 minutes.
- Broil briefly to toast the top.
Step 5: Serving & Assembly
- Cut into squares or scoop portions.
- Serve on nori sheets like a hand roll.
- Add toppings: avocado slices, tobiko, drizzle of unagi sauce.
Popular Variations
- Spicy Salmon Sushi Bake: Increase sriracha and add jalapeño slices.
- California-Style Bake: Emphasize imitation crab and avocado.
- No-Bake Version: Layer cooked rice and raw sashimi-grade salmon for a cold dish.
- Vegan/Vegetarian Swap: Use marinated mushrooms or smoked tofu.
- Other Seafood Options: Shrimp, scallops, or seared tuna.
Make-Ahead, Batch Cooking & Freezing
- Prep Ahead: Cook rice a few hours in advance, keep covered.
- Assemble Early: Layer rice and salmon mixture, refrigerate until ready to bake.
- Storing Leftovers: Keep covered in the fridge for 2–3 days.
- Reheating: Oven at 325°F covered with foil, broil to refresh the top.
- Freezing: Not ideal due to rice texture changes; freeze salmon mixture instead.
Serving Ideas & Side Dishes
Pair your sushi bake with light, refreshing sides:
- Miso Soup
- Edamame
- Pickled Ginger
- Cucumber Salad
- Seaweed Salad
For parties, set up a DIY station with nori sheets, garnishes, and sauces so guests can build their own bites.
Troubleshooting
- Rice too wet? Reduce water slightly and allow rice to cool before layering.
- Salmon mix too runny? Add more cream cheese.
- Top burning under broiler? Move the rack lower and watch closely.
- Want crispy rice? Preheat the dish in the oven and press rice firmly.
Frequently Asked Questions (FAQs)
What is sushi bake and where did it come from?
A sushi bake is a layered sushi-inspired casserole that originated in the Philippines and gained popularity worldwide during the pandemic.
Is sushi bake cooked or raw?
Most sushi bake recipes use cooked seafood, but there are versions with raw fish. Always handle raw seafood safely.
Can I use raw salmon in a sushi bake?
Yes, in a no-bake version, but you must use properly handled, sushi-grade salmon and serve it chilled.
What rice should I use for sushi bake?
Use short-grain Japanese sushi rice. It’s sticky enough to hold the bake together and absorbs seasonings well.
How long does sushi bake last in the fridge?
It’s best consumed within 2–3 days when stored properly.
How do I reheat without drying out?
Reheat in the oven at 325°F covered with foil. Finish with a quick broil for a crispy top.
Conclusion
The Salmon Sushi Bake is more than just a recipe, it’s a celebration of flavor and creativity. With endless variations, it’s a dish you can tailor to your taste and event. Whether you’re making it for family dinner or a potluck, it’s guaranteed to impress. Try it, experiment with toppings, and share your own version with friends and family.
Print
Salmon Sushi Bake Recipe
- Total Time: PT45M
- Yield: 6 servings 1x
Description
This Salmon Sushi Bake is a warm, deconstructed twist on classic sushi. Layers of seasoned sushi rice, creamy salmon filling, and savory toppings are baked together for an irresistible dish that’s perfect for family dinners, potlucks, or sushi nights at home.
Ingredients
For the Sushi Rice:
- 2 cups short-grain Japanese rice (uncooked)
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Salmon Layer:
- 1 lb salmon fillet, skin removed
- 2 tablespoons soy sauce
- 1 tablespoon olive oil (or neutral oil)
- ½ teaspoon black pepper
For the Creamy Mix:
- ½ cup Kewpie mayonnaise
- 4 oz cream cheese, softened
- 1–2 tablespoons sriracha (adjust to spice level)
- ½ cup imitation crab sticks (kanikama), shredded (optional)
- 2 tablespoons scallions, finely chopped
For Layering & Topping:
- 3 tablespoons furikake seasoning
- 2–3 nori sheets, cut into squares (for serving)
- 1 avocado, thinly sliced
- 2 tablespoons unagi sauce (eel sauce) or teriyaki glaze
- 1 tablespoon tobiko or masago (optional, for garnish)
- Extra sesame seeds and green onions for garnish
Instructions
Step 1: Cooking & Seasoning Sushi Rice
- Rinse rice until water runs clear.
- Cook in rice cooker (1:1 water ratio with slight adjustment for softness).
- Mix warm rice with vinegar, sugar, and salt.
- Spread in a thin layer to cool slightly.
Step 2: Cooking the Salmon
- Bake salmon at 375°F (190°C) for 12–18 minutes, depending on thickness.
- Optionally, broil for 2 minutes to add caramelization.
- Flake salmon into small pieces.
Step 3: Making the Creamy Salmon Mix
- Combine salmon with Kewpie mayo, cream cheese, and optional sriracha.
- Stir until creamy but not too runny.
- Fold in imitation crab or scallions if using.
Step 4: Layering & Baking
- Press rice into casserole dish.
- Sprinkle furikake generously.
- Spread salmon mixture evenly.
- Bake at 375°F for 10–12 minutes.
- Broil briefly to toast the top.
Step 5: Serving & Assembly
- Cut into squares or scoop portions.
- Serve on nori sheets like a hand roll.
- Add toppings: avocado slices, tobiko, drizzle of unagi sauce.
- Prep Time: PT20M
- Cook Time: PT25M
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: About 1 cup
- Calories: 350g
- Sugar: 4g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 50mg
Keywords: salmon sushi bake recipe, sushi casserole, spicy salmon bake, baked sushi dish.