This Salmon Sushi Bake is a flavorful and easy-to-make dish that combines layers of seasoned sushi rice, creamy mayonnaise, fresh salmon, and savory toppings. It’s perfect for sushi lovers looking for a warm, comforting twist on traditional sushi. Instead of the usual raw fish, this bake delivers all the sushi-inspired flavors with a satisfying baked texture. Plus, it’s quick to prepare, making it an ideal choice for a weeknight dinner or a fun sushi-inspired meal with family and friends.
Ingredients
2 cups sushi rice, cooked
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 pound fresh salmon, skinless, cut into small cubes
1/4 cup mayonnaise
1 tablespoon sriracha sauce (optional for spice)
1 tablespoon soy sauce
1/4 cup scallions, chopped
1 sheet nori, torn into small pieces
1 tablespoon sesame seeds (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 375°F (190°C).
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves. Once that’s done, toss the cooked rice in this mixture and set it aside to cool slightly.
In another bowl, combine the cubed salmon with mayonnaise, sriracha sauce (if using), and soy sauce. Mix everything until well incorporated.
In an 8×8-inch baking dish, spread the seasoned sushi rice evenly at the bottom.
Layer the salmon mixture on top of the rice.
Bake the casserole for 15-20 minutes, or until the top is lightly golden and the salmon is fully cooked through.
Remove the dish from the oven and top with chopped scallions, torn nori, and sesame seeds for extra flavor and crunch.
Serve warm, and if you like, pair it with extra soy sauce or pickled ginger on the side.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Storage/Reheating
If I have leftovers, I usually store them in an airtight container in the fridge for up to 2 days. To reheat, I place the sushi bake in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also microwave it for a quicker option, but the oven will help maintain the texture of the rice and salmon better.
FAQs
Can I use cooked salmon for this recipe?
Yes, if you prefer, you can use cooked salmon instead of raw salmon. Just make sure to break it up into small pieces before mixing it with the mayo and sauce.
Is the sriracha necessary?
I find that the sriracha adds a nice spicy kick, but it’s totally optional. If you prefer a milder version, feel free to skip it or adjust the amount to suit your taste.
Can I make this ahead of time?
Yes! I love making this ahead of time for a convenient meal later. Just assemble the dish, cover it, and refrigerate. When you’re ready, bake it as directed or allow it to come to room temperature before baking.
Can I use brown rice instead of sushi rice?
While sushi rice is ideal for this recipe due to its sticky texture, you could use brown rice as a healthier alternative. The texture will be a bit different, but it will still taste great.
What can I serve this with?
I enjoy serving this with a side of edamame, pickled ginger, or a simple cucumber salad to balance the richness of the bake.
Conclusion
This Salmon Sushi Bake is a must-try for anyone who loves sushi but wants to enjoy it in a new, warm, and comforting way. It’s quick, simple, and full of flavors that will satisfy any sushi lover. Whether you’re serving it for a weeknight dinner or as a fun dish for a sushi-themed meal, it’s sure to be a hit.
Recipe:
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Salmon Sushi Bake
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A warm, comforting twist on traditional sushi, combining seasoned sushi rice, creamy mayonnaise, fresh salmon, and savory toppings.
Ingredients
2 cups sushi rice, cooked
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 pound fresh salmon, skinless, cut into small cubes
1/4 cup mayonnaise
1 tablespoon sriracha sauce (optional for spice)
1 tablespoon soy sauce
1/4 cup scallions, chopped
1 sheet nori, torn into small pieces
1 tablespoon sesame seeds (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves. Once that’s done, toss the cooked rice in this mixture and set it aside to cool slightly.
- In another bowl, combine the cubed salmon with mayonnaise, sriracha sauce (if using), and soy sauce. Mix everything until well incorporated.
- In an 8×8-inch baking dish, spread the seasoned sushi rice evenly at the bottom.
- Layer the salmon mixture on top of the rice.
- Bake the casserole for 15-20 minutes, or until the top is lightly golden and the salmon is fully cooked through.
- Remove the dish from the oven and top with chopped scallions, torn nori, and sesame seeds for extra flavor and crunch.
- Serve warm, and if you like, pair it with extra soy sauce or pickled ginger on the side.
Notes
If using cooked salmon, break it up into small pieces before mixing with the mayo and sauce.
Sriracha is optional depending on how spicy you want the dish.
You can prepare this dish ahead of time and refrigerate it before baking.
Brown rice can be used as an alternative to sushi rice, though the texture will differ.
For a balanced meal, pair this dish with edamame, pickled ginger, or a cucumber salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg
