Description

Salmon sushi bake is a creamy, savory, deconstructed sushi dish baked in a casserole and served warm. It’s an easy, crowd-pleasing way to enjoy sushi flavors at home without the need for rolling or raw fish.

Ingredients

3 cups cooked sushi rice
2 tbsp rice vinegar
1 tbsp sugar
1/2 tsp salt
2 cups cooked salmon (baked, grilled, or canned), flaked
4 oz cream cheese, softened
1/2 cup mayonnaise (preferably Kewpie)
1–2 tbsp sriracha (adjust to taste)
1 tbsp soy sauce
2 green onions, chopped
2 tbsp furikake seasoning
Nori sheets or seaweed snacks, for serving
Optional: sliced cucumber, avocado, or pickled ginger for garnish

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Instructions

Preheat oven to 375°F (190°C).
In a bowl, mix warm sushi rice with rice vinegar, sugar, and salt. Spread evenly in a greased or parchment-lined baking dish.
In a separate bowl, combine flaked salmon, cream cheese, mayonnaise, sriracha, and soy sauce. Mix until creamy and well combined.
Spread the salmon mixture evenly over the rice layer in the baking dish.
Sprinkle furikake seasoning generously over the top.
Bake for 15–20 minutes, or until heated through and lightly golden.
Remove from oven and let cool slightly. Garnish with chopped green onions and optional toppings like avocado or cucumber.
Serve warm with nori sheets for scooping or wrapping.

Notes

Use canned salmon for convenience without sacrificing flavor.Swap salmon for tuna, imitation crab, or tofu for variation.Make it spicier with extra sriracha or a drizzle of spicy mayo on top.Use cauliflower rice for a low-carb version.Assemble ahead and bake just before serving for easy meal prep.

Nutrition

Serving Size: 1/6 of recipe
Calories: 410
Sugar: 3g
Sodium: 590mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 18g
Cholesterol: 60mg