Make sushi at home without the work! This Spicy Salmon Sushi Bake is a fun way to have a deconstructed sushi roll in no time. Get tangy sushi rice and a creamy, spicy salmon topping in one irresistible bite.
Paid links used in this post. Read more about my link usage policies.
Why You'll Love This Recipe
- Enjoy sushi at home, without the work. Instead of making sushi rolls (which are kind of tricky), we're putting all of the elements of a sushi roll in a casserole dish.
- This is a great way to introduce kids to new and different flavors. They're familiar with and love a casserole, which is essentially what this is. You're just adding a few new flavors.
- It's just so much fun! This is a great way to mix up dinnertime without spending all day in the kitchen. This is as easy as making any casserole.
- Very customizable - you can add in or take away most ingredients in this recipe. Just as unique as your favorite sushi roll.
Ingredients for Salmon Sushi Bake
(See recipe card at the bottom of the post for exact ingredient measurements.)
Now - some of the ingredients in this recipe look intimidating. Don't worry - I've got easy substitutions!
For the Sushi Rice Base
- sushi rice - If you don't have access to sushi rice, don't sweat it! Just use regular short-grain rice.
- rice vinegar - This is typically pretty easy to find at any local grocery store. Check the condiment/vinegar aisle.
- white sugar
- salt
For the Spicy Salmon Topping
- salmon - Frozen fillets are just fine for this - that's what I use! Just thaw right before making the recipe.
- olive oil
- salt
- black pepper
- kewpie or regular mayonnaise - It is totally fine to use regular mayo if you don't have Kewpie mayonnaise, which is just a little bit smoother and richer.
- cream cheese
- Furikake seasoning - this is a spice blend traditionally used on sushi that really complements the flavors of sushi. I get mine on Amazon...a bottle lasts a really long time.
- sriracha - Not a fan of spice? Skip the Sriracha.
- soy sauce
- hoisin sauce - Don't have hoisin sauce? You can use eel sauce or teriyaki glaze.
- chopped green onions
Sushi Bake Toppings
You can top your sushi bake with whatever you'd like - if you like it in sushi, use it! A few of my favorites...
- avocados
- cucumber
- white and/or black sesame seeds
- nori seaweed sheets - These are also kind of hard to find at grocery stores, but can easily be ordered on Amazon. If you don't have them, just skip them!
- chopped green onions
- additional sriracha and kewpie mayo
Variations & Additions
This is a very customizable dish.
- Change up the protein. If you'd rather use shrimp, crab, lobster, or crawfish, go for it!
- Add toppings. You can get really creative with this recipe by adding additional toppings and letting everyone in your family customize their own sushi bowl. In addition to the ones above, you could use tempura flakes, pickled ginger, additional sriracha, honey, or wasabi.
How to Make a Salmon Sushi Bake Casserole
Step 1: Make sushi rice.
Cook sushi rice according to package directions. Season with rice vinegar, sugar, and salt.
Layer the seasoned rice in the bottom of a 9x13" glass baking dish.
Step 2: make spicy salmon layer.
Cover salmon fillets with olive oil, salt, and pepper. Bake at 425 degrees for 10-12 minutes, until top begins to brown. Remove from the oven and shred meat.
Add mayonnaise, cream cheese, Sriracha, soy sauce, hoisin, Furikake seasoning, and ¼ cup chopped green onions to a large bowl. Mix well with a hand mixer until smooth.
Fold flaked salmon into this mixture.
Top sushi rice with the spicy salmon mixture.
Step 3: Bake and finish.
Bake at 400 degrees for 15-18 minutes, until sides begin to bubble. Turn on the broiler and bake for another 3-5 minutes, until the top of the salmon mixture starts to brown.
Top with a drizzle of mayonnaise or sriracha, a sprinkle of Furikake seasoning, and green onions. Serve with toppings like avocado slices, chopped cucumber, sesame seeds, and nori sheets.
Love a good casserole? Make sure to check out my Mexican Street Corn Casserole and Cheesy Chicken & Rice!
How to Serve Salmon Sushi Bake
- Make a sushi bowl. Add some of the salmon sushi bake to a bowl and have each person add their favorite toppings.
- Make hand rolls. On top of a piece of nori, add a few spoonfuls of salmon sushi bake. Add a couple of your favorite toppings, roll up the nori, and enjoy!
Leftovers & Storage
Place the leftover salmon sushi bake recipe in an airtight container and refrigerate for up to 4 days after making it. When you're ready to serve again, you can eat it cold or hot - just microwave for 30 seconds or so to reheat.
Additional Recipe Tips & Tricks
- I like cooking my sushi rice in the Instant Pot - makes it so easy! Just add the rice, water, and seasonings to the pot all at once and set on manual, high pressure, 5 minutes.
- Make sure to rinse the sushi rice before cooking to remove any additional starch.
- Make ahead - you can make the sushi rice and cook the salmon ahead of time to make your meal prep even easier.
More Delicious Seafood Recipes
I hope you love this fun, unique dinner idea! If you make it, I'd love to hear about it - you can either rate and review ⭐️ the recipe below or tag me in your pictures 📸 on social media @lambertslately.
Salmon Sushi Bake
Affiliate links used.
Ingredients
Sushi Rice Base
- 1.5 cups sushi rice
- ½ cup rice wine vinegar
- 2 teaspoon white granulated sugar
- 1 teaspoon salt
Salmon Topping
- 16 oz salmon
- 2 tablespoon olive oil
- 2 teaspoon salt
- 2 teaspoon black pepper
- ½ cup kewpie or regular mayonnaise
- 8 oz cream cheese softened
- ¼ cup sriracha
- 2 tablespoon soy sauce
- 1 tablespoon Furikake seasoning
- ¼ cup hoisin sauce
- ¼ cup chopped green onions
Instructions
- Cook sushi rice according to package directions. Season with rice vinegar, sugar, and salt. Layer the rice in the bottom of a 8x8" glass baking dish.
- Cover salmon fillets with olive oil, salt, and pepper. Bake at 425 degrees for 10-12 minutes, until top begins to brown. Remove from the oven and shred meat.
- Add mayonnaise, cream cheese, Sriracha, soy sauce, hoisin sauce, Furikake seasoning, and ¼ cup chopped green onions to a large bowl. Mix well with a hand mixer until smooth. Fold in flaked salmon meat.
- Top sushi rice with the spicy salmon mixture.
- Bake at 400 degrees for 15-18 minutes, until sides begin to bubble. Turn on the broiler and bake for another 3-5 minutes, until top of the salmon mixture starts to brown.
- Top with additional mayonnaise, sriracha, Furikake seasoning, and green onions. Serve wrapped in nori sheets with additional toppings, or as salmon sushi bowls.
Notes
- I like cooking my sushi rice in the Instant Pot - makes it so easy! Just add the rice, water, and seasonings to the pot all at once and set on manual, high pressure, 5 minutes.
- Make sure to rinse the sushi rice before cooking to remove any additional starch.
- Make ahead - you can make the sushi rice and cook the salmon ahead of time to make your meal prep even easier.
- Make a sushi bowl. Add some of the salmon sushi bake to a bowl and have each person add their favorite toppings.
-
- Place the leftover salmon sushi bake recipe in an airtight container and refrigerate for up to 4 days after making it. When you're ready to serve again, you can eat it cold or hot - just microwave for 30 seconds or so to reheat.
