Name: Salmon Sushi Bake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 2 medium salmon filets (about 6 ounces each); 1 Tablespoon tamari or soy sauce; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon garlic powder; 1/4 cup cream cheese (softened); 1/4 cup furikake seasoning; 1/4 cup light mayo; 2 Tablespoons sriracha; 3 cups cooked sushi rice; 1 teaspoon salt; 1 Tablespoon rice vinegar; 1 teaspoon sugar; 1 medium avocado (sliced); 1/2 medium cucumber (diced); 2 medium green onions (diced); Nori seaweed (to taste); Sesame seeds (to taste)

Jump to Recipe· 3.9 from 3 reviews

I absolutely love this Salmon Sushi Bake Recipe because it combines the comforting warmth of a casserole with all the fresh, vibrant flavors of sushi in one easy dish. Whenever I make it, I’m reminded of my favorite sushi rolls but with a fun twist that everyone can enjoy at home, whether it’s a weeknight dinner or a casual get-together. The tender baked salmon mixed with creamy, spicy sauce layered over perfectly seasoned sushi rice is pure magic. This recipe quickly became one of my go-to meals when I want something delicious, impressive, and easy to share.

Why You’ll Love This Salmon Sushi Bake Recipe

What truly stands out to me about this Salmon Sushi Bake Recipe is its incredible flavor harmony. The rich, flaky salmon blends beautifully with the creamy mix of cream cheese, mayo, and sriracha, creating a spicy yet smooth sensation that’s totally addictive. Then, when you top it off with crunchy cucumber, fresh avocado slices, and a hint of seaweed, each bite sings with layers of texture and taste. It’s like sushi but comforting and easy to make without all the tricky rolling or raw fish prep.

Another thing I appreciate is how straightforward and quick this recipe is. I can have everything ready in under 40 minutes, and it feels so rewarding to serve something that looks and tastes gourmet from such simple ingredients. I find it perfect for a cozy dinner, a family meal, or even a fun party dish where guests can scoop their own portions. Plus, it’s incredibly versatile — always a crowd-pleaser whenever I bring it along.

Ingredients You’ll Need

A clear glass bowl filled with a light pink and beige mix that looks creamy with shredded pieces throughout, placed on a white marbled surface. The mixture has soft, uneven textures with some small darker spots showing through. The bowl is round and transparent, showing the mixture from the top view, and the inside edges of the bowl have some streaks of the mix on them. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Salmon Sushi Bake Recipe is how simple yet impactful the ingredients are. Each one plays an important role, from the tender salmon and creamy topping to the perfectly seasoned sushi rice that acts as the base for this dish’s irresistible flavor and texture.

Salmon filets: Fresh and flaky, salmon is the star protein that brings richness and depth.
Tamari or soy sauce: Adds savory umami flavor that enhances the salmon perfectly.
Salt, pepper, and garlic powder: Simple seasonings to boost the natural flavors with a subtle kick.
Cream cheese: Softened and creamy, it creates that smooth texture in the sauce layer.
Furikake seasoning: A quintessential sushi topping that adds crunch and a burst of flavor.
Light mayo: Balances spice and creaminess without weighing the dish down.
Sriracha: Brings heat and a touch of sweetness to the sauce.
Cooked sushi rice: Sticky, seasoned rice forms the perfect base that holds everything together.
Rice vinegar, sugar, and salt: Season the rice to achieve that authentic sushi rice taste.
Avocado: Adds creamy, buttery texture and freshness as slices on top.
Cucumber: Provides crispness and a light, cool contrast to the warm bake.
Green onions: Sprinkle for a sharp, fresh bite.
Nori seaweed: Adds an oceanic, aromatic touch that ties in the sushi theme beautifully.
Sesame seeds: For a toasty finish and extra texture.

Directions

Step 1: Preheat your oven to 400 degrees Fahrenheit, which is just right for baking the salmon to tender perfection without drying it out.

Step 2: Place the salmon filets skin-side down on a baking sheet or pan. This prevents sticking and ensures even cooking.

Step 3: Drizzle the salmon with tamari or soy sauce, then sprinkle salt, pepper, and garlic powder evenly across the fillets. This simple seasoning elevates the natural flavor of the fish.

Step 4: Bake the salmon at 400 degrees for about 18 minutes until it’s flaky and just cooked through. You want it tender and juicy, not overdone.

Step 5: While the salmon is baking, mix the softened cream cheese, light mayo, furikake seasoning, and sriracha together in a large bowl. Stir until smooth and creamy.

Step 6: Once the salmon is done, cut it into large chunks, discarding the skin, and fold it gently into your cream cheese mixture.

Step 7: In a separate bowl, combine the cooked sushi rice with rice vinegar, salt, and sugar. Mix well to season the rice evenly and give it that authentic sushi flavor.

Step 8: Press the seasoned rice firmly into the bottom of a 9-inch baking dish. Pressing it down well helps the bake hold together when serving.

Step 9: Spread the salmon cream cheese mixture evenly over the rice layer and press down gently again to create an even surface.

Step 10: Bake the assembled sushi bake for 12 minutes until warmed through. Then switch your oven to broil and broil the top for 2 to 3 minutes until the topping gets golden and crispy, adding extra texture and flavor.

Step 11: Remove from oven and immediately top with sliced avocado, diced cucumber, green onions, sesame seeds, and torn nori seaweed. These fresh toppings brighten the dish and add beautiful color.

Servings and Timing

This Salmon Sushi Bake Recipe makes about 6 hearty servings, perfect for sharing with family or friends. Prep time is roughly 15 minutes to get everything ready, including pre-mixing and chopping. Cooking time totals about 25 minutes, combining baking and broiling. Altogether, you’re looking at about 40 minutes from start to finish with no additional resting time needed—just dig in right away for the best experience.

How to Serve This Salmon Sushi Bake Recipe

A white plate holds a layered dish starting with a dark green, almost black, seaweed sheet at the bottom. On top is a layer of white rice, partly visible, with a thick orange layer of spicy tuna mixed with sauce covering most of the rice. Sliced green avocado curves along the top left side, drizzled with red sauce, and the dish is sprinkled generously with white sesame seeds and chopped green onions. The plate sits on a white marbled surface with a small wooden bowl of green onion slices and another bowl of white sesame seeds visible in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

When I serve this salmon sushi bake, I love to keep things simple but elegant. The dish itself is rich and flavorful, so I usually pair it with crisp, refreshing sides like a mixed green salad with a citrus vinaigrette or pickled ginger to cleanse the palate. Crispy edamame or seaweed salad also complement it beautifully for an authentic sushi-inspired meal.

For garnishes, I always use generous slices of ripe avocado and sprinkle fresh green onions and sesame seeds right before serving to keep the flavors bright and the textures fresh. A few small sheets or strips of nori on the side let everyone wrap their portions for a fun sushi-like experience that’s both interactive and satisfying. Presentation-wise, I like to serve it in the baking dish or plate individual portions on cool ceramic plates garnished with a drizzle of sriracha mayo for an extra touch.

Drink pairings vary depending on the mood I want to set. For casual gatherings, chilled sake or a light, crisp white wine like Sauvignon Blanc makes a great companion. If it’s weeknight comfort, iced green tea or sparkling water with lemon works beautifully. Whether it’s a festive party or quiet dinner, I find this bake shines warm but can also be enjoyed at room temperature, making it versatile and crowd-pleasing.

Variations

I love how adaptable this Salmon Sushi Bake Recipe is. You can easily swap out the salmon for other proteins like cooked shrimp, crab, or even spicy tuna to create new flavor profiles. If you’re after a plant-based version, using marinated smoked tofu or hearts of palm can replicate the texture and richness pretty nicely.

For dietary modifications, using tamari instead of soy sauce keeps it gluten-free, and swapping mayo for vegan mayo makes the creamy sauce dairy-free. Adding extra furikake, chopped fresh herbs like cilantro or shiso, or even a squeeze of fresh lime juice on top can brighten the dish and add freshness. I sometimes drizzle unagi sauce or a touch of wasabi mayo over the bake before baking for an extra kick of umami.

Experimenting with cooking methods can also be fun. Instead of baking, you could assemble it in smaller ramekins for individual portions and broil them for a crispier top crust. Some days, I like to prepare the salmon on the stovetop first, then transfer everything to the oven for a layered bake. Each technique brings something a little different to the table, keeping it exciting each time I make it.

Storage and Reheating

Storing Leftovers

When I have leftovers, I transfer the salmon sushi bake into an airtight container and store it in the refrigerator. It keeps well for up to 3 days, and I always make sure to cover it tightly to preserve moisture and prevent the rice from drying out. I find glass containers with lids are ideal because they don’t absorb odors and can go straight from fridge to microwave.

Freezing

If you want to freeze leftover sushi bake, it’s possible but with a small caveat: the texture of the rice and avocado may change slightly after freezing. To freeze, I portion the bake into freezer-safe containers or heavy-duty zip-top freezer bags, pressing out excess air. It will keep well frozen for up to 1 month. When thawing, I recommend defrosting overnight in the refrigerator for best results rather than microwaving from frozen to prevent sogginess.

Reheating

For reheating, the best method is to warm the bake gently in a conventional oven at 325 degrees Fahrenheit for about 15 minutes until heated through. Avoid microwaving too long as it can make the rice gummy and the topping separate. If you want to restore some crispness on top, finish with a quick broil for 1-2 minutes. I like to add fresh avocado or cucumber after reheating to bring back bright textures.

FAQs

Can I use frozen salmon for this recipe?

Absolutely! Just make sure to thaw the salmon completely and pat it dry before seasoning and baking. This helps retain the best texture and prevents excess moisture from making the bake soggy.

Is this recipe suitable for meal prep?

Definitely. This bake stores well for a few days in the fridge and reheats nicely, making it great for meal prep. Just keep garnishes like avocado and cucumber fresh and add them right before serving.

Can I make this recipe dairy-free?

Yes! Simply substitute the cream cheese and mayo with dairy-free versions. There are many plant-based cream cheeses and vegan mayos available that work wonderfully and keep that creamy texture.

What type of rice is best for the sushi rice?

Sushi short-grain rice is ideal because it’s sticky and holds together well. If you don’t have sushi rice, you can use other short-grain rice varieties but avoid long-grain to maintain the right texture.

How spicy is this dish?

The sriracha gives this bake a mild to moderate spicy kick, which you can easily adjust by adding more or less to the sauce. For a milder version, reduce or omit the sriracha, or swap it for a milder chili sauce.

Conclusion

I truly hope you enjoy making and sharing this Salmon Sushi Bake Recipe as much as I do. It’s one of those dishes that feels special yet is surprisingly easy to prepare, marrying comforting baked flavors with fresh sushi elements in every bite. Whether it’s your first time or you’re looking for a new favorite, this recipe will bring warmth, spice, and lots of smiles to your table. Happy baking and even happier eating!