Name: Salmon Sushi Bake (Ready in 25 Minutes) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese-American Fusion
Ingredients: 1 ½ cups sushi rice (cooked); 2 tablespoons furikake rice seasoning; 2 pounds salmon (cooked); ¼ cup soy sauce (or coconut aminos); 1 tablespoon toasted sesame oil; ¼ cup kewpie mayonnaise; 1 ½ tablespoon sriracha (or more for spicier); 1 tablespoon rice vinegar; 4 green onions (finely chopped, divided); 4 packs nori sheets; 2 small Persian cucumbers (cut into matchsticks); 1 large avocado (thinly sliced)

Jump to Recipe

If you’re craving something uniquely delicious that combines the comfort of baked dishes with the fresh flavors of sushi, you’re in for a treat with this Salmon Sushi Bake (Ready in 25 Minutes). It’s a warm, cozy, and utterly addictive dish that layers tender, perfectly seasoned salmon over fluffy sushi rice, topped with furikake and baked to golden perfection. Every bite bursts with the savory richness of soy and sesame, the subtle heat of sriracha, and the fresh crunch of cucumber and nori. Plus, it’s incredibly simple to make, perfect for when you want that sushi experience without the fuss of rolling. Trust me, once you try this, it’ll become a go-to weeknight favorite.

Salmon Sushi Bake (Ready in 25 Minutes) Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might seem basic at a glance, but each plays a vital role—whether it’s bringing texture, flavor, or that classic sushi vibe—and together, they create a spectacular dish you’ll want to make on repeat.

1 ½ cups sushi rice: The tender and sticky base that soaks up all the delicious flavors perfectly.
2 tablespoons furikake rice seasoning: Adds a crunchy, salty, umami-packed punch on top of the rice.
2 pounds salmon (cooked): The star protein, providing rich flavor and a delicate texture once shredded.
¼ cup soy sauce (or coconut aminos): Brings salty depth and balances the creaminess.
1 tablespoon toasted sesame oil: Adds a nutty aroma that instantly reminds you of Japanese cooking.
¼ cup kewpie mayonnaise: Creamy and slightly sweet, it melds everything together beautifully.
1 ½ tablespoon sriracha: Injects just the right amount of spicy kick—adjust to your heat preference.
1 tablespoon rice vinegar: Adds subtle acidity to brighten the overall taste.
4 green onions (finely chopped, divided): Freshness and a mild onion note that complements the richness.
4 packs nori sheets: For wrapping or scooping bites—it’s essential for that sushi feeling.
2 small Persian cucumbers (cut into matchsticks): Provide a cool crunch to contrast the creamy salmon bake.
1 large avocado (thinly sliced): Adds buttery smoothness and a refreshing finish.

How to Make Salmon Sushi Bake (Ready in 25 Minutes)

Step 1: Cook the Sushi Rice

Start with rinsing your sushi rice under cold water until the water runs clear; this ensures fluffier, less sticky rice. Cook 1 ½ cups of the rice on low heat for about 15 minutes, then let it rest for 5 minutes to steam through perfectly. Fluff it gently before transferring it to your baking dish. This step lays down a flavorful, tender foundation you’ll love.

Step 2: Broil or Bake the Salmon

While the rice cooks, prepare your salmon by placing it on a parchment-lined baking sheet. Broil for about 10-12 minutes until it flakes easily, or bake at 375 degrees Fahrenheit for 15-17 minutes if you prefer a gentler heat. The key is to cook it just right so it’s tender but not dry—once done, shred it with a fork, steering clear of the skin for the best texture in your bake.

Step 3: Mix the Sauce and Salmon

In a large bowl, combine the shredded salmon with soy sauce, toasted sesame oil, kewpie mayonnaise, sriracha, rice vinegar, and half of the chopped green onions. Using a fork, blend everything until you get a smooth, luscious mixture that’s packed with layers of flavor and just the right amount of spice.

Step 4: Layer and Bake

Preheat your oven to 400 degrees Fahrenheit. Use a 9×11 baking dish and press your sushi rice evenly into the bottom. Sprinkle the furikake generously over the rice—that seasoning is what brings that authentic sushi flavor and a little crunch. Next, spread the salmon mixture in an even layer across the rice. Bake everything for 10 minutes until warmed through and slightly golden on top.

How to Serve Salmon Sushi Bake (Ready in 25 Minutes)

Garnishes

Once your bake is out of the oven, sprinkle the remaining green onions over the top for a fresh burst of color and mild crispness. Serve with crisp nori sheets for scooping, which adds that classic sushi texture and lets everyone customize their bite.

Side Dishes

To accompany your Salmon Sushi Bake, light sides like a simple cucumber salad or pickled ginger work wonderfully. They offer a cool, tangy contrast to the rich and creamy main dish, rounding out the meal harmoniously.

Creative Ways to Present

If you want to impress, serve this bake family-style in the dish with the avocado slices artistically arranged on the side or layered on top. Alternatively, try making little hand rolls with the bake and nori for a fun, interactive eating experience.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. The flavors meld beautifully overnight, so you might find it tastes even better the next day! Just be sure to consume it within 2-3 days for the best quality.

Freezing

While you can freeze leftover Salmon Sushi Bake, it’s best to do so only if you don’t mind some slight texture changes in the rice. Wrap tightly in foil and place in a freezer-safe container. Thaw in the fridge overnight before reheating.

Reheating

Warm your leftovers gently in the oven at 350 degrees Fahrenheit for about 10 minutes to keep the salmon moist and the rice fluffy. Avoid microwaving if possible, as it can sometimes make the rice gummy.

FAQs

Can I use fresh raw salmon instead of cooked?

This recipe requires cooked salmon to safely enjoy the baked dish’s texture and flavor. If you have fresh raw salmon, cook it thoroughly as directed before shredding and mixing.

What can I substitute for kewpie mayonnaise?

Regular mayonnaise works fine, but kewpie mayo has a slight sweetness and umami depth that really elevates the dish. You can also try mixing mayo with a little rice vinegar as a close alternative.

Is this dish spicy?

The level of spice comes from the sriracha, and you can easily adjust the amount to your liking—use less for mild heat or add more if you crave a spicy kick.

Can I prepare this recipe vegan or vegetarian?

You could swap the salmon with baked tofu or roasted mushrooms and use vegan mayo. It won’t be the same flavor profile, but you’ll still capture the spirit of the Salmon Sushi Bake with tasty results.

How important is furikake seasoning?

Furikake is key for authentic flavor and adds a delightful crunch and umami hit, but if you can’t find it, a sprinkle of toasted sesame seeds and seaweed flakes will work as a substitute.

Final Thoughts

Trust me when I say that making Salmon Sushi Bake (Ready in 25 Minutes) will quickly become one of your favorite culinary shortcuts to a comforting, flavorful meal. It’s simple, satisfying, and carries all those wonderful sushi notes in a cozy baked form that’s perfect for any night of the week. Give it a try—your taste buds will thank you!

Salmon Sushi Bake (Ready in 25 Minutes) Recipe

★★★★★

5 from 27 reviews

Author: Jack
Total Time: 25 minutes
Yield: 8 servings 1x
Diet: Low Salt

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Description

Salmon Sushi Bake is a quick and delicious deconstructed sushi casserole featuring layers of seasoned sushi rice, tender baked salmon mixed with a creamy, spicy mayo sauce, and topped with furikake seasoning. Ready in just 25 minutes, this comforting dish combines classic sushi flavors in an easy-to-make baked format, served with nori sheets, fresh cucumber matchsticks, and sliced avocado for an interactive and flavorful meal.

Instructions

Cook the Sushi Rice: Rinse 1 ½ cups sushi rice thoroughly. Cook the rice on low heat for 15 minutes, then let it sit covered for 5 minutes. Fluff the rice with a fork and set aside to cool slightly.
Cook the Salmon: Line a baking sheet with parchment paper and place the salmon filet on top. Broil in the oven for 10-12 minutes, checking at 10 minutes for doneness; if salmon is thick, add an additional 2 minutes. Alternatively, bake at 375°F for 15-17 minutes until cooked through.
Shred the Salmon: Remove the salmon from the oven and flake it into small pieces using a fork, avoiding the skin.
Mix the Salmon Sauce: In a bowl, combine shredded salmon with ¼ cup soy sauce, 1 tablespoon toasted sesame oil, ¼ cup kewpie mayonnaise, 1 ½ tablespoon sriracha, 1 tablespoon rice vinegar, and half of the finely chopped green onions. Mix thoroughly until evenly combined.
Preheat the Oven: Set the oven to 400°F to prepare for baking the assembled dish.
Assemble the Sushi Bake: In a 9×11 inch baking dish, press the cooked sushi rice into an even layer. Sprinkle 2 tablespoons furikake seasoning evenly over the rice.
Add Salmon Mixture: Spread the salmon mixture evenly on top of the furikake-covered rice layer.
Bake the Casserole: Place the dish in the preheated oven and bake for 10 minutes until heated through and slightly browned on top.
Garnish and Serve: Remove from oven, sprinkle remaining chopped green onions on top. Serve immediately with nori sheets, sliced avocado, and cucumber matchsticks as accompaniments for wrapping and topping.

Notes

You can adjust the spiciness by adding more or less sriracha according to your preference.
Using coconut aminos instead of soy sauce makes this recipe gluten-free and slightly sweeter.
Leftover sushi bake can be stored in an airtight container in the refrigerator for up to 2 days but is best enjoyed fresh.
For a crispier texture, broil the top for an additional 1-2 minutes at the end, watching carefully to prevent burning.
Substitute salmon with cooked shrimp or crab for variation.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Baking, Broiling
Cuisine: Japanese-American Fusion