Sushi in casserole form? Yes, it’s possible! This salmon sushi bake is the comfort food you didn't know you needed until now. Baked salmon is combined with sushi rice and a creamy sauce for a delicious dinner!
Salmon sushi bake is a unique dish that’s kind of like a deconstructed sushi roll—but instead of raw fish, the salmon is cooked. Basically, this is the perfect recipe for anyone who likes the idea of sushi, but isn’t a fan of raw seafood!
While there are different variations, sushi bake typically consists of layers of seasoned sushi rice, flaked salmon, and toppings like nori and sesame seeds. The entire dish is then baked until hot and bubbly, like a sushi casserole.
Intrigued? Keep reading to find out how to make it!
Why You’ll Love This Salmon Sushi Bake Recipe
- A creative twist on traditional sushi. This dish has the flavors of traditional sushi, in an entirely different form. Who knew you could make sushi into a comfort food casserole?!
- Make it your own. Salmon sushi bake can be easily customized with your favorite toppings and flavors. I share some ideas below too!
- No rolling needed. Assembling sushi at home can be a challenge, but with this salmon sushi bake, you just layer everything in a casserole dish. Easy!
What You’ll Need
Here are all of the ingredients you’ll need when making this salmon sushi bake recipe. Make sure to check out the recipe card at the bottom of the page to see the exact quantities for each ingredient.
For the Sushi Rice:
- Sushi rice
- Water – Use the amount indicated on the package of sushi rice.
- Rice vinegar – You can use regular rice vinegar or seasoned; if you use seasoned, omit the sugar.
- Salmon – Remove the skin.
- Coconut aminos or soy sauce – Using coconut aminos (or liquid aminos or tamari) will make this recipe gluten-free.
- Garlic powder
- Cream cheese – Use the kind that comes in a block and let it soften to room temperature.
- Japanese mayonnaise – Kewpie is the most common brand of Japanese mayo. You can find it at most Asian markets.
- Coconut aminos or soy sauce
- Sweet chili sauce
- Chili flakes – Feel free to adjust the amount according to your desired heat level.
- Sesame seeds – Black, white, or a mix of the two.
- Nori sheets – I recommend cutting it into pieces for easier serving.
- Sliced cucumber
- Sliced avocado and green onions – Or any other toppings you like on your sushi, like wasabi or ginger.
What Makes Sushi Rice Different From Regular Rice?
Sushi rice, also known as “sumeshi,” is a short-grain variety of rice that is specifically used in sushi making. It has a sticky texture and slightly sweet flavor, which makes it perfect for rolling into sushi rolls or using as a base for dishes like this salmon sushi bake.
How to Make Salmon Sushi Bake
- Prepare. Preheat your oven to 400°F. Rinse the sushi rice until the water runs clear.
- Cook the rice. Add the rice to a pot of water. Cover the pot and bring to a boil, then reduce the heat to a simmer. Cook for 15 to 20 minutes, or until the water is absorbed and the rice is tender. Remove from the heat and let cool slightly.
- Mix the vinegar and seasonings. Whisk together the vinegar, sugar, and salt and warm in a small pot set over low heat until the sugar and salt dissolve. Pour the mixture over the cooked rice and stir to combine.
- Cook the salmon. Combine the coconut aminos or soy sauce with the garlic powder in a small bowl. Rub the mixture over the fish, then bake the salmon for 15 to 20 minutes.
- Make the creamy salmon mixture. Mash the salmon in a bowl with a fork. Stir in the cream cheese, mayonnaise, coconut aminos, sweet chili sauce, chili flakes, and salt.
Assemble the Salmon Sushi Bake:
- Add the rice. Transfer the rice to a square baking dish coated with cooking spray. Dip your hands in cold water and gently press the rice into an even layer.
- Add the salmon. Spread the salmon mixture evenly over the rice. Sprinkle with sesame seeds.
- Bake. Place the pan in the oven and bake for 15 minutes. For the last 5 minutes, turn on the broiler to caramelize the top.
- Serve. Remove from the oven and allow to cool slightly before topping with sesame seeds, cucumber, chopped nori, coconut aminos, and any other garnishes you choose.
Tips for Success
- Make use of leftovers. To save time, you can use pre-made sushi rice or leftover rice from a previous meal.
- Let the rice cool. Make sure to let the rice cool slightly before assembling the sushi bake. This will make it easier to work with and prevent your hands from getting sticky.
- Don't over-bake the salmon. When it’s done cooking, it will easily flake when you press into it with a fork.
- Keep an eye on it while broiling. Broilers can vary from one oven to the next, so to keep your salmon sushi bake from burning, keep a close eye on it while the broiler is on.
- Swap out the sushi rice. If you don't have sushi rice, you can use regular short-grain rice or even cooked quinoa as a substitute.
- Make it vegetarian. To make this dish without fish, you can replace the salmon with Korean tofu or your favorite sushi vegetables like sweet potato or asparagus.
- Use another fish. Feel free to swap another baked fish in this recipe. You can also swap in canned salmon or crab for a shortcut and skip baking the fish.
How to Store Leftovers
If you have any leftover salmon sushi bake, you can store it in an airtight container in the refrigerator for up to 2 days. To reheat, simply place it back into the oven at 350°F for about 10-15 minutes or until warmed through, or microwave it.
Can I Freeze This Recipe?
Mayonnaise doesn’t freeze and reheat well, so I don’t recommend freezing this salmon sushi bake recipe.
More Seafood Recipes to Try
- Blackened Fish Tacos
- Shrimp & Vegetable Quinoa Fried Rice
- Air Fryer Salmon Bites
- Pan-Seared Crispy Fish Tacos
- Cinnamon & Pecan Crusted Salmon
Salmon Sushi Bake
For the Sushi Rice
- Preheat the oven to 400°F.
- Rinse 1 cup sushi rice until the water runs clear. Then add it to a pot with 1 1/2 cups of water. Cover the pot with a lid and bring to a boil, then reduce the heat and let simmer. Cook for 15-20 minutes until all the water is absorbed. Remove from the heat and let cool slightly.
- In a small pot, whisk together your vinegar, sugar, salt and warm over minimal heat until sugar and salt dissolve. Pour on your cooked rice and mix.
- Combine the 2 tablespoons coconut aminos or soy sauce and garlic powder in a bowl and rub over the fish. Bake the salmon for 15-20 minutes, depending on thickness.
- After the salmon is cooked, transfer it to a bowl and mash with a fork. Add to a bowl cream cheese, mayonnaise, 2 tablespoons coconut aminos, sweet chili sauce, chili flakes and salt. Combine together until evenly mixed.
Assemble the sushi bake:
- Spray baking pan (9*9 inch) with oil spray. Transfer the rice to the pan, dip your hands in cold water and gently press rice into the pan. Next spread the salmon mixture evenly on top of the rice. Sprinkle 2 tablespoons of sesame seeds.
- Bake for 15 minutes. For the last 5 minutes turn on the broiler to caramelize the top. Remove from the oven and allow to cool slightly before serving.
- Top with more sesame seeds and cucumber, chopped nori and more coconut aminos to taste.