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This Salmon Sushi Bake recipe delivers everything you love about a spicy salmon roll in a cozy, baked format. Simple enough for weeknights, yet impressive enough for a crowd, every bite hits the perfect balance of creamy, spicy, and fresh.
Table of Contents
Why You’ll Love this Salmon Sushi Bake
If you LOVE sushi but don’t have the time, tools, or technique to make homemade rolls, this Salmon Sushi Bake recipe is the solution. (Closely followed by my favorite Salmon Sushi Bowls.)
This baked marvel is layered with seasoned sushi rice, nori sheets, and a creamy, spicy salmon mixture. It’s crowned with all of the fresh garnishes you crave in a sushi roll to create the perfect bite.
It’s warm, comforting, and incredibly satisfying, making it the perfect weeknight dinner that also feels special.
Every time I make a homemade sushi bake, it disappears FAST. It’s perfect for sharing, scooping, and customizing with your favorite sushi toppings, and a fun way to enjoy sushi flavors at home.
And while my husband and I have tried classic rolled sushi many times, we always go back to the ease and versatility of a sushi bake.
For more recipes with nods to classic sushi flavors, try my Sesame Crusted Salmon, Ginger-Scallion Salmon Bowls, or Coconut Poached Fish next.
The Ingredients
- Salmon: You need 1.5 pounds of salmon, which I suggest cutting into 4 fillets for ease of cooking.
- Rice: Look for short-grain white rice (also known as “sushi rice”) which becomes slightly sticky after boiling. This is essential for holding the layers together and lending the classic sushi texture.
- Rice Vinegar: Adds signature tangy brightness to the rice and balances the richness of the creamy salmon mixture.
- Sugar: A touch of sugar balances the acidity of the rice vinegar, rounding out the flavor of the sushi rice.
- Nori Sheets: You’ll layer nori sheets in between the rice and the salmon mixture to create a clear barrier. Nori adds signature savory, oceanic flavor you expect from sushi.
- Sriracha: Brings heat and a touch of acidity to the salmon mixture and the topping. Feel free to adjust the amount based on your personal heat tolerance.
- Soy Sauce: Adds umami depth and saltiness to the salmon mixture. You can swap soy sauce for tamari or coconut aminos to make the salmon sushi bake gluten free.
- Scallions: Provides fresh, mild onion flavor, plus a pop of vibrancy.
- Lime: Adds a touch of acidity to the salmon mixture, however you can also use extra rice vinegar for the same effect.
- Sesame Oil: A little toasted sesame oil adds nutty flavor that ties everything together.
- Mayo: I use avocado oil mayo for a more favorable fat profile. Alternatively, you can use Japanese Kewpie mayo for richer, slightly sweeter flavor.
- Cream Cheese: Adds richness and body to the topping, lending the classic spicy salmon roll creaminess.
- Toppings: Feel free to fully customize the toppings to your liking! I strongly suggest mango, avocado, extra sriracha, and scallions.
For a complete list of recipe ingredients and quantities, see the recipe card below.
Substitutions and Variations
- Fish swap. Swap the salmon for cooked shrimp, imitation crab, or lump crab meat (or a combination of both shrimp and crab) for a different take on a sushi bake.
- Make dairy free. Dairy-free cream cheese works exceptionally well in this recipe. No other adjustments needed!
- Adjust spice level. You can swap the sriracha for chili garlic sauce, sweet Thai chili sauce, or gochujang for less heat and a slightly different (but equally tasty) flavor profile.
- Make vegetarian. In place of fish, a mix of marinated tofu and edamame is a delicious swap. (Plus, you’ll still get the fishy flavor from the nori sheets!)
- Garnishes. The options are truly endless here. You can swap the mango and/or avocado for pineapple, cucumber, or pickled ginger. Feel free to also add furikake, sesame seeds, or crispy shallots for extra texture and flavor.
The Directions
Step 1: Prepare sushi rice. Rinse rice until water runs clear. Place rice and water in a saucepan with a tight-fitting lid over high heat. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Remove from heat and let steam for 10 minutes.
Step 2: Warm rice vinegar, sugar, and salt in a small microwave-safe bowl. Place rice in a large mixing bowl and add vinegar mixture; mix to combine.
Step 3: Prepare salmon. Place fillets on a parchment-lined baking sheet and season with kosher salt. Bake for ~12 minutes, until just cooked through. Flake salmon into large pieces.
Step 4: Mix filling. In a large mixing bowl, combine cream cheese, mayo, sriracha, soy sauce, lime, sesame oil, and scallions; mix well to combine.
Step 5: Add salmon and gently mix.
Step 6: Assemble sushi bake. Lightly grease a 9×13-inch baking dish and press rice
into a single layer on bottom of pan. Top with nori sheets.
Step 7: Spread salmon mixture evenly over nori.
Step 8: Bake for 18 to 20 minutes on center oven rack or until bubbling. Broil 2 minutes or until lightly browned. Let cool for about 20 minutes.
Finally, add garnishes of choice and dig in!
Recipe Tips and Tricks
- Rinse the rice well. Rinse with cold water until the water runs mostly clear. This helps remove excess starch and prevents the rice from becoming gummy.
- Season rice while warm. This helps the rice absorb the sweet, tangy vinegar mixture more evenly.
- Let it rest briefly. After baking, let the sushi bake rest for about 20 minutes before adding the garnishes. This helps the layers settle, making it easier to slice. It will also help prevent the avocado garnish from browning too quickly from the residual heat.
How to Store and Reheat
- Store: Refrigerate leftover salmon sushi bake for up to 2 days. For the best texture and flavor, store the toppings/garnishes separately.
- Reheat: You can enjoy leftover sushi bake warm, chilled, or closer to room temperature (my preference). If you do choose to rewarm it, I suggest reheating in a 300ºF oven just until warm. Avoid overheating, as the salmon can easily dry out. Add your fresh garnishes after rewarming.
- Freezing is NOT recommended.
More Salmon Dinner Recipes
Miso-Maple Salmon
Mediterranean Salmon Skillet
BBQ Salmon Bowls
Sumac Salmon with Golden Rice
If you try this Salmon Sushi Bake recipe, snap a photo and tag #dishingouthealth. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Mango-Salmon Sushi Bake
Equipment
- Medium Saucepan with Lid
- 9×13-inch Baking Dish
- Mixing bowls
Ingredients
- 1 1/2 cups short-grain white rice (sushi rice)
- 1/4 cup rice vinegar
- 1 tsp. granulated sugar
- 1 1/4 tsp. kosher salt, divided
- 1.5 lbs. skin-on, center-cut salmon, cut into 4 fillets
- 1/2 cup cream cheese, softened
- 1/2 cup mayonnaise
- 1/3 cup thinly sliced scallions (green onion), plus more for garnish
- 2 Tbsp. sriracha, plus more for garnish
- 1 Tbsp. soy sauce or tamari
- 1 Tbsp. fresh lime juice
- 1 tsp. toasted sesame oil
- 2 to 3 7×9" nori sheets
- 1 medium ripe avocado, thinly sliced
- 1 medium mango, peeled and diced or cubed
Optional Garnishes
Instructions
- Preheat oven to 425ºF. Prepare sushi rice. Rinse rice until water runs mostly clear. Place rice and 2 1/4 cups water in a medium saucepan with a tight-fitting lid over high heat. Bring to a boil, reduce heat to medium-low, cover, and simmer 10 minutes. Remove from heat and let stand–covered–an additional 10 minutes.In a small microwave-safe bowl, combine rice vinegar, sugar, and 1/2 tsp. salt; mix well. Microwave for 30 seconds to warm and dissolve sugar.Transfer cooked rice to a large mixing bowl and add warm vinegar mixture; mix well to combine.
- Meanwhile, prepare salmon. Pat salmon dry with a paper towel and arrange fillets on a baking sheet (or in the 9×13" pan you plan on using for the sushi bake) coated with parchment paper or foil for easy cleanup. Season salmon evenly with remaining 3/4 tsp. salt.Bake at 425ºF for ~12 minutes, until the salmon is cooked through and easily flakes with a fork. Let rest for 10 minutes before flaking into large pieces. Discard skin.
- While the salmon bakes, prepare filling mixture. To a large mixing bowl, add cream cheese, mayonnaise, scallions, sriracha, soy sauce, lime juice, and sesame oil; mix well to combine. Add flaked salmon and gently fold in to incorporate (ideally you want to keep some larger chunks intact for added texture).
- Assemble sushi bake. Lightly grease a 9×13" baking dish and add sushi rice. Use wet hands to press rice into an even, compact layer. Place nori sheets on top of rice (you may need 2 or 3 sheets depending on size – trim to get an exact fit, if needed. Some overlap is fine!). Spread salmon mixture evenly over nori.Bake at 425ºF for 18 to 20 minutes, until bubbly. Turn broiler to HIGH and broil for 2 minutes, until lightly browned.Let sit for 20 minutes before garnishing. Arrange sliced avocado and diced mango overtop. Drizzle with sriracha and eel sauce (if desired), scatter extra scallions overtop and finish with a sprinkle of furikake or toasted sesame seeds.Slice into 6 squares.
Notes
- Nutrition facts include avocado and mango garnish.
- Store: Refrigerate leftover sushi bake for up to 2 days. For the best texture and flavor, store the toppings/garnishes separately.
- Reheat: You can enjoy leftovers warm, chilled, or closer to room temperature (my preference). If you do choose to rewarm it, I suggest reheating in a 300ºF oven just until warm, or a quick nook in the microwave. Avoid overheating, as the salmon can easily dry out. Add your fresh garnishes after rewarming. Freezing is NOT recommended.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Made this last niggt. It was amazing! Definately worth making the effort to make some pickled ginger. Was insane. My son had it cold today for lunch, said it was the best salmon dish he’d ever had!
I’m so eager to make this again. It was great hot, and cold. The only thing I’ll do differently next time is smaller chunks of salmon (I left mine huge, about 2-3inch pieces), much smaller chunks of mango and avocado, And I’m going to try it with some eel sauce! I’m so so excited To try this again! Such a wonderful recipe, Jamie!!
SOO GOOD!!! I’m 30 weeks pregnant and have been CRAVING sushi for months now and this totally satisfied my craving. I’ll make this even when not pregnant because it was unbelievable. Signed, a very happy, very full preggo.
Really yummy and unique! I baked the salmon 400 for 20 minutes as I usually do and turned out well as well.
I hate to be one of those people veering away from the ingredient list haha but would this work without the cream cheese and mayo? I don’t have either of those on hand at the moment.
Hi Laura – unfortunately I can’t say because I haven’t tested it without those two ingredients. If you do try, please report back and let me know!!