Description

A fun and easy twist on sushi, the Salmon Sushi Bake delivers all the bold flavors of your favorite sushi rolls in a warm, comforting casserole. Perfect for weeknight dinners or serving a crowd, this dish is quick, customizable, and packed with deliciousness.

Ingredients

1 pound salmon, boneless

1 tablespoon olive oil

½ cup cream cheese

½ cup Japanese mayo (plus more for drizzle)

2 tablespoons sriracha hot chili sauce (plus more for drizzle)

3 cups sushi rice, cooked

2 tablespoons rice vinegar

1 teaspoon granulated sugar

½ teaspoon salt

¼ cup furikake seasoning

1 green onion, sliced

3 tablespoons sesame seeds

For Serving: Toasted seaweed sheets, sliced avocado, kimchi, cucumber (sliced or chopped), spicy mayo

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Instructions

Preheat oven to 425°F (220°C).
Coat the salmon with olive oil and season with salt and pepper. Bake on a baking sheet for about 15 minutes, or until the salmon easily flakes with a fork. Discard the skin.
In a medium bowl, combine the baked salmon with cream cheese, Japanese mayo, and sriracha. Mix until well combined.
If your rice isn’t cooked, prepare the sushi rice according to package instructions. While the rice is cooking, in a small bowl, combine rice vinegar, sugar, and salt.
Toss the cooked rice with the vinegar mixture until the rice is well coated.
In a 9×13 casserole dish, layer the rice in a single layer, pressing it down gently. Sprinkle the furikake seasoning on top of the rice. Then, spread the salmon mixture over the rice, pressing down gently.
Bake at 425°F for 10-12 minutes.
Remove from the oven and drizzle with more Japanese mayo and sriracha. Sprinkle with sliced green onions and sesame seeds.
Serve by cutting into squares or enjoy with toasted seaweed, avocado, cucumber, kimchi, and spicy mayo.

Notes

You can add more toppings like pickled ginger, wasabi, or fresh jalapeños for extra heat.

For a vegetarian version, swap the salmon with sautéed mushrooms or a tofu mixture.

Feel free to try different proteins like shrimp, tuna, or crab for variety.

If you like it spicier, add more sriracha or use spicy mayo as a topping.

For storage, leftovers keep in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dinner
Method: Baking
Cuisine: Japanese-American Fusion

Nutrition

Serving Size: 1/8 of recipe
Calories: 380
Sugar: 3g
Sodium: 450mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 22g
Cholesterol: 55mg