Sushi in casserole form? Absolutely! This salmon sushi bake is the comforting meal you didn’t know you needed. It combines baked salmon with sushi rice and a creamy sauce, creating a delicious dinner that’s a bit like a deconstructed sushi roll—minus the raw fish.
This dish layers seasoned sushi rice, flaked salmon, and toppings like nori and sesame seeds, then bakes until hot and bubbly. It’s like a sushi casserole! The flavors are all there but in a cozy, baked form.
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, put it back in the oven at 350°F for about 10-15 minutes, or use the microwave. Just a heads-up: mayo doesn’t freeze or reheat well, so I wouldn’t recommend freezing this recipe.
Sushi Bake Recipe Salmon Recipe
Ingredients
- 4 cups White rice cooked (short-grain sushi rice)
- 1 lb Salmon
- ½ cup Cream cheese
- ½ cup Japanese mayo + drizzle
- 2 tbsp Sriracha + drizzle
- ½ cup Eel sauce for drizzling & serving
- ¼ cup Furikake
- 2 Green onions sliced
Sushi Rice Seasoning (Optional):
- 2 tsp Rice vinegar
- ¼ tsp Sugar
- ¼ tsp Salt
Serve With:
- Roasted seaweed
- Cucumbers sliced
- Avocado sliced
- Spicy mayo
- Eel sauce
Instructions
Baked Salmon:
- Preheat your oven to 425°F.
- Season the salmon lightly with salt, pepper, and garlic powder.
- Bake the salmon for 20 minutes.
Sushi Bake:
- Preheat your oven to 450°F.
- In a bowl, mix together the baked salmon, mayo, cream cheese, and sriracha.
- In a 9×13 casserole dish, layer the rice, furikake, and the salmon mixture. Drizzle with sriracha, mayo, and eel sauce (save some eel sauce for serving). Top with additional furikake.
- Bake for 10 minutes, then broil for 3 minutes until the top is toasty.
- Sprinkle with green onions and serve with roasted seaweed, cucumbers, avocado, spicy mayo, and the remaining eel sauce. Enjoy!
Notes
- Use short-grain sushi rice for the best texture and flavor; it sticks well and mimics traditional sushi rice.
- For extra flavor, add a splash of rice vinegar, sugar, and salt to the cooked rice to make it taste like sushi rice.
- If the top isn’t crispy enough after baking, switch to broil for a few minutes to get a golden, toasty finish.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 474 kcal |
| Carbohydrates | 45g |
| Protein | 27g |
| Fat | 14g |
| Cholesterol | 76mg |
| Sodium | 1694mg |
| Sugar | 7g |
How Do I Store Leftover Sushi Bake?
Store leftover sushi bake in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. If you plan to keep it longer, freeze the sushi bake in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Can I Use Different Fish Instead of Salmon?
Yes, you can use other types of fish like tuna or shrimp, or even make a vegetarian version with cooked vegetables. Adjust the cooking time for different proteins as needed.
