Salmon Sushi Bake

Introduction

Imagine all your favorite sushi flavors—creamy salmon, seasoned rice, nori, a hint of spice—assembled into a warm, bubbling casserole that you scoop and wrap, rather than roll. That’s the magic of this Salmon Sushi Bake: it takes the beloved sushi experience and transforms it into a comforting, share-worthy dish for easy weeknight dinners, potlucks, or whenever you’re craving sushi without the fuss.

The aroma from the oven will pull you in: the cooked salmon mingling with mayo and sriracha, the sushi rice seasoned with vinegar and sugar, the toasty furikake topping ready to deliver sea-salt, sesame and nori crunch. Every bite gives you rice, creamy fish, a touch of heat, and the fun of wrapping it in nori or seaweed for that roll sensation—without actually rolling.

Whether you serve it straight from the baking dish for casual sharing or portion it into individual nori “wraps,” this dish offers warmth, comfort and a sushi-inspired twist that’s at once familiar and novel.

Why You’ll Love This Recipe

• All the sushi flavor—salmon, rice, furikake, spicy mayo—without rolling sushi.
• Warm and shareable—ideal for families, friends, game nights or potlucks.
• Layered texture—sticky seasoned rice base, creamy fish mixture, crisp topping.
• Customizable spice—go mild, medium or hot depending on your preference.
• Flexible format—serve in baking dish or wrap in nori sheets for interactive eating.
• Great for leftovers—makes next-day lunch interesting and satisfying.

Ingredients

• 2 cups sushi rice (uncooked) or about 3 cups cooked short-grain rice
• 2 Tbsp rice vinegar
• 1 Tbsp sugar
• ½ tsp salt
• 1 lb (≈450 g) salmon fillets, skin removed
• Salt & freshly cracked black pepper, to season salmon
• ½ cup cream cheese, softened
• ⅓–½ cup Japanese mayo (or good quality mayo)
• 2–3 Tbsp sriracha (adjust to heat preference)
• ¼–⅓ cup furikake seasoning (seaweed-sesame blend)
• 2 green onions, thinly sliced (for garnish)
• Sesame seeds (optional, for topping)
• Nori sheets or seaweed snacks, for serving/wrapping

Instructions

1. Cook the sushi rice: Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions. While it’s hot, stir in the rice vinegar, sugar and salt until evenly seasoned.
2. Prepare the salmon: Pre-heat the oven to 375 °F (≈190 °C). Season the salmon fillets with salt and pepper. Bake for 12-15 minutes, or until the fish flakes easily with a fork. Allow to cool slightly, then flake into pieces.
3. Make the creamy fish mixture: In a bowl, combine the flaked salmon, softened cream cheese, mayonnaise and sriracha. Stir until mixture is creamy and well-combined.
4. Assemble the bake: In an 8 × 8-inch (or 9 × 9) baking dish, spread the seasoned rice in an even layer. Sprinkle half of the furikake over the rice. Then spread the salmon-cream mixture over the rice layer, smoothing the top. Sprinkle the remaining furikake and sesame seeds, if using.
5. Bake: Place the dish in the oven and bake for 10-12 minutes, until the top is warmed through and just starting to bubble. If you like a slightly crisp finish, switch to broil for the last 1-2 minutes, watching carefully to avoid burning.
6. Garnish & serve: Remove from oven. Sprinkle the green onions over the top. Serve immediately by scooping portions and wrapping in nori sheets or seaweed snacks. Add extra sriracha or mayo drizzles if desired.

You Must Know (Helpful Tips)

• Rinsing the sushi rice removes excess starch and helps the grains remain separate and not overly sticky.
• Use short-grain or sushi rice for the proper texture. Long-grain rice won’t provide the same cohesive layer.
• Don’t overcook the salmon—it should be just flaky and moist so it combines well into the creamy mixture.
• If you’re broiling for a crisp top, keep the dish under observation—furikake and mayo toppings can burn quickly.
• For easier serving, you can cut the bake into squares in the dish, then serve each square with a sheet of nori for wrapping.

Storage Tips

• Refrigerate: Store leftover bake in an airtight container for up to 2 days.
• Reheat: Warm gently in a 300–325 °F oven for about 10 minutes, or microwave individual portions—add a tiny splash of water to prevent the rice from drying out.
• The nori for wrapping works best fresh; if serving leftovers, provide the seaweed separately so it stays crisp.

Ingredient Substitutions

• Salmon: You can use cooked canned salmon or shredded cooked tuna, though texture will vary.
• Japanese mayo (Kewpie): Substitute with plain mayonnaise + ½ tsp rice vinegar + ¼ tsp sugar for a similar flavour profile.
• Cream cheese: For a lighter version, swap with Greek yogurt (though the texture will be looser).
• Sriracha: Replace with chili garlic sauce or gochujang-mayo for a different heat note.
• Furikake seasoning: If unavailable, mix toasted sesame seeds + finely chopped nori sheets + a pinch of sea salt.
• Short-grain rice: If you only have long-grain, cook and slightly undercook it so it holds together better as a base.

Serving Suggestions

• Serve with avocado slices, cucumber ribbons, or pickled ginger alongside for freshness.
• Provide a bowl of soy sauce or tamari and additional sriracha mayo for individual drizzles.
• For a fun and interactive meal, set up seaweed sheets, the bake, and toppings so guests assemble their own wraps.
• Pair with a crisp cucumber salad or edamame for light sides that balance the richness.
• Finish with a cold Japanese beer or a chilled green tea to complement the sushi-style flavours.

Pro Tips

• For extra flavour, fold in a teaspoon of toasted sesame oil into the salmon mixture.
• To brighten the dish, squeeze a little fresh lime or lemon juice over the bake just before serving.
• If serving a crowd, double the recipe in a 9 × 13 dish and increase cooking time by 3-5 minutes.
• If you’d like a crispier rice crust, press the rice firmly into the dish and bake for an additional 2-3 minutes just before topping with salmon mixture.
• Use a sharp spatula to lift clean squares of the bake for neat presentation.

Frequently Asked Questions (FAQ)

Q1: Can I use leftover cooked rice for this dish?
Yes! Leftover rice actually works well—just warm it slightly and ensure it’s not too dry. Season it and press into the dish as instructed.

Q2: My top didn’t crisp up—how can I get that nice finish?
If the top is still soft after baking, switch your oven to broil for 1–2 minutes, watching closely so it browns without burning.

Q3: Can I make this ahead and bake later?
You can assemble the dish ahead of time, cover and refrigerate, then bake just before serving. Allow an extra couple of minutes in the oven since it will be cold.

Q4: Are the nori wrappers necessary?
No—they’re optional but highly fun. You can simply scoop the casserole onto plates or into bowls. The nori adds a sushi-roll feel, but the bake is still delicious without it.

Q5: Is this suitable for kids?
Absolutely. Use less sriracha or none for a milder version. Kids often love the creamy texture and fun wrapping in nori sheets.

Q6: How long does this serve?
This version serves about 6 portions when scooped onto nori wraps or plates. Adjust portion size per your group’s appetite.

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Here’s to a dish that fuses sushi-flavour fun with home-style comfort—may your Salmon Sushi Bake bring warmth, delight and a little sushi magic to your dinner table.