Easy Salmon Sushi Bake
Easy Salmon Sushi Bake is a delightful twist on classic sushi, featuring flaky salmon, creamy mayo, and a cheesy layer all baked to perfection. It has the familiar flavors of…
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Easy Salmon Sushi Bake is a delightful twist on classic sushi, featuring flaky salmon, creamy mayo, and a cheesy layer all baked to perfection. It has the familiar flavors of sushi but in a warm, comforting casserole form that’s perfect for anyone who loves sushi but wants something quicker and less fussy to make at home.
I love making this salmon sushi bake because it’s so straightforward and comes together quickly. There’s no rolling involved, which is a huge win if you’re not into the traditional sushi-making process but still want those tasty bites. Plus, the mix of baked salmon, sushi rice, and that slightly crispy, cheesy top makes it extra satisfying every time.
One of my favorite ways to enjoy this dish is to serve it with some pickled ginger and a drizzle of soy sauce for dipping. It feels like having sushi night but way easier and cozier. I also find that it’s a crowd-pleaser—friends and family always ask for seconds, and it makes a great dish to bring to a casual dinner or potluck.
Key Ingredients & Substitutions
Sushi Rice: Using sushi rice is key because it’s sticky and holds together well. If you don’t have it, short-grain rice is the next best option. Rinse it well to remove excess starch.
Salmon: Fresh raw salmon is ideal here for that classic sushi taste. If you’re wary of raw fish, use cooked salmon or smoked salmon as a safer substitute.
Mayonnaise: Japanese mayo like Kewpie is creamier and slightly sweeter, which works perfectly. If you can’t find it, regular mayo mixed with a touch of honey or rice vinegar is a good alternative.
Tobiko or Masago: These add a pleasant pop and salty flavor. If unavailable, you can skip them or use finely chopped red bell pepper for some color and texture.
Avocado and Nori: These toppings give the bake that fresh, sushi-inspired flavor and texture. Creamy avocado and crispy nori strips really make it feel like sushi in a casserole.
How Do I Cook Sushi Rice Perfectly for This Bake?
Cooking sushi rice properly is super important since it’s the base of the dish. Here’s a simple way:
- Rinse the rice in cold water repeatedly until the water runs clear to remove extra starch.
- Use a 1:1.25 rice to water ratio (2 cups rice to 2 ½ cups water works well).
- Cook the rice in a rice cooker or on the stove — just bring to a boil, cover, and simmer for 15 minutes, then let it rest 10 minutes off heat.
- Mix in the rice vinegar, sugar, and salt mixture gently while the rice is still warm. This flakes the grains and balances the flavor.
- Let the rice cool slightly but not too cold — room temp is best to layer in your bake.
Getting this right means your sushi bake will hold together nicely without being mushy or dry.
Equipment You’ll Need
- 8×8-inch baking dish – perfect size for layering rice and salmon evenly and fits well in most ovens.
- Rice cooker or medium pot with lid – makes cooking sticky sushi rice easier and more consistent.
- Mixing bowls – for combining the spicy mayo and seasoning the sushi rice gently.
- Sharp knife – helps cut the salmon and avocado cleanly without crushing them.
- Cutting board – a clean space to chop ingredients safely and neatly.
Flavor Variations & Add-Ins
- Swap salmon for cooked shrimp or crab meat for a different seafood twist that still works great with spicy mayo.
- Add diced cucumber or radish on top for a fresh crunch that balances the creamy, rich layers.
- Mix cream cheese into the spicy mayo for a tangy, smooth texture that reminds me of spicy tuna rolls.
- Add a sprinkle of furikake seasoning for extra umami and a slight crunch to each bite.
Easy Salmon Sushi Bake
Ingredients You’ll Need:
For the Sushi Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the Salmon Layer:
- 8 oz raw salmon fillet, skin removed, cut into small chunks
- 1 cup mayonnaise (preferably Japanese mayo like Kewpie)
- 2 tbsp Sriracha (adjust to taste)
- 1/2 cup tobiko (flying fish roe) or masago (smelt roe)
Toppings:
- 1 avocado, diced
- 2 green onions, thinly sliced
- 1 sheet nori, cut into thin strips
- 1 tbsp toasted sesame seeds (mixed black and white)
- Soy sauce, for serving
- Pickled ginger (optional), for serving
How Much Time Will You Need?
This recipe takes about 40 minutes in total. You’ll spend around 20-25 minutes preparing and cooking the sushi rice and mixing the layers, then 10-12 minutes baking the salmon sushi bake. The dish is best served warm immediately after baking.
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice in cold water until the water runs clear. This removes excess starch. Then, combine the rice and 2 1/2 cups of water in a rice cooker or pot. Cook until tender. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is done, gently fold in the vinegar mixture to season and slightly cool the rice. Set aside.
2. Make the Spicy Salmon Layer:
In another bowl, mix the mayonnaise and Sriracha to create a spicy mayo sauce. Spread a layer of sushi rice evenly in an 8×8 inch (or similar size) baking dish. Scatter the chunks of raw salmon evenly over the rice, then spread the spicy mayo mixture over the salmon. Sprinkle the tobiko or masago on top to add a burst of flavor and texture.
3. Bake and Add Toppings:
Bake the dish in a preheated oven at 375°F (190°C) for about 10-12 minutes, or until the salmon is just cooked and the top is slightly bubbly. Remove from the oven and immediately top with diced avocado, sliced green onions, nori strips, and toasted sesame seeds. Serve warm with soy sauce and pickled ginger for a delightful sushi-inspired meal.
Can I Use Frozen Salmon for This Sushi Bake?
Yes, you can use frozen salmon, but make sure to thaw it completely in the fridge overnight before preparing. Pat it dry to remove any excess moisture, which helps the bake cook evenly.
Is It Safe to Eat Raw Salmon in This Recipe?
The salmon is baked in the oven, so it’s cooked through before serving. If you prefer, you can use pre-cooked or smoked salmon as a substitute for extra peace of mind.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave until warmed through to keep the texture and flavor delicious.
Can I Make This Recipe Ahead of Time?
You can prepare the sushi rice and spicy mayo mixture a day ahead, but assemble and bake just before serving for the best texture and freshness. Avoid adding avocado until right before serving to keep it from browning.
