Salmon sushi bake is the viral dinner that gives you all the flavors of a spicy salmon roll without any rolling. Layers of seasoned sushi rice, creamy flaked salmon, and a golden baked top come together in one dish that you scoop onto crispy seaweed sheets.
This easy sushi casserole with cream cheese is a Pinterest favorite for good reason: it feeds a crowd, it is endlessly customizable, and it takes only about 45 minutes. If you have ever wanted to make sushi at home but dreaded the rolling, this is your recipe.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 servings
Category: Dinner, Appetizer
Why You’ll Love This Spicy Salmon Sushi Bake with Nori
- All the flavor of a spicy salmon roll with zero rolling
- Creamy, savory, and topped with crunchy toppings
- Perfect as a dinner or a party appetizer
- Easy to make ahead and bake when guests arrive
- Highly customizable with your favorite sushi toppings
Ingredients You’ll Need for Salmon Sushi Bake
- 2 cups cooked sushi rice (from about 1 cup dry rice)
- 2 tablespoons rice vinegar
- 1 pound salmon fillet, skin removed
- 4 ounces cream cheese, softened
- 1/3 cup Japanese mayonnaise (such as Kewpie), plus more for drizzling
- 1 to 2 tablespoons sriracha, to taste
- 1 tablespoon soy sauce
- 1 tablespoon furikake seasoning, plus more for topping
- 1 avocado, sliced, for topping
- Roasted seaweed snack sheets, for serving
- Sliced green onion and sesame seeds, for garnish
How to Make Sushi Bake at Home Without Rolling
- Preheat the oven to 400°F. Cook the sushi rice according to package directions, then stir in the rice vinegar.
- Place the salmon on a lined baking sheet, season with a pinch of salt, and bake for 12 to 15 minutes, until it flakes easily.
- Flake the cooked salmon into a bowl and mix with the cream cheese, Japanese mayo, sriracha, soy sauce, and furikake until creamy.
- Press the seasoned rice into an even layer in a 9×9-inch baking dish.
- Spread the salmon mixture evenly over the rice.
- Bake for 15 minutes, until bubbling and lightly golden at the edges, then broil for 1 to 2 minutes for a browned top if you like.
- Drizzle with extra mayo and sriracha, sprinkle with furikake, green onion, and sesame seeds, and top with sliced avocado.
- Serve warm, scooping spoonfuls onto seaweed sheets.
Tips for the Best Spicy Salmon Sushi Bake
- Press the rice into the dish firmly so each scoop holds together on the seaweed.
- Use Japanese mayo if possible; it is richer and tangier than standard mayonnaise.
- Adjust the sriracha to your heat tolerance, starting with 1 tablespoon.
- Offer extra toppings like cucumber, imitation crab, and pickled ginger for a build-your-own bar.
Variations to Try
- Use imitation crab in place of salmon for a classic California roll bake
- Add diced cucumber and carrot on top for fresh crunch
- Top with crispy fried onions or panko for extra texture
- Swap the sriracha for chili crisp for a smoky heat
How to Store It
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave and add fresh seaweed sheets when serving.
Because of the rice and salmon, this dish is best not frozen, but you can assemble it a day ahead, cover, and bake just before serving.
Frequently Asked Questions
Can I make sushi bake ahead of time?
Yes. Assemble the dish, cover, and refrigerate up to 24 hours, then bake when ready, adding a few extra minutes if it is cold.
What is sushi bake made of?
A sushi bake layers seasoned sushi rice with a creamy mix of cooked salmon or crab, cream cheese, and spicy mayo, then bakes and serves it with seaweed sheets.
Can I use regular rice for sushi bake?
Sushi rice or short-grain rice works best because it is sticky. Long-grain rice will not hold together as well.
Is salmon sushi bake cooked or raw?
It is fully cooked; the salmon is baked before mixing and the entire casserole is baked until hot and bubbly.
Salmon Sushi Bake
Ingredients
Equipment
Method
- Preheat oven to 400°F and cook the sushi rice, then stir in the rice vinegar.
- Bake the salmon for 12-15 minutes until it flakes.
- Flake the salmon and mix with cream cheese, mayo, sriracha, soy sauce, and furikake.
- Press the rice into a 9x9-inch dish.
- Tip: Press firmly so each scoop holds together on the seaweed.
- Spread the salmon mixture over the rice and bake 15 minutes until bubbling.
- Top with avocado, furikake, green onion, and sesame seeds, and serve with seaweed sheets.
Notes
Serve with seaweed sheets for scooping.