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A freshly prepared Salmon Sushi Bake in a baking pan, garnished with herbs.

Classic Salmon Sushi Bake

Enjoy a delightful Classic Salmon Sushi Bake, perfect for a crowd or a simple weeknight meal. This dish features a flavorful salmon mixture baked over seasoned sushi rice, topped with spicy mayo, green onions, and sesame seeds.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Saucepan
  • Large shallow dish or bowl
  • Rice paddle or wooden spoon
  • Medium bowl
  • 9x13-inch baking dish
  • Small bowl
  • Whisk

Ingredients
  

For the Sushi Rice:

  • 2 cups sushi rice, uncooked
  • 2 ½ cups water
  • ¼ cup rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt

For the Salmon Mixture:

  • 1 lb salmon fillet, skin removed, cooked and flaked
  • ¼ cup mayonnaise
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon Sriracha
  • 1 teaspoon soy sauce
  • ½ teaspoon sesame oil
  • black pepper Pinch of

For the Topping & Garnish:

  • 2 tablespoons mayonnaise
  • 1 tablespoon Sriracha
  • 1 teaspoon soy sauce
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Nori (seaweed snacks) or roasted seaweed sheets for serving
  • Avocado Optional:
  • cucumber Optional:
  • extra Sriracha Optional:
  • unagi sauce Optional:

Instructions
 

Prepare the Sushi Rice:

  • Rinse sushi rice until water is clear, then combine with water in a saucepan, bring to a boil, and simmer for 15 minutes. Let it stand, covered, for 10 minutes off the heat.

Season the Rice:

  • Whisk together rice vinegar, sugar, and salt. Pour over the cooked rice in a large dish, gently fold with a rice paddle, and allow to cool slightly.

Prepare the Salmon Mixture:

  • Combine flaked salmon, mayonnaise, cream cheese, Sriracha, soy sauce, sesame oil, and black pepper in a bowl. Mix gently until well combined.

Assemble the Bake:

  • Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Spread seasoned sushi rice evenly in the dish, then spoon the salmon mixture over the rice and spread it out evenly.

Bake:

  • Bake for 15-20 minutes until heated through and slightly golden. For a crispier top, broil for 1-2 minutes, watching carefully to prevent burning.

Make the Spicy Mayo Drizzle:

  • While the bake is in the oven, whisk together the remaining mayonnaise, Sriracha, and soy sauce in a small bowl.

Garnish and Serve:

  • Once baked, drizzle the spicy mayo over the top, then sprinkle with sliced green onions and toasted sesame seeds. Serve warm with nori.

Notes

For best results, use good quality sushi rice. Adjust Sriracha to your spice preference. If broiling, keep a close eye on the bake to prevent burning and achieve a crispy finish. You can easily make this dish ahead of time and bake it when ready to serve. Leftovers can be stored in the refrigerator for up to 2-3 days and reheated gently.