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Easy and delicious salmon sushi bake in a ceramic dish with golden topping and furikake.

Easy & Delicious Salmon Sushi Bake Recipe

This salmon sushi bake recipe is a rich, comforting, Japanese-inspired casserole that brings all the flavors of sushi into an easy, shareable dish. Made with flaky salmon, creamy mayo, sushi rice, furikake, and sriracha, this sushi bake is perfect for beginners, busy families, or anyone craving sushi without the rolling. Serve with nori sheets, cucumber, and green onions for the full experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner
Cuisine Japanese-American
Servings 6
Calories 520 kcal

Ingredients
  

For the Sushi Rice

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

For the Salmon Layer

  • 1 ½ lbs cooked salmon flaked
  • ½ cup Kewpie mayonnaise
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons sesame oil
  • 2 chopped green onions
  • ¼ cup softened cream cheese optional but recommended

For Assembling

  • 3 tablespoons furikake seasoning
  • Extra Kewpie mayo for drizzling
  • Extra sriracha for drizzling

For Serving

  • Roasted nori sheets
  • Sliced cucumber
  • Sliced avocado
  • Green onions
  • Extra furikake

Instructions
 

Prepare the Sushi Rice

  • Rinse the sushi rice under cold water until the water runs clear.
  • Add rice and water to a pot or rice cooker. Cook until fluffy.
  • In a bowl, mix rice vinegar, sugar, and salt.
  • Pour mixture over warm rice and fold gently. Let cool slightly.

Make the Salmon Mixture

  • Flake your cooked salmon into a large bowl.
  • Add Kewpie mayo, sriracha, soy sauce, lemon juice, sesame oil, cream cheese, and green onions.
  • Mix until creamy and well-combined.

Assemble the Sushi Bake

  • Preheat the oven to 400°F (200°C).
  • Spread the sushi rice evenly into a 9×13 baking dish.
  • Sprinkle a layer of furikake over the rice.
  • Spoon the salmon mixture over the rice and spread evenly.
  • Drizzle Kewpie mayo and sriracha on top.
  • Bake for 12–15 minutes or until warm and lightly golden.

Serve

  • Scoop a portion with a spoon.
  • Wrap it with roasted nori sheets.
  • Top with avocado, cucumber, and extra furikake if desired.

Notes

  • You can substitute salmon with imitation crab or canned tuna.
  • Add cream cheese to make it extra creamy.
  • Spicy lovers: add more sriracha or chili crisp.
  • Make it gluten-free by using tamari instead of soy sauce.
  • Use day-old rice for firmer texture.