Easy Salmon Sushi Bake with Creamy Spicy Mayo Recipe
This Easy Salmon Sushi Bake is a comforting casserole inspired by sushi flavors, combining tender baked salmon with a creamy, spicy mayo and seasoned rice. Perfect for a family meal or gathering, it delivers the taste of sushi in a warm, easy-to-make dish that requires no rolling or special tools.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Japanese Fusion
Ingredients
Rice Mixture
- 4 cups cooked short grain rice (about 1.5 cups uncooked)
- 1/4 cup rice vinegar
- 1½ tsp sugar
- 1 tsp sea salt
Salmon Mixture
- 1 lb salmon (boneless)
- 1 tbsp avocado oil (or your favorite cooking oil)
- Salt and pepper (to taste)
- 1/3 cup Japanese mayo (plus more for drizzling)
- 1/2 cup cream cheese
- 2 tbsp sriracha sauce (plus more for drizzling)
Toppings & Serving
- 1/4 cup furikake (or toasted seaweed, torn into small pieces)
- 2 green onions (sliced)
- Sesame seeds
- Toasted nori, avocado, cucumber slices, and/or kimchi (for serving)
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the salmon and the sushi bake.
- Prepare Rice: Cook the short grain rice according to package instructions. Once cooked, stir in rice vinegar, sugar, and sea salt to season. If using leftover rice, warm it before mixing to ensure it softens adequately.
- Cook Salmon: Coat the salmon fillets with avocado oil and season with salt and pepper. Place skin side down on a baking sheet and bake in the oven for 15 minutes or until the salmon flakes easily with a fork. For frozen salmon, an air fryer method is recommended.
- Mix Salmon Filling: Remove the skin from cooked salmon, flake the meat into a bowl, and mix with Japanese mayo, cream cheese, and sriracha sauce until well combined to create a creamy, spicy filling.
- Assemble Sushi Bake: Spread the seasoned rice evenly in a 9×13 baking dish. Sprinkle the rice with furikake or toasted seaweed pieces, then spread the salmon mixture evenly on top.
- Bake Sushi Bake: Bake the assembled dish in the oven at 425°F for 10 minutes to warm through and meld flavors.
- Add Final Garnishes: Drizzle more Japanese mayo and sriracha sauce over the bake. Sprinkle sliced green onions and sesame seeds for freshness and crunch.
- Serve: Serve warm with toasted nori sheets to use as wraps, accompanied by optional toppings like avocado slices, cucumber slices, and kimchi for added texture and flavor.
Notes
- Use short grain rice for the authentic sticky texture essential to sushi-style dishes.
- If using frozen salmon, cook it thoroughly before assembling the bake and consider air frying for best results.
- Furikake can be substituted with toasted sesame seeds and seaweed flakes if unavailable.
- Adjust the amount of sriracha based on your preferred spice level.
- Leftover sushi bake can be refrigerated and gently reheated in the oven or microwave.
- Make sure the cream cheese is softened for easier mixing with the salmon.
