Easy Salmon Sushi Bake

This easy salmon sushi bake is a recipe hit at the dinner table. It is a sushi casserole made with salmon and sushi rice.

Recipe highlights

• This recipe is a wonderful way to use up leftover salmon.
• This sushi bake is great for people who do not like to eat raw fish but still want to enjoy something similar to sushi.
• This recipe comes together quickly and you can add or substitute ingredients to your liking.
• You can make this recipe with baked or canned salmon.

Sushi Bake Ingredients

For this sushi bake recipe it is ideal to use sushi rice. If you have never made sushi rice, here is my stove top sushi rice recipe.

• Cooked salmon: This recipe is great to use up the baked salmon leftovers, but you can also used canned salmon.
• Sushi rice: This type of short grain rice is starchy and will form a sticky base that will be firm enough to slice and hold all the toppings in the sushi bake.
• Spicy sushi mayo: This will be used as a binder for the salmon and also can be drizzled on top as a garnish. It is a combination of Japanese Mayo, Sriracha and cream cheese.
• Seaweed: The seaweed wrappers are used to serve the salmon bake. You can also add crushed seaweed as a topping or use Furikake (a mix of seaweed and sesame seeds).
• Sliced avocado.
• Green onion.
• Cucumber sticks.
• Soy sauce.

Useful recipe tips

Here is a guide on how to make this salmon sushi bake recipe step by step. For full ingredient amounts and cooking times, check the recipe card that follows.

Make the rice base

Start this recipe by cooking the sushi rice according to package instructions. I have an easy guide on how to cook sushi rice without a rice cooker.

To make the rice base hold its shape better, it is best if you allow the rice to cool down and be refrigerated for at least a couple of hours. Day old rice would be ideal.

Bake the salmon

If you are starting with a fresh salmon fillet, check my easy baked salmon recipe to cook it first.

You can also use canned salmon if you prefer, I like using smoked canned salmon from time to time.

This recipe is very forgiving, so if you have any leftover salmon (no matter the cooking method or marinade) you can use it in this recipe.

Use a fork to flake the salmon and combine it with the spicy mayo.

Spicy Mayonnaise

This is really the highlight of the recipe and enhances the flavor of the salmon so well.

The spicy mayo is a blend of preferably Japanese mayo such as Kewpie. You can use regular mayonnaise instead but Japanese mayo is very creamy and delicious.

To add the spicy flavor, use sriracha; a blend of chillies that is very spicy. If you have never tried Sriracha, add it to the mixture slowly and taste it to make sure you can tolerate the heat.

If making this dish to share with children or people who can't tolerate spicy, leave the sriracha out entirely.

We also add cream cheese to add a little tang and also to tame some of the spiciness from the sriracha.

Assemble the salmon sushi casserole

To assemble the salmon bake start by layering the rice in the casserole dish and press firmly to pack the rice as much as possible.

You can spread some extra furikake in between the rice layer and the salmon layer.

Combine the spicy mayo mix with the salmon and mix until you form a spreadable paste.

Spread the salmon over the tightly packed rice and bake.

Garnish with furikake, a drizzle of mayo, sriracha, avocado slices and chopped scallions.

Serve over seaweed and dip each bite into soy sauce.

Storage and reheating

If you have any leftover, you can store it in an airtight container in the fridge for up to 1-2 days max.

I will discard the avocado topping and use fresh avocado slices to top it once reheated.

To reheat, cover with aluminum foil and place it in the oven at 350 Fahrenheit for about 10 minutes until heated thru.

When I make this casserole I try to consume it in one days I think it tastes best when fresh.