With crisp seaweed wrapped around fluffy rice, this easy salmon sushi bake is like an easier, homemade version of your favorite sushi roll. It’s topped with spicy Sriracha and earthy sesame seeds for an authentic Asian flair!
Easy Salmon Sushi Bake Recipe
If you love sushi, then this creamy salmon sushi bake is for you! It’s got all the elements of a great sushi minus all the fuss. For starters, it’s got fluffy, seasoned sushi rice. You can make it on the stove or with a rice cooker! It also has lots of flaky salmon tossed in a savory mayo sauce. Salty nori, nutty sesame seeds, spicy Sriracha, and crunchy green onions make the list too. Layered and baked in less than an hour, you’ll be dipping this sushi bake into wasabi soy sauce for dinner in no time.
Why You’ll Love This Baked Salmon Sushi
This salmon sushi bake will make you want to skip visits to your favorite Japanese restaurant in town.
- Fresh. You know exactly when it was made, which is super important considering there’s fish in the recipe.
- Better than restaurants. Make it spicier, make your own dipping sauces, add more toppings. There are more possibilities when something’s homemade!
- Great for gatherings. Slice the sushi bake, place nori sheets and toppings on the side, and let everyone serve themselves.
- Easy. Shred the salmon with a fork, steam some rice, and press it onto a baking sheet before baking. It’s easy!
What You’ll Need
The mixture of soy sauce, Sriracha, and sesame seeds are what give this salmon sushi bake its Asian flair. Check the recipe card at the bottom of the post for exact quantities.
- Salmon fillets – Make sure they’re skinless and boneless.
- Olive oil – Vegetable, corn, or canola oil are great swaps.
- Soy sauce – I prefer low-sodium or tamari.
- Mayonnaise – Use full-fat or low-fat.
- Sushi rice – Rinse it until the water runs clear for best results.
- Water – Feel free to use veggie stock.
- Rice vinegar – You can also use mirin.
- Sugar – Don’t use light brown or dark brown sugar because they have hints of caramel.
- Salt – Kosher salt is best.
- Everything bagel seasoning – Furikake is a good swap.
- Sriracha hot sauce – You can also use Tabasco sauce.
- White sesame seeds – Toasted white sesame is best.
- Black sesame seeds – You can get away with not toasting black sesame seeds so don’t worry.
- Green onions – These are an optional garnish.
- Nori sheets – They’re large seaweed sheets you can buy at most Asian supermarkets.
Fresh vs Frozen Salmon
I prefer fresh salmon because it’s got a flakier texture and more buttery flavor, but feel free to choose either depending on these factors:
- Availability. Fresh salmon isn’t always available depending on where you live. In that case, frozen salmon is probably a safer bet.
- Convenience. If you’re planning on making your sushi bake right away, fresh salmon is best because you don’t have to thaw it. If you’re cooking it within a couple more days, opt for frozen.
- Color. Fresh salmon fillets should look bright orange or pink and perfectly glossy and plump. If they look opaque and pale pink (almost like cooked salmon), then it’s not very fresh and you’re better off choosing frozen salmon.
How to Make Salmon Sushi Bake
You can cut the cooking time significantly if you have a rice cooker at home. Check the recipe card at the bottom of the post for more detailed instructions.
- Prepare the oven. Preheat the oven to 350F and line a baking sheet with parchment paper.
- Bake the salmon. Coat the salmon with olive oil and place it on the baking sheet. Bake it for 15 minutes or until flaky. Remove it from the oven.
- Shred it. Use two forks to carefully shred the salmon. Don’t worry if some pieces are larger than others. Transfer it to a bowl.
- Make it creamy. Add the soy sauce and 2 tablespoons mayo. Mix until well combined. Set it aside.
- Cook the rice. Bring the rice and water to a boil in a pot. Reduce the heat to low and cover the pot. Cook it for 15 minutes or until fluffy and all of the water is absorbed. Remove it from the heat and set it aside.
- Season it. Place the rice in a large bowl. Gently stir in the rice vinegar, sugar, salt, and Everything Bagel seasoning. Mix well.
- Bake it. Press the rice into a 9×11″ baking dish. Press the creamy salmon on top of the rice. Drizzle the remaining mayo on top. Add the Sriracha and sprinkle the sesame seeds on top too. Pop it into the oven for 20 minutes.
- Serve. Remove it from the oven. Garnish it with green onions and serve it with nori. Enjoy!
Tips & Variations
My favorite way to spice things up is to use fried rice as a base and add more toppings. Feel free to apply these tips and variations to any salmon sushi bake recipe:
- Add more toppings. Sliced avocado, tempura pearls, cream cheese, cucumber ribbons, sliced mango, etc will add great texture.
- Use leftover rice. Not any type of rice though. Leftover steamed jasmine or basmati are the best swaps for sushi rice.
- Prep ahead. Cook the rice and prepare the creamy salmon in advance so you just have to pop it in the oven before dinner.
- Use a rice cooker. If you have one, cook the rice according to package instructions and let it go until it’s done cooking. You won’t have to worry about it burning.
- Swap the fish. Use fresh tuna instead of salmon for a tuna sushi bake variation.
- Cook it. Don’t worry if you don’t want to bake your salmon. You can cook it on the stove over medium-high heat for 6-8 minutes or until completely cooked through.
- Use fried rice. My leftover Shrimp Fried Rice is a savory rice base for this sushi bake.
Serving Suggestions
This salmon sushi bake is the perfect weeknight dinner or work lunch. Enjoy it with dipping sauces like spicy soy sauce or wasabi soy sauce. Make them by stirring 1/4-1/2 teaspoon chili oil or 1 teaspoon wasabi into 4 tablespoons of soy sauce. You can also serve it with Roasted Bok Choy or Asian cucumber salad for a veggie side.
How to Store Leftover Salmon Sushi Bake
Once fully cooled, refrigerate the leftovers in an airtight container for up to 4 days. You can also cover the baking dish with foil. Keep it away from direct heat because fish spoils very easily. You can reheat it in the microwave for 30 seconds and then serve as usual or enjoy it chilled like authentic sushi.
More Salmon Recipes to Try
- Simple Lemon Rosemary Steamed Salmon
- Cajun Air Fryer Salmon Recipe
- Paleo Salmon Cakes
- Easy Salmon Soup
- Spicy Salmon Burgers {Gluten Free}
Salmon Sushi Bake
Ingredients
- 2 salmon filets
- 2 tablespoons olive oil
- 1 ½ tablespoons soy sauce
- 4 tablespoons mayo divided
- 1 cup sushi rice rinsed
- 1 ½ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 tablespoon everything bagel seasoning
- 2 tablespoons sriracha hot sauce
- ½ tablespoon white sesame seeds
- ½ tablespoon black sesame seeds
- 6 green onions chopped
- 10 nori sheets for serving
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- Place the salmon on the sheet tray, and coat with the oil. Bake for 15 minutes, until flaky. Remove from the oven, and shred it with a fork.
- Place the salmon in a bowl with the soy sauce and 2 tablespoons mayo. Combine well, then set aside.
- While the salmon bakes, prepare the rice. Bring the rinsed rice and water to a boil in a saucepan, then lower the heat to low, and cover. Cook until fluffy, and the water is absorbed, about 15 minutes, then remove it from the heat.
- Whisk the vinegar, sugar, and salt together in a medium-sized bowl. Add the cooked rice and everything bagel seasoning, and combine.
- Press the seasoned rice into a 9-x11-inch or smaller baking dish. Press the saucy salmon on top of the rice. Drizzle the remaining 2 tablespoons mayo and sriracha on top to coat. Sprinkle the sesame seeds on top.
- Bake for 20 minutes. Remove the sushi bake from the oven, and sprinkle with chopped scallions. Serve with sheets of nori.
