Easy Salmon Sushi Bake is a simple, tasty dish that brings together flaky cooked salmon, creamy layers of mayo and cream cheese, and sticky sushi rice topped with a little sprinkle of crunchy seaweed. It’s like all your favorite sushi flavors piled into a warm, comforting casserole that’s perfect for sharing.
I love making this because it’s so quick and fuss-free but still feels special. Instead of rolling sushi, you just mix everything up, bake it until bubbly, and then scoop it onto little nori sheets or crackers. It’s my go-to for casual dinners or when friends drop by unexpectedly because it always gets smiles and seconds.
One of my favorite things is how flexible it is—you can add avocado, cucumber, or even a drizzle of spicy mayo to suit your taste. It’s also great with a side of pickled ginger or a little wasabi kick if you want something extra zesty. I promise it’s a winner every time I serve it!
Key Ingredients & Substitutions
Sushi Rice: Using sushi rice is key for that sticky texture that holds the bake together. If you don’t have sushi rice, short-grain rice is a good substitute. Just be sure to season it with a bit of rice vinegar, sugar, and salt for that authentic flavor.
Salmon: Fresh cooked salmon is best here for flakiness, but canned salmon or even cooked salmon patties can work if you’re in a pinch. Just avoid raw salmon unless you’re confident about sushi-grade fish safety.
Cream Cheese & Mayo: These bring creaminess and a slight tang to the bake. If you want a lighter option, try using Greek yogurt instead of cream cheese or a low-fat mayo.
Tobiko or Masago: These little fish roe add a great pop of color and texture. If you can’t find them, finely chopped cucumbers or tiny crunchy sesame seeds can add a nice crunch.
Nori Sheets: Serving the bake with nori or seaweed snacks gives the sushi feel. If you don’t have these, crunchy rice crackers or even lettuce leaves are great for scooping.
How Do I Get the Perfect Creamy Salmon Mixture?
The creamy salmon topping is the heart of this recipe and getting the texture right makes all the difference. Here’s how I do it:
- Flake cooked salmon gently—don’t mash it; keep nice chunks for texture.
- Use softened cream cheese so it mixes smoothly with the mayo and doesn’t clump.
- Mix in lemon juice and soy sauce to balance creaminess with a little tang and salt.
- Be gentle stirring; you want an even mix but still some chunkiness for bite.
- Once layered on the rice, don’t over-bake—about 15-20 minutes is just right to get bubbly but not dry.
Following these tips will give you a rich, creamy topping that melts perfectly over the sushi rice, giving the bake its irresistible flavor and texture.
Equipment You’ll Need
- 8×8-inch baking dish – perfect size to layer rice and salmon for even baking.
- Mixing bowl – to combine your salmon, cream cheese, and mayo smoothly.
- Spoon or spatula – great for spreading and mixing without breaking up the rice too much.
- Measuring cups and spoons – helps keep your ingredient amounts just right.
- Rice cooker or pot – to cook the sushi rice fluffy and sticky.
Flavor Variations & Add-Ins
- Swap salmon for cooked shrimp or crab for a different seafood twist that’s just as tasty.
- Add diced mango or pineapple for a sweet contrast that brightens up the rich flavors.
- Mix in sriracha or drizzle spicy mayo on top to add a spicy kick if you love heat.
- Include chopped cucumber or shredded carrots for crunch and freshness in every bite.
Easy Salmon Sushi Bake
Ingredients You’ll Need:
For the Rice Layer:
- 2 cups sushi rice, cooked and seasoned
For the Salmon Mixture:
- 1 1/2 cups cooked salmon, flaked
- 4 oz cream cheese, softened
- 1/3 cup mayonnaise (Japanese Kewpie mayo preferred)
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp salt
For the Toppings:
- 1/2 cup tobiko (flying fish roe) or masago
- 2 green onions, thinly sliced
- 1 avocado, diced
- 1 tbsp toasted sesame seeds (mixed black and white if available)
- Nori sheets or seaweed snacks for serving
- Optional: drizzle of spicy mayo for serving
How Much Time Will You Need?
This recipe takes about 25 minutes of preparation and baking time combined. The rice should be cooked and seasoned beforehand to save time. Baking the assembled dish takes around 15-20 minutes until golden and bubbly. A brief cooling period before serving allows flavors to settle nicely.
Step-by-Step Instructions:
1. Prepare the Oven and Salmon Mixture:
Preheat your oven to 375°F (190°C). In a medium bowl, gently mix the flaked cooked salmon, softened cream cheese, mayonnaise, soy sauce, lemon juice, garlic powder, and salt until everything is well combined but still has nice chunks of salmon.
2. Layer the Rice and Salmon Mix:
Grease an 8×8-inch baking dish lightly. Press the seasoned sushi rice firmly and evenly into the bottom of the dish, creating a solid base. Spread the salmon mixture evenly over the rice layer.
3. Add Toppings and Bake:
Sprinkle the tobiko (or masago) evenly over the salmon mixture. Bake uncovered in the preheated oven for about 15-20 minutes, until the top is lightly golden and bubbly. Once done, remove from the oven and allow to cool just a little.
4. Final Garnishes and Serving:
Drizzle additional mayonnaise in a zigzag pattern over the top. Sprinkle sliced green onions, diced avocado, and toasted sesame seeds atop. Serve warm by scooping portions onto nori sheets or seaweed snacks. For extra flavor, add a drizzle of spicy mayo if you like a little heat.
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to fully thaw the salmon in the fridge overnight and pat it dry before cooking and flaking. This helps prevent extra moisture so your bake doesn’t get soggy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warm. Adding a drizzle of mayo or soy sauce when reheating helps keep it moist.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the rice and salmon mixture ahead, then assemble and keep covered in the fridge. Bake fresh when ready to eat so it stays warm and bubbly.
What Can I Use Instead of Tobiko or Masago?
If you don’t have fish roe, try using finely chopped cucumbers or a sprinkle of toasted sesame seeds for crunch and pop of flavor. They won’t be exactly the same, but still delicious!
