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–+ servings
Salmon Sushi Bake

Creamy Salmon Sushi Bake – Your New Favorite Comfort Dish

This Creamy Salmon Sushi Bake is a comforting, accessible take on traditional sushi, perfect for gatherings or weeknight meals.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Base
  • 2 cups Sushi Rice Rinse before cooking
  • 2.5 cups Water For cooking sushi rice
  • 1 tablespoon Lite Seasoned Rice Vinegar Use regular rice vinegar if needed
For the Salmon Mixture
  • 1 pound Salmon Filet Skinless and boneless
  • 8 ounces Imitation Crab Meat Optional
  • 1/2 cup Kewpie Mayo Japanese mayo for creaminess
  • 4 ounces Cream Cheese Can use lighter options
  • 1 tablespoon Sriracha Adjust according to spice preference
  • 2 tablespoons Soy Sauce or Tamari Use tamari for gluten-free
  • 2 stalks Green Onions Finely chopped
For Finishing Touches
  • 2 tablespoons Furikake Japanese seasoning
  • 2 tablespoons Unagi Sauce For drizzling
  • 1/4 cup Spicy Mayo Mayo mixed with sriracha
  • 1 each Avocado Sliced for garnish
  • 1 each Cucumber Sliced for garnish
  • 2 tablespoons Sesame Seeds
  • 2 sheets Nori Sheets For serving

Equipment

  • Casserole Dish
  • fine mesh strainer
  • Small saucepan

Method
 

Step-by-Step Instructions for Salmon Sushi Bake
  1. Rinse sushi rice until water runs clear, then soak for 15 minutes. Combine with water, boil, then simmer for 18-20 minutes.
  2. Remove cooked rice from heat, let it rest for 10 minutes, then mix in seasoned rice vinegar until cooled.
  3. Dice salmon filet into small cubes. Mix with Kewpie mayo, cream cheese, sriracha, soy sauce, and green onions. Refrigerate for 15-30 minutes.
  4. Combine soy sauce, mirin, sake, and sugar in a saucepan. Heat until slightly thickened, about 5-7 minutes.
  5. Preheat oven to 425°F (220°C) and prepare a baking dish with nonstick spray and parchment paper.
  6. Press seasoned rice into the bottom of the baking dish, sprinkle furikake, layer with salmon mixture, and spread evenly.
  7. Bake for 10-15 minutes or until salmon is cooked and the top is golden brown. Broil for extra caramelization if desired.
  8. Let cool for a few minutes, drizzle with unagi sauce and spicy mayo, garnish with avocado, cucumber, sesame seeds, and green onions. Serve warm with nori sheets.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 30mgIron: 2mg

Notes

This dish can be made a day in advance and stored in the fridge before baking. Perfect for easy meal prep.

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