Go Back
Salmon sushi bake in a baking dish topped with creamy salmon, furikake, and sriracha drizzle

Salmon Sushi Bake

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

For the rice
  • 3 cup cooked sushi rice short-grain
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • ½ tsp salt
For the salmon topping
  • 1 lb salmon fillet or 2 cans cooked salmon, drained
  • ½ cup mayonnaise Kewpie or regular
  • 2 tbsp cream cheese softened
  • 1 tbsp sriracha adjust to taste
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 2 green onions chopped
For serving
  • roasted seaweed (nori) snack sheets
  • furikake seasoning
  • sliced cucumber and avocado optional

Method
 

  1. Mix warm cooked sushi rice with rice vinegar, sugar, and salt. Press into a greased 9x13 baking dish in an even layer.
  2. Bake the salmon fillet at 400F (205C) for 12-15 minutes until it flakes, then flake it with a fork. Skip if using canned.
  3. Mix the flaked salmon with mayonnaise, cream cheese, sriracha, soy sauce, sesame oil, and green onions.
  4. Sprinkle furikake over the rice, then spread the salmon mixture evenly on top.
  5. Bake at 400F (205C) for 12-15 minutes until warm and lightly golden on top.
  6. Drizzle with extra sriracha and mayo, add more furikake. Scoop onto seaweed sheets with cucumber or avocado and eat like a hand roll.

Notes

For a golden top, broil the last 2 minutes. Fresh or canned salmon both work. Nutrition values are estimates.