This salmon sushi bake went viral for a reason. Once you try it, you’ll totally get why. It’s got all the flavors you love from sushi—creamy, savory, and a little spicy—without the hassle of rolling. Just layer it up, bake it, and scoop it into roasted seaweed for an easy, DIY sushi bite.
The best part? You can easily switch it up with your favorite toppings and pair it with a few sides to make it a full meal. Trust me, this recipe will have everyone going back for seconds!
Let’s get cooking.
Main Ingredients for a perfect salmon sushi bake
Sushi rice – sushi rice is usually starchier than regular rice. It is a short-grain, sticky rice that you normally see in the typical sushi roll.
Kewpie/Japanese mayo Kewpie mayo is pretty different from regular mayonnaise, mostly because of the ingredients and taste. It’s made with just egg yolks, which makes it richer and creamier, while regular mayonnaise uses whole eggs, so it’s lighter. Kewpie also has rice vinegar, giving it a bit of sweetness and umami, whereas mayonnaise uses distilled vinegar, making it more tangy. The texture of Kewpie is thicker and creamier, which is why it’s so popular in Japanese dishes, while mayonnaise is more common in Western cooking.
Furikake/Japanese rice seasoning – Furikake is a Japanese rice seasoning that you can sprinkle on top of pretty much anything. It’s usually a mix of dried fish flakes, sesame seeds, seaweed, salt, and sometimes sugar or spices. It’s great for adding flavor to rice bowls, sushi, or even snacks like popcorn!
Roasted seaweed or nori sheet – I use roasted seaweed or nori with the salmon sushi bake because it adds a nice crispy texture and that savory, umami flavor you’d expect from sushi. It also makes it easy to wrap up the salmon bake into little bites, so it’s super convenient and tasty to eat!
What You’ll Need:
- Sushi rice, cooked
- Furikake
- Salmon
- Salt
- Garlic powder
- Paprika
- Black pepper
- Sriracha
- Japanese mayo
- Sesame seeds
Toppings
- Avocado, chopped
- More furikake
- Roasted seaweed sheets (for serving)
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How to Make Salmon Sushi Bake:
Marinate the salmon: Marinate with olive oil, salt, garlic powder, paprika, and black pepper.
Airfry or bake: Airfry or bake for 10-15 minutes.
Once it’s cooked, mash it up with some Sriracha and Japanese mayo until you get a creamy, spicy mixture.
Assemble the bake: Start with a layer of cooked sushi rice in your baking dish, sprinkle furikake on top, and then spread the salmon mixture evenly over the rice. Drizzle some extra mayo and Sriracha for more flavor, sprinkle sesame seeds on top, and you’re good to go!
Bake: Pop it in the oven at 450°F for 10 minutes, then broil it for another 5 minutes until the top gets slightly golden and crispy.
Top it off: After baking, add some chopped avocado and sprinkle more furikake. Serve it with roasted seaweed sheets.
What protein can you use to substitute salmon?
A lot of people use imitation crab or actual crab if they’re fancy. For those who don’t like seafood, you can try to substitute it with tofu. They both have great flavor and can be used to replace seafood. Just be sure to adjust the cooking time accordingly so that they don’t go too dry.
Can I replace regular mayonnaise with Kewpie mayo?
You can definitely use regular mayo instead of Kewpie mayo if that’s what you have on hand. The flavor will be a bit different—Kewpie is richer and a little sweeter—but regular mayo will still work.
Can you reheat the salmon sushi bake?
You can reheat sushi bake like any leftovers. Salmon sushi bake will last for 3 to 4 days in the refrigerator.
Salmon Sushi Bake
Equipment
- 1 casserole dish
Ingredients
- Sushi rice cooked
- Furikake
- Salmon
- Salt
- Garlic powder
- Paprika
- Black pepper
- Sriracha
- Japanese mayo
- Sesame seeds
Toppings
- Avocado chopped
- More furikake
- Roasted seaweed sheets for serving
Instructions
- Marinate the salmon: Marinate with olive oil, salt, garlic powder, paprika, and black pepper.
- Airfry or bake: Airfry or bake for 10-15 minutes.
- Once it’s cooked, mash it up with some Sriracha and Japanese mayo until you get a creamy, spicy mixture.
- Assemble the bake: Start with a layer of cooked sushi rice in your baking dish, sprinkle furikake on top, and then spread the salmon mixture evenly over the rice. Drizzle some extra mayo and Sriracha for more flavor, sprinkle sesame seeds on top, and you’re good to go!
- Bake: Pop it in the oven at 450°F for 10 minutes, then broil it for another 5 minutes until the top gets slightly golden and crispy.
- Top it off: After baking, add some chopped avocado and sprinkle more furikake. Serve it with roasted seaweed sheets.
