Name: Salmon Sushi Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese-Inspired
Ingredients: 2 cups cooked sushi rice; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1/2 teaspoon salt; 1 pound cooked salmon, flaked (baked or canned); 4 ounces cream cheese, softened; 1/4 cup mayonnaise; 1 tablespoon sriracha (adjust to taste); 1 tablespoon soy sauce; 2 tablespoons furikake seasoning; Additional mayonnaise + sriracha for drizzling; Optional toppings: chopped green onions, avocado, cucumber, sesame seeds; Nori sheets or seaweed snacks, for serving

Why You’ll Love This Recipe

I love how easy and fun this recipe is to make, especially when I’m craving sushi but don’t feel like dealing with rolling mats or delicate slicing. It’s perfect for family dinners, parties, or meal prep. The salmon is rich and flaky, the creamy topping is full of flavor, and the warm sushi rice underneath brings everything together. Plus, it’s customizable with any toppings or fillings I want to add.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked sushi rice
rice vinegar
sugar
salt
salmon fillets (cooked and flaked)
cream cheese
mayonnaise
sriracha
soy sauce
green onions
furikake seasoning
nori sheets (for serving)

directions

I start by preparing the sushi rice: I mix warm cooked rice with rice vinegar, sugar, and salt, then spread it into the bottom of a greased or parchment-lined baking dish.
In a bowl, I mix the cooked, flaked salmon with softened cream cheese, mayonnaise, a bit of soy sauce, and sriracha for heat.
I spread the salmon mixture evenly over the rice layer and top it with a generous sprinkle of furikake for that savory umami crunch.
I bake the dish at 375°F (190°C) for about 15–20 minutes, until everything is hot and slightly golden on top.
I garnish with sliced green onions and a drizzle of extra spicy mayo, then serve it with nori sheets for scooping.

Servings and timing

This recipe serves 6 to 8 people and takes about 40 minutes total—20 minutes for prep and 20 minutes for baking. It’s perfect for weeknights or a casual sushi-themed dinner with friends.

Variations

I sometimes swap out the salmon for imitation crab, shrimp, or even canned tuna. If I’m feeling adventurous, I’ll mix in avocado, cucumber, or mango for extra flavor and texture. For a vegetarian version, I use tofu or roasted veggies. It’s easy to mix and match based on what I have in the fridge.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or microwave until warmed through. I usually serve it with fresh nori each time so I still get that crisp texture. I don’t recommend freezing this one, as the rice texture doesn’t hold up well after thawing.

FAQs

Can I use canned salmon?

Yes, I’ve used canned salmon when I’m in a hurry. I just make sure to drain it well and mix it thoroughly with the cream cheese mixture.

Do I need to use sushi rice?

Using sushi rice is best for that authentic sticky texture, but I’ve also used jasmine or short-grain rice in a pinch. I still season it with rice vinegar, sugar, and salt for flavor.

Is it supposed to be eaten hot or cold?

I usually serve it warm, fresh out of the oven, but leftovers taste great cold, too—just like chilled sushi rolls. It depends on what I’m in the mood for.

Can I make it ahead of time?

Yes, I assemble it ahead of time and refrigerate it until I’m ready to bake. I let it sit at room temperature for 15 minutes before putting it in the oven.

What’s the best way to serve it?

I like serving it with roasted seaweed (nori) sheets, so I can scoop bites or make mini hand rolls. It also pairs well with pickled ginger and soy sauce for dipping.

Conclusion

Salmon Sushi Bake is the perfect mix of comfort and sushi cravings all in one pan. It’s creamy, savory, just a little spicy, and so satisfying. I love how easy it is to make and how well it feeds a group. Whether I’m hosting a dinner or just treating myself, this dish always delivers bold, irresistible flavor.