This Salmon Sushi Bake is my favorite way to bring sushi flavors to the table without the rolling. It's creamy, comforting, and always feels a little special when shared warm.
I remember the first time I baked sushi rice instead of rolling it; I wasn't sure how it would turn out. But once it came out of the oven, the layers of rice, seafood, and creamy sauce made the kitchen smell incredible. It felt less formal than sushi rolls, yet still had all the flavors I love.
Now, when I make it at home, I keep it simple: seasoned rice at the base, salmon and crab folded into a creamy topping, and seaweed snacks for scooping. It's less about presentation and more about everyone digging in together, which makes it all the more fun.
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🧾Salmon Sushi Bake Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Seasoned Rice Base: I like to mix the rice with sushi vinegar and sesame oil because it gives that classic sushi flavor and just a hint of nuttiness.
- Salmon and Crab Sticks: The salmon brings richness, while the crab sticks add a light sweetness that makes the topping taste balanced.
- Creamy Sauce: Cream cheese, sour cream, mayonnaise, and sriracha come together into a smooth, slightly spicy mix that I find really satisfying.
- Finishing Touches: Seaweed snacks make scooping fun, and the caviar on top adds a little saltiness and color that makes the dish feel special.
👩🏻🍳How to Make Salmon Sushi Bake
You can find the complete printable Salmon Sushi Bake recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Combine the cooked sushi rice, sushi vinegar, and sesame oil in a spacious bowl, stirring them together gently.
2. Place a uniform layer of the seasoned sushi rice on the bottom of a baking dish.
3. Cut the salmon into bite-sized pieces.
4. Arrange the sliced salmon in a baking dish and bake it at 180°C (356°F) for 10-15 minutes. Let it cool down to room temperature afterward.
5. Chop the crab sticks into small pieces and transfer them into a spacious bowl.
6. Incorporate the cooked salmon into the crab stick mixture.
7. Combine the softened cream cheese, sour cream, mayonnaise, and Sriracha sauce with the cooked salmon and crab sticks, ensuring a thorough mix until well blended.
8. Gently scatter crushed seaweed snacks atop the layer of sushi rice.
9. Evenly distribute the creamy mixture of salmon and crab sticks over the layer of seafood.
10. Complete the dish by generously topping it with lumpfish caviar.
11. Put the baking dish into the preheated oven at 200°C (392°F) and bake for around 10 minutes or until the edges achieve a subtle golden color.
12. After baking, take it out of the oven and allow it to cool for a few minutes.
13. Cut into square portions and serve while still warm.
💭Tips for Recipe Success
Prep the Salmon Ahead: I like to bake and cool the salmon before starting, so layering goes smoothly without waiting for it to chill.
Keep the Rice Warm: I always spread the rice while it's still warm; it presses in more evenly and holds together better.
Storage Tip: I store any leftovers covered in the fridge for up to 2 days, then reheat gently in the oven so the topping stays creamy.
🍛More Fish Recipes to Try!
Love this Salmon Sushi Bake? You'll also enjoy these delicious fish recipes.
🍛More Dinner Recipes!
Here are more of my favorite dinner recipes! Try these:
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Recipe
Salmon Sushi Bake
Ingredients
- 500 g Cooked Sushi Rice
- 2 tablespoon Sushi Vinegar
- 2 tablespoon Sesame Oil
- 350 g Salmon
- 300 g Crab Sticks - Finely chopped
- 120 g Cream Cheese
- 2 tablespoon Sour Cream
- 2 tablespoon Mayonnaise
- 2 tablespoon Sriracha Sauce
- 250 g Seaweed Snack - Crushed
- 30 g Lumpfish Caviar(Roe)
Instructions
- In a large bowl, gently mix the cooked sushi rice with sushi vinegar and sesame oil.
- Spread the seasoned sushi rice evenly into the bottom of a baking dish.
- Slice the salmon into pieces and bake at 355°F (180°C) for 10-15 minutes, then let it cool to room temperature.
- Finely cut the crab sticks and place them in a large bowl with the cooled salmon.
- Add cream cheese, sour cream, mayonnaise, and sriracha sauce, then mix until well combined.
- Sprinkle crushed seaweed snacks over the rice layer in the baking dish.
- Spread the creamy salmon and crab mixture evenly over the seaweed layer.
- Top with a generous amount of lumpfish caviar.
- Bake at 392°F (200°C) for about 10 minutes, until the edges are lightly golden.
- Remove from the oven, let cool for a few minutes, slice into squares, and serve warm.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
The salmon looks perfectly cooked, and the spicy mayo drizzle took it to the next level. Will be adding this to our regular rotation.
John says
I like this new say of making Shushi fuss-free, thanks for the recipe!