There’s something incredibly comforting about the rich flavors and layered textures in this Salmon Sushi Bake Recipe. It’s like a cozy sushi casserole that brings together all the best tastes without sitting at a sushi bar. Trust me, once you try it, it’s going to become one of your go-to crowd-pleasers!

A square piece of layered sushi cake sits on a white plate with a thin black pattern near the edge, placed on a white marbled surface. The bottom layer is white sushi rice, topped by a thin dark seaweed layer, and above that is a thick orange layer of shredded fish or roe. The top is garnished with green sliced scallions, small sesame seeds, thin seaweed strips, and a dark glossy sauce drizzled over. To the right of the sushi cake is a small pile of light pink pickled ginger. In the background, a blurred second plate with the same sushi cake is visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Salmon Sushi Bake Recipe
Top Tip
How to Serve Salmon Sushi Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Salmon Sushi Bake Recipe

Why You'll Love This Recipe

I remember the first time I made this Salmon Sushi Bake Recipe—it was for a casual get-together, and it vanished so fast! The flavors hit all the right notes, and it’s just simple enough to whip up without any fancy sushi rolling skills.

Layered Deliciousness: The combination of tender salmon, creamy cheese, and tangy sushi rice creates unforgettable flavor in every bite.
Easy Crowd-Pleaser: No rolling or slicing tiny sushi pieces—just bake and serve, perfect for parties or family meals.
Customizable Toppings: You can tailor the garnishes to your liking, adding fresh crunch or spicy kick as you want.
Comforting yet Fresh: This recipe strikes a balance between homey baked casserole vibes and the bright, fresh flavors sushi lovers adore.

Ingredients & Why They Work

The magic’s in combining sushi staples with a cozy baked twist. Using wild sockeye salmon gives you bold flavor and beautiful color, while cream cheese adds richness that contrasts with the tangy vinegar in the rice. I always keep a bottle of eel sauce handy for that sweet-savory drizzle at the end—it’s a game changer.

Flat lay of a fresh wild sockeye salmon filet with rich red-orange flesh, two whole uncracked brown eggs, a simple mound of sticky cooked sushi rice on a white ceramic plate, a few glossy dark green nori sheets stacked neatly, a small white bowl of creamy softened room-temperature cream cheese, a small white bowl filled with vibrant orange-red sriracha mayonnaise, a small white bowl of deep brown glossy eel sauce, a small white bowl of light brown rice vinegar, a small white bowl of dark soy sauce, a small white bowl of chopped bright green scallions, a small white bowl containing golden-brown furikake rice seasoning, and thinly sliced fresh cucumber, radish, jalapeño, and avocado arranged symmetrically on a white ceramic dish — placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wild sockeye salmon filet: Fresh, firm salmon with a rich flavor that holds up well under baking.
Soy sauce: Adds umami depth and just a salty glaze to the salmon before baking.
Sticky sushi rice: Essential for that sticky, chewy sushi texture. Ready-made cooked rice saves time!
Rice vinegar: Brings that signature sushi rice tang and lightens the richness.
Nori sheets: These seaweed layers add an authentic sushi aroma and textural contrast.
Cream cheese: Softened cream cheese adds creamy, mild tang that mellows the heat.
Sriracha mayonnaise: Spicy, creamy kick that brings warmth and zesty flavor to the salmon layer.
Chopped green onions: Fresh, crisp bite brightens every mouthful.
Eel sauce (or oyster sauce): Sweet, thick glaze that finishes the bake with luxurious flavor.
Furikake rice seasoning: Classic Japanese seasoning with sesame and seaweed sprinkles that amp up umami.
Optional garnishes (radish, cucumbers, jalapeño, avocado, pickled ginger): Personalize with crunch, heat, or cool freshness—my fun favorite part!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Salmon Sushi Bake Recipe is how easy it is to make your own version. I often swap the sriracha mayo for a little wasabi mayo when I’m feeling bold, or add extra jalapeños for heat. You can totally tailor it to what you love and what’s in your fridge.

Variation: I've made a version with smoked salmon instead of baked—it’s quicker and has a lovely smoky flavor that people adore.
Dietary Modifications: Try using vegan cream cheese and tofu-based “salmon” for a plant-based twist that still captures the spirit.
Seasonal Changes: Add fresh mango slices or cucumber ribbons in summer for bright, refreshing contrast.

Step-by-Step: How I Make Salmon Sushi Bake Recipe

The image shows several pieces of square sushi laid out in rows on a white marbled surface. Each sushi piece has two distinct layers: the bottom layer is short-grain white rice packed tightly and the top layer is a golden-orange textured mix, likely spicy salmon or tuna. On top of this, there are thin slices of green jalapeno and small rings of bright green chopped scallions. Dark, glossy sauce is drizzled over each sushi piece, with some sauce dripping off the edges, creating a rich, appetizing contrast against the light rice. Small green herb flakes and sesame seeds are scattered lightly on the surface and topping the sushi. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Bake the Salmon with Care

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lay the salmon filet flat and drizzle evenly with soy sauce. Bake for 15 minutes or until the salmon flakes easily with a fork. Don’t overcook—it should be tender and moist, not dry. Let it cool while you get the other layers ready.

Step 2: Prepare the Rice Base

Spray a 9x13-inch baking dish with nonstick spray. Spread your cooked sticky rice into the dish, drizzle with rice vinegar, and gently toss. Then press the rice firmly and evenly into the bottom of the dish. This helps it form a sturdy base for the layers above.

Step 3: Create the Nori and Cream Cheese Layer

Lay nori sheets over the pressed rice. Don’t worry if you need to cut or overlap them slightly to fit. Spread the softened cream cheese in a smooth, even layer on top of the nori—using a frosting spatula really helps get that neat finish.

Step 4: Mix Up the Salmon Topping

Once the salmon is cool, remove and discard the skin. Flake the salmon into a bowl, add the sriracha mayo, and stir gently until combined. Spread this spicy salmon mixture evenly over the cream cheese layer.

Step 5: Bake and Finish with Flair

Pop the dish back into the oven for another 10-15 minutes, until the salmon layer feels set but still moist. Let it cool for at least 10 minutes before slicing. When ready to serve, cut into squares, sprinkle on furikake, drizzle eel sauce, and scatter green onions on top. Add any fresh garnishes you like!

Top Tip

Over time, I’ve realized these tips really elevate your Salmon Sushi Bake Recipe and keep things from going wrong. It’s all about layering flavors and textures thoughtfully, plus paying attention to moisture and timing.

Don’t Overbake Salmon: Keeping the salmon just cooked ensures it stays tender and mixes well with the creamy layers—dry salmon is a bummer.
Press Rice Firmly: Pressing the rice into the pan firmly helps it hold together, so your slices don’t fall apart when serving.
Use Softened Cream Cheese: This makes spreading effortless and creates a smooth, uniform layer that contrasts beautifully with the salmon.
Cool Before Slicing: Cooling or chilling the bake lets it set fully, making cutting clean pieces much easier and prettier on the plate.

How to Serve Salmon Sushi Bake Recipe

Garnishes

I usually keep it simple with sliced green onions, furikake, and a drizzle of eel sauce. To add a fresh crunch, I love topping with thin slices of cucumber and radish—they keep things bright and textured. Jalapeño slices or avocado are great if you want to get adventurous.

Side Dishes

This bake pairs so well with a light seaweed salad or miso soup for a full sushi-inspired spread at home. I also like serving it alongside pickled ginger to add that classic zesty note that cuts through the richness.

Creative Ways to Present

For a party, I’ve tried serving the salmon sushi bake in individual mini casserole dishes or ramekins—they look super cute and guests love having their own personal portions. You can also turn it into sushi bake bites by scooping onto cucumber rounds for a finger-food version perfect for celebrations!

Make Ahead and Storage

Storing Leftovers

After cooling completely, I cover the baking dish tightly with plastic wrap or foil and keep it in the fridge. It stays good for up to 3 days and tastes just as lovely when chilled. The flavors actually meld together nicely overnight!

Freezing

I haven’t frozen this one often since it’s so quick to make fresh, but when I have, I portioned it into sealed containers and froze it for up to a month. Thawed slowly in the fridge and reheated gently for best texture.

Reheating

I reheat leftovers in a 350°F oven covered loosely with foil to keep moisture in, usually about 10 minutes until warm. This keeps the salmon tender and the cream cheese gooey without drying out the rice base.

Frequently Asked Questions:

Can I use other types of fish for this sushi bake?

Absolutely! While sockeye salmon gives a rich flavor, you can swap it for other firm fish like shrimp, crab, or even tuna. Just ensure it’s cooked properly if not pre-cooked or smoked.

How do I make sushi rice from scratch for this recipe?

You can cook dried sushi rice by rinsing it thoroughly under cold water until the water runs clear, then cook it with a bit less water than usual for sticky rice consistency. After cooking, stir in rice vinegar while the rice is still warm for flavor.

Can I prepare the sushi bake vegan or vegetarian?

Yes, you can substitute the salmon with marinated tofu or mushrooms and use vegan cream cheese and sriracha mayo alternatives. Using seaweed and furikake seasoning preserves that sushi-inspired umami flavor.

What’s the best way to reheat the leftovers?

Reheat leftovers in a 350°F oven, covered with foil, for 8-10 minutes until warm but not dry. Avoid microwaving to keep the texture of the rice and salmon intact.

Final Thoughts

This Salmon Sushi Bake Recipe is close to my heart because it combines the comforting warmth of baked dishes with the fresh, fun flavors of sushi—without the fuss of rolling or raw fish prep. I genuinely think you’ll find it’s a game changer for gathering family or hosting friends. Give it a try and enjoy every colorful, tasty layer!