Description

This Salmon Sushi Bake is a delicious and crowd-pleasing dish that layers tender sushi rice, cream cheese, nori, and baked salmon into a flavorful, comforting casserole. Topped with furikake seasoning, eel sauce, and fresh garnishes like cucumber, radish, and jalapeño, it's an easy way to enjoy sushi flavors in a baked format perfect for sharing.

Ingredients

Scale

Sushi Bake Base

32 ounces ready-made cooked sticky rice (or 3 cups dried sushi rice, cooked according to package)
2 tablespoons rice vinegar
2-3 nori sheets
16 ounces cream cheese (softened to room temperature)

Salmon Topping

1 ½ - 2 pounds wild sockeye salmon filet
2 tablespoons soy sauce
½ cup sriracha mayonnaise

Toppings and Garnishes

½ cup chopped green onions
3 tablespoons eel sauce (or oyster sauce)
1-2 tablespoons furikake rice seasoning
Optional garnishes: thinly sliced radish, cucumbers, jalapeno, avocado, and/or pickled ginger

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Instructions

Preheat and Prepare Salmon: Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper and place the salmon filet on it. Drizzle 2 tablespoons of soy sauce over the salmon evenly.
Bake Salmon: Bake the salmon in the preheated oven for 15 minutes until the salmon is cooked through. Remove from oven and let cool slightly.
Prepare Rice Base: While the salmon bakes, spray a 9 x 13-inch baking dish with nonstick cooking spray. Transfer the cooked sticky rice into the dish. Drizzle 2 tablespoons of rice vinegar over the rice and toss it by hand to evenly combine. Press the rice firmly and evenly into the bottom of the dish.
Layer Nori and Cream Cheese: Lay the nori sheets evenly over the packed rice, trimming with scissors if necessary to cover the entire surface. Spread the softened cream cheese in an even layer over the nori using a large flat spatula or frosting spreader.
Mix Salmon with Sriracha Mayo: Remove the skin from the baked salmon and discard it. Crumble the salmon into a mixing bowl. Add the sriracha mayonnaise and mix thoroughly until well combined.
Top and Bake: Spread the salmon and sriracha mayo mixture evenly over the cream cheese layer. Return the sushi bake to the oven and bake for an additional 10 to 15 minutes until the salmon topping is well set.
Cool and Slice: Remove the sushi bake from the oven and allow it to cool for at least 10 minutes before cutting. Alternatively, refrigerate until cold and then cut into 12 to 24 pieces depending on portion size.
Garnish and Serve: Just before serving, sprinkle furikake rice seasoning over each piece. Drizzle with eel sauce and sprinkle chopped green onions on top. Add any optional garnishes such as thin slices of radish, cucumber, jalapeño, avocado, or pickled ginger for extra freshness and crunch.

Notes

This sushi bake is a fun, non-traditional way to enjoy sushi flavors with less mess and easy preparation.
You can substitute cream cheese with vegan cream cheese to make it dairy free.
If you prefer less heat, reduce the amount of sriracha in the mayonnaise or omit it.
Use wild-caught salmon for the best flavor and texture.
Furikake seasoning adds umami and crunch but can be left off if unavailable.
This dish can be refrigerated and served cold or reheated slightly before serving.

Nutrition

Serving Size: 1 piece
Calories: 325 kcal
Sugar: 2 g
Sodium: 511 mg
Fat: 17 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0.02 g
Carbohydrates: 26 g
Fiber: 0.2 g
Protein: 17 g
Cholesterol: 56 mg