There’s just something unbelievably comforting about layers of creamy, savory salmon mixed with fluffy sushi rice, isn’t there? This Salmon Sushi Bake Recipe totally brings that homey feeling but with all the fun flavors of your favorite sushi rolls—without the fuss of rolling sushi! It’s a beautiful, shareable dish that feels special but is so easy to make.

A square piece of layered sushi is placed on a white plate with a black patterned rim, set on a white marbled surface. The bottom layer is white sushi rice evenly packed, topped with a thin dark seaweed layer. Above this is a thick, bright orange layer, likely made of mashed or shredded fish or tofu. The top is garnished with dark green seaweed strips, sliced bright green scallions, light sesame seeds, and a shiny dark brown sauce drizzled over the sushi. On the side of the plate, there is a small pile of pale pink pickled ginger. In the blurred background, another white plate with a similar sushi piece 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’ve made this Salmon Sushi Bake more times than I can count, especially whenever I want that sushi experience without ordering out. It’s seriously a crowd pleaser that even my pickiest eaters adore. Plus, it’s versatile and forgiving, which I always appreciate in the kitchen.

Simplified sushi experience: Enjoy classic sushi flavors layered in a baked casserole form without rolling or handling raw fish.
Easy to customize: You can tweak the spice level, add different garnishes, or swap ingredients to suit your taste or dietary needs.
Great for gatherings: This bake feeds a crowd beautifully and looks impressive with minimal effort.
Hands-on but hassle-free: No sushi rolling mats or fancy techniques needed, just layering and baking—a fun process to share with friends or family.

Ingredients & Why They Work

Each ingredient in this Salmon Sushi Bake Recipe plays a special role to create that balance of creamy, savory, acidic, and umami flavors. When you pick out quality salmon and fresh garnishes, it really brings everything to life.

Flat lay of a fresh wild sockeye salmon filet with vibrant deep orange flesh, a small white ceramic bowl of dark soy sauce, a simple mound of sticky cooked sushi rice, a small white ceramic bowl with clear rice vinegar, three whole nori sheets with a deep green color and slight sheen, a block of soft cream cheese on a white ceramic plate, a small white ceramic bowl of creamy orange-red sriracha mayonnaise, a small white ceramic bowl filled with chopped bright green onions, a small white ceramic bowl of glossy dark brown eel sauce, a small white ceramic bowl of mixed furikake rice seasoning with visible sesame seeds and seaweed flakes, thin delicate slices of radish, cucumber, jalapeño, and avocado arranged neatly on a white ceramic dish, all 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: I love sockeye for its rich, deep flavor and firm texture—it holds up perfectly in the bake.
Soy sauce: Adds that salty umami punch that amplifies the salmon without overpowering.
Ready-made cooked sticky rice: Sticky rice is essential here, but if you prefer, make your own sushi rice following the package instructions for best texture.
Rice vinegar: Just enough tang to brighten the rice and mimic authentic sushi seasoning.
Nori sheets: They add that classic seaweed flavor that reminds you it’s sushi, even if it’s baked.
Cream cheese: My secret weapon for creamy richness and to help bind the layers deliciously together.
Sriracha mayonnaise: Perfect for a gentle kick of spice and creaminess mixed into the salmon topping.
Green onions: Fresh and mild, they add crunch and a burst of color right on top.
Eel sauce (or oyster sauce): The finishing touch drizzle that balances sweet and savory beautifully.
Furikake rice seasoning: This funky Japanese sprinkle adds flavor and a little crunch—highly recommend having it on hand.
Optional garnishes: Thin slices of radish, cucumber, jalapeño, avocado, or pickled ginger bring freshness and complexity.

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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 personalize. Whether you want more heat, prefer to keep things mild, or want to sneak in some extra veggies, it welcomes your creativity.

Variation: I once swapped out the sockeye salmon for cooked shrimp and it was equally delicious, especially with a bit more of the sriracha mayo mixed in.
Make it vegan: Try marinated tofu or mushrooms instead of fish, and use vegan mayo options for a plant-based twist.
Seasonal change: Add fresh chopped mango or pineapple on top for a tropical flair when it’s summertime.

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

The image shows several square pieces of sushi arranged in rows on a white marbled surface. Each piece has two main layers: a bottom layer of compact white rice with a slightly sticky texture, and a thick top layer of orange-brown cooked fish mixed with spices. The top of each piece is decorated with thin green slices of jalapeño and small pieces of bright green chopped scallion. A dark, glossy sauce is drizzled over the top, running down the sides of the squares. The pieces look moist and colorful, with a mix of textures from the rice, fish, and fresh green toppings. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Bake That Salmon

Start by preheating your oven to 400°F (about 200°C). Line a large rimmed baking sheet with parchment paper and place your salmon filet on top. Drizzle the soy sauce evenly over it. Pop it in the oven for 15 minutes until the salmon is cooked through but still moist—overbaking can dry it out, so keep an eye on it. Once done, set it aside to cool a bit.

Step 2: Prep Your Rice Base

While the salmon bakes, spray a 9 x 13-inch baking dish with nonstick spray. Add your cooked sticky rice, drizzle with rice vinegar, and toss it gently by hand to get that signature sushi rice tang. Then press the rice firmly and evenly into the baking dish—don’t be shy about packing it down; this layer holds the whole bake together.

Step 3: Layer Nori and Cream Cheese

Lay nori sheets on top of the rice. You may need to trim them with scissors to cover the surface evenly—no worry if the sheets overlap slightly. Next, spread softened cream cheese over the nori layer with a flat spatula or frosting spreader, creating a nice even coating. This cream cheese layer adds luxurious creaminess and a lovely contrast to the savory salmon topping.

Step 4: Mix and Spread Salmon Topping

Once the salmon has cooled, remove the skin and crumble the flesh into a mixing bowl. Add the sriracha mayonnaise and mix gently until everything is combined but still chunky. Then, spread this spicy salmon mixture evenly over the cream cheese layer.

Step 5: Bake and Finish

Pop the assembled baking dish back into the oven for 10 to 15 minutes until you see the salmon topping set and slightly golden. Once out, let it cool for at least 10 minutes—this helps it firm up for clean slicing. When ready, cut into squares or rectangles (12 to 24 pieces), then sprinkle furikake rice seasoning, drizzle eel sauce, and scatter chopped scallions on top. Add whatever garnishes you love to amp up freshness and color.

Top Tip

After making this recipe several times, I’ve found that the secret to a perfect Salmon Sushi Bake lies in balancing moisture and texture. Here are a few tips that really helped me get it just right.

Packing the rice firmly: Press the rice firmly into the baking dish; it stops the bake from falling apart when you serve it.
Don’t overbake the salmon: Check early at 12 minutes if your fillet is thinner so it stays moist and tender.
Softened cream cheese spread: Room temperature cream cheese spreads so much easier and gives a smooth layer without tearing the nori.
Cooling time matters: Let the bake cool before slicing to keep clean edges and avoid it falling apart.

How to Serve Salmon Sushi Bake Recipe

Garnishes

I love topping mine with a bright combo of thin cucumber slices, radish, and jalapeño for a fresh crunch and just a hint of heat. Avocado slices add creamy luxury, and pickled ginger provides a zesty contrast that wakes up your palate. Feel free to mix and match whatever you have on hand—these garnishes elevate the bake from hearty to celebratory.

Side Dishes

Pair your salmon sushi bake with a crisp seaweed salad or simple miso soup to keep the Japanese vibe going. I also like to serve it alongside pickled vegetables or steamed edamame beans for easy, healthy sides that balance richness with freshness.

Creative Ways to Present

For special occasions, I’ve served this bake in mini cast-iron skillets for individual portions—that always wows guests! You can also use smaller baking dishes to make personal-sized servings or cut the bake into bite-sized squares and serve on skewers with a drizzle of eel sauce for fancy finger food at parties.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly with plastic wrap or in an airtight container in the fridge. It stays good for up to 3 days, and flavors even deepen slightly overnight. Just remember, the rice might firm up a bit, so let it come to room temperature slightly before eating for best texture.

Freezing

I’ve tried freezing this bake once or twice, and while it's doable, the texture changes a bit—the rice separates from the layers after thawing. If you want to freeze it, flash freeze individual portions first, then wrap tightly. Thaw in the fridge overnight before reheating.

Reheating

To reheat, I cover the portions with foil and bake at 350°F for about 10 minutes or until warmed through. Avoid microwaving if you can; the layers stay more intact and enjoyably creamy this way.

Frequently Asked Questions:

Can I use other types of salmon for this recipe?

Absolutely! While wild sockeye salmon gives a rich flavor and firm texture, you can use other types like Atlantic salmon or even farm-raised varieties depending on availability. Just adjust cooking time if your fillet is thinner or thicker.

What can I substitute for cream cheese if I don’t like it?

If cream cheese isn’t your favorite, you can try using mascarpone for a similar creamy texture, or a blend of Greek yogurt mixed with a little mayonnaise for tang and creaminess. Just keep it spreadable to achieve the right layering.

How spicy is this Salmon Sushi Bake Recipe?

The sriracha mayonnaise adds a mild to medium spicy kick, which you can control by adjusting the amount mixed into the salmon topping. You can always add less if you prefer mild flavors, or add extra sriracha or jalapeños for more heat.

Is it safe to bake sushi rice with ingredients like cream cheese and salmon?

Yes! This recipe cooks the salmon fully in the oven and bakes the assembled layers afterward, making it perfectly safe to eat. The rice is already cooked, so baking melds the flavors and sets the layers without compromising safety.

Final Thoughts

This Salmon Sushi Bake Recipe feels like a cozy night in with your favorite sushi flavors made easy. It’s become one of my go-to recipes—not just because it’s delicious, but because it’s approachable and fun to share. Give it a try, and I bet you’ll end up making it again and again, just like I do when friends come over.