Description

This Salmon Sushi Bake is a delightful and easy-to-make dish that replicates the flavors of classic sushi rolls in a baked casserole form. Featuring layers of sticky sushi rice, seasoned nori, cream cheese, and flavorful baked salmon mixed with spicy sriracha mayo, it's topped with furikake seasoning, eel sauce, and fresh garnishes for a crowd-pleasing main course.

Ingredients

Scale

Main Ingredients

1 ½ - 2 pounds wild sockeye salmon filet
2 tablespoons soy sauce
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)
½ cup sriracha mayonnaise
½ cup chopped green onions
3 tablespoons eel sauce (or oyster sauce)
1-2 tablespoons furikake rice seasoning

Optional Garnishes

Thinly sliced radish
Thinly sliced cucumbers
Thinly sliced jalapeno
Thinly sliced avocado
Pickled ginger

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Instructions

Preheat and prepare salmon: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the salmon fillet on the parchment and drizzle 2 tablespoons soy sauce evenly over the top.
Bake salmon: Bake the salmon for 15 minutes until cooked through. Remove from oven and let cool slightly.
Prepare rice layer: Spray a 9 x 13-inch baking dish with nonstick cooking spray. Transfer cooked sticky rice to the dish and drizzle 2 tablespoons rice vinegar over it. Toss the rice by hand to combine, then press the rice firmly into an even layer at the bottom of the dish.
Add nori layer: Lay the nori sheets over the rice evenly, trimming with scissors if necessary to cover the entire surface.
Spread cream cheese: Spread the softened cream cheese uniformly over the nori sheets using a flat frosting spreader or spatula to create an even layer.
Mix salmon with mayo: Once cooled, remove salmon skin and discard. Flake the cooked salmon into a mixing bowl and add the sriracha mayonnaise. Mix thoroughly until well combined.
Top with salmon mixture: Spread the salmon and mayo mixture evenly over the cream cheese layer in the baking dish.
Bake the sushi bake: Place the dish back in the oven and bake for 10 to 15 minutes until the salmon layer is set and heated through.
Cool and portion: Remove from oven and let cool for at least 10 minutes before cutting. For best serving, refrigerate until cold then cut into 12 to 24 pieces.
Garnish and serve: Sprinkle furikake seasoning over each piece, drizzle eel sauce, and scatter chopped green onions on top. Add any optional thinly sliced garnishes such as radish, cucumber, jalapeno, avocado, or pickled ginger for extra flavor and crunch.

Notes

This recipe is a fun and unique twist on traditional sushi, perfect for potlucks or family dinners.
Use ready-made cooked sticky rice for convenience or cook your own sushi rice per package instructions for best texture.
Softened cream cheese spreads easily, so bring it to room temperature before use.
If you prefer less spicy, reduce or omit the sriracha mayonnaise or substitute with plain mayo.
Feel free to customize garnishes to your taste, adding fresh vegetables or pickles for texture contrast.
Leftovers keep well refrigerated for up to 2 days and taste delicious served cold or gently reheated.

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