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A delicious Salmon Sushi Bake is pictured as the featured image for this recipe.

BEST Salmon Sushi Bake EVER

This Salmon Sushi Bake is a deconstructed sushi experience that's easy to make and bursting with flavor. Creamy, savory salmon meets perfectly seasoned rice, all baked to golden perfection. It's a customizable and fun way to enjoy sushi flavors without the fuss of rolling.
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Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings: 6
Course: Main Course
Cuisine: Japanese-inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sushi rice
  • 2 1/4 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1.5 lbs salmon fillet, skin removed
  • 1/4 cup mayonnaise Japanese mayo like Kewpie recommended
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 green onion, thinly sliced
  • 1 teaspoon lemon juice
  • Nori seaweed sheets
  • Sesame seeds black and white
  • Avocado, sliced optional
  • Eel sauce optional
  • Spicy mayo optional

Equipment

  • Pot with lid
  • Small bowl
  • Whisk
  • Large bowl
  • Rice paddle or spatula
  • Oven
  • Baking dish (9x13 inch)
  • Knife
  • Cutting board

Method
 

  1. Rinse the sushi rice under cold water until the water runs clear (about 3-4 times).
  2. Combine the rinsed rice and water in a pot. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed.
  3. Remove the pot from the heat and let it stand, covered, for 10 minutes.
  4. While the rice is resting, prepare the sushi vinegar mixture. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are dissolved.
  5. Transfer the cooked rice to a large bowl. Gently drizzle the sushi vinegar mixture over the rice, using a rice paddle or spatula to gently fold it in. Be careful not to mash the rice. Allow the rice to cool slightly.
  6. Preheat your oven to 400°F (200°C).
  7. Cut the salmon fillet into small cubes.
  8. In a bowl, combine the cubed salmon, mayonnaise, sriracha, soy sauce, sesame oil, green onion, and lemon juice. Mix well to ensure the salmon is evenly coated.
  9. Lightly grease a baking dish (9x13 inch).
  10. Spread the prepared sushi rice evenly in the baking dish, pressing it down gently to create a firm base.
  11. Spread the salmon mixture evenly over the rice.
  12. Bake for 12-15 minutes, or until the salmon is cooked through and the topping is lightly browned.
  13. Remove the Salmon Sushi Bake from the oven and let it cool slightly.
  14. Sprinkle sesame seeds over the top.
  15. Cut the nori sheets into strips or squares.
  16. Serve the Salmon Sushi Bake with nori sheets for scooping, sliced avocado (if using), eel sauce, and spicy mayo (if using).

Notes

For rice that's not too sticky, make sure to rinse it thoroughly before cooking and avoid overcooking. If the salmon starts to look dry while baking, tent the baking dish with foil. Add more sriracha or cayenne pepper for extra spice. You can prepare the rice and salmon topping separately ahead of time and store them in the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the microwave or oven.