Salmon Sushi Bake

Salmon Sushi Bake is like your favorite sushi, but in a warm, cheesy casserole form. It’s made with flaky salmon, creamy layers of seasoned rice, and a topping of melted…

By Julia • November 16, 2025 • Reading time: 6 min

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Salmon Sushi Bake is like your favorite sushi, but in a warm, cheesy casserole form. It’s made with flaky salmon, creamy layers of seasoned rice, and a topping of melted cheese and spicy mayo that gives it a rich and comforting texture. The mix of flavors and warmth makes it feel like a cozy twist on the fresh and light sushi we all love.

I really enjoy making this when I want something special but easy to share. It’s one of those dishes that feels fancy but comes together without a fuss. I like to bake it until the top is bubbly and golden because that’s when all the flavors really shine, and you get a satisfying mix of crispy and creamy in every bite.

My favorite way to eat Salmon Sushi Bake is scooping it onto a crispy cracker or using nori sheets to make little wraps. It’s perfect for casual dinners, parties, or even as a treat to just enjoy with family. It’s the type of recipe that everyone asks for seconds—simple, tasty, and sure to bring smiles around the table.

Key Ingredients & Substitutions

Sushi Rice: This sticky rice is a must to hold the layers together. Short-grain rice works best. If you can’t find sushi rice, use any short-grain rice but expect slightly less stickiness.

Salmon: I love using fresh cooked salmon for the best flavor. Canned salmon is a handy substitute, and smoked salmon adds a nice twist if you’re in a hurry.

Mayonnaise & Sriracha: Kewpie mayo is creamier and richer, but regular mayo works too. Adjust Sriracha to control spiciness—feel free to skip it for a milder taste.

Cheese: Mozzarella melts beautifully and keeps the bake creamy. If you prefer, Monterey Jack or a mild cheddar are tasty alternatives.

Nori & Toppings: Nori strips add texture and umami. Green onions and toasted sesame seeds brighten the dish. Tobiko or masago are optional but make it feel special.

How Can I Achieve Fluffy and Sticky Rice Perfect for Sushi Bake?

Getting the rice just right is key. Rinse the rice several times until the water is clear to remove extra starch that can make rice gummy.

• Cook the rice with the right water ratio (1 cup rice to about 1.25 cups water for sushi rice).
• Once cooked, gently fold in the rice vinegar, sugar, and salt mix while the rice is still warm. Don’t stir aggressively to avoid smashing grains.
• Let the seasoned rice cool slightly before assembling. This helps keep each grain intact, making the sushi bake layers neat and delicious.

Equipment You’ll Need

• Rice cooker or heavy-bottom pot – perfect for cooking sticky sushi rice evenly without burning.
• 8×8 inch baking dish – just the right size to layer the rice and salmon mix for even baking.
• Mixing bowls – to combine the salmon, mayo, and sauces smoothly.
• Rubber spatula or wooden spoon – helps spread rice and salmon layers gently without breaking the grains.
• Sharp knife – for slicing green onions and cutting the finished bake into neat squares.

Flavor Variations & Add-Ins

• Use crab or cooked shrimp instead of salmon for a different seafood taste that still pairs well with mayo and rice.
• Add diced cucumbers or avocado for a fresh crunch that contrasts nicely with the creamy baked layers.
• Mix in a little wasabi paste with the mayo for a spicy kick if you enjoy extra heat.
• Top with thin slices of pickled ginger or sprinkle furikake seasoning before serving to boost umami flavor.

Salmon Sushi Bake

Ingredients You’ll Need:

For The Rice:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

For The Salmon Layer:

• 12 oz cooked salmon, flaked (canned or fresh cooked)
• 1/2 cup mayonnaise (preferably Japanese Kewpie mayo)
• 2 tablespoons Sriracha sauce (adjust to taste)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

For Topping and Garnishes:

• 1/2 cup shredded mozzarella cheese
• 2 sheets nori (seaweed), cut into thin strips
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Optional: tobiko or masago (fish roe) for garnish

How Much Time Will You Need?

This dish takes about 45 minutes total: 20 minutes for rice cooking and seasoning, 10 minutes to prepare and assemble, and 15-20 minutes to bake until bubbly and golden. Let it cool a few minutes before serving.

Step-by-Step Instructions:

1. Cook and Season the Rice:

Rinse the sushi rice well under cold water until the water runs clear, then drain. Cook rice with 2 1/2 cups water in a rice cooker or pot. Once done, let the rice sit covered for 10 minutes. Stir together rice vinegar, sugar, and salt until dissolved, then gently fold into the warm rice. Set aside to cool slightly.

2. Prepare the Salmon Mixture:

In a bowl, combine flaked cooked salmon, mayonnaise, Sriracha, soy sauce, and sesame oil. Mix well and taste; adjust the spiciness if you like.

3. Assemble the Bake:

Grease an 8×8 inch baking dish. Press the seasoned sushi rice evenly to form the bottom layer. Spread the salmon mixture evenly over the rice, then sprinkle shredded mozzarella on top.

4. Bake and Garnish:

Bake uncovered at 375°F (190°C) for 15-20 minutes until the cheese is melted and slightly golden. Remove from the oven and sprinkle nori strips, green onions, toasted sesame seeds, and dollops of spicy mayo or fish roe on top if using.

5. Serve:

Let the bake cool for a few minutes for easier serving. Scoop onto plates or serve with seaweed sheets or crackers for an extra sushi-like experience. Enjoy warm!

Can I Use Frozen Salmon in This Recipe?

Yes, you can use frozen salmon, but be sure to thaw it completely before cooking or mixing. Thaw overnight in the fridge or use the defrost setting on your microwave. Pat it dry to remove excess moisture for the best texture.

Can I Make Salmon Sushi Bake Ahead of Time?

Absolutely! Prepare the bake and refrigerate it uncovered or loosely covered for up to a day. When ready, reheat in the oven at 350°F (175°C) until warmed through and the cheese bubbles again.

How Should I Store Leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, covering loosely to keep moisture in and prevent drying out.

What Can I Serve with Salmon Sushi Bake?

This bake pairs wonderfully with seaweed sheets or crispy crackers for scooping, a fresh green salad, or steamed vegetables to balance the rich flavors.