Salmon Sushi Bake

5 from 15 votes

Combine your love of sushi with the ease of a casserole in this spicy salmon sushi bake! Layers of sushi rice, seaweed, and a creamy salmon mixture are baked together then topped with spicy mayo and your choice of toppings. This recipe makes homemade sushi an easy weeknight meal, ready in just over an hour!

Prep Time50

Cook Time20

Total Time1 10

Course: Main Course

Cuisine: Asian-Inspired

Diet: Gluten Free

Servings:

Calories: 542kcal

Author: Olivia Parsons

Equipment

8"x8" or 9"x9" baking pan

Ingredients

For the Sushi Rice

1½ cups sushi rice
2 cups water or use the amount according to package instructions
¼ cup seasoned rice vinegar alternatively use plain rice vinegar with 2 tablespoon sugar and 1 teaspoon salt. See note below.

For the Salmon Mixture

1 lb salmon skin removed and diced
¼ cup softened cream cheese
¼ cup mayonnaise use a Japanese mayo like Kewpie if you have access
2 tablespoon gluten-free tamari or soy sauce
2 tablespoon sriracha or sambal oelek
2 sliced green onions

For the Homemade Eel Sauce (optional)

2 tablespoon gluten-free tamari or soy sauce
2 tablespoon seasoned rice vinegar
2 tablespoon mirin or any white wine
½ teaspoon cornstarch

For the Spicy Mayo Topping

⅓ cup mayonnaise use a Japanese mayo like Kewpie if you have access
2 tablespoon sriracha or sambal oelek
1 teaspoon lemon juice

Toppings

2 large nori seaweed sheets and/or furikake seasoning
Sesame seeds
Sliced avocado
Sliced green onions
Diced cucumber

Instructions

Make the Sushi Rice

Rinse the rice thoroughly until the water runs clear. Add the rice to a medium size saucepan with the water. Allow the rice to soak for 20 minutes.
Bring the pot to a boil then lower to a simmer and cover. Cook according to the package instructions, generally about 12-20 minutes. Remove from the heat and allow the rice to steam for 10 minutes before fluffing with a fork. Stir in the seasoned rice vinegar.

Make the Salmon Mixture

While preparing the rice, make the salmon mixture. Remove the skin from the salmon and dice into about ½" cubes. In a large bowl, stir together the cream cheese, mayo, tamari, sriracha, and green onions. Add in the salmon and gently stir to coat. Cover and refrigerate until needed.

Make the Eel Sauce

While preparing the rice, make the eel sauce. In a small saucepan, combine the tamari, seasoned rice vinegar, and mirin over medium-high heat. Stir or swirl the pan often over 5 minutes. It will bubble and begin to foam. In a separate small bowl, stir the cornstarch with 2-3 teaspoon of water until dissolved. Pour the cornstarch mixture into the saucepan and stir. It will become quite thick and sticky. Remove from the heat, pour into a small bowl, and allow to cool.

Make the Spicy Mayo

While preparing the rice, make the spicy mayo. In a small bowl, stir together all of the ingredients. Adjust the sriracha amount to your spice liking. Set aside until needed.

Prepare the Sushi Bake

Once the rice is cooked and slightly cooled, you can assemble and bake. Preheat the oven to 425ºF. Grease or line an 8x8" or 9x9" square baking dish with parchment paper. Wet your hands and press the rice firmly into the baking dish. Keep wetting your hands to avoid the rice sticking.
Once flat, use nori seaweed sheets to cover the top of the rice. Then spread the creamy salmon mixture over top, using a rubber spatula to spread it smooth. Bake for 20 minutes.
Allow the sushi bake to cool for 10 minutes at room temperature. You can then top and enjoy warm, or place it in the fridge to cool more.
Top the sushi bake by drizzling with spicy mayo and eel sauce. Add sliced avocado and sprinkle with sesame seeds, chopped green onions, diced cucumber, and/or furikake. Carefully slice into 6 servings and enjoy!

Notes

How to make your own seasoned rice vinegar: Add ¼ cup plain rice vinegar, 2 tablespoon granulated sugar, and 1 teaspoon salt to a microwave-safe bowl. Microwave in 15 second intervals, stirring until everything is dissolved. Allow to cool then use as instructed.
Dairy-free? Use a vegan cream cheese alternative, or omit and use slightly more mayo.
Make Ahead: Prepare the sushi rice the night before or earlier in the day for quick and easy assembly. If you prefer to eat this dish cold like me, you could even bake the whole thing ahead of time so it is ready to enjoy from the fridge. I find it even better the next day.
Storage: Leftover slices will keep in the fridge for 2 days. I find it gets even better!

Nutrition facts are an estimation.

Nutrition