There's something irresistibly comforting about a warm, cheesy sushi dish that still keeps the fresh taste of salmon front and center. This Salmon Sushi Bake Recipe transforms classic sushi flavors into a cozy casserole that's easy to make and perfect for sharing with family and friends.

A square piece of layered sushi cake sits in the middle of a white plate with black decorative lines around the edge. The bottom layer is white sushi rice, topped with a thin dark seaweed layer. Above that is a thick orange layer with a creamy texture. The top is garnished with dark green chopped scallions, thin black strips of seaweed, small white sesame seeds, and a shiny dark brown sauce drizzled over it. To the right of the cake, there is a small pile of light pink pickled ginger. The white plate rests on a white marbled surface. 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

Honestly, the moment I discovered this salmon sushi bake, it became a fast favorite in my kitchen. It’s a perfect blend of sushi’s bright, fresh flavors with the satisfying warmth of a baked dish—comfort food but with a sushi twist!

Simple Prep: Minimal rolling or delicate knife skills needed—just layer and bake!
Bold Flavors: The sriracha mayo and seasoned salmon give a perfect spicy, creamy kick.
Customizable: Easily add your favorite garnishes, like thinly sliced jalapeño or avocado, for extra freshness.
Great for Sharing: Made in a casserole dish, it’s effortless to slice into portions for gatherings or meal prep.

Ingredients & Why They Work

Each ingredient here plays its part in bringing authentic sushi vibes with a baked comfort food feel. Trust me, I’ve tested a bunch of combos, and this lineup hits the sweet spot every time.

Flat lay of a fresh wild sockeye salmon filet with vibrant orange-red flesh, a clean block of soft cream cheese, a few sheets of dark green nori seaweed, a small white bowl of sticky sushi rice, a small white bowl with clear rice vinegar, a small white bowl filled with reddish-orange sriracha mayonnaise, a small white bowl of dark soy sauce, a small white bowl of glossy dark eel sauce, a small white bowl of green chopped scallions, a small white bowl of mixed furikake rice seasoning with sesame seeds and seaweed flakes, thinly sliced fresh cucumber, thinly sliced radish with red edges, thin slices of bright green jalapeño, and creamy green avocado slices, all arranged symmetrically on simple white ceramic plates and bowls 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: Bold flavor and firm texture make it perfect for baking and layering.
Soy sauce: Adds that classic umami punch to enhance the salmon without overpowering it.
Sticky sushi rice: The glue that holds this together—ready-made rice saves time without sacrificing quality.
Rice vinegar: Brings that signature sushi rice tang and lightness.
Nori sheets: Infuse that seaweed goodness and texture—all the sushi feel without rolls.
Cream cheese: Smooth and creamy, it balances spicy and salty flavors beautifully.
Sriracha mayonnaise: Adds a spicy, creamy kick that I personally can't skip.
Green onions: Freshness and a mild onion bite to lighten every rich bite.
Eel sauce (or oyster sauce): Sweet savory drizzle seals the deal with a glossy finish.
Furikake seasoning: Sprinkles a little extra texture and flavor complexity when you serve.
Optional garnishes (radish, cucumber, jalapeño, avocado, pickled ginger): I love mixing these up for crunch, color, and fresh zing!

📝

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 thing that makes this Salmon Sushi Bake Recipe so fun is how easy it is to customize. I’ve played around with different spice levels and garnishes, and it’s a blast to tailor it to your taste or what’s on hand in your kitchen.

Variation: When I want a milder version, I reduce the sriracha mayo and swap in avocado slices for a creamy cooling effect.
Dietary tweaks: Use gluten-free soy sauce to keep the recipe allergy-friendly without missing flavor.
Seasonal add-ins: Thinly sliced mango adds an unexpected sweet twist that pairs beautifully with the salmon.

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

The dish shows small square pieces of sushi with two clear layers: the bottom layer is white rice with a sticky texture and the top layer is an orange shredded topping, likely spicy tuna or salmon mix. Each piece is topped with thin green slices of jalapeño and small round slices of purple-pink radish. A dark brown sauce is drizzled over all the pieces, running down the sides and pooling slightly on the white marbled surface beneath. The squares are arranged neatly in rows. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Bake the Salmon

First things first, preheat your oven to 400°F. Lay a large rimmed baking sheet with parchment paper, and place the wild sockeye salmon fillet right on it. Drizzle those 2 tablespoons of soy sauce evenly over the top—it really amps up the umami. Pop it in the oven, and bake for 15 minutes until just cooked through. Don’t worry if it looks slightly pink inside—that’s perfect for this bake. Once done, let it cool so it’s easier to handle.

Step 2: Prepare the Sushi Rice Layer

While your salmon is baking, grab a 9 x 13-inch baking dish and give it a quick spray with nonstick cooking spray. Next, dump your pre-cooked sticky sushi rice in there and drizzle the rice vinegar on top—this is what gives that authentic sushi tang. Toss it all together gently by hand to distribute the vinegar evenly, then press the rice firmly into an even layer. Trust me, getting it flat and tight now helps the bake hold its shape later.

Step 3: Add Nori and Cream Cheese Layers

Lay the nori sheets evenly over the rice. If you need to, cut them with scissors to fit—no worries about rough edges here, it all bakes down nicely. Now comes the fun part: spread the softened cream cheese right over the nori in a smooth, even layer. I use a large flat frosting spatula for this to avoid tearing the nori and get a perfect smooth finish.

Step 4: Mix and Spread the Salmon Topping

Once your salmon has cooled, gently remove the skin and discard it. Then crumple the salmon into a mixing bowl, add the sriracha mayo, and mix well until combined. This spicy, creamy mixture is the heart of the dish! Spread it evenly over the cream cheese layer in your baking dish.

Step 5: Final Bake and Finishing Touches

Pop the whole dish back into the oven for about 10 to 15 minutes until the salmon topping is set and just starting to brown a bit on top. Then, take it out and let it cool for at least 10 minutes—it helps everything firm up so it cuts cleanly. When you're ready to serve, slice into 12 to 24 pieces depending on the size you prefer. Sprinkle furikake rice seasoning over each piece, drizzle with eel sauce, and finish with chopped green onions. Don’t be shy with garnishes like cucumber or jalapeño slices to add that fresh crunch!

Top Tip

From endless batches and feedback, these tips have made all the difference in my Salmon Sushi Bake Recipe success—helping you get that perfect balance of texture and flavor.

Use Sticky Sushi Rice: Ready-made is a total time-saver, but making sure the rice is sticky enough is key to the bake holding together.
Don’t Overbake Salmon: Slightly pink centers mean tender salmon; overbaking leads to dryness.
Spread Cream Cheese Gently: Avoid tearing nori by using a flat spatula with slow, even strokes.
Cool Before Cutting: Patience here ensures neat slices that keep their layered look on the plate.

How to Serve Salmon Sushi Bake Recipe

Garnishes

I like topping my salmon sushi bake with a little extra flair—thin slices of crisp cucumber, a few radish rounds for sharp crunch, and jalapeño for heat. Avocado and pickled ginger are also great to soften and brighten each bite. These fresh toppings add texture contrast and enhance the sushi vibe beautifully.

Side Dishes

Pair this with a simple side like miso soup or a seaweed salad to keep things light. If you want a heartier meal, steamed edamame or an Asian-inspired slaw with sesame dressing round things out perfectly.

Creative Ways to Present

For parties, I’ve layered the bake in mini muffin tins to make individual sushi bites—super cute and easy to serve. Another trick is arranging pieces on large platters with colorful garnishes and sauces on the side, so everyone can customize their bites just how they like.

Make Ahead and Storage

Storing Leftovers

After it’s cooled, I tightly cover the dish with plastic wrap and pop it into the fridge. It keeps well for up to 3 days and tastes great reheated or even cold—though I prefer it warm.

Freezing

I’ve frozen smaller portions wrapped tightly in foil and plastic wrap. When thawed overnight in the fridge, it reheats nicely, though the fresh garnishes are best added just before serving after thawing.

Reheating

Reheat in a 350°F oven for about 10 minutes or until warmed through. Avoid microwaving if you want to keep the nori from getting soggy, and add fresh garnishes right before serving.

Frequently Asked Questions:

Can I use a different type of salmon?

Absolutely! While wild sockeye salmon has an especially vibrant flavor and firm texture that works wonderfully here, you can substitute with other varieties like Atlantic or farmed salmon. Just watch the baking time as thinner fillets will cook faster.

Is it necessary to use cream cheese?

Cream cheese adds a creamy, rich layer that balances the spiciness and saltiness, and it helps bind the layer together. If you need a dairy-free option, you might try a vegan cream cheese alternative or mashed avocado for a different but tasty twist.

Can I make the rice from scratch?

Definitely! Cooking sushi rice from scratch is ideal if you have the time. Just be sure to rinse the rice thoroughly to remove excess starch, cook it with the correct water ratio, and season with rice vinegar while it’s still warm. This will give you the best texture and flavor for your bake.

What if I don’t have eel sauce?

No worries! Eel sauce is a sweet-savory glaze that adds a nice finishing touch, but you can substitute with oyster sauce or a simple drizzle of soy sauce mixed with honey or brown sugar to mimic its flavor profile.

Final Thoughts

I truly adore this Salmon Sushi Bake Recipe because it brings such a fun and inviting spin to sushi without the fuss. It’s cozy yet fresh, fancy yet approachable, and perfect for dinner guests or a cozy weeknight meal. Give this a try—you’ll love how indulgent and easy sushi can be when it’s baked into a warm, shareable dish!