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Salmon Sushi Bake

Salmon Sushi Bake layers seasoned sushi rice with creamy spicy salmon and a golden broiled topping for easy roll flavor without rolling. It bakes until hot and bubbly, then finishes under the broiler for a lightly toasted top.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Japanese
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

sushi rice, cooked
  • 2 cup sushi rice, cooked
rice vinegar
  • 3 tbsp rice vinegar
granulated sugar
  • 1 tbsp granulated sugar
salt
  • 0.5 tsp salt
salmon fillet, cooked and flaked
  • 1 lb salmon fillet, cooked and flaked
mayonnaise
  • 0.5 cup mayonnaise
sriracha
  • 2 tbsp sriracha
soy sauce
  • 1 tbsp soy sauce
sesame oil
  • 1 tsp sesame oil
shredded imitation crab (optional)
  • 0.5 cup shredded imitation crab (optional) Optional
green onions, sliced
  • 2 green onions, sliced
nori, crumbled, for topping
  • 1 sheet nori, crumbled, for topping
sesame seeds, for topping
  • 2 tbsp sesame seeds, for topping

Equipment

  • 1 sheet pan
  • 1 9x13-inch baking dish

Method
 

Bake the rice base
  1. Preheat the oven to 400°F and grease a 9x13-inch baking dish so the rice releases easily.
  2. Toss the warm cooked sushi rice with rice vinegar, granulated sugar, and salt, then press evenly into the bottom of the baking dish for an even layer.
Make the spicy salmon layer
  1. Combine the salmon fillet, mayonnaise, sriracha, soy sauce, and sesame oil, and fold in shredded imitation crab if using until creamy and evenly mixed.
  2. Spread the salmon mixture evenly over the rice layer so it reaches the edges.
Broil and finish
  1. Bake for 15 minutes at 400°F, until the mixture is hot throughout, with edges starting to bubble.
  2. Broil for 2–3 minutes until the top is lightly golden and bubbling, keeping a close eye to prevent over-browning.
  3. Top with green onions, crumbled nori, and sesame seeds, then serve immediately with extra soy sauce and sriracha.

Notes

Press the rice firmly into the pan so the final slice holds together when you scoop. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven at 350°F until warmed through. Freezing isn’t recommended because the rice and salmon topping can change texture. For a lighter option, swap half the mayonnaise for plain Greek yogurt.