Love sushi but don’t have the skills to make it yourself? Try this easy and comforting Salmon Sushi Bake.
I absolutely ADORE sushi. I could eat it for every meal, every day, for the rest of my life. And no, I’m not exaggerating. The only pesky little issue is that sushi can be rather expensive, so enjoying it often is not always within the budget. And I don’t know about you guys, but sadly, I’m not skilled in the art of sushi, so homemade sushi is unrealistic for me. That is why I’m so grateful to Mimi Qui Reyes, the Filipino celebrity nail artist who invented sushi bakes back in 2015. Thanks to her, we can all enjoy the taste of sushi without needing the skills of a seasoned sushi chef! So, with deep gratitude, I thank you. Salamat!
This easy-to-make salmon sushi bake transforms traditional sushi into a comforting casserole. A key difference is that the fish is usually cooked in a sushi bake, so it is ideal for anyone who doesn’t like raw fish or struggles to find sushi-grade fish at their local grocery store or fish market. You could even use canned salmon, though I do recommend a fresh salmon fillet. This dish tastes just like sushi, with all the typical flavors and textures you love, and is so savory and satisfying.
Is Salmon Sushi Bake Healthy?
Salmon sushi bake is a good source of protein and omega-3 fatty acids, which reduce inflammation and improve overall cardiovascular function. Though it could be tempting to use brown rice for additional fiber, stick to sushi rice, as it has that sticky texture we all know from traditional sushi.
For those who are lactose intolerant, the cream cheese can be replaced with a dairy-free or plant-based variety. To boost the dish’s nutritional profile, serve it with a fresh spinach salad or a side of sautéed vegetables.
Can a sushi bake be made with fish other than salmon?
Absolutely! Many people suggest using crab or imitation crab, tuna, or a mild white fish like haddock, flounder, or cod. If you choose to swap out the salmon for a different fish, just make sure to adjust the cooking time as needed. When I’ve used tuna in the past, I cooked the fillets until they reached an internal temperature of 145°F.
How to Make Ahead and Store
Leftover salmon sushi bake can be stored in the fridge in an airtight container for up to 2 days. You can easily reheat your sushi bake in the oven at 350 degrees Fahrenheit for 10-15 minutes. Freezing is not recommended, as it will affect the texture of the dish.
Serving Suggestions
A nice bowl of edamame would be delightful, along with a Cucumber Salad inspired by the famous Din Tai Fung. You can also add a tangy touch with some Pickled Red Onions on the side. This Sautéed Broccolini pairs wonderfully with the delicious salmon sushi bake, too.
Ingredients
- 1 cup sushi rice
- 1 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 – 1.5 pounds salmon skin removed
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 2 tablespoons cream cheese softened
- 2 tablespoons Japanese mayonnaise
- 2 tablespoons sriracha
- 1/4 cup furikake seasoning
- 2 green onions chopped
- Nori sheets for serving
- Sesame seeds for garnish
- 1 medium avocado sliced, optional
- 1/2 medium cucumber diced, optional
Instructions
- Preheat the oven to 400°F.
- Rinse the sushi rice until the water runs clear. Add it to a pot with 1 1/2 cups of water. Cover and bring to a boil, then reduce the heat and let simmer. Cook for 15-20 minutes until all the water is absorbed. Remove from heat and let cool slightly.
- In a small pot, whisk together the rice vinegar, sugar, and salt. Warm over minimal heat until the sugar and salt dissolve. Pour over the cooked rice and mix.
- Place the salmon on a baking sheet, drizzle with soy sauce, and sprinkle with garlic powder. Bake for 15-20 minutes, depending on thickness, until the salmon flakes easily with a fork.
- Transfer the cooked salmon to a bowl and mash with a fork. Add the cream cheese, Japanese mayonnaise, and sriracha. Combine until evenly mixed.
- Press the seasoned rice into a 9×13-inch baking dish. Sprinkle furikake seasoning evenly over the rice.
- Spread the salmon mixture evenly on top of the rice.
- Bake in the preheated oven for 10 minutes. Optionally, broil for 2-3 minutes until the top is slightly crispy.
- Garnish with chopped green onions and sesame seeds. Serve with nori sheets, and optionally, sliced avocado and diced cucumber.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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