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A golden-brown salmon sushi bake in a glass dish topped with green onions and sesame seeds
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Salmon Sushi Bake

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 6 servings
Calories: 450kcal

Ingredients

  • 2 cups uncooked short-grain sushi rice
  • 3 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon sal t
  • 1 pound salmon fillet
  • 1/3 cup furikake seasoning
  • 1/2 cup Kewpie Japanese mayonnaise
  • 4 ounces cream cheese, softened
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon soy sauce
  • 2 green onions , thinly sliced
  • 1 teaspoon toasted sesame seeds
  • 2 packs roasted nori seaweed snacks

Instructions

  • Preheat the oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
  • Rinse the sushi rice until the water runs clear; cook with 2.5 cups of water until tender, then fold in rice vinegar, sugar, and salt while still warm.
  • Spread the seasoned rice into the prepared baking dish and press firmly into a flat, even layer.
  • Bake the salmon for 12-15 minutes on a separate tray until it flakes easily; remove the skin and shred the meat into small pieces with a fork.
  • In a medium bowl, combine the shredded salmon, softened cream cheese, Kewpie mayo, Sriracha, and soy sauce until the mixture is uniform.
  • Sprinkle a thick layer of furikake seasoning over the rice, then spread the salmon mixture evenly across the top.
  • Bake the entire dish for 15 minutes until the salmon topping is bubbly and slightly golden on the edges.
  • Drizzle with additional Sriracha and mayo to taste; garnish with sliced green onions and sesame seeds.
  • Serve immediately by scooping bite-sized portions into individual roasted nori sheets.