Hey there! Let’s Make a Delicious Salmon Sushi Bake Together
If you love sushi but want something super easy to prepare at home without all the rolling and fuss, you’re going to adore this salmon sushi bake recipe! I first tried making this on a cozy weekend, and wow, it instantly became a favorite in my kitchen. It’s warm, comforting, and loaded with all those familiar sushi flavors you love, but in a simple casserole form. Plus, it’s perfect for sharing with family or friends.
Why I Love This Sushi Bake and You Might Too
This recipe gives you that amazing sushi vibe but in an approachable way. The layers of perfectly seasoned sushi rice, creamy avocado, tender salmon, and spicy mayo come together in a way that feels both fancy and homey. For me, it’s also a great way to get some omega-3 goodness from the salmon without spending hours in the kitchen.
Nutritional Benefits of This Salmon Sushi Bake
Since this bake uses fresh salmon, it’s packed with healthy fats, especially omega-3 fatty acids, which are fantastic for heart health and brain function. The avocado adds even more good fats along with fiber, while the seasoned rice brings in energy-giving carbohydrates. I love that this dish feels indulgent but also offers real nutrition. Just be mindful of portion sizes with the mayo and sauces if you’re watching calories.
Simple Variations to Make It Your Own
- Vegetarian Version: Swap the salmon for roasted or sautéed mushrooms or even sweet grilled eggplant slices. You can still keep the spicy mayo and avocado for that creamy, rich flavor.
- Spice it Up or Tone it Down: If you love heat, just add extra Sriracha to your mayo. Or, if you want something milder, reduce the Sriracha and maybe add a drizzle of sweet eel sauce instead.
- Extra Crunch: Sprinkle crispy tempura flakes or crushed roasted seaweed snacks on top before serving to add a little crunchy contrast.
- Swap the Rice: If you want a lower-carb option, you could use cauliflower rice instead of sushi rice — just season it similarly for that vinegary touch.
Let’s Get Cooking! Salmon Sushi Bake Recipe
Ingredients You’ll Need
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 ripe avocado (mashed)
- Juice of ½ lime (optional, adds freshness to avocado)
- 1 lb fresh salmon fillet
- Salt and pepper, to taste
- ½ cup Japanese mayonnaise (like Kewpie)
- 2–3 tbsp Sriracha (adjust based on how spicy you like things)
- 2 tbsp soy sauce or eel sauce (for drizzling)
- 2 green onions, finely chopped
- 1 tbsp sesame seeds
- 1 tbsp furikake or crumbled nori (optional, for that authentic touch)
- Cooking oil or non-stick spray (for greasing the baking dish)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with some cooking oil or spray to avoid sticking.
- In a small bowl, stir together the rice vinegar, sugar, and salt until the sugar and salt dissolve. Gently fold this mixture into your warm sushi rice, coating it evenly.
- Spread the seasoned sushi rice in an even layer at the bottom of your baking dish.
- In another bowl, mash the avocado and mix with lime juice and a pinch of salt to taste. Spread this creamy mix evenly on top of the rice layer.
- Season the salmon fillet with salt and pepper. Optionally, sprinkle a little garlic powder if you like. Place the salmon evenly over the avocado layer.
- Mix Japanese mayonnaise and Sriracha in a bowl to create your spicy mayo. Spread this generously over the salmon.
- Bake in the oven for 15–20 minutes until the salmon is cooked through and the top is bubbling with a slight browning. For an extra crispy golden top, switch to broil for 2–3 minutes—but watch closely so it doesn’t burn!
- Once out of the oven, sprinkle chopped green onions, sesame seeds, and furikake or crumbled nori over the top.
- Drizzle soy sauce or sweet eel sauce over the bake squares and serve warm. Cut into squares and enjoy your homemade salmon sushi bake!
Helpful Tips to Make Your Sushi Bake Shine
- Sushi Rice Prep: Make sure your sushi rice is warm but not hot when folding in the vinegar mix to get that perfect mellow flavor without mushiness.
- Salmon Quality: Use the freshest salmon you can find – sushi-grade is best if you want that authentic flavor and safety.
- Baking Dish Size: A 9×9 inch baking dish works great to get even layers; a smaller pan will create thicker layers and require more cooking time.
- Make Ahead: You can assemble the dish in advance and refrigerate it for a few hours before baking. Just add a few extra minutes if baking cold.
- Leftovers: Store leftovers covered in the fridge for up to 2 days and gently reheat in the oven or microwave.
Equipment You’ll Need
- Baking dish (about 9×9 inches recommended)
- Mixing bowls for seasoning and mayo mix
- Fork or potato masher for mashing avocado
- Rice paddle or wooden spoon for folding sushi rice
- Knife and cutting board for chopping green onions and slicing bake
- Measuring spoons for accurate seasoning
Frequently Asked Questions
- Can I use frozen salmon for this? You can, but it’s best to thaw it completely and pat it dry before using to avoid extra moisture during baking.
- Can I make this vegan or vegetarian? Absolutely! Replace salmon with firm tofu or mushrooms, and swap the mayo for vegan mayo.
- How spicy is this sushi bake? The heat depends on how much Sriracha you add. Start with less if you prefer mild, then add more to taste.
- What’s furikake? It’s a Japanese seasoning mix that typically includes seaweed, sesame seeds, and dried fish flakes. If you don’t have it, crumbled nori works perfectly!
- Can I use regular mayonnaise? Yes, but Japanese mayo (like Kewpie) is creamier and slightly sweeter, which balances the spicy kick beautifully.
Give It a Try and Let’s Chat!
I hope you give this spicy salmon sushi bake a shot soon — it’s one of those recipes that feels fancy but is surprisingly simple. When you try it, snap a pic and share it on Pinterest or social media! I’d love to see your creations and hear how you made it your own. Cooking together in spirit makes it all the more fun!
