There’s something irresistibly comforting about this layered casserole of flavors and textures. The Salmon Sushi Bake Recipe takes the essence of sushi and turns it into a cozy, shareable dish that’s perfect for gatherings or a special weeknight treat.

A square piece of sushi cake is placed on a white plate with black patterns around the edge, sitting on a white marbled surface. The bottom layer is a base of white sushi rice with a thin dark seaweed layer above it. The middle layer is creamy white, and the top layer is bright orange, likely spicy mayo or sauce, drizzled with dark brown sauce. Green chopped scallions and thin green seaweed strips are scattered on top, along with light sesame seeds. Next to the sushi cake, there is a small pile of light pink pickled ginger. 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, this Salmon Sushi Bake Recipe has become one of my go-to shows for comfort food with a fancy twist. It’s sushi-inspired but doesn’t require rolling skills—just layers of deliciousness you can scoop up with ease.

Easy to Make: No rolling or special sushi tools needed, just layering and baking.
Full of Flavor: The combination of creamy, savory, and umami-packed ingredients hits every craving.
Great for Sharing: It's made in a casserole dish, so it’s perfect for parties or family dinners.
Customizable: You can tweak the spice levels and garnishes to suit your taste—like adding more sriracha or fresh veggies.

Ingredients & Why They Work

This dish brings together beautifully cooked sticky rice, rich salmon, and creamy cheese layered with flavorful sauces and nori. Each element plays its part, creating a balance of textures and tastes that's pure magic in every bite.

Flat lay of a large wild sockeye salmon filet with rich red-orange flesh, two uncracked brown eggs, a small mound of sticky sushi rice, two crisp dark green nori sheets, a block of soft cream cheese, a small white bowl of bright red sriracha mayonnaise, a small white bowl of dark glossy eel sauce, a small white bowl of light brown soy sauce, a small white bowl of pale amber rice vinegar, a small white bowl of mixed furikake rice seasoning with sesame seeds and seaweed flakes, a small pile of chopped vibrant green onions, thinly sliced translucent radish rounds, thin slices of fresh green cucumber, thin rings of bright green jalapeño, a few slices of creamy green avocado, and delicate pink pickled ginger arranged symmetrically on a clean white ceramic plate and simple white ceramic 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: Offers deep flavor and a firm, flaky texture perfect for baking without drying out.
Soy sauce: Adds umami and a subtle saltiness that complements the fish.
Sticky sushi rice: The essential base—make sure it’s well-cooked and sticky enough to hold the layers together.
Rice vinegar: Brightens the rice with a classic sushi tang, cutting through the richness.
Nori sheets: Infuse that unmistakable seaweed taste, grounding the dish in sushi tradition.
Cream cheese: Creates a smooth, tangy layer that contrasts beautifully with the salmon.
Sriracha mayonnaise: Brings heat and creaminess—adjust the amount depending on your spice tolerance.
Chopped green onions: Adds crunch and a fresh onion bite to finish.
Eel sauce (or oyster sauce): Sweet and savory drizzle for that final luscious glaze.
Furikake rice seasoning: A sprinkle of flavor and texture — sesame seeds, seaweed flakes, and more.
Optional garnishes: Fresh radish, cucumber, jalapeño, avocado, or pickled ginger all add brightness and crunch.

📝

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

I love how versatile this Salmon Sushi Bake Recipe is. Sometimes I turn up the heat with extra sriracha mayo or swap out the cream cheese for a lighter spread when I want to keep it fresher and less rich. You should definitely play with it to find your favorite version!

Variation: One time, I added chopped mango on top after baking for a sweet, juicy surprise — it was a hit! You can also swap salmon for cooked shrimp or crab if you prefer.
Diet-friendly: For a lower-carb twist, try cauliflower rice instead of sticky rice — it changes the texture but keeps the flavors.
Herbs and extra crunch: Fresh cilantro or finely chopped chives add a different aromatic note if you want to experiment.

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

The image shows multiple square sushi pieces arranged in rows on a white marbled surface. Each piece has two main layers: a bottom layer of white sticky rice and a thick top layer of orange cooked fish mixed with sauce and spices. The top layer is uneven and textured. On top of each sushi square, there are thin slices of green onion and jalapeño pepper, adding a bright green color. A dark, glossy sauce is drizzled over all the pieces, dripping slightly onto the white marbled surface. The photo is focused on the front sushi squares, with the back squares softly blurred, and the lighting is bright and natural. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Bake the Salmon

Start by preheating your oven to 400°F. I use a large rimmed baking sheet lined with parchment—it keeps cleanup simple. Lay down your wild sockeye salmon filet, drizzle soy sauce evenly on top, and bake for about 15 minutes until the salmon flakes easily with a fork. Be careful not to overcook; you want it tender and juicy, not dry. Once done, let it cool a bit before handling.

Step 2: Prepare the Rice Layer

While the salmon bakes, grab a 9 x 13-inch baking dish and give it a quick spritz of nonstick spray. Dump in your cooked sticky rice and drizzle with rice vinegar. Toss gently by hand to mix evenly, then press it firmly into an even layer—this base is what holds all those delicious layers together. Don’t skip pressing it down; it makes scooping so much easier later.

Step 3: Add Nori and Cream Cheese Layers

Lay the nori sheets evenly over the rice; sometimes I trim them with scissors so there aren’t any gaps. Then spread the softened cream cheese on top with a flat spatula or frosting spreader—aim for a smooth, even coat. This creamy layer is key for richness and balance, so don’t rush it!

Step 4: Combine Salmon and Sriracha Mayo

Once your salmon is cool enough to touch, peel off the skin and crumble the fish into a mixing bowl. Add sriracha mayo and stir until everything’s combined nicely. This spicy, creamy salmon topping is what really makes the dish stand out. Spread it evenly over the cream cheese layer.

Step 5: Final Bake & Cooling

Pop the whole dish back in the oven and bake for another 10 to 15 minutes. You want the salmon layer to set but not dry out. When it’s done, let it cool for at least 10 minutes. If you can wait longer, refrigerate it to firm up; it makes for cleaner slicing. Cut into 12 to 24 squares—depending on the size you want.

Step 6: Garnish and Serve

Before serving, sprinkle furikake seasoning on top for that classic Japanese rice flavor and texture. Drizzle with eel sauce and sprinkle chopped green onions all over. I also love adding thin slices of fresh cucumber, radish, or jalapeño for extra crunch and zing.

Top Tip

Through making this Salmon Sushi Bake Recipe several times, these tips have made all the difference in how well it turns out, so I wanted to share what works best!

Use quality salmon: Fresh wild sockeye really shines here for flavor and texture—don’t be tempted to substitute with frozen without thawing carefully.
Press the rice firmly: This simple step helps the bake hold together when you cut it into pieces.
Don’t overbake the salmon topping: Keep an eye during the final bake to avoid dryness and maintain moist, tender flakes.
Let it cool before slicing: This prevents the layers from falling apart, giving you neat squares that look as good as they taste.

How to Serve Salmon Sushi Bake Recipe

Garnishes

I usually top mine with a mix of thin radish slices for peppery crunch, cool cucumber for freshness, and jalapeño if I want a little heat. Pickled ginger on the side adds that classic sushi brightness that balances the creamy, spicy layers inside.

Side Dishes

Pair it with a crisp Asian slaw or simple miso soup to round out the meal. Sometimes I like serving edamame sprinkled with sea salt for a light bite alongside this richer dish.

Creative Ways to Present

For parties, I’ve made mini individual bakes in small ramekins—folks loved the personal portions. Another favorite is layering the ingredients in a clear glass trifle dish to show off the colors and layers through the sides—always a conversation starter!

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the fridge for up to 2 days. The flavors actually mellow out and deepen, making it just as tasty the next day. Just keep it cold and protected to prevent the rice from drying out.

Freezing

I’ve frozen a baked salmon sushi portion once or twice. Wrap it tightly in plastic wrap followed by foil and thaw in the fridge overnight before reheating. The texture changes slightly—rice can lose some stickiness—but it’s still delicious in a pinch.

Reheating

To reheat, I cover the dish with foil and warm it in a 325°F oven until heated through, usually 15–20 minutes. Microwaving works for quick meals but can dry it out a bit. Adding a light drizzle of eel sauce after reheating brings back moisture and flavor.

Frequently Asked Questions:

Can I use regular salmon instead of sockeye?

Yes! While wild sockeye salmon offers a richer flavor and firmer texture, you can substitute with other types of salmon like Atlantic or Coho. Just be mindful of cooking times since thickness and fat content may vary.

How spicy is this Salmon Sushi Bake Recipe?

The spice level mainly comes from the sriracha mayonnaise. You can easily adjust the heat by adding more or less sriracha, or by omitting it altogether if you prefer a milder dish. Adding fresh jalapeño slices as a garnish is optional and can control how much kick you want.

Can I make the rice from scratch?

Absolutely! Cooking sushi rice from scratch using high-quality short-grain rice and seasoning it with rice vinegar will give you the best texture and flavor. Just follow the package instructions carefully and allow the rice to cool slightly before assembling the bake.

What’s the best way to reheat leftovers?

I recommend reheating leftovers in the oven at a moderate temperature (about 325°F) covered with foil to keep moisture in. This method preserves the texture better than microwaving, which can dry out the rice. Don’t forget to drizzle eel sauce after reheating for added flavor!

Final Thoughts

This Salmon Sushi Bake Recipe has a special spot on my recipe list because it’s approachable, customizable, and offers those beloved sushi flavors without fuss or fancy technique. I hope you’ll give it a try soon — it’s the perfect way to bring a little sushi magic to your kitchen, any day of the week.