Sushi doesn’t have to be complicated to be delicious. This easy sushi bake recipe brings all the flavors of your favorite rolls into a creamy, oven-baked sushi casserole that’s perfect for weeknights or special occasions. Fluffy cooked rice, savory seafood, and a melty creamy topping combine for a crowd-pleasing, comforting twist on a classic!
If you love sushi & salmon recipes, you are going to LOVE my Hot Honey Glazed Salmon, Air Fryer Teriyaki Salmon & Salmon Feta Pasta Bake!
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Ingredients
- Salmon filets
- Cream cheese
- Sriracha, Mayonnaise or Kewpie mayo
- Green onions
- Rice (short-grain rice or medium grain rice)
- Seaweed (for mixing and serving, seaweed snacks or nori sheets)
- Sesame seeds
- Optional: avocado slices, fresh crab or imitation crab meat, furikake seasoning, soy sauce, fish roe
See recipe card for quantities.
Instructions
Add the spice mixture to the salmon & bake!
Mash the salmon & add in the rest of the ingredients & mix!!
Layer the rice, seaweed & sushi mixture in a baking dish & bake!
Serve & enjoy!
- Cook the Rice:
- Start by rinsing 2 cups of rice until the water runs clear. Cook in a rice cooker until tender.
- Roast the Salmon:
- Preheat your oven to 400°F (200°C). Mix olive oil with salt, black pepper, smoked paprika, and garlic powder, then brush it over the salmon filets to season salmon evenly.
- Bake for 15 minutes until slightly golden brown. Let them cool a bit before flaking into a large bowl.
- Make the Creamy Salmon Mixture:
- In a large bowl, combine the flaked salmon with cream cheese, sriracha, mayonnaise (Kewpie mayo if desired), and diced green onions.
- Mix until smooth and creamy.
- Layer Your Sushi Bake:
- Preheat the oven to 375°F (190°C). In a small baking dish, press the cooked rice evenly into the bottom.
- Sprinkle the chopped seaweed or seaweed snacks on top, then layer the salmon or crab mixture. Finish with a creamy topping, optionally adding avocado slices, sriracha mayo, sesame seeds, or furikake seasoning on top of the rice.
- Bake and Finish:
- Bake the layered sushi casserole for 15 minutes, until the edges turn slightly golden brown. Remove from the oven and drizzle with more sriracha sauce and Japanese mayonnaise for extra flavor.
- Garnish with sesame seeds. Serve scoops on nori sheets or seaweed snacks, and enjoy a popular potluck dish that tastes like good sushi without all the effort!
Scroll all the way down for the full recipe card!:)
Substitutions
- Salmon: Cooked shrimp, imitation crab meat, or fresh crab
- Cream cheese: Greek yogurt or ricotta
- Mayonnaise: Vegan mayo or avocado
- Rice: Short-grain, medium-grain, or leftover white rice
- Seaweed: Nori sheets or roasted seaweed snacks
- Sriracha: Any hot chili sauce or gochujang
Equipment
- Baking tray & Parchment paper
- Small baking dish
- Medium pot or rice cooker
- Mixing bowl (large bowl)
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture of rice and cream cheese may change).
- Serving tip: Best served warm; reheat in the oven at 350°F for 5–7 minutes.
Top tips
- Pat salmon dry before applying the spice rub.
- Press rice firmly for a solid base that’s easy to scoop.
- Mix salmon and cream cheese while warm for smoother creamy avocado texture.
- Garnish generously with sriracha mayo, sesame seeds, and flavorful toppings.
- Scrape every bit of the mixture with a silicone spatula—nothing goes to waste!
FAQ
Absolutely—day-old leftover rice works perfectly. Warm slightly before layering.
Definitely. Use a larger baking dish and adjust baking time (+5–10 minutes).
Adjust sriracha sauce and sriracha mayo to taste. Add more for heat or skip for a mild version.
Related
Looking for other easy recipes like this? Try these:
Pairing
These are my favorite dessert to serve with this sushi bake:
Easy Sushi Bake Recipe for Beginners (with Salmon)
Ingredients
Equipment
Method
- Boil 2 cups of rice in 4 cups of salted water (or cook in a rice cooker) until fully done. Stir occasionally and add more water if needed. Set aside. (WATCH VIDEO BELOW)
- Preheat your oven to 400°F (200°C).
- Mix the olive oil with salt, black pepper, smoked paprika, and garlic powder.
- Line a baking tray with parchment paper and place the salmon filets on it.
- Brush or rub the spice mixture onto the salmon.
- Bake for 15 minutes. Once done, let it cool slightly.
- Flake the baked salmon into a large bowl.
- Add cream cheese, sriracha, mayonnaise, and diced spring onions.
- Mix well until creamy and evenly combined.
- Preheat oven to 375°F (190°C).
- In a smaller baking dish (about 7.5" x 5.5"), layer the cooked rice and press down gently with a spatula.
- Sprinkle the cut seaweed over the rice.
- Spread the salmon mixture evenly on top.
- Bake the layered dish for 15 minutes.
- Remove from the oven and drizzle with sriracha, spicy mayo, and sprinkle sesame seeds on top.
- Serve scoops on seaweed sheets and enjoy! (WATCH VIDEO BELOW)
Notes
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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