Savory Salmon Sushi Bake Recipe

If you love sushi but want something that’s a little easier to make at home and share with friends or family, then this Savory Salmon Sushi Bake Recipe is exactly what you need. It captures all those classic sushi flavors in one warm, comforting dish that practically bakes itself in the oven. I remember the first time I made it—everyone went back for seconds without even having to coax them!

This recipe is a total crowd-pleaser and perfect for casual get-togethers or even a weeknight dinner when you want to treat yourself without spending hours on prep. Plus, it’s forgiving if you’re new to sushi-style cooking—no rolling mats required, just layering and baking! I promise, once you try this savory salmon sushi bake recipe, it’ll become your go-to for sushi cravings made simple.

Ingredients You’ll Need

All the ingredients in this savory salmon sushi bake recipe are pretty straightforward, but together they build such a fantastic balance of flavors and textures that you’ll want to savor every bite. A few tips: always use sushi or short-grain rice for that sticky, perfect texture, and grab good quality salmon for the best taste.

• Dry Sushi Rice: The base of the bake; sticky and slightly sweet when cooked right.
• Water: For cooking the rice just right.
• Seasoned Rice Vinegar: Adds that iconic sushi tang to the rice.
• Salmon Fillet: Fresh is best, but frozen works too if thawed properly.
• Salt: To season the salmon and bring out natural flavors.
• Pepper: Balances the salt with a little kick.
• Garlic Powder: Adds a subtle depth to the salmon.
• Imitation Crab Meat: A classic sushi ingredient that adds nice texture and flavor contrast.
• Japanese Mayonnaise: Creamy and slightly sweet—key for that authentic sushi bake top layer.
• Cream Cheese: Not traditional sushi, but it melts beautifully and adds richness here.
• Sriracha: For a gentle heat that you can adjust to your liking.
• Low Sodium Soy Sauce: For seasoning and dipping without overpowering saltiness.
• Furikake: A savory sprinkle of seaweed and sesame that amps up umami.
• Spicy Mayo (Mayo + Sriracha + Lime Juice): I like mixing this fresh to drizzle on top or serve alongside.
• Green Onion: Adds color and a bit of bite.
• Sesame Seeds (Black & White): For crunch and beautiful visual contrast.
• Roasted Seaweed: Great for wrapping bites or adding extra texture.
• Unagi Sauce: Sweet, rich sauce that’s like sushi’s honey—don’t skip it!
• Cucumber: Provides fresh crunch and cooling contrast.
• Avocado: Creamy, buttery touch that softens each bite.

Variations

One of the reasons I love this savory salmon sushi bake recipe is how adaptable it is to your mood or what you have in the fridge. I often swap out imitation crab for real crab or shredded cooked shrimp when I’m feeling fancy. You can totally make it vegetarian too by leaving out the seafood and adding grilled mushrooms or tofu!

• Use Real Crab or Shrimp Instead of Imitation Crab: I’ve swapped in fresh seafood before for a more luxurious feel, and it didn’t disappoint.
• Vegetarian Version: Replace the salmon and crab with marinated shiitake mushrooms and add extra avocado for creaminess.
• Spice Level: Adjust the amount of sriracha in your spicy mayo to suit your heat preference.
• Cheese-Free Option: Skip cream cheese if you don’t like dairy; the Japanese mayo and unagi sauce still bring richness.
• Brown Rice Swap: If you want something a bit healthier, you can use brown sushi rice but expect longer cooking time.

How to Make Savory Salmon Sushi Bake Recipe

Step 1: Cook the Sushi Rice Perfectly

The key to any great sushi bake is perfectly cooked rice. Rinse your dry sushi rice under cold water until the water runs clear—that removes extra starch so your rice isn’t gummy. Use just the right water-to-rice ratio (usually 1:1) and cook it according to package directions. Once it’s hot and fluffy, fold in the seasoned rice vinegar gently so it coats the rice without smashing it. Don’t rush this step — it sets the foundation for the whole dish!

Step 2: Prepare and Season the Salmon

While the rice cooks, pat your salmon fillet dry and season with salt, pepper, and garlic powder. You can bake it simply in the oven at 375°F (190°C) for about 12-15 minutes or until it flakes easily. If you prefer, pan-sear for a bit of extra flavor, but baking keeps it easier and hands-off. Once cooked, flake the salmon into bite-sized pieces and set aside.

Step 3: Mix the Creamy Topping

In a mixing bowl, combine Japanese mayonnaise, cream cheese, sriracha, and a splash of low sodium soy sauce. This sauce is the magic that binds the savory salmon and imitation crab together in this sushi bake. Mix in shredded imitation crab meat gently so you keep some texture. I like to taste it here—adjust the sriracha or soy sauce if you want it a bit spicier or saltier.

Step 4: Assemble the Sushi Bake Layers

In a greased baking dish, spread your seasoned sushi rice evenly on the bottom. Sprinkle some furikake over the rice for that extra pop of umami. Next, add your flaked salmon evenly on top of the rice. Spread the creamy crab and mayonnaise mixture over the salmon layer—you want to cover it well but don’t overload. Sprinkle black and white sesame seeds and chopped green onions on top before sliding it into the oven.

Step 5: Bake Until Bubbling and Golden

Bake your savory salmon sushi bake recipe in a preheated oven at 375°F (190°C) for about 15-20 minutes until the top is bubbling and slightly browned. Keep an eye on it so it doesn’t overcook—bubbling is your cue that everything is perfectly melded and hot. Once out, drizzle with unagi sauce and spicy mayo for that irresistible final touch.

How to Serve Savory Salmon Sushi Bake Recipe

Garnishes

I personally love topping my sushi bake with extra chopped green onions, a sprinkle of furikake, and some toasted sesame seeds. If you have pickled ginger or thin slices of cucumber and avocado nearby, layer those on the plate for freshness and crunch. It really brightens up the richness of the bake.

Side Dishes

For sides, I often go with a simple seaweed salad or lightly dressed cucumber salad to keep the flavors balanced. Edamame tossed with a sprinkle of flaky sea salt also pairs beautifully here. And honestly, a light miso soup before or alongside just enhances the whole experience.

Creative Ways to Present

If you’re making this for a special occasion or dinner party, I’ve had fun serving individual portions in small heatproof ramekins topped with mini sheets of roasted seaweed. It feels fancy but is easy to pull off. You can also serve it family-style in the dish with an array of toppings on the side so everyone can customize their bite – fun and interactive!

Make Ahead and Storage

Storing Leftovers

I always store leftover sushi bake tightly covered in the fridge, preferably in the same baking dish or an airtight container. It keeps well for up to 2 days. Salmon sushi bake can firm up a bit once chilled, so it’s best eaten within that window for freshest flavor and texture.

Freezing

In my experience, freezing the savory salmon sushi bake recipe isn’t ideal because the rice texture changes and the creamy topping can separate. If you want to freeze, try portioning the baked and cooled dish into airtight containers and eat within a month, but know reheated texture won’t be quite the same as fresh.

Reheating

To reheat leftovers, I cover the sushi bake with foil and warm it gently in a 350°F (175°C) oven for about 10-15 minutes until warmed through. Microwaving works too but the rice might get a little soggy. A quick garnish refresh with green onions or a drizzle of spicy mayo helps revive the flavors.

FAQs

Final Thoughts

This savory salmon sushi bake recipe holds a special place in my kitchen rotation—it’s a perfect blend of comforting warmth and those delicious sushi flavors I crave without the hassle of rolling individual pieces. I love how it makes sushi more approachable and sharable, and the best part is how easily you can make it your own with small tweaks. Trust me, once you try it, it’ll become one of your favorite quick dinners or party staples. So grab your ingredients, turn on some good music, and enjoy making it as much as eating it!

Savory Salmon Sushi Bake Recipe

★★★★★ 5 from 125 reviews

• Author: Any
• Prep Time: 20 minutes
• Cook Time: 27 minutes
• Total Time: 47 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Japanese Fusion

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Description

This Savory Salmon Sushi Bake is a delightful twist on traditional sushi, featuring layers of seasoned sushi rice, baked salmon, creamy spicy mayo, and vibrant toppings like avocado and cucumber. It combines the comforting warmth of a casserole with the fresh flavors of sushi, making it perfect for a family meal or entertaining guests.

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Ingredients

Scale 1x2x3x

Rice Base

• 2 cups dry sushi rice
• 2 1/2 cups water
• 1/4 cup seasoned rice vinegar

Salmon Mixture

• 1 lb salmon fillet, boneless and skinless
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Other Protein

• 1 cup imitation crab meat, shredded

Sauces and Creams

• 1/2 cup Japanese mayonnaise
• 4 oz cream cheese, softened
• 2 tbsp sriracha (adjust to taste)
• 2 tbsp low sodium soy sauce
• 2 tbsp unagi sauce
• 1 tbsp lime juice

Toppings and Garnishes

• 2 green onions, thinly sliced
• 1 tbsp furikake seasoning (savory seaweed sprinkle)
• 1 tbsp mixed black and white sesame seeds
• 4 sheets roasted seaweed (nori), cut or torn into pieces
• 1 small cucumber, thinly sliced
• 1 ripe avocado, sliced

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Instructions

1. Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice with 2 1/2 cups of water in a rice cooker or stovetop pot until tender. Once cooked, gently fold in the seasoned rice vinegar and let it cool slightly.
2. Prepare the Salmon: Preheat your oven to 375°F (190°C). Season the salmon fillet with salt, pepper, and garlic powder. Place it on a baking sheet lined with parchment paper and bake for 12-15 minutes or until the salmon is fully cooked and flakes easily with a fork. Allow it to cool slightly, then flake into bite-sized pieces.
3. Make the Spicy Salmon Mixture: In a bowl, combine the flaked salmon, imitation crab meat, Japanese mayonnaise, cream cheese, sriracha, and low sodium soy sauce. Mix until smooth and well incorporated, adjusting sriracha for desired spice level.
4. Assemble the Sushi Bake: In a medium-sized baking dish, spread the sushi rice evenly as the base layer. Sprinkle furikake seasoning lightly over the rice. Spread the spicy salmon mixture evenly over the rice layer.
5. Bake the Sushi Casserole: Place the baking dish in the oven and bake at 375°F (190°C) for 10-12 minutes until the top is slightly golden and the mixture is warmed through.
6. Prepare Toppings: While the sushi bake is baking, thinly slice cucumber, avocado, and green onions. Cut or tear roasted seaweed sheets into small pieces.
7. Garnish and Serve: Remove the sushi bake from the oven. Drizzle unagi sauce and spicy mayo (made with mayonnaise, sriracha, and lime juice) across the top. Sprinkle with sesame seeds, green onions, and roasted seaweed pieces. Serve slices topped with fresh cucumber and avocado for a vibrant finish.

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Notes

• Use sushi-grade salmon for best flavor, or a fresh quality salmon fillet.
• Adjust the amount of sriracha to control the spice level in the dish.
• This dish can be served warm or at room temperature, and leftovers keep well in the fridge for up to 2 days.
• For a gluten-free option, ensure soy sauce is tamari or gluten-free.
• If unavailable, substitute Japanese mayonnaise with regular mayonnaise mixed with a little rice vinegar and sugar.

Keywords: sushi bake, salmon sushi bake, baked sushi casserole, spicy salmon bake, Japanese fusion dish, sushi casserole