Make this salmon sushi bake recipe at home with sushi rice, a creamy salmon mixture, sweet eel sauce, and your favorite toppings. It’s easy, flavorful, and perfect for sharing.
I was obsessed with sushi bake during the pandemic and making it again today reminded me why.
Between the seasoned sushi rice, the rich salmon mixture with cream cheese and Kewpie Mayo, my easy homemade eel sauce, and all the toppings, it’s scrumptious from top to bottom.
Serve it with nori and sides like avocado, cucumber, and tobiko so everyone can scoop and customize as they go.
Why You’ll Love This Salmon Sushi Bake Recipe
From the flavor to the texture to how easy it is to make your own, there are many reasons why baked sushi is worth making.
- It has all the flavors of a salmon roll. You get creamy salmon, seasoned rice, and all the toppings in every bite.
- It’s easier than rolling sushi. You get the same kind of flavor without having to shape individual rolls.
- It’s easy to customize. You can switch up the toppings, spice level, and even the protein.
- It’s great for sharing. Just scoop and serve, which makes it perfect for dinner or get-togethers.
Key Ingredients
Let’s walk through the ingredients that make up this salmon sushi bake.
- Sushi Rice. This gives the bake its signature sticky base, so use Japanese short-grain rice for the best texture.
- Salmon. Bake it or air fry it first, then flake it once it is cool enough to handle.
- Kewpie Mayo. Kewpie gives this sushi bake its rich, classic flavor, though regular mayo will still work well in the salmon mixture.
- Cream Cheese. A little cream cheese makes the salmon mixture extra creamy.
- Sriracha. This adds a little heat. Adjust the amount depending on how spicy you want it.
- Furikake. This adds extra flavor between the layers, so I like sprinkling it on the rice and again on top.
- Eel Sauce. This recipe includes a simple homemade eel sauce that we’ll use to flavor the salmon mixture and drizzle over the top before baking.
- Tobiko (fish roe). This goes on top of the sushi bake, adding a briny pop and light crunch.
How To Make Salmon Sushi Bake
This recipe is very doable, even if it’s your first time making sushi bake at home.
1. Cook the sushi rice.
Add rice to a rice cooker and rinse it 3 to 4 times, or until the water runs mostly clear. Drain well, then add fresh water and fill to the sushi rice line. Cook according to rice cooker’s instructions.
2. Make the eel sauce.
Add sugar, soy sauce, and mirin to a small saucepan over medium heat. Let it simmer for about 10 minutes, or until slightly thickened, then let it cool. It will thicken a little more as it cools.
3. Season the rice.
In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Fold it gently into the warm rice. Let it cool for about 10 to 15 minutes.
4. Cook the salmon.
Air fry or bake the salmon at 380°F for 10 to 12 minutes or until cooked through and easy to flake. Let it cool for a few minutes, then flake it.
5. Make the salmon mixture.
In a bowl, mix the flaked salmon with cream cheese, Kewpie mayo, eel sauce, sesame oil, sriracha, and chopped green onions.
6. Assemble.
Preheat the oven to 425°F. Spread the seasoned sushi rice into an 8×8-inch baking dish. Sprinkle furikake over the rice, then spread the salmon mixture on top. Add another light layer of furikake, then drizzle Kewpie mayo, sriracha, and eel sauce on top.
7. Bake.
Bake for about 10 minutes, just until heated through and lightly warmed on top.
8. Finish and serve.
Top with more Kewpie mayo, sriracha, eel sauce, chopped green onions, and tobiko, if using. Scoop onto seaweed sheets and eat like little hand rolls. Enjoy!
Tips For The Best Baked Salmon Sushi
Here’s a few simple tips to make your baked sushi bake even better, plus some easy ways to change it up.
- Season the rice while it’s still warm. This helps the sushi rice seasoning mix in more evenly and gives the rice better flavor.
- Let the rice cool slightly before assembling. If the rice is too hot, it can make the salmon mixture too soft and harder to spread.
- Add fresh toppings after baking. Avocado, cucumber, and mango are best added at the end so they stay fresh and crisp.
- Don’t overbake it. You just want to warm everything through since the salmon is already cooked.
- Switch up the protein. Use imitation crab, canned tuna, or chopped cooked shrimp instead of fresh salmon for a different variation.
Topping Ideas For Baked Salmon Sushi
This sushi bake is already good on its own, but the toppings make it even better.
- Kewpie Mayo for extra richness
- Sriracha for heat
- Eel Sauce for a sweet and savory finish
- Avocado Slices for a creamy finish
- Tobiko for a salty pop and extra texture
- Ripe Mango Slices for a sweet contrast
- Cucumber for a fresh, crisp bite
- Extra Furikake for more savory flavor
How To Store And Reheat Salmon Sushi Bake
To Store: Store leftover salmon sushi bake in an airtight container and refrigerate for up to 3 days. Remove any fresh toppings like avocado and just add them fresh when serving again.
To Reheat: Warm it in the microwave in short intervals until heated through, or cover with foil and reheat in the oven at 325°F until warm.
More Seafood Recipes You’ll Love
Air Fryer Bang Bang Salmon Bites
Air Fryer Teriyaki Salmon
Air Fryer Salmon Belly
Crispy Fried Miso Cod Sandwich
Air Fryer Chilean Sea Bass
Salmon Sushi Bake Recipe
Ingredients
- 2 cups Japanese short-grain rice
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ cup sugar
- ½ cup soy sauce
- ¼ cup mirin
- 1 pound salmon
- ½ block cream cheese softened
- ⅓ cup Japanese Kewpie mayo
- 2 tablespoons eel sauce
- 1 teaspoon sesame oil
- 1 tablespoon sriracha
- 2 stalks chopped green onions
- Furikake
- Japanese Kewpie mayo
- Sriracha
- Eel sauce
- Sliced green onions
- Tobiko
- Roasted seaweed sheets
- 1 avocado diced
Instructions
- Add rice to a rice cooker and rinse it 3 to 4 times, or until the water runs mostly clear. Drain well, then add fresh water and fill to the sushi rice line. Cook according to rice cooker’s instructions.
- Add sugar, soy sauce, and mirin to a small saucepan over medium heat. Let it simmer for about 10 minutes, or until slightly thickened, then let it cool. It will thicken a little more as it cools.
- In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Fold it gently into the warm rice. Let it cool for about 10 to 15 minutes.
- Air fry or bake the salmon at 380°F for 10 to 12 minutes or until cooked through and easy to flake. Let it cool for a few minutes, then flake it.
- In a bowl, mix the flaked salmon with cream cheese, Kewpie mayo, eel sauce, sesame oil, sriracha, and chopped green onions.
- Preheat the oven to 425°F. Spread the seasoned sushi rice into an 8×8-inch baking dish. Sprinkle furikake over the rice, then spread the salmon mixture on top. Add another light layer of furikake, then drizzle Kewpie mayo, sriracha, and eel sauce on top.
- Bake for about 10 minutes, just until heated through and lightly warmed on top.
- Top with more Kewpie mayo, sriracha, eel sauce, chopped green onions, and tobiko, if using. Scoop onto seaweed sheets and eat like little hand rolls. Enjoy!
