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Salmon Sushi Bake

Salmon Sushi Bake Recipe

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Prep 20 minutes
Cook 35 minutes
Cooling Time 25 minutes
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.
Servings 6 servings
Course Main Course
Cuisine Asian, Fusion, Japanese

Ingredients

For the sushi rice
  • 2 cups Japanese short-grain rice
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
For the eel sauce
  • ½ cup sugar
  • ½ cup soy sauce
  • ¼ cup mirin
For the salmon
  • 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
For topping
  • Furikake
  • Japanese Kewpie mayo
  • Sriracha
  • Eel sauce
  • Sliced green onions
For serving
  • Tobiko
  • Roasted seaweed sheets
  • 1 avocado diced

Instructions

  1. 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. 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.
    Homemade eel sauce simmers in a gray skillet on the stovetop.
  3. 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.
    Sushi rice seasoning is poured from a tan bowl over freshly cooked white rice.
  4. 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.
    Fresh salmon fillets cook in a parchment-lined air fryer basket, while a fork presses into one piece to check doneness and flakiness.
  5. In a bowl, mix the flaked salmon with cream cheese, Kewpie mayo, eel sauce, sesame oil, sriracha, and chopped green onions.
    Flaked salmon in a white bowl is topped with chunks of cream cheese, Kewpie mayo, sriracha, and sliced green onions before being mixed into the filling.
  6. Preheat the oven to 425°F. Spread the seasoned sushi rice into an 8x8-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.
    Unbaked salmon sushi bake in a metal pan is topped with drizzles of Kewpie mayo and sriracha, plus furikake and sesame seeds scattered across the surface.
  7. Bake for about 10 minutes, just until heated through and lightly warmed on top.
  8. 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!
    A hand holds a bite of salmon sushi bake wrapped in roasted nori, showing layers of rice and creamy salmon filling with tobiko and furikake

Nutrition

Serving1 servingCalories528 kcalCarbohydrates62.5 gProtein21.9 gFat19.2 gSaturated Fat4.5 gPolyunsaturated Fat5.4 gMonounsaturated Fat6.7 gCholesterol72 mgSodium949 mgPotassium459 mgFiber2.6 gSugar8.8 gVitamin A73 IUVitamin C2.8 mgCalcium32 mgIron0.7 mg

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