This easy Sushi Bake is fun to enjoy as an appetizer or share with your special someone for a date night-in! Made with tender salmon, slightly crispy rice, fresh veggies, and a drizzle of kewpie mayo. Definitely a fun twist on the classic sushi roll!
The Best Sushi Bake Recipe
We have been big sushi fans for over a decade and always looking for fun, new ways to enjoy this all-time favorite food! This easy sushi bake recipe or sushi casserole is just that – a new spin on a classic. If you have never made a traditional sushi roll, we have a whole tutorial that will walk you through all the steps!
We also have a delicious sushi hand roll, sushi bowl, and sushi burritos. Like we said, BIG sushi fans here and we can’t wait for you to try this deconstructed sushi roll! So next time you have sushi cravings, try it in casserole form. It is also entirely cooked, so if you or someone you know isn’t a fan of raw fish… no problem here!
Looking for another fun sushi recipe? Try our Spicy Tuna Sushi Stack – another good one!
What You Will Need
- rice vinegar, sugar, & kosher salt – mix these together to add the best flavor to the sticky rice!
- white rice – feel free to look for a sticky rice, short-grain rice, or sushi rice at your local grocery store and cook rice according to the package directions on the stovetop or in a rice cooker.
- furikake seasoning – a fun topping that adds flavor to a variety of sushi recipes. Find it at your local asian grocery stores.
- fresh salmon – option to use frozen salmon, just make sure it is fully thawed before using.
- avocado & green onions – fresh ingredients that are added on top after cooking.
- mayonnaise & garlic chili sauce – mix in a small bowl to make a spicy mayo or use kewpie mayonnaise, if you don’t want it to be spicy.
- nori sheets – a classic sushi ingredient that is perfect for serving up pieces of this baked sushi.
- garnish: sesame seeds & pickled ginger
How To Make Sushi Bake
The first steps to making this easy recipe are to spread the cooked rice into an even layer on a quarter baking pan or similar casserole dish. Whisk the rice vinegar, sugar, and salt in a small bowl and drizzle over the top. Bake in the preheated oven for 10-15 minutes or until slightly golden brown on top.
After the rice has cooled slightly, sprinkle on the furikake on top of the rice.
Now cut the salmon into 1-inch cubes and remove the salmon skin. Place these salmon chunks on top of the furikake in a single layer. Return the entire pan to the oven at 400 degrees F for 12-15 minutes.
Next, after the salmon has cooled a little bit, add your favorite sushi ingredients on top of the sushi bake. We highly recommend using avocado slices, cucumber slices, sesame seeds, and a drizzle of kewpie mayo and sriracha for a little kick of heat.
Best Ways To Serve A Sushi Bake
This salmon sushi bake is best served over a seaweed sheet that is cut into a 2 inch square. Then add any of your favorite toppings or garnish with some pickled ginger, eel sauce, or chopped green onions. You could even swap out the salmon for imitation crab meat, real crab meat, or raw tuna, but if you choose one of those it doesn’t need to go back in the oven.
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Other Recipes You Might Like
Sushi Bake
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 43 minutes
- Yield: 12 servings 1x
- Category: Dinner/Entree
- Method: Oven
- Cuisine: Asian-Inspired
Description
A fun spicy salmon sushi bake recipe that is easy to make and packed with flavor! Perfect as an appetizer or fun date night-in recipe!
Ingredients
- 1/4 cup + 2 tablespoons rice vinegar
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 5 cups sticky rice
- 2 tablespoons furikake
- 1.5 lbs salmon
- kosher salt and ground black pepper
- 1 avocado, sliced
- 1/4 cup green onions, sliced
- (optional) sushi ginger
- 2 tablespoons kewpie mayo (sub spicy mayo)
- garnish: sesame seeds or drizzle of Sriracha (optional)
- serving: nori seaweed sheets cut into 2 inch x 2 inch pieces + soy sauce (sub Tamari)
Instructions
- Preheat oven to 475 degrees F.
- In a small glass measuring cup, whisk together rice vinegar, sugar, and kosher salt.
- Pour out sticky rice into a nonstick quarter baking sheet. Pour rice vinegar mixture evenly over top. Use wet fingers to press down rice into pan. Place in oven, uncovered, for 10-15 minutes. Remove and let cool at room temperature.
- Meanwhile, prep salmon by removing the skin and cutting into approx. 1 inch cubes.
- Once rice has cooled, sprinkle furikake evenly over top. Then spread out salmon over top and season with kosher salt and ground black pepper. Reduce oven to 400 degrees F. Place back in the oven to let the salmon cook, 12-15 minutes. Remove and let cool.
- Once the salmon sushi bake has cooled a bit, spread out avocado slices, green onions, and sushi ginger over top. Drizzle with kewpie mayo (or spicy mayo) and garnish with sesame seeds. Cut into squares and serve on small pieces of nori. Feel free to drizzle with soy sauce (or dip in soy sauce) and/or sriracha before eating.
Notes
- Gluten-Free: for serving use Tamari instead of soy sauce.
Nutrition
- Serving Size: 6oz
- Calories: 245
- Sugar: 4.6 g
- Sodium: 192.1 mg
- Fat: 7.7 g
- Carbohydrates: 28.8 g
- Protein: 14.9 g
- Cholesterol: 35.6 mg
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