Warm Salmon Sushi Bake (Printable)

Warm layered dish with seasoned rice, flaked salmon, and creamy spicy topping, finished with nori and avocado

# What You Need:

→ For the Rice

01 - 2 cups sushi rice
02 - 2 1/4 cups water
03 - 3 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1 teaspoon salt

→ For the Salmon Layer

06 - 1.1 lbs skinless salmon fillet
07 - 1 tablespoon soy sauce
08 - 1 tablespoon lemon juice
09 - 1 teaspoon sesame oil
10 - 1/2 teaspoon black pepper

→ Creamy Mixture

11 - 1/2 cup mayonnaise, preferably Japanese Kewpie
12 - 2 tablespoons Sriracha sauce
13 - 3.5 oz cream cheese, softened

→ Toppings

14 - 2 sheets roasted nori, cut into small strips
15 - 2 tablespoons furikake seasoning
16 - 2 green onions, thinly sliced
17 - 1 ripe avocado, sliced
18 - 1 tablespoon toasted sesame seeds
19 - Optional: extra Sriracha or unagi sauce for drizzling
20 - Optional: pickled ginger for serving

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Cook rice with water in a rice cooker or stovetop according to package directions.
02 - While rice is still hot, fold in rice vinegar, sugar, and salt until well combined. Cool slightly and spread evenly into a lightly greased 9x13-inch baking dish.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on a lined baking tray. Brush with soy sauce, lemon juice, and sesame oil; sprinkle with black pepper. Bake for 12-15 minutes until cooked through. Cool slightly, then flake into chunks.
05 - In a bowl, whisk mayonnaise, Sriracha, and cream cheese until smooth. Gently fold in flaked salmon.
06 - Spread salmon mixture evenly over the rice layer in the baking dish. Sprinkle furikake seasoning generously across the top.
07 - Bake for 10 minutes until heated through and slightly golden. Remove from oven and garnish with nori strips, green onions, avocado slices, and toasted sesame seeds. Drizzle with extra Sriracha or unagi sauce if desired.
08 - Serve warm, scooping portions into individual bowls. Accompany with pickled ginger on the side.

# Expert Suggestions:

01 -
  • It delivers all the flavors of your favorite sushi roll without the hours of rolling practice
  • The warm, comforting textures make it perfect for feeding a crowd on chilly evenings
  • Leftovers reheat beautifully for next-day lunch bowls
02 -
  • The rice must cool slightly before adding the topping layer, or youll end up with mushy textures throughout
  • Dont skip flaking the salmon—whole fillets make serving messy and uneven
  • The second bake is just to warm everything through and meld flavors, not to cook the salmon again
03 -
  • Line your baking dish with parchment paper for effortless cleanup
  • Room temperature cream cheese blends much smoother than cold
  • The furikake seasoning can be homemade with toasted sesame seeds, crushed nori, and sea salt

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