There’s something so comforting and fun about a salmon dish that’s layered, creamy, and baked to golden perfection. This Salmon Sushi Bake Recipe blends the flavors of sushi into a cozy casserole that’s perfect for sharing — and trust me, once you make it, you’ll want it in your regular rotation.

A square piece of sushi cake sits centered on a white plate with black patterns around the edge. The dish has three visible layers: a bottom layer of white sticky rice, a middle thin dark seaweed layer, and a thick top layer of bright orange shredded fish or roe. On top, green sliced scallions, dark strips of seaweed, sesame seeds, and a dark glossy sauce drizzle add color and texture. A small pile of light pink pickled ginger is placed to the right on the plate. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Salmon Sushi Bake Recipe
Top Tip
How to Serve Salmon Sushi Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Salmon Sushi Bake Recipe

Why You'll Love This Recipe

I've been obsessed with this Salmon Sushi Bake Recipe ever since I first tried it at a family gathering. It hits all the right notes — creamy, savory, a little spicy, and just the right amount of umami. It’s an easy way to satisfy sushi cravings without the hassle of rolling.

Simple yet impressive: It looks like you put in a lot of effort, but it really comes together quickly.
Flavor-packed layers: From the tangy rice vinegar to the spicy sriracha mayo, each bite is a delicious surprise.
Great for sharing: Bake it once and have plenty for guests or leftovers.
Customizable: You can easily swap ingredients or add your favorite sushi toppings.

Ingredients & Why They Work

This recipe’s beauty is in its layers and how each ingredient complements the others, creating a mix of textures and flavors that feel indulgent but are surprisingly straightforward. When shopping, I recommend fresh wild sockeye salmon for the best color and flavor.

Flat lay of a fresh wild sockeye salmon filet with vibrant reddish-orange flesh, a small white ceramic bowl of dark soy sauce, a mound of glossy cooked sticky sushi rice, a small white ceramic bowl of translucent rice vinegar, three dark green glossy nori sheets neatly stacked, a block of creamy white cream cheese, a small white ceramic bowl of pale orange sriracha mayonnaise, a small white ceramic bowl filled with chopped green onions, a small white ceramic bowl of dark brown eel sauce, a small white ceramic bowl holding mixed furikake rice seasoning with visible sesame seeds and seaweed flakes, thinly sliced fresh radish rounds, cucumber slices, jalapeño slices, and ripe avocado slices arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wild sockeye salmon filet: Offers rich flavor and a firm texture that holds up well when baked.
Soy sauce: Adds savory depth and umami to the salmon.
Cooked sticky rice: The glue that holds this bake together, ideally sushi rice for authentic taste and texture.
Rice vinegar: Brings a subtle tang to balance the creamy and rich layers.
Nori sheets: Adds that authentic seaweed flavor and a bit of chewiness under the creamy layers.
Cream cheese: Creates a luscious, creamy layer that contrasts perfectly with the tangy and spicy elements.
Sriracha mayonnaise: Gives just the right amount of heat and creaminess mixed into the salmon topping.
Chopped green onions: Freshness and a mild bite that brightens the whole dish.
Eel sauce: Adds a sweet and savory glaze that beautifully finishes the bake.
Furikake seasoning: A sprinkle of this makes the top pop with flavor and adds crunch.
Optional garnishes: I love thin slices of radish, cucumber, jalapeño, avocado, and pickled ginger for contrast and color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Salmon Sushi Bake Recipe is how easy it is to tweak depending on what you have on hand or your spice preference. I often tweak the sriracha mayo ratio based on the day — sometimes I like it mild and sometimes I want that kick!

Variation: When I want to cut down on dairy, I swap out cream cheese for avocado slices on top — it keeps it creamy and fresh!
Seafood swap: Tried it with cooked crab or shrimp, which works well, though nothing beats the salmon flavor in my opinion.
Make it vegan: Substitute vegan cream cheese and omit the fish, then load it with seasoned tofu or mushrooms.

Step-by-Step: How I Make Salmon Sushi Bake Recipe

Several rectangular sushi pieces are arranged in rows on a white marbled surface. Each piece has two layers: a bottom layer of tightly packed white rice with visible grains and a top layer of orange shredded fish mixed with seasoning. The top is garnished with slices of green onion and thin rounds of green jalapeño. Dark brown sauce is drizzled over the top and spills slightly onto the white marbled surface, adding shine and contrast to the dish. The image is close-up, with the pieces in the center in sharp focus and the background softly blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Bake the Salmon Just Right

Preheat your oven to 400°F, and line a rimmed baking sheet with parchment. Lay out your sockeye salmon and drizzle soy sauce evenly over it — this seasoning is what gives the salmon that umami richness once baked. Slide the salmon in the oven and bake it for 15 minutes. You’re aiming for tender, flaky salmon that’s cooked through but still juicy. Once done, take it out and let it cool while you prepare the rest.

Step 2: Season and Press the Rice

While the salmon is baking, spray a 9×13 baking dish with some nonstick spray. Place the cooked sticky rice in the baking dish, then drizzle your rice vinegar over it. I like to gently toss the rice by hand to coat it all evenly, then press it firmly into the dish to create a nice solid layer. This rice base is what holds everything together and gives that classic sushi texture you want.

Step 3: Build Your Layers

Next, lay the nori sheets over the rice layer — cut them with scissors if needed so they cover the surface nicely. Then spread softened cream cheese evenly on top of the nori. I find using a flat frosting spatula makes this quick and even. The cream cheese layer brings that creamy tang and balances out the saltiness of the soy and nori.

Step 4: Mix and Spread the Salmon Topping

Once the salmon has cooled, peel off and discard the skin. Crumble the salmon into a mixing bowl, then add the sriracha mayonnaise. Mix gently but thoroughly until combined. Spread this spicy salmon mixture over the cream cheese layer as evenly as you can—it’s the star of the show. This spicy-salty layer combined with the creamy cheese underneath? Absolute heaven.

Step 5: Bake Again and Serve

Pop the whole bake back into the oven for about 10 to 15 minutes, just until the salmon layer sets nicely. It will still be tender but hold together well when cut. Let it cool for at least 10 minutes, or refrigerate until chilled for easier slicing. When ready to serve, cut into 12 to 24 squares depending on your crowd. Top with furikake rice seasoning, a drizzle of eel sauce, and a sprinkle of green onions.

For a finishing touch, I often add thin slices of cucumber, radish, jalapeño, or even avocado — these fresh garnishes add crunch and brightness to every bite.

Top Tip

I’ve made this Salmon Sushi Bake Recipe more times than I can count, and a few small things have really made a difference—little tweaks that helped me avoid common pitfalls and get that perfect texture and flavor every time.

Don’t Overbake: Keep an eye on the salmon and bake just until it flakes easily; overbaking dries it out and dulls the flavor.
Press the Rice Firmly: Use your hand or the back of a spoon to really compact the rice layer, so it holds together when cutting.
Softened Cream Cheese Is Key: If the cream cheese is too cold, spreading it gets tricky and uneven — I usually soften it at room temp for at least 30 minutes.
Use Fresh Green Onions: Adding them right before serving keeps their crunch and freshness, which brightens the whole bake.

How to Serve Salmon Sushi Bake Recipe

Garnishes

I love topping my salmon sushi bake with thin slices of cucumber and radish because they add that lovely crispness to contrast the creamy and tender layers. Jalapeño slices lend a fresh spicy kick, and avocado adds silky richness that’s just dreamy. Pickled ginger on the side adds a little zing and cleanses the palate between bites.

Side Dishes

Pair this bake with a simple seaweed salad, edamame pods sprinkled with sea salt, or a light cucumber sunomono salad. These sides keep things fresh and balanced and don’t compete with the rich flavors of the bake.

Creative Ways to Present

For special occasions, I like serving this Salmon Sushi Bake Recipe in individual mini casserole dishes or even large muffin tins for sushi "cupcakes." It’s playful, fun, and makes portioning a breeze when you have guests. Another idea is to serve it alongside bamboo leaves or on wooden sushi platters for a dinner party vibe.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover salmon sushi bake tightly with plastic wrap or transfer it to an airtight container and refrigerate. It keeps well for up to 3 days. The flavors develop even more after resting, though the texture of the nori softens a bit when refrigerated.

Freezing

I haven’t had the best luck freezing this dish due to the cream cheese layer—it tends to get watery after thawing. I recommend enjoying this bake fresh or within a few days of making it.

Reheating

To reheat leftovers, pop portions in the oven at 350°F for 8-10 minutes until warmed through. This keeps the salmon tender and the top nicely set. Avoid microwaving if possible, as it can make the cream cheese layer separate.

Frequently Asked Questions:

Can I use other types of fish in this Salmon Sushi Bake Recipe?

Absolutely! While sockeye salmon offers great flavor and texture, you can substitute with other fatty fish like king salmon, or even cooked shrimp or crab for variation.

How do I make sure the sushi rice has the right texture for the bake?

Make sure to use sticky sushi rice cooked according to package instructions. Toss it with rice vinegar while still warm, and press firmly into the baking dish for a cohesive base that holds together when cutting.

Can I prepare the Salmon Sushi Bake Recipe ahead of time?

Yes! You can assemble the bake up to step 5, then refrigerate it before the final bake. When ready, just bake for 10-15 minutes as directed and enjoy fresh, warm.

What are good garnishes to serve with this dish?

Thin slices of cucumber, radish, jalapeño, avocado, and pickled ginger are my favorites. They add freshness, crunch, and a lovely contrast to the creamy baked layers.

Final Thoughts

This Salmon Sushi Bake Recipe remains one of my go-to dishes for gatherings or when I want something a little special but fuss-free. It’s warm, comforting, and offers all those flavors you love in sushi, just layered and baked with a creamy twist. You’re going to impress without spending hours, and your friends (or family) will be asking for seconds—so get ready to make this one soon!