Description

This Salmon Sushi Bake is a delicious and easy-to-make dish that layers tender sticky rice, nori sheets, cream cheese, and perfectly baked wild sockeye salmon mixed with spicy sriracha mayo. Baked to set all the flavors together, it’s finished with furikake seasoning, eel sauce, and fresh garnishes like radish, cucumber, jalapeño, and avocado, perfect for a crowd-pleasing appetizer or main course.

Ingredients

Scale

Salmon

1 ½ - 2 pounds wild sockeye salmon filet
2 tablespoon soy sauce

Rice Layer

32 ounces ready-made cooked sticky rice (or 3 cups dried sushi rice, cooked according to package)
2 tablespoons rice vinegar
2-3 nori sheets

Salmon Mixture

16 ounces cream cheese (softened to room temperature)
½ cup sriracha mayonnaise
½ cup chopped green onions
3 tablespoons eel sauce (or oyster sauce)
1-2 tablespoons furikake rice seasoning

Optional Garnishes

Thinly sliced radish
Thinly sliced cucumbers
Thinly sliced jalapeño
Thinly sliced avocado
Pickled ginger

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Instructions

Preheat and prepare salmon: Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the wild sockeye salmon filet on the parchment and drizzle 2 tablespoons of soy sauce over the top.
Bake salmon: Bake the salmon for 15 minutes until cooked through, then remove from oven and let cool slightly.
Prepare rice layer: While salmon cooks, spray a 9 x 13-inch baking dish with nonstick cooking spray. Place the cooked sticky rice in the dish, drizzle with 2 tablespoons rice vinegar, and toss by hand to combine. Press the rice firmly into an even layer in the bottom of the dish.
Add nori and cream cheese: Lay the nori sheets evenly over the rice, trimming with scissors if needed to fit the surface. Spread softened cream cheese evenly over the nori sheets using a flat frosting spatula.
Mix salmon and sriracha mayo: Once the salmon has cooled, remove and discard the skin, then crumble the salmon into a mixing bowl. Add the sriracha mayonnaise and mix well to combine.
Spread salmon mixture: Spread the salmon and sriracha mixture evenly over the cream cheese layer in the baking dish.
Bake the sushi bake: Return the baking dish to the oven and bake for 10 to 15 minutes until the salmon layer is well set and slightly firm.
Cool and cut: Remove the sushi bake from the oven and let it cool for at least 10 minutes before cutting. Alternatively, refrigerate until cold and then cut into 12 to 24 pieces.
Garnish and serve: Sprinkle the top of each piece with furikake rice seasoning, drizzle with eel sauce, and sprinkle with chopped green onions. Add optional fresh garnishes such as thin cucumber, radish, jalapeño, avocado slices, or pickled ginger for added texture and flavor.

Notes

This sushi bake is a non-traditional, crowd-pleasing twist on classic sushi rolls, making it perfect for parties and gatherings.
Use wild sockeye salmon for rich flavor; however, other salmon varieties like king or coho can work as substitutions.
If you prefer less heat, reduce the amount of sriracha mayo or omit jalapeño garnish.
Sticky sushi rice can be made in advance and refrigerated before assembling.
Feel free to customize garnishes according to your taste for freshness and crunch.
For a gluten-free option, ensure soy sauce and eel sauce are gluten-free varieties.

Nutrition

Serving Size: 1 piece
Calories: 325 kcal
Sugar: 2 g
Sodium: 511 mg
Fat: 17 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0.02 g
Carbohydrates: 26 g
Fiber: 0.2 g
Protein: 17 g
Cholesterol: 56 mg