Have you ever wished you could capture the delightful essence of a spicy salmon sushi roll and transform it into a warm, comforting dish to share? If so, we have the perfect recipe for you. Allow us to introduce you to your next culinary obsession: the Salmon Sushi Bake Recipe. This trending dish deconstructs all the best parts of sushi—perfectly seasoned rice, a creamy salmon topping, and savoury extras—and reimagines them as a delectable layered casserole. Think of it as a sushi roll baked in a pan, delivering warm, satisfying mouthfuls that are simply ideal for scooping with crisp nori sheets. You can forget about the fuss of rolling sushi; this method offers a straightforward path to that beloved, restaurant-quality flavour right in your own kitchen. It’s the ultimate meal for a cosy evening, a gathering with friends, or any time you fancy something special yet incredibly easy to make. Let’s get started on creating this wonderfully flavourful dish together.

Why You’ll Love This Recipe

• A Symphony of Flavours: This dish is a true celebration of taste and texture, beautifully balancing the rich, creamy salmon layer with the soft, seasoned sushi rice and the salty crispness of roasted seaweed. Each scoop is a perfect blend of warm, smooth, and crunchy.
• Wonderfully Simple to Prepare: Despite looking and tasting like a gourmet creation, this sushi bake recipe is remarkably easy to assemble. You don’t need any special tools or tricky rolling techniques. Simply layer the components and pop it in the oven!
• Made with Quality Ingredients: With salmon as its star, this dish is a fantastic source of protein and Omega-3 fatty acids. We use fresh, wholesome ingredients that you can feel great about sharing with your loved ones.
• Fantastically Versatile: Feel free to use this recipe as a canvas for your own culinary creativity. You can easily tweak the heat level, experiment with different toppings, or introduce new elements like fresh avocado or diced mango to make it uniquely yours.

Ingredients

To craft the ultimate salmon sushi bake, we’ll build it in delicious layers, from the seasoned rice base to the decadent, creamy topping. Here is everything you will need to have on hand.

• 500g sushi rice (short-grain rice)
• 650ml water (for cooking the rice)
• 80ml rice vinegar
• 2 tablespoons caster sugar
• 1 teaspoon salt
• 500g salmon fillet, skin removed
• 1 tablespoon olive oil
• 150g Japanese mayonnaise (Kewpie is highly recommended)
• 100g full-fat cream cheese, softened
• 3-4 tablespoons sriracha sauce (adjust to your spice preference)
• 2 tablespoons light soy sauce
• 4 spring onions, finely sliced
• 3 tablespoons Furikake seasoning, plus more for garnish
• Toasted sesame seeds, for garnish
• Roasted seaweed sheets (nori), cut into small rectangles for serving
• Optional for serving: sliced avocado, cucumber ribbons, extra sriracha mayo

Instructions

Assembling this magnificent dish involves preparing each element separately before layering them together. Follow our step-by-step instructions below for a perfect result every single time.

1. Prepare the Sushi Rice: To begin, rinse the sushi rice in cold water until it runs clear. This step is crucial for removing extra starch and achieving the perfect texture. Cook the rice with 650ml of water, following the directions for your rice cooker or using a saucepan on the hob.
2. Season the Rice: As the rice cooks, make the seasoning. In a small bowl, combine the rice vinegar, caster sugar, and salt, whisking until everything has dissolved. When the rice is cooked and still warm, pour this vinegar mixture over it. Gently fold it through using a spatula, taking care not to crush the grains, until it’s all evenly mixed. Set it aside.
3. Cook the Salmon: Preheat your oven to 200°C (180°C Fan). Pat the salmon fillet completely dry with a paper towel and lay it on a baking tray lined with baking parchment. Drizzle with olive oil and add a light seasoning of salt and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes apart easily. Allow it to cool slightly.
4. Create the Creamy Salmon Topping: In a medium-sized bowl, use a fork to flake the cooked salmon into bite-sized pieces. To this, add the Japanese mayonnaise, softened cream cheese, sriracha, soy sauce, and most of your sliced spring onions, reserving a small amount for the garnish. Stir until all the ingredients are thoroughly combined into a rich, creamy mixture. This forms the heart of our spicy salmon bake.
5. Assemble the Sushi Bake: Select an 8×8 inch (20x20cm) or similarly sized baking dish. Press the seasoned sushi rice into the bottom of the dish, creating a firm and even base layer.
6. Add the Flavour Layers: Sprinkle a generous layer of Furikake seasoning evenly across the top of the rice base. This will add a fantastic umami flavour and a delightful crunch.
7. Top and Bake: Gently spread the creamy salmon mixture over the Furikake, smoothing it out to cover the entire surface. Sprinkle with a little more Furikake and a scattering of toasted sesame seeds.
8. Bake to Perfection: Transfer the dish to your preheated oven at 200°C (180°C Fan) and bake for 15-20 minutes. You’re looking for a lightly golden top and bubbling edges. For a more browned finish, you can switch to the grill setting for the last 1-2 minutes, but keep a very close eye on it to avoid burning.
9. Garnish and Serve: Carefully remove the sushi bake from the oven and let it stand for a couple of minutes. Garnish with the reserved spring onions, an extra dash of Furikake, and another drizzle of sriracha mayo if you wish. Serve straight away with the roasted nori sheets for scooping, and offer sliced avocado and cucumber on the side.

Tips for the Perfect Salmon Casserole

We truly want your first experience making this recipe to be a fantastic one. Here are a few extra pointers we’ve picked up. The type of mayonnaise you use makes a big difference. Japanese Kewpie mayonnaise, made solely with egg yolks, has a richer, tangier flavour and a more luscious texture that is key to the authentic taste of this dish. It’s widely available in larger supermarkets and Asian grocery stores.

Please don’t omit the Furikake! This Japanese seasoning blend, typically containing toasted sesame, nori, salt, and sugar, provides a vital layer of savoury texture and umami that elevates this from a simple salmon casserole into a true sushi-inspired experience. If you’re a fan of heat, feel free to be generous with the sriracha, or even add a touch of chilli garlic sauce for a deeper warmth. For an interesting twist, you could try a sauce inspired by our Bang Bang Chicken Thighs recipe, as its sweet and spicy notes would complement the salmon wonderfully.

This dish is also brilliant for preparing ahead. You can fully assemble the casserole, cover it securely, and store it in the fridge for up to 24 hours before you need to bake it. Just remember to add an extra 5-10 minutes to the baking time to ensure it’s heated through. This makes it an excellent choice for entertaining, allowing you to do all the prep work in advance. You can think of it as a creative alternative to other comforting bakes, much like our fan-favourite Cheeseburger Lasagna Recipe – a little unconventional, but a guaranteed crowd-pleaser.

Frequently Asked Questions

And there you have it—a comprehensive guide to creating the most delicious and satisfying Salmon Sushi Bake in your own kitchen. This recipe wonderfully demonstrates that you don’t need expert skills to enjoy the amazing flavours of Japanese-inspired cuisine. It’s a fun, inventive, and incredibly comforting dish that’s perfect for sharing. The interactive experience of scooping the warm, creamy bake with a crisp nori sheet is something everyone will enjoy. We are sure this dish will become a firm favourite for both casual weeknight meals and more special gatherings.

If you need a simple dessert to round off this fabulous meal, why not give our easy no-bake Biscoff Truffles a try? They make the perfect sweet treat. We would be thrilled to see how your sushi bake turns out! If you decide to make this recipe, please do leave a comment below or tag us on social media to share your experience with us.

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 500g sushi rice (short-grain rice)
• 650ml water (for cooking the rice)
• 80ml rice vinegar
• 2 tablespoons caster sugar
• 1 teaspoon salt
• 500g salmon fillet, skin removed
• 1 tablespoon olive oil
• 150g Japanese mayonnaise (Kewpie is highly recommended)
• 100g full-fat cream cheese, softened
• 3-4 tablespoons sriracha sauce (adjust to your spice preference)
• 2 tablespoons light soy sauce
• 4 spring onions, finely sliced
• 3 tablespoons Furikake seasoning, plus more for garnish
• Toasted sesame seeds, for garnish
• Roasted seaweed sheets (nori), cut into small rectangles for serving
• Optional for serving: sliced avocado, cucumber ribbons, extra sriracha mayo

Instructions

1. Prepare the Sushi Rice: To begin, rinse the sushi rice in cold water until it runs clear. This step is crucial for removing extra starch and achieving the perfect texture. Cook the rice with 650ml of water, following the directions for your rice cooker or using a saucepan on the hob.
2. Season the Rice: As the rice cooks, make the seasoning. In a small bowl, combine the rice vinegar, caster sugar, and salt, whisking until everything has dissolved. When the rice is cooked and still warm, pour this vinegar mixture over it. Gently fold it through using a spatula, taking care not to crush the grains, until it’s all evenly mixed. Set it aside.
3. Cook the Salmon: Preheat your oven to 200°C (180°C Fan). Pat the salmon fillet completely dry with a paper towel and lay it on a baking tray lined with baking parchment. Drizzle with olive oil and add a light seasoning of salt and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes apart easily. Allow it to cool slightly.
4. Create the Creamy Salmon Topping: In a medium-sized bowl, use a fork to flake the cooked salmon into bite-sized pieces. To this, add the Japanese mayonnaise, softened cream cheese, sriracha, soy sauce, and most of your sliced spring onions, reserving a small amount for the garnish. Stir until all the ingredients are thoroughly combined into a rich, creamy mixture. This forms the heart of our spicy salmon bake.
5. Assemble the Sushi Bake: Select an 8×8 inch (20x20cm) or similarly sized baking dish. Press the seasoned sushi rice into the bottom of the dish, creating a firm and even base layer.
6. Add the Flavour Layers: Sprinkle a generous layer of Furikake seasoning evenly across the top of the rice base. This will add a fantastic umami flavour and a delightful crunch.
7. Top and Bake: Gently spread the creamy salmon mixture over the Furikake, smoothing it out to cover the entire surface. Sprinkle with a little more Furikake and a scattering of toasted sesame seeds.
8. Bake to Perfection: Transfer the dish to your preheated oven at 200°C (180°C Fan) and bake for 15-20 minutes. You’re looking for a lightly golden top and bubbling edges. For a more browned finish, you can switch to the grill setting for the last 1-2 minutes, but keep a very close eye on it to avoid burning.
9. Garnish and Serve: Carefully remove the sushi bake from the oven and let it stand for a couple of minutes. Garnish with the reserved spring onions, an extra dash of Furikake, and another drizzle of sriracha mayo if you wish. Serve straight away with the roasted nori sheets for scooping, and offer sliced avocado and cucumber on the side.

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