Go Back
A close-up macro shot of a freshly baked salmon sushi bake in a rustic white casserole dish, showcasing its creamy texture. (salmon sushi bake recipe)

The Ultimate Salmon Sushi Bake Recipe (A Viral Sensation)

This salmon sushi bake recipe transforms classic sushi flavors into a warm, creamy, and irresistible casserole. Discover how to create the viral sensation with rich layers of seasoned rice, savory salmon, and delicious toppings.
Print Recipe Pin for Later
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Japanese-Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups (400g) uncooked short-grain sushi rice
  • 1/4 cup (60ml) rice vinegar
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (6g) salt
  • 1 lb (450g) salmon fillet, skin removed
  • 1 tbsp (15ml) olive oil
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) Japanese Kewpie mayonnaise
  • 2 tbsp (30ml) soy sauce
  • 1/4 cup (60ml) Sriracha For making spicy mayo
  • 1/4 cup (60ml) Unagi Sauce
  • 2 scallions, finely chopped
  • 1 tbsp (9g) toasted sesame seeds

Equipment

  • 1 8x8 inch (20x20 cm) Casserole Dish
  • Mixing bowls
  • 1 Baking Sheet

Method
 

Create the Perfect Sushi Rice Foundation
  1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package or rice cooker instructions.
  2. While rice is cooking, combine rice vinegar, sugar, and salt in a small bowl. Microwave for 30-45 seconds, then stir until dissolved.
  3. Transfer hot cooked rice to a large bowl. Pour the vinegar mixture over and gently fold until evenly coated. Set aside.
Prepare the Luscious Salmon Filling
  1. Preheat oven to 400°F (200°C). Place salmon on a baking sheet, rub with olive oil, and season with salt and pepper.
  2. Bake for 12-15 minutes, or until cooked through. Let cool slightly.
  3. In a medium bowl, flake the salmon. Add softened cream cheese, Kewpie mayonnaise, and soy sauce. Mix until creamy and combined.
The Art of Assembly and Baking
  1. Press the seasoned sushi rice firmly and evenly into the bottom of your 8x8 inch casserole dish.
  2. Spread the creamy salmon mixture in a thick, even layer over the rice.
  3. Bake for 10-15 minutes, until the top is lightly golden and bubbly. Broil for 1-2 minutes for extra color if desired, watching carefully.
Final Flourishes and Serving
  1. Prepare spicy mayo by mixing Kewpie mayonnaise and Sriracha in a small bowl.
  2. Let the bake rest for a few minutes. Drizzle with spicy mayo and unagi sauce. Sprinkle with chopped scallions and toasted sesame seeds. Serve warm.

Notes

Don't Skip the Kewpie Mayo: It truly makes a difference in flavor and creaminess.
Slightly Wet Your Spatula: To prevent the sticky rice from clinging when pressing it into the dish.
Serve with Nori: Use roasted seaweed squares for scooping.
Don't Overbake: The goal is to heat it through and get color on top, not to cook it further.