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Easy Salmon Sushi Bake 🐟
A sushi bake is what happens when you want a spicy salmon roll and have zero interest in rolling anything. Seasoned salmon gets folded with Japanese mayo and sriracha, layered over rice and crumbled seaweed, and baked until it’s creamy and bubbling at the edges. You scoop it onto a sheet of nori and eat it like a hand roll.
Servings: 4 servings
Calories: 194kcal
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Ingredients
- 1.5 lbs wild caught salmon seasoned with 3 tbsp sesame oil, then 1 tbsp each of garlic salt, paprika, garlic powder, onion powder, and chili powder
- 1/4 cup Japanese mayo
- 1 tbsp Sriracha hot sauce
- 1 tbsp sesame oil
- 1/2 white onion sliced
- 3 cups cooked rice microwavable ones work great
- 10 sheets seaweed crumbled
- Toppings: Sriracha, Japanese mayo, sesame seeds, green onions, soy sauce
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with foil. Pat dry salmon, then season with all spices and sesame oil. Bake for 14 minutes. Remove from the oven and reduce oven temperature to 375 degrees F.
- Once the salmon is done baking, mash it gently with a fork in a bowl. Mix with Japanese mayo, hot sauce, sesame oil, and sliced white onion.
- In a 9×13 baking dish, add cooked rice and flatten evenly. Crumble seaweed on top of the rice, then add the cooked salmon mixture on top. Bake at 375 degrees F for 10 minutes.
- Top as desired with Sriracha, Japanese mayo, sesame seeds, green onions, and soy sauce. Enjoy!
Nutrition
Calories: 194kcal | Carbohydrates: 35g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 102mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Use cooked, slightly sticky short-grain rice as the base so it holds together.
- Mix the salmon with Japanese mayo and sriracha while it’s still warm so it stays creamy.
- Spread the layers evenly so every scoop has salmon and rice.
- Broil for the last couple minutes for golden, bubbly edges.
- Serve with seaweed sheets, extra mayo, and sesame seeds for scooping.
Frequently Asked Questions
Why bake it instead of serving it cold like sushi?
Baking sets the mayo into the salmon so it turns creamy and scoopable instead of loose. It also means you’re not serving raw fish, which makes it a much easier thing to put out for a crowd.
What rice should I use?
Short-grain sushi rice seasoned with a little rice vinegar. It’s sticky enough to hold together when you scoop it.
Can I use canned salmon?
Fresh wild-caught is noticeably better, but good canned salmon will do in a pinch.
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