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Easy Salmon Sushi Bake

Featured in: Seafood Recipes for Fresh Flavor

This Salmon Sushi Bake blends sushi flavors into an easy casserole-style meal. Layers of seasoned sushi rice are topped with a creamy salmon mixture baked to perfection using a honey-soy glaze. Kewpie mayo adds richness, while Sriracha and furikake bring heat and umami. With fresh scallions for a vibrant finish, this dish satisfies sushi cravings in 30 minutes. Serve with seaweed sheets for a hands-on dining experience.
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Updated on Sun, 11 May 2025 15:44:57 GMT
A plate of sushi topped with black seaweed. Pin it
A plate of sushi topped with black seaweed. | tastefullyrecipe.com

Transform your evening meal with this family-style Salmon Sushi Bake, packing all the sushi goodness without the fuss. Ready in just half an hour, this protein-packed meal works great on hectic evenings when you're craving something fancy but can't spend forever cooking. The mix of soft salmon and tasty rice creates a dish that feels both homey and fancy.

I whipped this up when some friends came over who enjoyed sushi but found making rolls at home too tricky. Everyone loved grabbing nori sheets and creating their own bites, making dinner both tasty and fun. It quickly turned into a must-have whenever they visit.

Quality Ingredients Breakdown

  • Norwegian Atlantic Salmon: Look for pieces that smell fresh and feel firm. Good salmon packs tons of omega-3s and makes the dish extra rich and smooth.
  • Sushi Rice: Grab short-grain Japanese rice for that perfect sticky feel. Wash it well to get rid of starch for the best texture.
  • Furikake Seasoning: This mix of seaweed, sesame seeds and dried fish really perks up the rice. Keep it somewhere cool and dark to keep its amazing flavors.
  • Kewpie Mayonnaise: The Japanese version has a deeper flavor and smoother texture than regular mayo, adding something special to your dish.

Building Your Delicious Sushi Bake

Get the Salmon Ready:
Heat your oven to 400°F and put parchment on a baking tray. Place the salmon pieces on it and add a little olive oil to keep them moist.
Add Flavor to the Fish:
Combine garlic powder, sea salt and black pepper in a small dish. Spread it over the salmon and drizzle honey on top for nice browning.
Cook the Salmon:
Put it in the oven for 15-20 minutes until it breaks apart easily. Make sure it hits 145°F inside for safety.
Make Your Rice:
Wash the rice in cold water until it runs clear. Start with boiling water, then turn down the heat, put the lid on, and let it cook until all water disappears.
Setting Up the Base:
Put your rice in a baking dish, mix in rice vinegar, honey and salt, then gently add furikake. Spread it all flat in the dish.
Mix Up the Salmon Topping:
After the salmon cools a bit, take off the skin and put the meat in a bowl. Mix with Kewpie mayo and soy sauce, breaking it up gently to keep some texture.
Putting It All Together:
Layer the salmon mix on the rice. Add more Kewpie mayo and sriracha on top. Finish with furikake and green onions for color and freshness.
A plate of sushi with rice and fish. Pin it
A plate of sushi with rice and fish. | tastefullyrecipe.com

I really can't say enough about using good Norwegian salmon here. The first time I tried properly raised fish, I couldn't believe the natural sweetness and richness. Even my dad, who usually passes on seafood, asks for this dish when he comes over because he can taste the difference.

Wonderful Ways To Serve

Bring this to the table with nori sheets so everyone can roll their own bites. Set out small dishes with avocado slices for smoothness, cucumber pieces for some crunch, and pickled ginger for a zingy kick. Extra sriracha and soy sauce let folks tweak their flavors just how they like.

Fun Recipe Twists

Play around with this dish by bringing in flavors from around the world. For a taste of the Mediterranean, throw in some capers, dill and preserved lemon, using Greek yogurt instead of Kewpie. Want it Korean style? Swap the sriracha for gochujang and top with kimchi. Don't eat meat? Try roasted mushrooms or smoked tofu instead of salmon for that deep savory taste.

Smart Leftover Ideas

Keep any extra in flat, sealed containers so they cool fast, and they'll stay good in the fridge for three days. When you want to eat it again, cover with foil and warm in a 350°F oven for about 10 minutes. Don't use the microwave as it can make some spots too hot. You can also turn leftovers into fresh salmon bowls with crisp veggies.

A plate of sushi with rice and seafood. Pin it
A plate of sushi with rice and seafood. | tastefullyrecipe.com

This Salmon Sushi Bake shows up on my table often because it's both easy and fancy-tasting. It works for sushi fans and folks who aren't sure about raw fish, making it perfect for mixed groups. Whenever I make it for a casual dinner or when friends come over, everyone gathers around to enjoy these bright, bold flavors together.

Frequently Asked Questions

→ Is there a fish I could swap in instead of salmon?
Absolutely! You can try tuna or even imitation crab meat. Just adjust the time in the oven since cooking times will vary based on the type of fish.
→ What’s a good alternative to Kewpie mayo?
If Kewpie isn’t available, mix regular mayo with a splash of rice vinegar and a bit of sugar. It won’t taste exactly the same but will be close enough.
→ Do I really need furikake for this dish?
Furikake adds a lot of flavor, but you can replace it with sesame seeds and crumbled nori with a pinch of salt. You’ll miss the same punch, but it works well as a substitute.
→ Is it okay to prep this ahead of time?
Totally! Cook the salmon and rice ahead, chill them, and then assemble everything right before baking. You can even prep the whole thing and keep it in the fridge for up to a day.
→ How can I keep leftovers tasting fresh?
Store anything left in a sealed container in the fridge for up to two days. Reheat gently in the microwave or enjoy it cold.

Salmon Sushi Bake Easy

Transform your Norwegian Atlantic salmon into a rich baked dish blending sushi flavors all in one pan with this simple Salmon Sushi Bake.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: Japanese-inspired mix

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ Salmon essentials

01 4 fillets (20 oz) Blue Circle Foods Norwegian Atlantic Salmon, thawed
02 2 teaspoons garlic powder
03 2 tablespoons olive oil
04 1 teaspoon black pepper
05 2 teaspoons of salt, split
06 2 tablespoons honey, separated

→ Rice base

07 1-2 tablespoons furikake, plus extra for garnish
08 1/4 cup rice vinegar
09 1 cup uncooked sushi rice

→ Toppings and extras

10 About 1/3 cup chopped scallions
11 1-2 tablespoons soy sauce
12 5 tablespoons Kewpie mayo, divided
13 Nori seaweed sheets for serving
14 3 tablespoons Sriracha

Instructions

Step 01

Set your oven to 425°F and cover a baking tray with parchment. Lay out the salmon fillets and drizzle on the olive oil.

Step 02

Combine the garlic powder, black pepper, and 1 teaspoon of salt in a tiny bowl. Sprinkle the mix over the salmon, then add 1 tablespoon of honey on top.

Step 03

Bake the salmon for about 15-20 minutes. You know it’s ready when it flakes easily with a fork.

Step 04

While the fish is baking, rinse your sushi rice thoroughly. Boil 1 1/2 cups of water, then add the rinsed rice. Reduce the heat, cover, and cook on low for roughly 15 minutes or as the packaging suggests.

Step 05

Once the rice is done, transfer it into a small baking pan. Stir in the rice vinegar, furikake seasoning, remaining honey, and the rest of the salt. Spread it into an even layer.

Step 06

Remove the salmon skin after baking and put the cooked fish into a bowl. Add soy sauce and 2 tablespoons of Kewpie mayo, then gently mash and mix everything together.

Step 07

Evenly spread the salmon mix over the rice layer. Add the rest of the Kewpie mayo on top, drizzle with Sriracha, then sprinkle on some furikake and chopped scallions.

Step 08

Scoop portions onto nori seaweed sheets and enjoy your meal—it’s as simple as that!

Notes

  1. This is an easy way to make a salmon sushi dish at home, perfect for any busy evening.
  2. Spice things up or down by changing how much Sriracha you use—it's up to you!
  3. Keep leftovers in the fridge for up to 2 days. Reheat them or eat them cold, both work great!

Tools You'll Need

  • Tray for baking
  • Parchment sheet
  • Small pan for the rice
  • Rice cooking pot
  • Prep bowls for mixing

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Fish (includes salmon)
  • Soy (in the soy sauce)
  • Eggs (found in Kewpie mayo)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 18 g
  • Total Carbohydrate: 35 g
  • Protein: 32 g