Description

This Salmon Sushi Bake is a crowd-pleasing fusion dish that layers tender baked wild sockeye salmon, sticky sushi rice, nori sheets, cream cheese, and spicy sriracha mayonnaise, all baked together and topped with flavorful furikake seasoning, eel sauce, and fresh garnishes like cucumber and jalapeño. It offers a comforting yet fresh take on sushi, perfect for parties or family dinners.

Ingredients

Scale

Salmon Layer

1 ½ - 2 pounds wild sockeye salmon filet
2 tablespoons soy sauce
½ cup sriracha mayonnaise

Rice Layer

32 ounces ready-made cooked sticky rice (or 3 cups dried sushi rice, cooked according to package)
2 tablespoons rice vinegar
1-2 tablespoons furikake rice seasoning

Assembly

2-3 nori sheets
16 ounces cream cheese (softened to room temperature)
3 tablespoons eel sauce (or oyster sauce)
½ cup chopped green onions
Optional garnishes: thinly sliced radish, cucumbers, jalapeño, avocado, and/or pickled ginger

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Salmon: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the 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. Remove from oven and let cool slightly.
Prepare Rice Layer: Spray a 9 x 13-inch baking dish with nonstick cooking spray. Transfer the cooked sticky rice into the dish. Drizzle 2 tablespoons rice vinegar over the rice and toss gently by hand. Press the rice firmly into an even layer at the bottom of the dish.
Add Nori Sheets: Lay the nori sheets evenly over the rice, trimming with scissors if necessary to cover the entire surface.
Spread Cream Cheese: Using a large flat frosting spatula, spread the softened cream cheese evenly over the nori sheets covering the rice layer.
Prepare Salmon Mixture: Remove the skin from the cooled salmon and crumble the flesh into a mixing bowl. Add the sriracha mayonnaise and mix well until combined.
Top with Salmon Mixture: Evenly spread the salmon and sriracha mayo mixture over the cream cheese layer in the baking dish.
Bake Final Layer: Place the baking dish back in the oven and bake for 10 to 15 minutes until the salmon topping is set and slightly firm.
Cool and Garnish: Remove the sushi bake from the oven and let cool for at least 10 minutes or refrigerate until cold before cutting. When ready to serve, cut into 12 to 24 pieces. Sprinkle furikake rice seasoning on top, drizzle with eel sauce, and scatter chopped green onions over each piece.
Add Optional Garnishes: Garnish with thin slices of cucumber, radish, jalapeño, avocado, or pickled ginger for fresh crunch and flavor enhancements.

Notes

Use wild sockeye salmon for the best flavor and texture; other salmon varieties can be substituted if needed.
Ready-made cooked sticky rice saves time, but if using dried sushi rice, be sure to cook it according to package instructions for proper stickiness.
Softened cream cheese spreads more evenly and creates a smooth layer—allow cream cheese to come to room temperature before using.
Furikake seasoning adds a savory, umami-rich crunch; substitute with toasted sesame seeds if unavailable.
Optional fresh garnishes add texture and a pop of color, making the dish more visually appealing and balanced in flavor.
Letting the sushi bake cool before slicing helps maintain the layers intact and prevents it from falling apart.

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