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Salmon Sushi Bake

Salmon sushi bake layers seasoned sushi rice with creamy spicy salmon and finishes with a golden broiled topping for roll-style flavor without rolling. This easy baked version comes together in about 40 minutes and serves a crowd with minimal hands-on time.
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Prep Time 15 minutes
Cook Time 23 minutes
rice rest 2 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Japanese
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Sushi rice layer
  • 2 cup sushi rice, cooked Use warm rice for best flavor absorption.
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
Spicy salmon layer
  • 1 lb salmon fillet, cooked and flaked
  • 0.5 cup mayonnaise
  • 2 tbsp sriracha
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 0.5 cup shredded imitation crab (optional) Optional, fold in with the salmon mixture.
Topping & serving
  • 2 green onions, sliced
  • 1 nori, for topping Crumble 1 sheet; use as topping only.
  • Sesame seeds, for topping Use enough for a visible sprinkle.
  • Soy sauce and sriracha, for serving Serve on the side to adjust heat and salt.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and season the rice
  1. Preheat the oven to 400°F and grease a 9x13-inch baking dish.
  2. Toss the warm cooked sushi rice with rice vinegar, granulated sugar, and salt, then press evenly into the bottom of the baking dish.
  3. Let the rice rest 2 minutes to set the layer before topping.
Make the spicy salmon mixture
  1. Combine the flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and imitation crab if using until evenly mixed.
  2. Spread the salmon mixture evenly over the rice layer.
Bake and broil
  1. Bake for 15 minutes at 400°F.
  2. Broil for 2–3 minutes to get a lightly golden, bubbling top.
Finish and serve
  1. Top with green onions, crumbled nori, and sesame seeds.
  2. Serve with extra soy sauce and sriracha for dipping and extra heat.

Notes

For clean layers, spread the sushi rice in an even thickness and press gently so it doesn’t turn mushy. Store leftovers in a sealed container in the refrigerator up to 3 days; reheat covered at 300°F until warmed through. Freezing isn’t recommended because the rice texture softens after thawing. For a lighter option, use light mayonnaise or Greek-yogurt mayo in the salmon mix while keeping the same sriracha ratio.