So Here’s the Scoop on Salmon Sushi Bake

Okay, let me just start off by saying: I am terrible at rolling sushi. There, it’s out. My first attempt years ago ended in a tragic sticky-rice wallpaper fiasco (the dog enjoyed it though). Enter: Salmon Sushi Bake. Some genius figured out you could toss all those cozy sushi flavors into a casserole and call it dinner. I guess I fell for it because 1) zero rolling, 2) it feeds a small army, and 3) my kids actually think I’m a magician. That alone keeps it in heavy rotation around here—plus, it’s got this way of making even mid-week dinners feel a bit extra.

Why You’ll Love This—At Least, I Do!

I make this when life’s a bit too much, or when I forgot to plan ahead (like, most Thursdays). My family honestly goes a bit wild for it—maybe it’s the creamy, salty, hot-cool combo or just that shoveling it into seaweed squares is fun. And look, sometimes my rice gets a bit overcooked at the bottom and maybe I scrape it out anyway—crispy bits are the best bits, right?

Extra bonus: You don’t need any fancy sushi skills here. Trust me, if I can throw this together after a rough day, you probably can, too.

What Goes Into It (and What Doesn’t Have To)

2 cups cooked sushi rice (or honestly, any short grain rice in a pinch—I’ve even tried leftover risotto and it’s not bad)
3 tablespoons rice vinegar (my Nan swears by Marukan, but store brand is fine; you can sub apple cider vinegar if that’s all you’ve got; just go lighter)
About 300g (10oz or so) cooked salmon, flaked (leftover grilled fish totally works, or I’ve even used tinned when life gets wild)
1/2 cup Kewpie mayo (but regular mayo will do—sometimes I mix in a dollop of Greek yogurt when feeling healthy-ish)
2 tablespoons sriracha (or whatever chili sauce doesn’t terrify you)
3 tablespoons cream cheese (optional, but I think it makes it lush; leave it out and no one will riot)
2 teaspoons soy sauce
1 tablespoon furikake (rice seasoning—if you can’t find it, just sprinkle nori, sesame, and that random bag of bonito flakes you bought ages ago)
Roasted seaweed snack sheets (those snack packs from the grocery store, or just tear up full-size nori)
Green onions, thinly sliced (optional, but brings cheer)
Cucumber slices, pickled ginger, avocado (any combo, all optional—it’s basically sushi toppings free-for-all)

How To Bring the Salmon Sushi Bake Together

First, get the rice cooked—ideally a bit sticky. I give mine a rinse or two before cooking, but I’m not exactly scientific. If it’s too wet, just air it out a bit.
Mix the warm rice with the rice vinegar (careful—go slow, it gets wet quickly); stir and let it cool a bit. I always get impatient and burn my fingers, so maybe wait five minutes.
Spread the rice in a baking dish—8 inch square or whatever’s around. Press it down. Sprinkle half of the furikake if you want to feel pro.
In a big-ish bowl, mix the salmon, mayo, sriracha, soy sauce, and cream cheese (if using). I sometimes sneak a taste here (gotta check for…umm…spice?).
Spread this salmon mixture over the rice layer—don’t worry if it’s not even. Top with the rest of the furikake.
Bake at 200°C / 400°F for 15 minutes till it’s starting to bubble. Don’t panic if it looks a bit sad when it comes out; the toppings will save it.
Scatter on sliced green onions, cucumbers, pickled ginger, avocado—honestly, just make it look jazzy.
Scoop out a bit (it’s not tidy) and pile a spoonful onto a seaweed sheet. Eat, laugh at yourself for not rolling sushi, repeat.

Notes from Me (aka Things I’ve Messed Up)

Once made it with too much soy. Wow. It can get salty, so taste as you go.
I always think it looks weird before the toppings go on, but it perks up – don’t judge it too soon!
If your rice is super dry, hit it with a little extra mayo (trust me on this one).

If You Feel Like Fiddling: Variations

I tried it with smoked salmon once. Weirdly, not my favorite—it got a bit chewy. But cooked shrimp? Kinda fun! Spicy mayo on top is good, or toss in edamame for color. One time I used brown rice—probably healthier, but it didn’t stick together quite as nicely. Oh, and if you’re feeling low carb, I attempted cauliflower rice. It was… fine, but don’t expect miracles.

Equipment—But Don’t Stress

A baking dish. Any will do—an 8×8, a pie dish, I once used a loaf pan; things got extra chunky. If you don’t have an oven? Actually, I made it on the stovetop once, covered, super low heat. Worked okay! So don’t sweat the gear.

Keeping Leftovers (If That’s Even a Thing)

Fridge for 2 days, covered. (But in my house, leftovers are basically imaginary—someone always nicks the last bit for a midnight snack!)

How I Serve It, for What It’s Worth

We put the dish in the middle and everyone piles their own seaweed snack like taco night. Sometimes we do a little wasabi for fun, other times just lots of extra cucumber. My mate dips each bite in soy sauce—claims it’s the only way. Up to you.

Things I’d Do Differently (AKA Pro Tips Disguised as Whoopsies)

I rushed the cooling step on the rice once and it turned out weirdly gooey—best to wait a few minutes (even though it’s annoying).
Don’t go overboard on the siracha unless you know who you’re cooking for. I learned that the spicy way, ha.

FAQ—These Come Up a Lot

Can I use cooked chicken instead of salmon? Totally! Might want to bump up the mayo a splash, though. It’s less rich, but still tasty.
Can you make it ahead? Yeah, put it all together, pop it in the fridge, then bake right before dinner. Actually, I think it tastes even better the next day. Well, if it survives that long.
Does it freeze well? Mmm… not really, rice gets weird. But some folks do it—give it a whirl if you must, but don’t yell at me if it’s a bit off.
What’s furikake, and what if I can’t find it? It’s a rice sprinkle with seaweed, sesame, salt, sometimes fish flakes. If you can’t find it, don’t stress, just chop up nori and throw on whatever sesame bits you have hanging around.
How spicy is this? As spicy as you want! I once completely misjudged and had to chug milk, so maybe go easy first time.

P.S. If you remember to actually take a photo that isn’t blurry, you’re one up on me (every time I make this, it gets eaten too quickly; it’s a blur!).

Anyway, hope you love this Salmon Sushi Bake as much as I do—messy, cozy, and a little bit magic.

Olivia Coleman

Salmon Sushi Bake: My Go-To Cheat for Sushi Night Bliss