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I have never even thought about trying to make sushi at home.
It seemed like it was too hard to even try.
Then I saw the Salmon Sushi Bake on TikTok and it changed my life.
This is now one of my and my fiance’s favourite weeknight dinners!
Jump to Recipe
Steps:
1. Prepare the Rice:
Begin by rinsing the sushi rice until the water runs clear. This step is essential for proper texture. Cook the rice according to your rice cooker’s instructions. While the rice cooks, make the seasoning mixture by warming 3 tablespoons of rice vinegar, 1½ tablespoons sugar, and 1 teaspoon salt until the sugar dissolves. Once the rice is cooked, gently fold in the seasoning mixture and set aside.
2. Prepare the Salmon:
While the rice cooks cut the fresh salmon into small cubes. For the best results, cut the salmon while it’s still slightly frozen, which makes it easier to slice into clean, bite-sized pieces. Then cook the salmon for about 10-15 minutes in the oven or an air fryer until its most of the way cooked.
3. Make the Creamy Mixture:
Let the cream cheese come to room temperature to ensure smooth mixing. In a bowl, combine the softened cream cheese, Kewpie mayonnaise, a generous squirt of sriracha sauce, soy sauce, and sesame oil. Stir everything together until silky and smooth. Gently fold in the cubed salmon until well-coated.
4. Assemble the Sushi Bake:
Press the seasoned rice into an even layer in your baking dish, creating a solid base. Then, evenly spread the salmon mixture over the top.
5. Bake:
Preheat your oven to 450°F. Bake the sushi for 10-15 minutes, or until the top is golden brown and bubbly. The heat will create a slightly crispy top while keeping the inside creamy and delicious.
6. Garnish and Serve:
Once baked, garnish with freshly sliced cucumber and a sprinkle of sesame seeds. Serve the sushi bake with nori sheets for scooping. Enjoy the cozy, casserole-style sushi that’s sure to impress!
Salmon Sushi Bake
Ingredients
For the Rice:
- 2 cups sushi rice short-grain Japanese rice
- 3 tablespoons rice vinegar
- 1½ tablespoons sugar
- 1 teaspoon salt
For the Salmon Topping:
- 1 pound fresh salmon high-quality recommended
- ½ cup Kewpie mayonnaise Japanese mayo
- 4 ounces cream cheese softened
- Sriracha sauce to taste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Fresh cucumber for garnish
- Sesame seeds for garnish
- Nori sheets for serving
Instructions
- Begin by rinsing the sushi rice until the water runs clear. This step is essential for proper texture. Cook the rice according to your rice cooker’s instructions. While the rice cooks, make the seasoning mixture by warming 3 tablespoons of rice vinegar, 1½ tablespoons sugar, and 1 teaspoon salt until the sugar dissolves. Once the rice is cooked, gently fold in the seasoning mixture and set aside.
- While the rice cooks cut the fresh salmon into small cubes. For the best results, cut the salmon while it’s still slightly frozen, which makes it easier to slice into clean, bite-sized pieces. Then cook the salmon for about 10-15 minutes in the oven or an air fryer until its most of the way cooked.
- Let the cream cheese come to room temperature to ensure smooth mixing. In a bowl, combine the softened cream cheese, Kewpie mayonnaise, a generous squirt of sriracha sauce, soy sauce, and sesame oil. Stir everything together until silky and smooth. Gently fold in the cubed salmon until well-coated.
- Press the seasoned rice into an even layer in your baking dish, creating a solid base. Then, evenly spread the salmon mixture over the top. This is your chance to create an Instagram-worthy dish, so feel free to smooth the topping to perfection.
- Preheat your oven to 450°F. Bake the sushi for 10-15 minutes, or until the top is golden brown and bubbly. The heat will create a slightly crispy top while keeping the inside creamy and delicious.
- Once baked, garnish with freshly sliced cucumber and a sprinkle of sesame seeds. Serve the sushi bake with nori sheets for scooping. Enjoy the cozy, casserole-style sushi that’s sure to impress!
Pro Tips for Sushi Bake Success
- Rice Matters: Don’t skip the rice rinsing step. Clean rice = perfect texture
- Temperature Control: Let your cream cheese come to room temperature naturally for the smoothest mix
- Fresh Is Best: Use sushi-grade salmon if you can find it
- Make It Pretty: Arrange your cucumber slices in a pattern for extra visual appeal
- Nori Storage: Keep your nori sheets in an airtight container until serving to maintain crispness
Make It Your Own
Want to customize? Try these variations:
- Add a layer of spicy mayo on top before baking
- Include tobiko or masago for extra texture and colour
- Swap salmon for spicy tuna or imitation crab
- Add avocado slices as a garnish
- Include furikake in your topping mix
Planning Ahead
While this dish is best served fresh from the oven, you can prep components ahead:
- Season your rice up to 2 hours before
- Mix your salmon topping and store in the fridge for up to 4 hours
- Slice cucumbers and store in cold water to maintain crispness