There’s something incredibly cozy about digging into a warm, layered dish that hits all those sushi cravings without the fuss of rolling. This Salmon Sushi Bake Recipe brings together tender baked salmon, creamy cheese, and sticky rice in a way that’s as comforting as it is delicious—trust me, you’ll want to make this again and again.

A square piece of sushi cake sits in the center of a white plate with a black patterned rim. The sushi cake has three visible layers: a bottom layer of white rice with a slightly sticky texture, a thin dark seaweed layer in the middle, and a top orange layer that looks creamy and smooth, covered in a drizzle of dark sauce. On top, there are green sliced scallions and thin black seaweed strips scattered, with small sesame seeds adding texture. Next to the sushi cake, there is a small pile of light pink pickled ginger. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Salmon Sushi Bake Recipe
Top Tip
How to Serve Salmon Sushi Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Salmon Sushi Bake Recipe

Why You'll Love This Recipe

What I adore about this Salmon Sushi Bake Recipe is how it captures all the flavors of sushi in one easy, family-friendly casserole. It’s perfect when you want sushi vibes but also crave something warm and homey.

Simplicity meets flavor: No rolling mats or tricky sushi techniques—just layers of tasty goodness.
Versatile and customizable: You can easily adjust spice levels, toppings, and even switch up the sauce to suit your taste.
Great for gatherings: It’s easy to make in a big dish and perfect for serving a crowd without stress.
Satisfies sushi cravings any time: Whether it’s a weeknight dinner or an easy party dish, it always hits the spot.

Ingredients & Why They Work

Each ingredient in this Salmon Sushi Bake Recipe plays a special role to balance flavors and textures. Picking the right kind of salmon and using sticky rice makes all the difference, and a good balance of sauces really amps up the umami.

Flat lay of a fresh wild sockeye salmon filet with vibrant deep orange-red flesh, a small white ceramic bowl of dark soy sauce, a large mound of sticky white sushi rice, a small white ceramic bowl of pale amber rice vinegar, three crisp dark green nori sheets stacked neatly, a smooth block of softened cream cheese, a small white ceramic bowl of bright orange-pink sriracha mayonnaise, a small white ceramic bowl of finely chopped green onions, a small white ceramic bowl of glossy dark eel sauce, a small white ceramic bowl of mixed furikake rice seasoning, thinly sliced fresh radish, cucumber, jalapeño, and creamy avocado arranged delicately, whole uncracked brown eggs placed aside, all items arranged with perfect symmetry in realistic proportions on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wild sockeye salmon filet: This fish has a rich flavor and firm texture that holds up beautifully with baking.
Soy sauce: Adds a salty depth to the salmon right from the start.
Cooked sticky rice: You can buy it ready-made or cook sushi rice carefully—sticky rice is essential for that perfect sushi feel.
Rice vinegar: Brightens the rice and recreates that characteristic sushi tang.
Nori sheets: The seaweed layer is key for that authentic flavor and a nice texture contrast.
Cream cheese: Softened cream cheese lends creaminess and richness, smoothing out the salmon’s boldness.
Sriracha mayonnaise: I love the spicy kick it gives, balancing the creamy and savory layers.
Chopped green onions: Fresh oniony bursts add a crisp lift at the end.
Eel sauce or oyster sauce: A sweet and savory drizzle that finishes the bake with that classic sushi restaurant flavor.
Furikake rice seasoning: A sprinkle of this adds umami, sesame, and a bit of crunch—love it on top!
Optional garnishes like radish, cucumber, jalapeño, avocado, and pickled ginger: Fresh garnishes are the secret to take your sushi bake from good to unforgettable.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Salmon Sushi Bake Recipe based on what I have on hand or what my guests prefer. The beauty is you can toggle up the heat, add extra veggies, or swap cream cheese for something lighter—and it all works!

Spicy Variation: When I’m in the mood for extra heat, I add more sriracha mayo or top with jalapeño slices, and the whole dish gets an addictive kick.
Vegetarian Twist: Try swapping the salmon for roasted mushrooms or tofu with similar seasonings—you’d be amazed at how satisfying it can be.
Seasonal Garnishes: I like to switch up fresh topping options with what’s in season—avocado in summer, pickled ginger year-round.
Lightened Up: For a lighter version, use reduced-fat cream cheese or Greek yogurt, and cut back on sauces slightly.

Step-by-Step: How I Make Salmon Sushi Bake Recipe

The image shows several square pieces of sushi arranged neatly on white parchment paper over a white marbled surface. Each sushi piece has two layers: a bottom layer of white rice, firm and compact, and a thick top layer of bright orange cooked fish mixed with seasoning. The top is garnished with thin green onion rings and a glossy dark brown sauce that drips slightly down the sides. The surface of the orange fish layer has a slightly rough texture, with some visible herbs and spices sprinkled on top. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Bake the Salmon

I start by preheating the oven to 400°F and lining a large rimmed baking sheet with parchment paper. It’s a small thing but using parchment means easy cleanup, which I appreciate. I place the salmon fillet skin-side down, then drizzle 2 tablespoons of soy sauce over the top to infuse it with savory flavor while baking. Pop it in the oven for about 15 minutes—don’t overcook it, or the salmon will dry out. You want it just cooked through and flaky.

Step 2: Prepare the Sushi Rice Layer

While the salmon’s baking, I get the rice ready. I spray a 9 x 13-inch baking dish with nonstick spray and spoon in about 32 ounces of cooked sticky rice. Drizzle 2 tablespoons of rice vinegar over it, then gently toss the rice by hand to coat each grain—this is what gives it that distinct sushi rice tang. Finally, press the rice firmly and evenly into the bottom of the dish; it helps build the perfect stable base for the next layers.

Step 3: Layer with Nori and Cream Cheese

Next, I lay nori sheets over the rice. Sometimes I cut them with scissors so they fit perfectly across the dish without overlapping too much. Then, I gently spread softened cream cheese over the nori with a flat frosting spatula—this creamy layer is so important to balance the savory salmon topping and bring all the textures together.

Step 4: Mix Salmon with Sriracha Mayo and Spread

Once the salmon’s cooled a bit, I remove the skin and crumble it into a mixing bowl. Then I add about half a cup of sriracha mayonnaise, stirring until everything’s evenly combined. This spicy, creamy salmon mixture is spread on top of the cream cheese layer in an even, generous layer. This is where the magic really starts happening.

Step 5: Bake Until Set

Pop the dish back in the oven at 400°F for 10 to 15 minutes. Watch for the salmon layer to firm up and meld with the layers beneath. When it’s done, let the bake cool for at least 10 minutes so it sets up properly—that’s key to getting clean slices when serving.

Step 6: Garnish and Serve

Before serving, I cut the sushi bake into anywhere from 12 to 24 pieces, depending on the occasion. Then I sprinkle furikake rice seasoning for umami crunch, drizzle eel sauce over each portion, and scatter chopped green onions on top. To finish, I love adding thin slices of cucumber, radish, or jalapeño for fresh texture and color. It’s such a joy to see how these little touches brighten up every bite.

Top Tip

Over my many times making this recipe, I've learned a few tricks that help you get the best results, especially since this is a layered bake where texture and flavor need to harmonize perfectly.

Don’t overbake the salmon: Watch closely at around 15 minutes; overcooked salmon turns dry and crumbly, missing that luscious flakiness.
Cool the salmon before mixing: It’s tempting to move fast, but warm salmon makes the mayo mix runny and messier. Let it cool so your salmon layer stays thick and holds shape.
Press rice firmly and evenly: A tightly packed rice base helps keep your sushi bake together when sliced.
Don’t skip garnishes: Fresh crunchy toppings like radishes or cucumber add balance and prevent the bake from feeling too rich.

How to Serve Salmon Sushi Bake Recipe

Garnishes

I’m all about a colorful finish, so I love stacking my sushi bake pieces with thin slices of fresh cucumber and radish for crunch, a few jalapeño rings for a mild kick, and occasionally a little avocado for smoothness. Pickled ginger on the side is a must for me—it cuts through the richness beautifully.

Side Dishes

To keep it balanced, I often serve this with a simple seaweed salad or a crisp cucumber salad dressed in rice vinegar and sesame oil. Edamame makes a great easy side, too, and miso soup always rounds out the meal nicely.

Creative Ways to Present

For special occasions, I’ve spooned the sushi bake into individual ramekins or mini cast-iron skillets and served them as single portions. It feels fancy but is still so easy. Another fun idea is layering the bake in clear glass dishes to show off the colorful layers—kids especially love that!

Make Ahead and Storage

Storing Leftovers

I refrigerate leftovers covered tightly with plastic wrap or in an airtight container. The bake keeps well for up to 3 days, but I find the flavors kind of deepen—which honestly makes it even tastier the next day.

Freezing

Freezing is possible, but I prefer to enjoy it fresh if I can. If you do freeze it, wrap portions well with foil and plastic wrap to avoid freezer burn, then thaw overnight in the fridge before reheating gently.

Reheating

To reheat, I use a low oven (about 300°F) and cover the bake loosely with foil to avoid drying out. It only takes 10–15 minutes to warm through. Microwaving can get soggy, so the oven is definitely the way to go to maintain texture.

Frequently Asked Questions:

Can I use other types of fish in this Salmon Sushi Bake Recipe?

Absolutely! While wild sockeye salmon is my favorite for flavor and texture, you can substitute with other firm fish like albacore tuna or even cooked shrimp. Just be mindful of cooking times and textures.

How do I cook sushi rice properly for this recipe?

Cooking sushi rice perfectly is crucial. Rinse the rice several times in cold water until water runs clear, then cook according to package instructions. After cooking, mix with rice vinegar while the rice is still warm for flavor and stickiness.

Can this dish be made dairy-free?

Yes, you can substitute the cream cheese with a non-dairy alternative like cashew cream or a vegan cream cheese. The texture will change slightly but flavor stays delicious.

What’s the best way to slice the sushi bake?

Let the bake cool completely before slicing to keep layers intact. Use a sharp knife and wipe it clean between cuts for neat pieces. If refrigerated, let it sit out for a bit to take the chill off for easier slicing.

Final Thoughts

This Salmon Sushi Bake Recipe is one of those dishes that always brings joy to my table — it’s approachable but still surprisingly elegant in flavor. Whether it’s a casual weeknight dinner or something special for friends, I know you’ll find this bake becomes a comforting favorite. Give it a try and see how the warm layers of creaminess, spice, and that deep umami flavor just melt in your mouth. Cooking sushi doesn’t have to be intimidating, and this recipe proves it beautifully!