Salmon Sushi Bake Recipe

This easy sushi bake recipe is the perfect alternative to sushi when you’re short on time and need to feed a crowd. It’s got all the sushi flavors you love, but made into a casserole and perfect for sharing! Just scoop some out into a slice of nori and eat it like a taco. So good!! Did I mention this only takes 25 minutes from start to finish?

The Best Salmon Sushi Bake Recipe!

There are tons of sushi bake recipes out there, but I love this one because it’s full of delicious salmon and shrimp instead of the more traditional imitation crab meat. That’s usually full of all sorts of strange ingredients and the red dye always gives me a headache.

For this recipe you can use fresh or frozen salmon and shrimp! So no need to be in a coastal location to enjoy this delicious sushi bake!

What is sushi bake?

Okay, but what IS sushi bake? Baked sushi (also known as pan sushi) is basically a deconstructed version of sushi made into a casserole form and baked until hot!

Super easy to make and full of all those yummy California roll flavors you love! It’s a great way to enjoy sushi without all the effort!

Here’s how it goes: 1) a layer of seasoned sushi rice, 2) a layer of furikake seasoning, 3) a layer of creamy seafood and veggies, 4) a layer of furikake seasoning, and 5) topped with avocado slices, green onion slices, and drizzled with sauce. SO GOOD!

Then just scoop out a portion and wrap it up in a nori sheet! One of the best parts about this baked sushi recipe is the crunchy nori seaweed sheets!

Just cut the roasted seaweed sheets into quarters, scoop out some of the baked sushi, and make it in to a little taco! So fun!!

This salmon sushi bake is perfect for sharing!

This sushi bake recipe is an easy alternative for sushi lovers that’s perfect for feeding a crowd! I love this for family gatherings and potlucks. It’s definitely a popular potluck dish in Hawaii!

This delicious sushi casserole recipe works great as a main dish and can absolutely be doubled or even tripled for a party or a large family!

And for a small portion, you can halve it! Just use a small baking dish and you’re good to go!

What does salmon sushi bake taste like?

It tastes like sushi! But much easier to make. It’s pretty much just a deconstructed California roll in casserole form! Same flavors and everything!

This sushi casserole is a delicious dish full of amazing flavors and textures. I know you’re going to love this easy recipe!

Ingredients to make sushi bake

(printable recipe card at the end of this post!)

• 3 cups cooked sushi rice, warm
• ¼ cup unseasoned rice wine vinegar
• ⅛ tsp SweetLeaf liquid stevia
• 1.5 tsp fine sea salt
• 4 oz raw salmon, diced
• 4 oz raw shrimp, diced
• ¼ cup diced cucumber
• ½ cup (4oz) cream cheese (dairy-free or regular)
• 4 Tbsp avocado oil mayonnaise, divided
• 1 Tbsp sriracha sauce
• ¼ cup furikake seasoning (homemade = 1 nori sheet, ¼ tsp fine sea salt, 2 Tbsp toasted sesame seeds), divided
• 2 green onions, sliced (green part only)
• 1 small avocado, thinly sliced
• 4 Nori sheets, cut into quarters

Drizzle, drizzle

For the drizzled topping, I usually use plain avocado oil mayo drizzled on with a squeeze bottle. You can use kewpie mayo if you would like, but I like the clean ingredients in the avocado oil mayo.

Did you know kewpie mayo includes soybean oil and/or rapeseed oil, lots of sugar, and MSG? While it tastes great, I try to avoid it in my cooking at home for health reasons. Avocado oil mayo is such a great alternative!

You can also play around with other drizzled toppings for some fun flavor alternatives! For these photos I actually used Bitchin’ Sauce, which is a super yummy almond-based dip for chips, veggies, and all sorts of things.

If you choose a thicker sauce like that one, just thin with water until it’s a drizzle-able consistency.

How to make Salmon Sushi Bake

(printable recipe card at the end of this post!)

1. Preheat your oven to 400ºF. Grease a medium-sized baking dish or casserole dish (approx 8”x11”). This is the casserole pan that I use!

2. Make vinegared rice. To make the mixture for the vinegared rice, combine ¼ cup plain rice vinegar, ⅛ tsp liquid stevia, and 1.5 teaspoon salt in a small bowl. Stir until sugar dissolves completely. Pour the whole thing over the hot rice in a large bowl. Very gently mix/fold with a rice paddle until the rice is well-coated. Set aside to cool to room temperature.

3. Make creamy salmon and shrimp filling by combining 4 oz diced salmon, 4 oz diced shrimp, ¼ cup diced cucumber, ½ cup cream cheese, 2 Tbsp mayonnaise, and 1 Tbsp sriracha sauce in a medium-sized mixing bowl. 

4. To assemble the sushi bake, scoop the cooled rice into the baking dish, spread into an even layer, compress it down with wet hands (to prevent sticking), sprinkle rice layer with half the furikake seasoning, then scoop the creamy filling on top of the rice and smooth it out. Top with the other half of the furikake seasoning. 

(note: Some other sushi bake recipes do multiple layers of sushi rice and put the filling in between the many layers of rice, but I don’t think that’s necessary. It just makes more work for the same flavors.)

5. Bake on the center rack for 15 minutes or until the fish and shrimp are cooked through.

6. Place 2 Tbsp mayo in a squeeze bottle or you can use a plastic bag with the corner cut.

7. Garnish with avocado slices, drizzle with mayo, and garnish with sliced green onions.

8. Serve warm with quartered nori sheets. Take a sheet of nori and fill it like a little sushi roll or taco! YUM!

9. Store any leftovers in an airtight container in the refrigerator for up to 3 days.I would not try to freeze it due to the mayonnaise and for food safety reasons with the seafood.

Where to Buy the Ingredients for salmon sushi bake

You can often find many of the sushi bake recipe ingredients at Asian markets if that’s something local to you, but I picked up everything I needed for this salmon sushi bake recipe from my local grocery store! Whole Foods, Trader Joe, and Sprouts are all great options if you are in the US!

I used flash frozen salmon and shrimp and just thawed in cold water before using. In fact, flash frozen fish is often frozen at sea right on the boat!

This frozen at sea seafood can actually be fresher and better tasting than the stuff you see “fresh” at the seafood counter. Often those “fresh” fish and shrimp are previously frozen!

Where did sushi bake come from?

A few years ago I had the pleasure of living in Hawaii for a little under 1 year and it was so magical! Hawaii is such a gorgeous state and has the most lush landscape I’ve ever seen on the windward side of the island (that’s where we lived).

One of my favorite parts of living there was all the yummy food! I love all of the Japanese food options they have and the heavy Japanese influence on Hawaiian food itself.

This wasn’t my first time experiencing good Japanese food though! I actually lived in Japan for a few years as a kid!

One of those Japanese-influenced Hawaiian dishes is the sushi bake (or “pan sushi”)! There is no definitive history of the sushi bake, the only thing we do know for sure that it originated in Hawaii.

Hawaiians generally have very large families. And based on the frequency of large family gatherings in Hawaii (it’s a thing!), dishes like this that feed a lot of people are essential!

I mean, you can’t have kalua pig and a luau every weekend! And something like this not only feeds a crowd, but also doesn’t take much time at all to throw together!

This origin of the sushi bake is the only one I know, so if you have other info on where it might have come from or how it originated, please let us know in the comments section below!

What kind of rice should I use for this sushi bake recipe?

I recommend using white rice for this sushi bake recipe. For the best sushi rice, I recommend using rice labelled “sushi rice” or “short grain rice”. That will give you the best results.

Sushi rice should be sticky after cooking. This sticky rice helps the baked sushi stay together! I like this Japanese rice brand.

I don’t recommend using regular rice like long grain rice, medium grain rice, calrose rice, or jasmine rice in this recipe. The sushi bake will just fall apart when you scoop it out!

If you’re in a pinch you can try with risotto rice like Arborio rice! Arborio rice is another short-grain rice that tends to be fairly sticky, so it could work in this recipe.

Brown rice tends to be fairly sticky, so you could try it in this recipe. I haven’t tried it myself though, so I can’t guarantee it will work!

I’m also thinking black rice would be a fun variation! Black rice is actually my favorite because it’s packed with nutrients and has a delicious nutty flavor. Check out my recipe for Black Rice Sushi here!

Cook your rice before beginning or use leftover sticky rice

Don’t forget that this sushi bake recipe calls for cooked rice, so make sure to cook your rice before beginning! I like to use my Instant Pot, but you can also use a rice cooker or even do it on the stovetop using a small saucepan.

Note: 1 cup of uncooked sushi rice makes about 3 cups of cooked rice. Make sure to start with cool water for the best results.

Before cooking, make sure to rinse your rice well using cool water and a fine-mesh sieve. This helps remove the excess starch.

However, take care not to disturb the rice too much when rinsing as this can cause the grains to break down and go mushy when they cook. We want soft, sticky rice with fully intact grains!

What is nori seaweed?

Nori is the Japanese word for a type of red algae of the genus Pyropia. You’ll find seaweed in sheets, sold raw or roasted.

There are a few different versions of nori seaweed, but we will be using Yakinori here. This green roasted nori is what you’ll see in most supermarkets.

You use this crispy seaweed to make traditional sushi rolls and hand rolls. And it’s also perfect for this sushi bake recipe!

You can also use prepared seaweed snacks if you don’t want to cut the nori sheets or if you want even more crunch! Just take a roasted seaweed snack and fill with a portion of the sushi bake!

Seaweed snacks are a little more crispy than traditional nori sheets, so they are a little more delicate. With that said, you won’t be able to fill them with as much of the sushi bake if you use them instead.

How to make homemade furikake seasoning

Sometimes it’s hard to find furikake seasoning. Good news: you can make it at home!!

To make homemade furikake rice seasoning, just take 1 nori sheet and crumble it with your hands into a small bowl. You can also blitz it up in a food processor! Then add ¼ tsp fine sea salt and 2 Tbsp toasted sesame seeds (I use a mix of black and white sesame seeds) and mix it all together.

I leave out the sugar that’s in traditional furikake because I think it’s unnecessary and I try to limit consumption of refined cane sugars.

To toast your own sesame seeds, just toast in a small skillet on the stovetop for a few minutes over medium-high heat. Or just grab a small baking tray and toast at 400ºF for a few minutes. They will toast quickly!

You can also just buy toasted sesame seeds to make it easy!

Why use salmon and shrimp instead of imitation crab?

Traditional California rolls (and sushi bake) are made with imitation crab meat. I use salmon and shrimp instead! Honestly, SO much better!!

Personally, I’m not a fan of imitation crab meat (also known as kanikama or surimi). Between the preservatives and the red food dye, it’s just not the healthiest option. And the red food dye always gives me a headache.

Instead, I’ve made this recipe with real shrimp and salmon! Just dice up the raw shrimp and salmon and add it to the creamy mixture.

So instead of a creamy crab mixture you’ve got a creamy shrimp and salmon mixture! YUM!

Why is avocado oil mayonnaise better than regular mayonnaise?

To make this easy sushi bake recipe healthier, I’ve chosen to use avocado oil mayonnaise to replace the traditional Japanese mayonnaise (kewpie mayonnaise).

Many think of avocado oil as a healthier option to the traditional refined vegetable oils that found in regular mayonnaise. The good thing is that avocado oil mayonnaise like this one is now widely available at most grocery stores and online!

What are some alternatives I can use in this baked sushi recipe?

If you’re looking for different flavors or you want to try a new version of sushi bake next time, here are some great alternatives!

1. Spicy tuna – Instead of the shrimp and salmon filling you could totally do a spicy tuna filling! YUM! Or you could add diced raw tuna to the top after baking if you want it to be raw still! I love that idea!
2. Sesame oil – If you’re a fan of that yummy sesame flavor in your sushi, you can definitely add sesame oil to the creamy filling mixture to amp up the flavor! Another option is drizzling some roasted sesame oil on top after baking!
3. Fish roe – For an even more authentic California roll-style sushi bake, try adding fish roe to the top after baking! These salty little eggs can add some awesome flavor and color to your dish! Some options are tobiko (flying fish roe), ikura (salmon roe), masago (capelin roe), or even uni (sea urchin roe) if you’re feeling fancy! You can find a variety of fish roe options at most Asian grocery stores.
4. Soy sauce – Add a drizzle of soy sauce or coconut aminos to your creamy mixture before baking for extra saltiness and that yummy soy sauce flavor! For gluten free, make sure to use tamari or coconut aminos. And, as always, I recommend only choosing organic soy products due to the high amounts of pesticides used in traditional soy-growing.
5. Lemon or lime juice – As with most sushi rolls, this deconstructed sushi roll could definitely benefit from a good squeeze of fresh lemon juice or lime juice when serving! Serve with lemon or lime wedges for a nice brightness!
6. Kanikama (crab stick) – If you do like imitation crab meat, then you can absolutely use that instead of the shrimp and salmon! Just substitute it 1:1. So that’s 8 oz kanikama diced up and added to the creamy mixture.
7. Seafood flavoring – For another fun variation, try using seafood seasoning in place of the furikake. This version won’t be very authentic, so to speak, but I’m sure it would be delicious!
8. Hot sauce – Mix your favorite hot sauce into the creamy topping instead of sriracha if you don’t have any or you want more of a buffalo flavor. I’m liking the idea of the buffalo flavor with the shrimp actually! If you’re looking for a yummy buffalo shrimp recipe, make sure to check out my recipe for 20-Minute Buffalo Shrimp Bowls!
9. Raw fish – You can use additional raw fish to top off the sushi bake after it’s done baking. Kind of like a maki roll with cooked protein inside and raw fish draped over the top!
10. Spicy mayo topping – You can use spicy mayo or sriracha mayo as a drizzle on top. So good!!
11. Fresh crab – To make a crab sushi bake using real crab meat, just mix cooked crab meat into the filling on its own or along with the shrimp and salmon. In my opinion, that would be kind of a waste of good crab meat though. Just a thought.
12. Sour cream or Greek yogurt – If you’re thinking of using low fat sour cream or greek yogurt instead of cream cheese in this recipe it could work, but I wouldn’t recommend it.
13. Eel sauce
14. Homemade mayo with avocado oil, olive oil, or macadamia nut oil – just use fresh egg yolks, lemon juice, salt, mustard, and oil to make a yummy homemade paleo mayo! Honestly, so much better than the store-bought stuff!

FAQs: Sushi Bake Recipe

Love Asian-inspired dishes? Check out these yummy recipes of mine!

• Loaded Sushi Bowls with Ginger Wasabi Dressing (these are epic)
• Whole30 Shrimp Sushi Bowls
• Black Rice Sushi (one of my first recipes!)
• Korean Beef and Broccoli Bowls
• Sesame-Crusted Seared Ahi Tuna Salad with Creamy Wasabi Dressing
• Fresh Spring Rolls with Cashew Lime Dipping Sauce (the sauce is so good!!!)
• Easy Thai Red Curry Shrimp & Veggies
• Paleo Thai Shrimp Soup (*reader favorite*)
• Instant Pot Kalua Pig Bowls (my favorite Hawaiian dish!)

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Salmon Sushi Bake

• Gluten-Free
• Dairy-Free
• Pescatarian

5 from 38 votes

Print

This easy Sushi Bake Recipe is such a fun family dinner idea for any night of the week! It’s super easy to make and comes together in only 25 minutes total! This recipe has all of the sushi flavors you love but none of the rolling! Perfect for a crowd! 

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Servings: 4 servings

Ingredients 

• 3 cups cooked sushi rice warm
• ¼ cup unseasoned rice vinegar
• ⅛ tsp SweetLeaf liquid stevia
• 1.5 tsp fine sea salt
• 4 oz raw salmon diced
• 4 oz raw shrimp diced
• ¼ cup diced cucumber
• ½ cup (4oz) cream cheese (dairy-free or regular)
• 4 Tbsp avocado oil mayonnaise divided
• 1 Tbsp sriracha
• ¼ cup furikake seasoning 1 nori sheet, ¼ tsp fine sea salt, 2 Tbsp sesame seeds, divided
• 2 green onions sliced (green part only)
• 1 small avocado thinly sliced
• 4 Nori sheets cut into quarters

Instructions

• Preheat oven to 400ºF. Grease a medium-sized baking dish (approx 8”x11”).
• To make seasoned sushi rice, combine ¼ cup rice vinegar, ⅛ tsp liquid stevia, and 1.5 teaspoons salt in a small bowl. Stir until sugar dissolves completely. Pour over the warm cooked sushi rice. Very gently mix/fold with a rice paddle until the rice is well-coated. Set aside to cool.
• To make the creamy filling, combine 4oz diced salmon, 4oz diced shrimp, ¼ cup diced cucumber, ½ cup cream cheese, 2 Tbsp mayonnaise, and 1 Tbsp sriracha in a medium-sized mixing bowl. 
• To assemble the sushi bake, scoop the cooled rice into the baking dish, spread into an even layer, compress it down with wet hands (to prevent sticking), sprinkle with half the furikake seasoning, then scoop the creamy filling on top and smooth it out. Top with the other half of the furikake seasoning. 
• Bake on the center rack for 15 minutes or until the fish and shrimp are cooked through.
• Place 2 Tbsp mayo in a squeeze bottle or use plastic bag with a corner cut off.
• Garnish with avocado slices, drizzle with mayo, and garnish with sliced green onions.
• Serve warm with quartered nori sheets. 

Did you love the recipe? I would love it if you left me a 5-star review below!

Notes

-Reduce amount of sriracha if sensitive to spice. This dish is a mild spice level. 

-Eat like tacos using the nori sheets. Best eaten right after putting in the wrappers so that nori stays crispy and doesn’t get soggy.

-If you prefer kewpie mayo, you can absolutely use that. I prefer avocado oil mayo because it has clean ingredients. Kewpie mayo is delicious, but it has a lot of sugar and has super refined oils like soybean oil and/or rapeseed oil, which are not great for your health. Did I mention it also has MSG? While MSG continues to be highly debated as to its health effects, what we do know for sure is that it is highly addictive and can lead to overeating and cravings. Basically it makes food taste great! Too great. I personally try to avoid it when I can. 

Category:

• 25 minutes
• American
• Appetizers & Snacks
• Asian
• Casseroles
• Comfort Foods
• Dairy-Free
• Date Night
• Dinner
• Fall
• Family Friendly
• Fish
• Gluten-Free
• Hawaiian
• Main Dish
• Party Food
• Pescatarian
• Quick Weeknight Dinners
• Salmon
• Shrimp
• Spring
• Summer
• Winter

Author: Kit

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