5 from 8 votes
Salmon Sushi Bake
This crowd-pleasing sushi bake casserole features layers of tender rice, cream cheese, nori, and salmon, all baked together and served with tasty fresh garnishes.
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings:
12
pieces
Calories:
325 kcal
Course:
Main Course
Cuisine:
Asian, Japanese, American
Ingredients
- 1 ½ - 2 pounds salmon wild sockeye, filet
- 2 tablespoon soy sauce
- 32 ounces sticky rice or 3 cups dried sushi rice, cooked according to package, ready-made, cooked
- 2 tablespoons rice vinegar
- 2-3 Nori sheets
- 16 ounces cream cheese softened to room temperature
- ½ cup mayonnaise with sriracha
- ½ cup green onion chopped
- 3 tablespoons eel sauce or oyster sauce
- 1-2 tablespoons Furikake rice seasoning
- Optional garnishes: thinly sliced radish, cucumbers, jalapeno, avocado, and/or pickled ginger
Instructions
- Preheat the oven to 400°F. Lay out a large rimmed baking sheet and line it with parchment paper. Place the salmon fillet on the parchment paper and drizzle 2 tablespoons of soy sauce over the top.
- Bake the salmon for 15 minutes until cooked through, then cool.
- While the salmon is baking, set out a 9 x 13-inch baking dish, and spray with nonstick cooking spray. Dump the cooked rice into the baking dish and drizzle with 2 tablespoons of rice vinegar. Toss the rice by hand and then press it firmly into an even layer in the bottom of the dish.
- Next lay the Nori sheets over the top of the rice. If needed, cut them with scissors to fit them evenly over the entire surface of the rice.
- Gently spread the softened cream cheese over the entire surface of the Nori sheets. Use a large flat frosting spreader to spread the cream cheese in an even layer.
- Once the salmon comes out of the oven, set out a mixing bowl. Remove the skins and discard. Then crumble the cooked salmon into the mixing bowl. Add the sriracha mayo, and mix the salmon and mayo together until well combined. Spread the salmon mixture over the top of the cream cheese mixture in an even layer.
- Place the sushi bake in the oven and bake for 10 to 15 minutes until the salmon layer is well set.
- Remove from the oven and cool for at least 10 minutes before cutting. Or refrigerate until cold and then cut.
- When ready to serve, cut the sushi bake into 12 to 24 pieces. Sprinkle the tops with furikake rice seasoning. Then drizzle eel sauce over the top of each piece and sprinkle with scallions.
- Feel free to add extra fresh and crunchy garnishes! Here we added a thin slice of cucumber, radish, and jalapeño on top!
Cup of Yum
Notes
- Sushi bake can be served at any temperature, but I prefer to enjoy it cold or at room temperature.
- Leftovers will keep well for a day or two in the fridge. Cool the casserole completely before transferring to an airtight container and storing in the fridge.
Nutrition Information
Serving
1pc
Calories
325kcal
(16%)
Carbohydrates
26g
(9%)
Protein
17g
(34%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.02g
(1%)
Cholesterol
56mg
(19%)
Sodium
511mg
(21%)
Potassium
417mg
(9%)
Fiber
0.2g
(1%)
Sugar
2g
(4%)
Vitamin A
309IU
(6%)
Vitamin C
1mg
(1%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 pieces
Amount Per Serving
Calories 325
% Daily Value*
| Serving | 1pc | |
| Calories | 325kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 511mg | 21% |
| Potassium | 417mg | 9% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.