There’s something incredibly comforting about a warm, layered salmon dish that still manages to feel fresh and sushi-inspired. This Salmon Sushi Bake Recipe perfectly blends creamy, savory salmon with the subtle tang of sushi rice for a dish that’s both easy and impressively delicious.

A square piece of layered sushi on a white plate with a black patterned rim sits on a white marbled surface. The sushi has three main layers: the bottom layer is white rice, the middle layer is a thin dark seaweed sheet, and the top layer is a bright orange topping, likely spicy mayo or crab mix. On top of the sushi, there are green sliced scallions, some small seaweed strips, and a dark glossy sauce drizzled over it. Around the sushi on the plate, there are scattered sesame seeds, bits of green herbs, and a small pile of light pink pickled ginger on the right side. In the background, there is a blurred second plate holding a similar sushi piece. 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

I first made this salmon sushi bake on a whim when I wanted sushi flavor but with less fuss. The result? Layers of flavor everyone at the table loved, and the kind of dish you can serve whether it’s a casual dinner or a small party.

Comforting yet fresh: Combining baked salmon with sushi rice makes it hearty but still bright.
Simple preparation: No rolling sushi or complicated techniques—just layer and bake.
Customizable: From cream cheese to spicy mayo, tailor each layer to your taste.
Great for sharing: Perfectly portioned when cut into squares, ideal for gatherings.

Ingredients & Why They Work

Every ingredient in this Salmon Sushi Bake Recipe plays a big role — from the firm texture of wild sockeye salmon to the creamy tang of softened cream cheese. Shopping a little with quality in mind helps your bake shine.

Flat lay of a fresh wild sockeye salmon filet with vibrant orange-red flesh, two whole brown eggs with smooth clean shells, a small white ceramic bowl of glossy soy sauce, a small white ceramic bowl of rice vinegar, a portion of cooked sticky sushi rice, three matte dark green nori sheets arranged flat, a block of softened cream cheese with a creamy white texture, a small white ceramic bowl of bright orange sriracha mayonnaise, a small white ceramic bowl filled with chopped fresh green onions, a small white ceramic bowl of thick dark brown eel sauce, a small white ceramic bowl holding furikake rice seasoning with visible sesame seeds and nori flakes, thinly sliced fresh radish rounds with pale centers and pink edges, thin slices of bright green cucumber, thin slices of green jalapeño with visible seeds, and slices of creamy green avocado—all arranged in perfect symmetry on simple white ceramic dishes and bowls, 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: Has a rich flavor and firm texture that holds up well while baking.
Soy sauce: Adds a salty depth to the salmon before baking, boosting umami.
Sticky cooked sushi rice: The foundation—tangy from rice vinegar, sticky so it holds layers together.
Rice vinegar: Brightens the rice with that classic sushi tang.
Nori sheets: Bring that familiar sushi flavor and a slightly crispy texture.
Cream cheese (softened): Adds richness and gentle creaminess that balances the salmon's savory edge.
Sriracha mayonnaise: Gives the salmon topping a creamy spicy kick.
Green onions: Fresh crunch and mild bite for garnish and flavor.
Eel sauce (or oyster sauce): Sweet-savory drizzle that ties all flavors together.
Furikake rice seasoning: Adds a savory, umami-packed finishing touch with sesame and seaweed.
Optional garnishes: Thin cucumber, radish, jalapeño, avocado, or pickled ginger to freshen each bite.

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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

One of the best parts of this Salmon Sushi Bake Recipe is how easy it is to make it your own. I love swapping in different spicy mayo blends or adding a touch of wasabi for heat, but you can totally keep it mild too.

Variation: Sometimes, I mix in some finely diced avocado into the cream cheese layer for extra creaminess—it’s a great way to sneak in healthy fats.
Dietary tweaks: Switch out cream cheese for a dairy-free spread if you want to keep it lighter, and gluten-free soy sauce works great here.
Seasonal touches: Add fresh mango or thin slices of radish on top when looking for a bright, seasonal kick.

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

There are rows of square sushi pieces arranged in a neat grid on white marbled surface. Each sushi piece has two main layers: the bottom layer is sticky white rice with some black sesame seeds mixed in, and the top layer is a bright orange mixture of cooked fish with a slightly rough texture. A dark, glossy sauce is drizzled over each piece, running down the sides. On top, there are thin slices of green onion and green chili, adding a fresh pop of green color. The focus is sharp on the front pieces, with the background pieces softly blurred. photo taken with an iphone --ar 2:3 --v 7

Step 1: Bake the Salmon to Perfection

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup. Lay your wild sockeye salmon filet skin-side down and drizzle with soy sauce—this is your flavor base. Bake about 15 minutes until the salmon flakes easily but stays moist. Let it cool completely before handling to keep all those juices intact. A tip: keep an eye so the soy sauce doesn’t burn—if your salmon is thinner, it might need a few minutes less.

Step 2: Prepare the Sushi Rice Layer

While your salmon is baking, grab a 9x13-inch baking dish and coat it lightly with nonstick spray. Spread the warm cooked sushi rice evenly at the bottom, then drizzle with rice vinegar. Toss gently by hand so every grain is nicely seasoned, then press the rice firmly to create a solid base layer. This helps it hold together when you slice it later.

Step 3: Build the Nori and Cream Cheese Layers

Lay nori sheets evenly over the rice—cut with scissors if needed to cover completely. Then gently spread your softened cream cheese over the nori in a smooth, even layer. I find a large frosting spatula makes this super easy and mess-free. The cream cheese balances the bold flavors and adds that silky texture you love.

Step 4: Mix and Spread the Salmon Topping

Once your salmon has cooled, remove the skin and crumble it into a bowl. Add sriracha mayo and stir until evenly combined—a spicy, creamy topping that’s the star here. Spread this mix evenly over the cream cheese layer. Be gentle so you don’t disturb the layers underneath.

Step 5: Final Bake and Cool

Pop your assembled sushi bake back in the oven for 10 to 15 minutes. This finishes cooking the salmon layer and melds all those flavors together. When done, cool for at least 10 minutes before slicing, or chill in the fridge if you want to serve it cold. This wait might be the hardest part, but trust me, it’s worth it.

Top Tip

After making this Salmon Sushi Bake Recipe dozens of times, I've learned that layering and patience make all the difference. Here are a few pointers to nail it every time.

Even Rice Pressure: Pressing the sushi rice firmly but gently into the pan ensures the bake holds its shape when cut—too light and it falls apart, too hard and it’s dense.
Cool Completely: Don’t rush the salmon cooling phase—spreading warm salmon can melt the cream cheese and make your layers slide apart.
Sriracha Mayo Balance: Adjust the sriracha mayo ratio based on your heat tolerance; I usually start less spicy and add a drizzle on top for guests who like extra kick.
Nori Layer Coverage: Cover the rice fully with nori for that authentic sushi bite—cut smaller strips if you have gaps to keep the flavor consistent.

How to Serve Salmon Sushi Bake Recipe

Garnishes

I always go for a combo of thin cucumber slices, radish, and jalapeño to add some crunch and fresh spice. Sometimes I add a little pickled ginger on the side—it’s a lovely palate cleanser between bites. These little extras bring brightness and a pop of color that make each piece feel special.

Side Dishes

Pair this salmon sushi bake with a light Asian cucumber salad or some edamame for a well-rounded meal. A miso soup to start makes a comforting combo, especially when you want something cozy but fresh.

Creative Ways to Present

For parties, I’ve served this in individual mini ramekins for a fun handheld experience. Another time, I laid out a full rectangular pan and let guests customize their bites with different toppings like avocado slices or extra drizzle of eel sauce. It feels like a sushi bar, but way simpler!

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I store leftovers tightly covered in the fridge. The bake holds up surprisingly well even after a day or two, just keep the garnishes separate until serving again to maintain their crunch.

Freezing

While I don't usually freeze this recipe, you can freeze the layered bake before final baking. Wrap it tightly with plastic wrap and foil to avoid freezer burn. When ready, let it thaw overnight in the fridge and bake as usual. Texture may shift slightly but the flavor stays good!

Reheating

I reheat individual portions in the oven or toaster oven to keep the layers intact and avoid sogginess. Microwaving can make the rice mushy and cream cheese separate, so slow and steady oven warming is my go-to method.

Frequently Asked Questions:

Can I use other types of fish for this bake?

Absolutely! While I prefer wild sockeye salmon for its richness, you can substitute with cooked tuna, crab, or even shrimp for a different twist. Just make sure whatever protein you use is cooked and flaked.

Is this recipe gluten-free?

It can be gluten-free if you use gluten-free soy sauce and check that your eel or oyster sauce doesn't contain gluten. Rice, salmon, and nori are naturally gluten-free, making this a great option with the right sauces.

Can I prepare the rice from scratch?

Yes! I often cook sushi rice from dried grains—just follow the package instructions and be sure to season it with rice vinegar while it’s still warm. Using ready-made steamed sticky rice is a great shortcut if you’re short on time though.

How spicy is this dish?

The spice level mainly comes from the sriracha mayonnaise, which you can adjust to your preference. Start with less and add more for heat, or serve with extra sriracha on the side for guests who want it spicier.

Final Thoughts

This Salmon Sushi Bake Recipe quickly became one of my favorite easy dinners to share. It nails that sushi vibe but without the tricky rolling or raw fish fuss. Whether you’re treating yourself or feeding friends, it’s a warm, satisfying dish that’s surprisingly simple to make. I hope you have as much fun making it (and eating it!) as I do.