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Baked Salmon Sushi

Baked Salmon Sushi

A warm, comforting sushi bake made with seasoned sushi rice, creamy baked salmon, and Japanese-inspired sauces. It delivers all the beloved flavors of sushi without rolling — perfect for family dinners, gatherings, or easy weeknight meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Japanese
Servings 6
Calories 470 kcal

Equipment

  • 1 Rice cooker or pot
  • 1 Mixing bowls
  • 1 9×9 or 9×13 baking dish
  • 1 Oven
  • 1 Knife & cutting board
  • 1 Baking Sheet
  • 1 Rubber spatula

Ingredients
  

For the Rice

1¼ cups short-grain sushi rice

1¾ cups water

4 tbsp rice vinegar

1 tbsp sugar

½ tsp salt

½ tsp toasted sesame oil

For the Salmon Layer

1 lb boneless, skinless salmon

¼ tsp black pepper

2–3 cloves garlic, minced

1 tbsp soy sauce (or tamari)

½ tbsp olive oil

For the Creamy Topping

½ cup Kewpie mayo (or regular mayo + 1 tsp rice vinegar + ½ tsp sugar)

½ cup cream cheese, softened

3 tbsp sriracha (adjust to taste)

5 tbsp unagi/eel sauce (reserve 1 tbsp for topping)

1 green onion, chopped

For Layering & Toppings

1½ tbsp furikake seasoning

Extra Kewpie mayo and sriracha (drizzle)

1 tbsp reserved unagi sauce

1 avocado, sliced (optional)

Sesame seeds (optional)

Tobiko (optional)

Nori sheets or seaweed snacks (for serving)

Instructions
 

  • Prepare the Rice
    Rinse sushi rice until water runs clear.
    Soak for 15–20 minutes, then cook with water for 20 minutes.
    While warm, mix in vinegar, sugar, salt, and sesame oil.
    Let it cool slightly.
    Bake the Salmon
    Preheat oven to 375°F (190°C).
    Place salmon on a baking sheet; season with pepper, garlic, soy sauce, and olive oil.
    Bake 15–16 minutes.
    Remove skin and flake into chunks.
    Make the Creamy Salmon Mix
    In a bowl combine Kewpie mayo, cream cheese, sriracha, 4 tbsp eel sauce, and green onion.
    Fold in the flaked salmon gently.
    Assemble the Sushi Bake
    Preheat oven to 400°F (200°C).
    Grease a 9×9 baking dish.
    Press the cooled sushi rice into an even layer.
    Sprinkle furikake on top.
    Spread the creamy salmon mixture evenly over the rice.
    Bake
    Bake for 12–15 minutes.
    Broil for 1–2 minutes to brown the top (optional — watch carefully).
    Add Toppings & Serve
    Drizzle with mayo, sriracha, and remaining eel sauce.
    Add avocado, sesame seeds, green onions, or tobiko.
    Serve warm with nori sheets for scooping.

Notes

  • Use Calrose rice if sushi rice isn’t available.
  • For kids, reduce or remove sriracha.
  • Do not freeze — rice + mayo separates.
  • Make ahead: prepare rice & salmon separately and assemble right before baking.
  • Gluten-free: use tamari + GF eel sauce.
Keyword Baked Salmon, Salmon sushi