Salmon sushi bake is always a hit
Salmon sushi bake is always a hit! is a easy Japanese recipe that serves 6. 350 calories per serving. Recipe by FeedMi on YouTube.
Prep: 35 min | Cook: 13 min | Total: 1 hr 3 min
Cost: $13.84 total, $2.31 per serving
Ingredients
- 1 cup Short Grain Sushi Rice (Rinse until water runs clear; yields about 2 cups cooked rice)
- 8 oz Cooked Salmon (Flaked; can use poached, baked, or canned salmon)
- 8 oz Cream Cheese (Softened to room temperature)
- 2 tbsp Japanese Mayonnaise (Kewpie brand recommended for authentic flavor)
- 2 tbsp Sriracha (Adjust to desired heat; extra for drizzling)
- 4 sheets Nori Sheets (Cut into thin strips; toasted if desired)
- 2 tbsp Eel Sauce (Unagi Sauce) (Sweet soy glaze for drizzling)
- 2 stalks Green Onions (Thinly sliced for garnish)
- 0.5 piece Cucumber (Seedless, sliced into sticks)
- 1 piece Avocado (Sliced, added fresh at serving)
- 1 cup Roasted Seaweed Snacks (Crispy seaweed for serving on the side)
Instructions
Cook the Sushi Rice
Rinse the short‑grain sushi rice until the water runs clear, then cook it in a rice cooker or saucepan with the appropriate amount of water. Once cooked, let it sit covered for 5 minutes, then fluff with a fork.
Time: PT15M
Prepare the Salmon
If using raw salmon, bake at 375°F for 10‑12 minutes until just cooked through, then flake into bite‑size pieces. If using pre‑cooked or canned salmon, simply drain and flake.
Time: PT10M
Temperature: 375°F
Make the Spicy Salmon Mixture
In a mixing bowl, combine the flaked salmon, softened cream cheese, Japanese mayo, and Sriracha. Mix until a smooth, spreadable consistency forms.
Time: PT5M
Assemble the Bake
Spread the cooked sushi rice evenly in the bottom of a 9x13‑inch baking dish. Layer the spicy salmon mixture over the rice. Drizzle an additional tablespoon of Sriracha and the eel sauce on top, then sprinkle the nori strips evenly.
Time: PT5M
Bake
Place the dish in a pre‑heated oven and bake at 450°F for 10 minutes.
Time: PT10M
Temperature: 450°F
Broil for a Toasty Top
Switch the oven to broil and cook for an additional 3 minutes, or until the top is golden and slightly crisp.
Time: PT3M
Temperature: Broil
Garnish and Serve
Remove from oven, sprinkle sliced green onions over the top, and serve with roasted seaweed snacks, cucumber sticks, and avocado slices on the side.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Pescatarian, Gluten‑Free (ensure eel sauce is gluten‑free), High‑Protein
Allergens: Fish, Dairy, Soy, Egg (if mayo contains egg)
Ingredient Substitutions
- Instead of Short Grain Sushi Rice: Arborio rice, Calrose rice
- Instead of Cooked Salmon: Canned salmon, Cooked shrimp
- Instead of Cream Cheese: Neufchatel cheese, Vegan cream cheese
- Instead of Japanese Mayonnaise: Regular mayo with a pinch of MSG
- Instead of Sriracha: Chili garlic sauce, Hot sauce
- Instead of Nori Sheets: Soy paper
- Instead of Eel Sauce (Unagi Sauce): Teriyaki glaze
- Instead of Green Onions: Chives
- Instead of Cucumber: Jicama
- Instead of Avocado: Mango
- Instead of Roasted Seaweed Snacks: Popped rice crackers
Equipment Needed
- Rice Cooker or Saucepan
- Mixing Bowl
- Spatula
- 9x13 Baking Dish
- Oven
- Measuring Spoons
- Knife
- Cutting Board
- Baking Sheet (optional for broiling) (optional)
Critical Steps — Do Not Skip
- Cooking the sushi rice to the right texture
- Ensuring the cream cheese is fully softened before mixing
- Not over‑baking the salmon mixture to keep it creamy
Chef Tips from the Video
- Use Kewpie Japanese mayo for authentic umami and a smoother texture.
- Lightly toast the nori strips in a dry skillet before sprinkling for extra crunch.
- A drizzle of extra Sriracha right before serving adds a fresh heat boost.
Troubleshooting
Rice is too dry.
Add a tablespoon of rice vinegar mixed with a splash of water and fluff gently before assembling.
Spicy salmon mixture is too runny.
Add an extra 2‑4 oz of softened cream cheese until the mixture thickens.
Top does not become golden during broil.
Move the dish to the top rack and broil for an additional 1‑2 minutes, watching closely.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in the oven at 350°F until warmed through.
Freezer: Not recommended; texture of rice and cream cheese changes when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the bake up to the broiling step and refrigerate; bake and broil just before serving.
- Prepare the cucumber, avocado, and seaweed snacks ahead of time and keep them separate to stay crisp.
Frequently Asked Questions
What is the cultural significance and history of Salmon Sushi Bake in Japanese-inspired cuisine?
Sushi Bake is a modern, American‑style reinterpretation of traditional sushi, turning the hand‑rolled concept into a casserole that’s easy to serve at gatherings. While not a historic Japanese dish, it reflects the fusion trend of adapting sushi flavors for comfort‑food formats.
What are the traditional regional variations of sushi‑style baked dishes in Japan?
In Japan, baked rice dishes such as "nabe" or "takikomi gohan" incorporate seafood and seasonings, but they are stewed rather than baked. The baked sushi casserole is a Western invention, though it borrows ingredients like nori, eel sauce, and sushi rice from Japanese cuisine.
How is Salmon Sushi Bake traditionally served in Japanese‑American gatherings?
It is typically cut into squares and served warm, accompanied by fresh cucumber sticks, avocado slices, and crispy roasted seaweed. Guests can add extra soy sauce, sriracha, or pickled ginger at the table.
What occasions or celebrations is Salmon Sushi Bake commonly associated with in Western fusion cuisine?
Because it’s easy to make in large batches, Salmon Sushi Bake is popular for pot‑lucks, birthday parties, game nights, and casual family dinners where guests can serve themselves.
What authentic Japanese ingredients are essential for an authentic‑tasting Salmon Sushi Bake?
Key ingredients include short‑grain sushi rice, Japanese mayonnaise (Kewpie), nori sheets, and unagi (eel) sauce. These provide the characteristic umami, slight sweetness, and texture that define the dish.
What other Japanese dishes pair well with Salmon Sushi Bake?
Serve it alongside miso soup, edamame, pickled radish (takuan), or a simple seaweed salad for a balanced meal that highlights the sushi flavors.
What are the most common mistakes to avoid when making Salmon Sushi Bake at home?
Common errors include overcooking the rice (making it mushy), using cold cream cheese which creates lumps, and baking too long, which dries out the salmon mixture. Follow the timing guidelines and keep the cream cheese soft for a smooth blend.
Why does this Salmon Sushi Bake recipe use a high oven temperature of 450°F instead of a lower bake?
A high temperature quickly creates a lightly crisp top while keeping the interior creamy. Lower temperatures would dry out the rice and prevent the desired toasted finish.
Can I make Salmon Sushi Bake ahead of time and how should I store it before serving?
Yes, you can assemble the dish up to the broiling step, cover, and refrigerate for up to 24 hours. When ready, bake as directed and broil for a fresh, golden top.
What does the YouTube channel FeedMi specialize in?
The YouTube channel FeedMi focuses on easy‑to‑follow, family‑friendly recipes that blend comfort food with global flavors, often featuring quick weeknight meals and creative twists on classic dishes.
How does the YouTube channel FeedMi's approach to Japanese‑inspired cooking differ from other cooking channels?
FeedMi emphasizes accessible ingredients, minimal equipment, and step‑by‑step visual cues, making Japanese‑inspired dishes like Sushi Bake approachable for home cooks who may not have specialty tools or extensive pantry items.
Can I substitute the Japanese mayo in this recipe with regular mayonnaise?
You can, but regular mayo lacks the subtle sweetness and umami of Kewpie. Adding a pinch of sugar and a few drops of rice vinegar to regular mayo can mimic the flavor more closely.
Last updated: August 30, 2026
