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Salmon Sushi Bake Recipe

Pocker Emily
Spoon lifting salmon sushi bake with cooked fish and rice
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Creamy cooked salmon over lightly seasoned sushi rice, baked hot and served with crisp nori.
Estimated Recipe CostEstimated US$18 for the whole 6-serving base dish; about $3 per serving. Optional avocado and cucumber extra.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 portions
Course: Main Course
Cuisine: Fusion
Calories: 405
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Rice
  • 1 US cup dry short-grain sushi rice 200 g, rinsed and drained
  • 1 1/4 US cups water 300 mL; follow the rice package if different
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon fine salt
Salmon topping
  • 450 g boneless salmon fillet 1 pound
  • 60 g cream cheese softened
  • 60 g mayonnaise 1/4 cup
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon sriracha divided; reduce for a milder dish
  • 2 scallions thinly sliced
  • 1 teaspoon sesame seeds
For serving
  • 6 sheets roasted nori cut into small squares
  • 1 small cucumber optional; sliced
  • 1 avocado optional; sliced

Equipment

  • 1 8-inch square baking dish 20 cm
  • 1 Lidded saucepan
  • 1 Small baking tray
  • 1 Mixing bowl
  • 1 Food thermometer
  • 1 Rice paddle

Instructions
 

  1. Combine rinsed rice and water in a saucepan, using package water instructions if different. Bring to a boil, cover, reduce to low and cook about 15 minutes until water is absorbed. Rest covered 10 minutes. Fold in rice vinegar, sugar and salt without mashing.
  2. Heat oven to 400°F (200°C). Place salmon on a small parchment-lined tray and bake 12–16 minutes, until the thickest part reaches 145°F (63°C). Remove skin if present and check for bones, then flake with a fork. Leave the oven on.
  3. Blend softened cream cheese, mayonnaise, soy sauce and half the sriracha in a bowl. Gently fold in the cooked salmon and half the scallions, keeping some flakes intact.
  4. Spread warm seasoned rice gently in an 8-inch square dish. Add salmon mixture in an even layer. Drizzle with remaining sriracha. Bake 15–20 minutes, or until the center reaches 165°F (74°C); begin checking early if all components are still hot.
  5. Scatter remaining scallions and sesame seeds over the top. Serve promptly with dry nori squares and optional cucumber and avocado, letting diners make one bite at a time.

Nutrition

Calories: 405kcalCarbohydrates: 30gProtein: 19gFat: 23gSaturated Fat: 5.5gSodium: 430mgFiber: 1gSugar: 2g

Video

Notes

Contains fish, milk, egg, soy and sesame; ordinary soy sauce may contain wheat. The fish is cooked before assembly; do not use raw fish with the same final-bake timing. Refrigerate promptly in shallow containers and use within 3–4 days. Reheat to 165°F (74°C). Nutrition is estimated per one-sixth of the base dish including nori, excluding optional cucumber and avocado; brands and fish species change values. Cost is an estimate for quantities used. Instructional video: Luvita Ho demonstrates a full salmon sushi bake in Indonesian, with cooked salmon, seasoned rice and a creamy topping. Her version includes imitation crab, Japanese mayonnaise, sesame oil and furikake, and air-fries the salmon before baking the layers. This written recipe omits imitation crab and furikake, uses its own sauce quantities and oven-cooks the salmon first; follow the quantities and thermometer checks here.

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