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Salmon Sushi Bake

Salmon sushi bake layers warm seasoned sushi rice with creamy spiced salmon, then bakes until the mayo crust turns golden and bubbly. Finished with sesame seeds, green onion, and a bright lime squeeze for a sushi-style bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cooked sushi rice
  • 2 cup cooked sushi rice Use warm rice for easier mixing and a cohesive layer.
Seasonings for rice
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
Spiced salmon layer
  • 1 lb salmon fillet Cooked and flaked; leftover salmon works well.
  • 1 tbsp Japanese mayo Use mayonnaise to make a creamy baked topping.
  • 2 tbsp sriracha Adjust heat to taste if desired.
  • 1 tsp sesame oil
Toppings and serving
  • 1 Nori sheets Serve on the side for wrapping or dipping.
  • 1 lime Cut into wedges for squeezing.
  • 1 Sesame seeds For topping right before serving.
  • 1 green onion Sliced and sprinkled on top.

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Season the sushi rice
  1. Toss the warm cooked sushi rice with rice vinegar and sugar, then spread it evenly in a baking dish.
  2. Press the rice layer into a level surface so the salmon mixture bakes cleanly on top.
Mix the salmon layer
  1. Mix the flaked salmon with Japanese mayo, sriracha, and sesame oil until evenly coated.
  2. Break up any larger salmon pieces so the bake has a uniform texture.
Assemble and bake
  1. Spread the salmon mixture evenly over the rice layer, covering it to the edges.
  2. Bake at 400°F for 12-15 minutes, until the top turns golden and bubbly.
  3. If you want extra browning, broil for the last 2 minutes, watching closely so it doesn’t burn.
Finish and serve
  1. Garnish with sesame seeds and sliced green onion.
  2. Serve with nori sheets and fresh lime wedges for squeezing over each bite.

Notes

Use warm rice for better layering and fewer dry spots; if your rice is cold, microwave it briefly before assembling. Refrigerate leftovers in an airtight container for up to 2 days; reheat in a 325°F oven or toaster oven until warmed through. Freezing is not recommended because the baked mayo texture can turn grainy after thawing. For a lower-fat option, use light Japanese mayo to keep the creamy coating with fewer calories.