Japanese Sushi Bake with Salmon

Often linked to Hawaiian potlucks, sushi bake turns classic Japanese sushi flavors into a warm layered casserole. Creamy salmon with Japanese mayo crowns seasoned rice, finished with furikake and scooped onto nori.

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 485 cal
• 32g protein
• 42g carbs
• 20g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups cooked sushi rice
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1 lb cooked salmon fillet
• 4 oz softened cream cheese
• 1/3 cup Japanese mayonnaise
• 1 tbsp sriracha
• 1 tbsp soy sauce
• 3 sliced green onions
• 2 tbsp furikake seasoning
• 4 cut into squares nori sheets
• 1/2 diced cucumber
• 1 sliced avocado

Instructions

1. 1Preheat the oven to 375°F and lightly grease an 8-inch square baking dish. Fluff the warm cooked sushi rice in a large bowl.
2. 2Stir rice vinegar, sugar, and salt together until dissolved, then fold the mixture gently into the rice until every grain is glossy and seasoned. Press the seasoned rice evenly into the bottom of the prepared dish to form a compact base layer.
3. 3Flake the cooked salmon into a medium bowl, discarding any skin or bones. Add softened cream cheese, Japanese mayonnaise, sriracha, and soy sauce.
4. 4Mash and stir until the salmon mixture is creamy and evenly combined, then fold in most of the sliced green onions, reserving a pinch for garnish.
5. 5Spread the salmon mixture in an even layer over the pressed rice. Sprinkle furikake generously across the top so it covers the surface.
6. 6Bake for 18 to 22 minutes until the edges bubble lightly and the top turns lightly golden in spots. Remove from the oven and let rest 5 minutes so the layers set.
7. 7Cut into four neat squares. Place each square on a plate with nori squares, diced cucumber, and avocado slices on the side.
8. 8Scatter the remaining green onions over each portion. Scoop bites of the bake onto nori with cucumber and avocado for a hand-held lunch that travels well when packed cold or reheated gently.