This Salmon Sushi Bake Recipe takes all the fuss out of fancy sushi rolls and moves it onto a delicious baked-to-perfection one-pan dish with all your favorite sushi flavors. Layered sushi rice and honey glazed salmon, drizzled with creamy sauces and topped with furikake, green onions, and sesame seeds. This baked salmon sushi recipe is a convenient game changer for sushi night at home!
We all love sushi around here, but ordering it at our favorite sushi place gets expensive very fast. Making it at home isn't much cheaper, either, when you consider the cost of sashimi-grade fish and all the tools needed to roll it properly. I tried that once many years ago and quickly realized that it's not for me.
That's where this simple, one-pan dish comes in. This spicy salmon sushi bake captures the delicious flavors of sushi without the hassle or the high cost. Say goodbye to expensive rolls and hello to this family-friendly, cost efficient way to satisfy your sushi cravings at home. All that's missing is a tall glass of Starbucks pink drink to complete a fresh and fun sushi dinner at home.
Looking for more easy dinner recipes? Check out chicken and artichoke casserole, Cajun fish taco, and spicy pork ramen.
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Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 15 minutes to bake
- Cooking Method: Oven-baked
- Dietary Info: Gluten-free, Paleo, Ancestral diet suggestions
- Tools Needed: sheet pan, casserole dish
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love Salmon Sushi Bake
- Serve warm or cold - This dish is delicious whether served hot or cold. Enjoy it straight from the oven for a comforting meal or serve it chilled as a refreshing lunch the next day.
- Versatile serving options - Serve this as the main dish with a small side salad to make an easy weeknight meal or chilled on appetizer plates with a slice of pickled ginger on top. They make excellent appetizer bites.
- Satisfy sushi cravings - This is an easy, fuss-free, and budget-friendly way to satisfy your sushi cravings at home.
- Kid-friendly - Kids either love or hate sushi. This is a great way to introduce those sushi flavors to the little ones with more sensitive palates. And there's no raw fish here!
- Suitable for dietary needs - This is naturally gluten-free, but with a few slight swaps, you can make it deeply nutrient-dense, keeping in mind the ancestral diet.
Ingredients for Salmon Sushi Bake
Learn how to make baked salmon sushi recipe with simple ingredients that any real food kitchen likely already has. See the recipe card for exact quantities.
- Salmon: A rich source of omega-3 fatty acids, protein, and lots of vitamins and minerals, salmon is the key ingredient in this bake. I prefer to use wild salmon fillet (I'm using King salmon in this recipe). Skinless is best but if using with skin, make sure to remove it after baking it. Or fillet it first. Salmon is coated with a mixture of coconut aminos and honey before baked.
- Rice: Sushi rice is best because of its high starch content which makes it more sticky when cooked. Arborio rice is another good option for that reason. Cooked rice will then be tossed with rice vinegar.
- Creamy mixture: Softened cream cheese, sriracha, mayonnaise, and coconut aminos (see subs below) tossed with the flaked salmon gives creamy sushi flavors. If you feel ambitious, consider making your own sriracha at home!
- Toppings: Use your favorites but I included furikake (Japanese seasoning blend made with sesame seeds, nori, and other flavorings), sesame seeds, green onions, Persian cucumbers, and avocado.
Substitutions and Variations
- Coconut aminos - This is a delicious alternative to traditional soy sauce. It's made from the sap of coconut blossoms and is then aged with sea salt that yields a sauce with similar flavor profile as soy sauce. Feel free to use soy sauce or tamari which does not contain wheat and has a richer, smoother flavor than soy sauce.
- Mayo - Avocado mayonnaise (which is also a staple superfood) adds creaminess and flavor to the salmon mixture. You can swap it with Greek yogurt if you want to make it lighter or get more protein in, just note the flavor will be different.
- Honey - You can use coconut sugar, sucanat, or any other natural sweetener here.
💭Tips to Make it Nutrient-Dense One of the tenets of traditionally prepared foods is the necessary step of soaking grains. Though white rice doesn't benefit greatly from that, you can choose to do so and I have instructions how to cook soaked rice in this Instant Pot rice post. Note: Sushi rice has different cooking time and water absorption ratio so take that into consideration. Even if you opt to not soak the rice, this dish is still very nutrient dense. If serving this chilled, you are benefitting from the presence of resistant starch in cooled rice. Resistant starch may offer improved digestion, enhanced gut health, and better blood sugar control, according to this PubMed article.
How to Make Salmon Sushi Bake
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Prep rice
Rinse rice well until water runs clear. Then cook according to package instructions. Add salt and vinegar and toss to combine. Set aside.
Step 2. Bake salmon
Whisk one tablespoon of honey and 2 tablespoons of coconut aminos together. Pour over the salmon, coating it completely. Bake until cooked through.
Step 3. Flake
Remove the salmon from the oven and flake coarsely with two forks. If your salmon has skin, make sure to remove it first.
Step 4. Salmon mixture
Add cream cheese, mayonnaise, coconut aminos, and sriracha and stir until evenly combined.
Step 5. Assemble
Transfer the rice to a medium size baking dish, gently pressing down with wet hands.
Step 6. Bake
Spread the salmon mixture evenly over the top of the rice. Top with furikake and bake or broil, depending on oven. (see notes)
Helpful Tips for Spicy Salmon Sushi Bake
- Make slits in salmon - Though not pictured in this post, I started cutting the salmon into a shallow crosshatch pattern across the surface of the salmon. Take care not to cut through completely. This allows the coconut amino and honey to permeate the fish, ensuring the sauce stays on the salmon and doesn't leak out during baking.
- Quickly soften cream cheese - Cut the cream cheese into smaller chunks to increase surface area and speed up the softening. Place it in the warmest spot in the kitchen for 15-20 minutes.
- Bake or broil - Depending on your oven, you may just need to broil the salmon sushi bake on high for 5-7 minutes. All the contents are fully cooked so there's no need to cook it again. You just want the top caramelized with a slight crispiness. I recommend baking for 10 minutes at 450°F or under high broil for 5 minutes or so.
- Let it rest - Allow the sushi bake to rest for 10 minutes for it to set slightly, making it easier to slice and serve. It's even better when it's chilled so feel free to make it ahead of time.
Troubleshooting
- My honey burnt, what did I do wrong? The first time I made this sushi bake, my honey caramelized and burnt in the oven (the fish was still good and I proceeded with the recipe). If that happens for you, reduce the bake time by 25°. You may also try swapping it with a granulated sweetener like coconut sugar.
Serving Suggestions
We love serving this as is, generously garnished with green onions, furikake, and sesame seeds for added texture and flavor. I also like to add slices of cucumber and creamy avocado for some fiber. Don't forget to add pickled ginger, nori seaweed, and wasabi for the full traditional sushi experience. You can also serve these as appetizers. Chill completely, then cut evenly into small squares and transfer to small appetizer plates or hors d'ouvres cups. Side salads: Serve this with simple salads like Asian cucumber salad or cabbage and cucumber salad. Condiments: Drizzle with additional spicy mayo (you'll love my 5 minute sriracha mayo recipe) or thinned out avocado oil mayo.
Storage and Reheating Instructions
How long does salmon sushi bake last in the refrigerator?
To store: Store leftover salmon sushi in an airtight container in the refrigerator for up to 3 days. It's absolutely delicious chilled so no need to reheat. Just plate it straight for the fridge and enjoy again.
Storage containers: These glass snap containers are perfect for leftovers.
To freeze: I've not tried freezing this so I can't say how the texture will come out. However, my experience with freezing creamy foods (whether they contain mayo or cream cheese) has not been positive. Therefore, I don't recommend freezing this bake.
Frequently Asked Questions
Furikake is a Japanese seasoning blend typically made with dried fish, sesame seeds, seaweed, and other flavorings. You can make a simple version at home by mixing toasted sesame seeds, crushed nori, a pinch of salt, and some dried fish flakes or bonito flakes if available.
The best way to test if the salmon has cooked through is when you can easily flake it with a fork and the flesh is opaque and firm to the touch. You can also test with an instant-read meat thermometer; when it reaches an internal temperature of 145°F, you'll know it's done.
This usually happens when the sushi bake is still warm and fresh from the oven. Allow the dish to rest for 10 minutes before serving. This not only helps the flavors to meld together but also helps to set slightly, making it easier to serve without the toppings sliding off. Better yet, chill it completely. Then you'll have a perfectly cut layered sushi bake.
Looking for more salmon recipes? Here are some ideas:
Did you make this Salmon Sushi Bake? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Salmon Sushi Bake
Ingredients
Rice
- 1 ½ cups sushi rice
- 1 teaspoon salt
- ¼ cup rice vinegar
Salmon
- 1 ½ pounds salmon
- 1 tablespoons coconut aminos
- 1 tablespoons honey
For the Salmon Bake
- 4 ounces cream cheese, softened
- ½ cup mayonnaise
- ¼ cup coconut aminos
- 2 tablespoons sriracha
Toppings
- 1 tablespoon furikake
- 1 green onion
- 1 Persian cucumber
- top with sliced avocado, nori seaweed, sesame seeds, or fresh cilantro
Instructions
- Preheat oven or air fryer to 400°F.
- Prep rice: Rinse sushi rice well until water runs clear. Then cook according to package instructions. Remove from heat and let cool slightly. Add salt and vinegar and toss to combine. Set aside.
- Bake salmon: Whisk one tablespoon of honey and coconut aminos together. Pour over salmon, coating it completely. Bake until cooked through and the salmon flakes easily with a fork. (approximately 12-15 minutes depending on thickness).
- Salmon mixture: Remove salmon from oven and flake it with two forks. Remove skin if necessary. Add cream cheese, mayonnaise, coconut aminos, and sriracha and stir until evenly combined and smooth.
- Assemble: Transfer the rice to a medium size baking dish, gently pressing down with wet hands. Spread the salmon mixture evenly on top of the rice. Top with furikake or sesame seeds.
- Bake: Set the salmon sushi under the broiler for 5-10 minutes, or until warmed through and golden brown on top. If the broiler is too high, you may want to bake it first for 10 minutes then caramelize the tops under the broiler.
- Serve: Remove from oven and allow to rest for 5-10 minutes. Drizzle with mayonnaise and sriracha and serve with sliced green onions, cucumbers, avocados, and sesame seeds.
Notes
- Make slits in salmon - Though not pictured in this post, I started cutting the salmon into a shallow crosshatch pattern across the surface of the salmon. Take care not to cut through completely. This allows the coconut amino and honey to permeate the fish, ensuring the sauce stays on the salmon and doesn't leak out during baking.
- Quickly soften cream cheese - Cut the cream cheese into smaller chunks to increase surface area and speed up the softening. Place it in the warmest spot in the kitchen for 15-20 minutes.
- Bake or broil - Depending on your oven, you may just need to broil the salmon sushi bake on high for 5-7 minutes. All the contents are fully cooked so there's no need to cook it again. You just want the top caramelized with a slight crispiness. I recommend baking for 10 minutes at 450°F or under high broil for 5 minutes or so.
Terry G. says
My family loved this!