Salmon Sushi Bake

If you’re looking to bring a crowd-pleasing sushi experience right into your kitchen without the fuss of rolling, Salmon Sushi Bake is your new best friend. This layered casserole combines the rich flavors of wild sockeye salmon, creamy cream cheese, and perfectly seasoned sushi rice to create a dish that’s comforting, elegant, and downright addictive. Whether you’re hosting a family dinner or craving a sushi night at home, this dish delivers all the deliciousness of a sushi platter with minimal effort and maximum flavor.

Why Salmon Sushi Bake is Worth Your Time

Salmon Sushi Bake is more than just a trendy dish—it’s a celebration of flavor and texture that’s incredibly simple to make. The wild sockeye salmon’s natural richness pairs beautifully with the tangy cream cheese and umami-packed rice, all topped with a crispy nori layer. This dish is customizable, perfect for meal prep, and can easily feed a crowd. Plus, it offers a warm, baked twist on traditional sushi, making it approachable for those who might be hesitant about raw fish. It’s a fantastic way to enjoy sushi flavors in a cozy, shareable format.

The Essentials

• Wild Sockeye Salmon Filet – 2 pounds, providing a deep, rich flavor and firm texture.
• Soy Sauce – 2 tablespoons, to infuse the salmon with a savory kick.
• Sticky Sushi Rice – 32 ounces ready-made or 3 cups dried sushi rice cooked as per package instructions, ensuring that perfect sticky base.
• Rice Vinegar – 2 tablespoons, to season the rice with that classic sushi tang.
• Nori Sheets – 2 to 3 sheets, finely chopped or torn for layering and garnish.
• Cream Cheese – 16 ounces, softened to room temperature for smooth blending.
• Riracha Mayonnaise – About ½ cup, for a spicy, creamy topping.
• Green Onions – ½ cup chopped, adding freshness and a mild bite.
• Seel Sauce or Oyster Sauce – 3 tablespoons, for an extra umami boost. (Use a vegetarian alternative if preferred.)
• Furikake Rice Seasoning – 1 to 2 tablespoons, to sprinkle over the top for flavor and texture.
• Optional Garnishes – Thinly sliced radish, cucumbers, jalapeno, avocado, and pickled ginger to brighten every bite.

What You’ll Need (Gear)

• Baking dish – A 9×13 inch pan works perfectly for layering and baking.
• Mixing bowls – For combining rice and seasonings, and mixing the salmon topping.
• Sharp knife – Essential for cutting salmon and slicing garnishes.
• Rice cooker or pot – For cooking sushi rice evenly.
• Spatula or spoon – To spread layers smoothly.
• Measuring spoons and cups – For precise seasoning.

Salmon Sushi Bake Made Stepwise

Step 1: Prepare the Sushi Rice

If you’re using dried sushi rice, rinse 3 cups under cold water until the water runs clear. Cook it according to package instructions using a rice cooker or stovetop. Once cooked, transfer the rice to a large bowl and gently fold in 2 tablespoons of rice vinegar. This seasoning is crucial for that authentic sushi rice flavor.

Step 2: Season and Cook the Salmon

Preheat your oven to 375°F (190°C). Place the 2 pounds of wild sockeye salmon filet on a lined baking sheet. Brush with 2 tablespoons of soy sauce evenly across the surface. Bake for about 12-15 minutes or until the salmon flakes easily with a fork. Let it cool slightly, then flake the salmon into bite-sized pieces.

Step 3: Mix the Salmon Topping

In a medium bowl, combine the flaked salmon with softened cream cheese, 3 tablespoons of seel or oyster sauce, half of the chopped green onions, and ½ cup of rriracha mayonnaise. Mix gently until the ingredients are well incorporated.

Step 4: Assemble the Bake

Spread the seasoned sushi rice evenly in the bottom of your baking dish. Sprinkle 1 to 2 tablespoons of furikake rice seasoning over the rice for added flavor and texture. Layer torn or chopped nori sheets over the rice. Next, spread the salmon and cream cheese mixture evenly on top.

Step 5: Bake Again

Return the assembled dish to the oven and bake at 375°F (190°C) for another 15-20 minutes until the topping is bubbly and slightly browned on top.

Step 6: Garnish and Serve

Remove from the oven and sprinkle the remaining green onions over the bake. Add optional garnishes like thinly sliced radish, cucumber, jalapeno, avocado, and pickled ginger for color, texture, and brightness. Serve warm with extra rriracha mayo on the side if desired.

Variations by Season

• Spring: Add fresh peas, asparagus tips, or thinly sliced cucumbers for a crisp, light twist.
• Summer: Incorporate diced mango or avocado for a sweet, creamy contrast.
• Fall: Mix in sautéed mushrooms or roasted pumpkin cubes to add earthy warmth.
• Winter: Top with pickled ginger and a drizzle of toasted sesame oil for comforting depth.

Chef’s Rationale

• The use of wild sockeye salmon provides a vibrant color and robust flavor that stands up well to baking.
• Cream cheese adds a luscious creaminess that balances the soy and spicy mayo perfectly.
• Rice vinegar in the sushi rice is essential for authenticity and brightens the overall dish.
• Furikake seasoning introduces texture and umami, elevating simple ingredients to something special.
• Layering nori creates a subtle seaweed aroma, complementing the salmon without overpowering it.

Refrigerate, Freeze, Reheat

Salmon Sushi Bake keeps beautifully in the refrigerator for up to 3 days. Store leftovers in an airtight container. To reheat, cover with foil and warm in a 350°F oven until heated through to preserve texture.

Freezing is possible but may slightly alter the rice texture. Wrap tightly in foil and plastic wrap, then freeze for up to 1 month. Thaw overnight in the fridge before reheating.

For best results, avoid microwaving as it can make the rice gummy and the cream cheese separate.

Reader Questions

Can I use other types of salmon?

Absolutely! While wild sockeye salmon offers a vibrant flavor and color, you can use Atlantic salmon or farmed salmon. Just adjust cooking times based on thickness and fat content.

Is there a substitute for cream cheese?

Yes, you can use mascarpone or a softened ricotta for a lighter texture. For dairy-free options, try a plant-based cream cheese alternative.

Can I use a different type of rice?

Sticky sushi rice is best for binding the bake and giving the right texture. Short-grain rice works well, but avoid long-grain varieties as they won’t stick together properly.

How spicy is the rriracha mayo?

The rriracha mayo provides a mild to moderate heat that you can adjust by adding more or less. For a milder version, simply use regular mayonnaise or reduce the rriracha amount.

More Recipes You’ll Love

• Sheet Pan Honey Mustard Salmon Veggies – A simple, flavorful salmon meal with roasted vegetables.
• Baked Sweet Chili Salmon – A sweet and spicy salmon dish baked to perfection.

See You at the Table

Gathering around a warm dish like Salmon Sushi Bake creates not just a meal but memories. Its comforting layers and vibrant flavors make it a perfect centerpiece for any occasion, whether casual or special. Don’t hesitate to experiment with garnishes and seasonings to make this recipe your own. Serve it alongside fresh salads or steamed vegetables for a balanced feast. Enjoy every bite and the smiles it brings to your table.

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