How to Make Salmon Sushi Bake

Create a baked salmon variation of this dish, which offers a multitude of diverse options! This casserole turned sushi roll bake resembles a deconstructed sushi, providing a super easy and comforting experience with its warm and gooey texture.

What is Sushi Bake?

Sushi Bake is a fusion dish that draws inspiration from both Western and Japanese cultures. It is like a deconstructed sushi where a gooey and warm midwestern casserole meets a TikTok viral version of salmon rice bowl.

Bring this recipe card to your next potluck or family dinner and everyone will love it! Make sure to pin and print the salmon sushi bake recipe at the bottom of the page for easy scrolling.

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Where is Sushi Bake From?

The dish casserole, known as sushi bake, became popular at Hawaiian potlucks years ago. Some attribute the idea of baking sushi to Mimi Qiu Reyes, the founder of the Original Baked California Roll. The origin of sushi bake remains somewhat of a mystery to others.

It has the ability to unite people from every part of the world, and cooking recipes can travel and evolve, which I find incredibly intriguing regardless of anything.

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Sushi Bake Ingredients

There are many different versions of baked sushi, and people can make it in different ways. I would say that the staple ingredients are Japanese rice, seafood, cream cheese, and Japanese mayo (Kewpie). However, there are no rules, so you can include whatever you like. I am sharing the recipe here, with salmon as the main seafood. I also love to add a drizzle of eel sauce for a sweet, savory, and umami kick. I serve it with cucumbers, avocado, roasted seaweed, and spicy mayo on the side.

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kewpie Japanese mayo for sushi bake

Frequently Asked Questions

Can I use any seafood? Whatever you suggest, I honestly don’t mind! I recommend salmon, imitation crab, shrimp, scallops, and canned tuna (preferably American brand instead of Korean). You can enjoy it raw as well, just make sure to use sushi-grade fish.

Is it possible to eat this cold? I prefer it warm because the mayonnaise and cream cheese blend together and create a comforting and gooey texture. However, it is also fine to eat it cold. I would make sure that the rice is not hard and cold, and that it is fresh. I think a cold version with raw fish or imitation crab would work best.

Can you make a sushi bake without cream cheese or mayo, and still maintain the same level of creaminess?

What can I substitute for sriracha if you don’t like it spicy, you can completely leave it out as an alternative; if you want a Korean flare, you can gochujang, which is an Indonesian chili sauce that is made with garlic and chili sauce.

Are leftovers usually good for a few days? If I have any leftovers, I usually store them in the fridge and heat them up in the microwave. How should I reheat them?

How to Eat a Sushi Bake

Another enjoyable way to consume sushi bake is by using cucumber slices as a substitute for chips. After folding it like a taco, I add cucumber and avocado, place the sushi bake on top, and wrap it with roasted seaweed paper. My preferred method of enjoying sushi bake is by creating small hand rolls.

Drizzle sriracha and spicy mayo on top, with an extra drizzle of eel sauce. If you like it saucy, go ahead and add a chunky scoop with your chopsticks. Additionally, you can take a piece of roasted seaweed and place it on top of the baked sushi. No matter how you eat it, it’s absolutely delicious!

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