Quick and Easy Salmon Sushi Bake

Quick and easy salmon sushi bake with layered sushi rice and a creamy spicy salmon topping, finished under the broiler until lightly golden. In about 30 minutes, you get the flavor of a sushi roll with minimal prep and a bubbly, spoonable bake.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Dinner

Cuisine: Japanese

Calories: 650

Ingredients Equipment Method Notes

Ingredients

Sushi rice layer

2 cup sushi rice, cooked Use warm rice for easier pressing and seasoning.
3 tbsp rice vinegar
1 tbsp granulated sugar
0.5 tsp salt

Spicy salmon layer

1 lb salmon fillet, cooked and flaked If using leftover salmon, flake while still slightly warm.
0.5 cup mayonnaise
2 tbsp sriracha
1 tbsp soy sauce

Topping and serving

2 green onions, sliced
0.25 cup Sesame seeds, for topping Use to finish the bake and add crunch.
Soy sauce and sriracha, for serving For drizzling at the table.

Equipment

1 sheet pan

Method

Preheat and season the rice

Preheat the oven to 400°F and grease a 9x13-inch baking dish.
Toss the warm rice with the rice vinegar, sugar, and salt, then press evenly into the bottom of the baking dish.

Build the salmon layer

Combine the flaked salmon, mayonnaise, sriracha, and soy sauce in a bowl.
Spread the salmon mixture evenly over the rice layer.

Broil and finish

Broil for 4–5 minutes, until the top is lightly golden and bubbling.
Top with green onions and sesame seeds, and serve with extra soy sauce and sriracha.

Notes

For the most even layer, press the seasoned rice firmly into the pan so it holds together under the broiler. Refrigerate leftovers in a sealed container up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended because the rice texture and spicy mayo sauce can change. Dietary swap: use vegan mayonnaise and cooked, flaked salmon-style plant protein if you need a non-dairy option (flavor will differ slightly).