This easy Sushi Bake is a delicious, shareable twist on a classic sushi roll. It combines tender baked salmon, slightly crisped seasoned rice, fresh vegetables, and a creamy mayo drizzle to make an appetizer or a cozy date-night dish. Fully cooked and simple to assemble, it’s a great option if you prefer not to eat raw fish.
The Best Sushi Bake Recipe
If you love sushi but want something easier to assemble at home, this sushi bake is a perfect solution. Think of it as a deconstructed sushi roll: seasoned sticky rice baked briefly, topped with furikake and chunks of salmon, then finished with fresh avocado, green onions, and a drizzle of flavorful mayo. It’s approachable, comforting, and ideal for serving to a crowd or enjoying as a special meal at home.
This version is fully cooked, making it a good pick for anyone who prefers or needs cooked fish. The flavors are familiar — rice seasoned with rice vinegar and sugar, a sprinkle of furikake for umami, and a finishing touch of creamy kewpie or spicy mayo. The result is a rich, satisfying bite that captures the essence of sushi without rolling or raw handling.
What You Will Need
- Rice vinegar, sugar, & kosher salt – whisk these together to season the sticky rice.
- White sticky rice (sushi or short-grain rice) – cook according to package directions; use a rice cooker or stovetop.
- Furikake seasoning – a savory Japanese sprinkle that adds extra depth to the rice.
- Fresh salmon – you can use thawed frozen salmon if needed; remove skin and cut into cubes before baking.
- Avocado & green onions – sliced and added after baking for freshness and texture.
- Kewpie mayo & garlic chili sauce – use kewpie for a creamy finish or blend mayo with chili sauce for spicy mayo.
- Nori sheets – cut into small squares for serving pieces of sushi bake.
- Garnish – sesame seeds, pickled ginger, and optional sriracha or soy sauce for serving.
How To Make Sushi Bake
Start by preheating the oven and preparing the rice. Spread cooked sticky rice into an even layer in a quarter baking sheet or similar shallow casserole dish. In a small bowl, whisk together rice vinegar, granulated sugar, and kosher salt, then pour the mixture evenly over the rice. Using wet fingers, press the rice gently into the pan so it holds together. Bake uncovered until the top is slightly golden, about 10–15 minutes at 475°F.
When the rice has cooled enough to handle, sprinkle furikake evenly across the surface. Cut the salmon into roughly 1-inch cubes and remove any skin. Arrange the salmon pieces in a single layer over the seasoned rice and season lightly with kosher salt and black pepper.
Reduce the oven temperature to 400°F and return the pan to bake until the salmon is cooked through, about 12–15 minutes depending on the size of the cubes. Remove from the oven and let the pan cool briefly so the salmon and rice settle before adding toppings.
Top the slightly cooled salmon and rice with sliced avocado, cucumber or cucumber ribbons, sliced green onions, and a drizzle of kewpie or spicy mayo. Sprinkle sesame seeds and add a small amount of pickled ginger on the side if you like a palate cleanser between bites. For a touch of heat, finish with sriracha or a thin drizzle of chili sauce.
Best Ways To Serve A Sushi Bake
Cut the finished sushi bake into small squares and place each on a 2-inch square of nori. Add any extra toppings you prefer before eating: a small spoonful of soy sauce or tamari for a gluten-free option, more kewpie or spicy mayo, or a tiny drizzle of eel sauce if you have it. You can also swap the salmon for imitation crab, cooked real crab, or raw tuna; just note that raw options would not need the final bake step.
If you try this recipe, please consider leaving a rating or short review describing any swaps or adjustments you made. Feedback helps others and makes the recipe even better over time. Thank you!
Other Recipes You Might Like
- Baked Salmon Sushi Bowl
- Salmon Poke Bowl
- Poke Salad
- Spicy Salmon Roll
- Avocado Roll
- Philadelphia Roll
Sushi Bake Recipe
Author: Erin Jensen
Prep Time: 30 mins | Cook Time: 13 mins | Total Time: 43 mins
Servings: 12
Course: Dinner/Entree | Cuisine: Asian-Inspired | Method: Oven
Ingredients
- ¼ cup + 2 tablespoons rice vinegar
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 5 cups sticky rice (cooked)
- 1½ pounds salmon fillets (skin removed, cut into 1-inch cubes)
- 2 tablespoons furikake
- Kosher salt and ground black pepper, to taste
- 1 avocado, sliced
- ¼ cup green onions, sliced
- Optional: sushi ginger
- 2 tablespoons kewpie mayo (or spicy mayo)
- Garnish: sesame seeds or a drizzle of sriracha (optional)
Serving Suggestion:
- Nori seaweed sheets, cut into 2-inch squares
- Soy sauce (use Tamari for gluten-free)
Instructions
- Prep: Preheat the oven to 475°F.
- Bake rice: Whisk the rice vinegar, sugar, and kosher salt together. Spread 5 cups of cooked sticky rice evenly in a nonstick quarter baking pan. Pour the vinegar mixture over the rice and press it down with wet fingers. Bake uncovered 10–15 minutes until slightly golden. Remove and let cool slightly.
- Bake salmon: Remove salmon skin and cut into 1-inch cubes. After the rice cools, sprinkle 2 tablespoons furikake over the surface. Arrange the salmon cubes in a single layer, season with salt and pepper, and reduce the oven to 400°F. Return the pan to the oven and bake 12–15 minutes, until the salmon is cooked through. Remove and let cool briefly.
- Toppings: Once the dish has cooled a bit, add avocado slices, sliced green onions, and sushi ginger. Drizzle with kewpie or spicy mayo and sprinkle with sesame seeds.
- Serve: Cut into squares and place on small nori sheets. Serve with soy sauce or tamari for dipping and add sriracha if you like extra heat.
Notes
- Gluten-Free: Use Tamari instead of soy sauce for a gluten-free option.
Calories: 421 kcal
Carbohydrates: 69 g | Protein: 17 g | Fat: 7 g | Fiber: 3 g | Sodium: 151 mg