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–+ servings
Wooden chopsticks adding salmon sushi bake to seaweed chip with avocado.
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5 from 1 vote

Salmon Sushi Bake

Transform cold & boring leftover salmon into a fun interactive dinner - in under 30 minutes! This simple Salmon Sushi Bake is an epic crowd-pleaser for weeknight dinners & potlucks that'll have everyone (especially sushi lovers) begging you for the recipe!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Main Course
Cuisine: Asian Fusion
Servings: 4 servings
Calories: 280kcal
Author: Mikha S.

Ingredients

SUSHI RICE

  • 1 ½ cup freshly cooked rice*
  • 1 ½ tablespoon rice vinegar
  • ½ tablespoon sugar
  • ½ teaspoon salt

SUSHI FILLING

  • 1 ½ tablespoons Japanese mayo
  • 1 tablespoon cream cheese softened
  • 1 tablespoon ponzu
  • ½ tablespoon light soy sauce
  • 1 ½ teaspoon sesame oil
  • 10 ounces cooked or canned salmon drained
  • 4 green onions thinly sliced

TOPPINGS

SERVING

Instructions

  • In a microwave-safe bowl, combine rice vinegar, sugar, & salt. Microwave for 15 seconds or until sugar & salt is dissolved.
  • Place the hot freshly cooked rice in a large bowl, then drizzle the rice vinegar mixture on top of a spatula while moving it in a swiping motion. This helps distribute the mixture more evenly. Gently fold together, being careful not to mush the rice. Set aside.
  • Preheat oven to 450° F.
  • In a large mixing bowl, combine the sushi filling ingredients - salmon, cream cheese, ponzu, Japanese mayo, light soy sauce, sesame oil, & green onions. Set aside.
  • In a baking dish, begin assembling the sushi bake by evenly layering the sushi rice (again, be careful not to mush the rice), then half of the furikake, the sushi filling, & the remaining furikake. Drizzle unagi sauce, Sriracha, and Japanese mayo on top.
  • Bake in the oven for 10 - 15 minutes, or until the top is golden and everything is heated through.
  • Serve with seaweed chips or nori sheets, cucumber, and avocado slices if desired. Enjoy by scooping the sushi bake onto a piece of nori and adding cucumber and / or avocado, if desired. Roll up into a bite & enjoy!

Notes

  • Rice: Any short-grain rice is best for that sticky chewy texture like sushi, but medium grained rice would do if you have trouble finding it. You can easily find these at local Asian or Japanese markets.
  • Furikake: There are TONS of flavors for furikake, but the basic type (with just seaweed & sesame seeds) is what I used for this recipe. Feel free to experiment with any of your favorites! 
  • Step-by-Step Photos: Scroll to the blog post above for step-by-step photos & key tips for best results!

Nutrition

Serving: 0.25recipe | Calories: 280kcal | Carbohydrates: 29g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 839mg | Potassium: 312mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 228mg | Iron: 2mg