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Salmon Sushi Bake

Warm, layered salmon sushi bake with seasoned rice, creamy spicy salmon, and fresh toppings—an easy, shareable twist on classic sushi flavors.
Calories:
Author: Sandra Myers

Ingredients

For the Sushi Rice:

  • 1 cup sushi rice
  • ¼ cup rice wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon salt

For the Salmon Mixture:

  • ½ cup furikake seasoning
  • 8 oz salmon fillets 2 portions
  • 1 tablespoon soy sauce
  • ¼ cup cream cheese softened
  • ¼ cup mayonnaise
  • 2 tablespoons sriracha sauce

For the Toppings:

  • 1 avocado sliced or cubed
  • ½ cucumber sliced or cubed
  • 2 green onions sliced
  • Nori seaweed sheets
  • Extra mayonnaise
  • Unagi sauce

Instructions

  • Rinse sushi rice under cold water until clear, then cook according to package instructions (about 20 minutes). While still warm, gently mix in rice vinegar, sugar, and salt until glossy and slightly sticky.
  • Rub salmon with soy sauce and cook in an air fryer at 400°F for 10 minutes, or bake at 400°F for 15–20 minutes until it flakes easily with a fork.
  • Break the cooked salmon into small pieces and mix with cream cheese, mayonnaise, and sriracha until smooth and creamy.
  • Preheat oven to 425°F and line a 9×9-inch baking dish with parchment paper or lightly grease it.
  • Press the seasoned rice evenly into the dish, sprinkle with furikake, then spread the salmon mixture evenly on top.
  • Bake for 15 minutes until heated through and lightly bubbling around the edges, keeping it creamy.
  • Top with avocado, cucumber, and green onions, then drizzle with mayonnaise and unagi sauce.
  • Scoop onto nori sheets and serve warm for the best balance of texture and flavor.