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Salmon Sushi Bake

Salmon sushi bake with seasoned sushi rice, a glossy sriracha-mayo salmon topping, and a golden furikake finish. Baked until warmed through, then broiled briefly for lightly browned, roll-style flavor without rolling.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Cooked sushi rice
  • 3 cup cooked sushi rice
Seasoning for sushi rice
  • 3 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 0.5 tsp salt
Salmon topping
  • 1 lb cooked salmon, flaked
  • 0.5 cup Kewpie mayonnaise
  • 2 tbsp sriracha
  • 1 tbsp soy sauce
  • 2 green onions, sliced
  • 0.5 cucumber, diced
  • 2 tbsp furikake seasoning
  • nori sheets, for serving

Equipment

  • 1 sheet pan

Method
 

Bake and season the sushi rice
  1. Preheat the oven to 400F.
  2. Whisk together rice vinegar, sesame oil, sugar, and salt, then fold into the warm cooked sushi rice.
  3. Press the seasoned rice firmly and evenly into an 8x8-inch baking dish and sprinkle with half the furikake.
Make the salmon topping and bake
  1. In a bowl, combine the cooked salmon, Kewpie mayonnaise, sriracha, soy sauce, and green onions sliced.
  2. Spread the salmon mixture evenly over the rice and sprinkle with the remaining furikake.
  3. Bake for 10 minutes, then broil for 2-3 minutes until lightly browned on top.
Finish and serve
  1. Top with diced cucumber and serve scooped onto nori sheets.

Notes

Pro tip: fold the vinegar mixture into the sushi rice while it’s still warm so the grains stay tender and glossy. Refrigerate leftovers in a sealed container up to 3 days; reheat in the oven at 300F until warmed through. Freezing isn’t recommended because sushi rice texture changes. For a gluten-free option, use gluten-free soy sauce.