Salmon Sushi Baked

Salmon Sushi Baked – If you love sushi, then this recipe is for you! It’s like a deconstructed sushi roll in casserole form.

This is sushi you can make at home! It comes together in under 30 minutes. Which means it’s easy enough for a weeknight dinner.

What is a salmon sushi bake?

Instead of a traditional sushi roll, this easy sushi bake is a casserole you can make in baking pan. It has layers of rice, nori sheets (seaweed), spicy salmon, avocado, cucumber, and sauces.

The layers:

  1. Rice – I used a package of frozen basmati rice to keep it easy.
  2. Nori sheets (seaweed)– I used the small squares and layered them on top of each other. You can find these at Trader Joe’s.
  3. Salmon – This layer is cubed salmon mixed with yum yum sauce and chili onion crunch. I like to broil the salmon instead of just baking it so the salmon gets a little crispy.
  4. Cucumber, pepper, avocado salsa – The sushi bake didn’t have enough flavor when I just did diced cucumbers and avocado. The salsa adds so much flavor from the bell peppers, ginger dressing and chili onion crunch.

I like to top with extra spicy mayo. And some optional toppings are eel sauce and crispy onions!

Is this salmon sushi bake spicy?

No! The chili onion crunch adds a little heat, but it’s not too spicy.

Ingredient Breakdown:

Lots of sushi bakes on the internet have tons of ingredients. I tested a bunch of different versions because I wanted to narrow down the ingredient list to only the most important ingredients. I wanted maximum flavor for minimal ingredients.

Ingredients I found not necessary:

  • Crab meat – I liked salmon more than crab. Using both was too much fish.
  • Kewpie mayo – Not enough flavor compared to yum yum sauce
  • Spicy mayo – Good but yum yum sauce is better and less spicy
  • Rice vinegar – You can get the same flavor if you use ginger dressing
  • Soy sauce – You can get the same flavor if you use ginger dressing
  • Furikake seasoning – It’s not necessary to have nori sheets (seaweed) in the sushi bake and little flakes on top
  • Fresh sushi ginger – it was a little too pungent for a sushi bake. And you can get the same flavor if you use ginger dressing

Ingredients I found necessary:

  • Rice – But it didn’t matter whether it was sushi rice or basmati rice. So I opted for the easier of the two and use frozen basmati rice.
  • Nori sheets – it gives the sushi feel and adds a great umami flavor.
  • Chili onion crunch – This has a ton of flavor! Plus it’s a little spicy so it gives a little kick of heat like spicy salmon sushi rolls do.
  • Yum yum sauce – This takes the place of kewpie mayo or spicy mayo. It adds a ton of flavor all in one ingredient. And it’s more of sauce than mayo, which is great for topping the casserole.
  • Ginger dressing – Adds a ton of flavor all in one ingredient.

Optional ingredients: You can get some eel sauce and crispy onions for topping if you want some extra texture and flavor.

Where to get the ingredients?

I get the frozen basmati rice, chili onion crisp, seaweed sheets, and everything but the bagel seasoning from Trader Joes.

Amazon is where I buy the eel sauce.

You can find everthing else at most grocery stores.

If you don’t have ginger dressing, I have used this homemade ginger dressing before:

3 Tablespoons olive oil
3 Tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon ginger powder
1/4 teaspoon garlic powder

Watch the recipe video here:

Salmon Sushi Baked

Print Pin Rate
Total Time: 30 minutes
Servings: 4


For the salmon bake:

For the cucumber pepper salad:

  • 2 cucumbers, peeled, halved, scoop seeds out with a spoon, and diced
  • 2 bell peppers (red, orange, or yellow bell peppers work)
  • 1 avocado, diced
  • 1/3 cup ginger dressing* (storebought or see notes for homemade dressing recipe)
  • 1 Tablespoon chilli onion crisp (You can find at Target or Trader Joe's)
  • 1 teaspoon everything bagel seasoning (optional)

For topping:


To make the salmon:

  • Preheat oven to 450 degrees. (You will turn the oven to broil right before putting the sushi bake in!)
  • Cook rice according to package instructions.
  • Pour in the bottom of a 9-inch pie plate (or 8×8-inch baking pan). Pat the rice down with a spatula or wooden spoon to create a flat surface.
  • Place seaweed pieces on top of the rice to cover the rice completely.
  • In a medium bowl, combine the salmon cubes, yum yum sauce, and chili onion crisp.
  • Add the salmon to the top of the seaweed.
  • Turn oven to broil and broil for 10-12 minutes, or until salmon is no longer opaque in the middle.

To make the cucumber pepper salad:

  • In a medium bowl, combine all the ingredients.
  • When the salmon bake is done, remove from the oven. Let cool for a few minutes.
  • Top with the cucumber pepper salad, yum yum sauce, eel sauce (optional), and crispy onions (optional). Cut out pieces from the pan and serve!


Homemade ginger dressing:
  • 3 Tablespoons olive oil
  • 3 Tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon garlic powder


Serving: 1 serving | Calories: 653kcal | Carbohydrates: 85g | Protein: 35g | Fat: 19g