This sushi bake is an easy, flavorful way to enjoy sushi flavors at home without rolling or using raw fish. It’s a casserole-style dish layered with seasoned rice, baked shredded salmon mixed with creamy mayo and sour cream, fish roe for a pop of color and salt, and furikake for extra umami. Serve it scooped onto roasted seaweed sheets for a fun deconstructed sushi experience that’s perfect for family dinners, potlucks, or anyone who loves sushi but wants something simple to prepare.
Sushi bake takes inspiration from sushi rolls but presents the flavors in a bakeable, shareable format. The dish is forgiving, customizable, and especially great for introducing non-sushi eaters to typical sushi ingredients like short-grain rice, furikake, Japanese mayo, and nori (seaweed). You can substitute imitation crab to mimic a California roll, or keep it as baked salmon for a richer, more savory profile. The layers come together quickly and the final bake is golden and slightly crisp on top, with creamy, savory salmon and seasoned rice underneath.
INGREDIENTS
- 1 lb salmon (main protein)
- 1 tbsp seasoning salt (for the salmon)
- 5 cups cooked short-grain rice (Calrose or similar)
- 1 cup furikake (Japanese rice seasoning)
- 1/2 cup Japanese mayonnaise
- 1/4 cup sour cream
- 1/4 cup fish roe (plus more for garnish)
- Package of roasted seaweed sheets (for serving)
WHY THIS RECIPE WORKS
This sushi bake is designed for ease and flavor. Baking the salmon removes concerns about raw fish while concentrating the salmon’s flavor. Mixing the shredded fish with Japanese mayo and sour cream creates a rich, slightly tangy filling that pairs perfectly with the seasoned rice. Furikake adds salt, sesame, and seaweed notes, while the fish roe gives bursts of briny texture. Roasted seaweed sheets make it easy to scoop and wrap each bite, preserving the same crunchy, savory contrast you get from traditional sushi rolls.
HOW TO MAKE SUSHI BAKE
1. Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment and spray lightly with cooking spray. Place the salmon on the prepared sheet and sprinkle with seasoning salt. Bake 15–18 minutes, until the salmon flakes easily with a fork. Baking time varies with fillet thickness. Use two forks to shred the cooked salmon and set aside.
2. Increase oven temperature to 450°F (230°C) for the final bake if you want a nicely browned top.
3. In a large bowl, combine the shredded salmon, Japanese mayo, and sour cream. Mix until evenly coated, then fold in the fish roe gently so it maintains some texture and color.
4. Lightly grease a 9×13-inch glass baking dish. With wet hands, press the cooked short-grain rice evenly into the bottom of the dish. Sprinkle half of the furikake (about 1/2 cup) evenly over the rice. Spread the salmon mixture on top of the rice in an even layer, then sprinkle the remaining furikake over the salmon.
5. Bake the assembled dish in the preheated oven until the top is golden and slightly crisp, about 8–10 minutes. Watch closely to avoid burning the furikake on top.
6. To serve, place a sheet of roasted seaweed on a plate. Scoop a portion of the sushi bake onto the seaweed, add extra fish roe as garnish if desired, then fold or roll the seaweed around the filling and enjoy immediately.
TIPS & VARIATIONS
- Substitute imitation crab or cooked shrimp for salmon to create a California-roll style bake.
- Use seasoned sushi rice (rice vinegar, sugar, salt) for a more authentic sushi rice flavor.
- Add scallions, thinly sliced cucumber, or avocado slices when serving for fresh texture.
- For a slightly lighter version, reduce the mayo and increase the sour cream or use light mayo.
- If you prefer a smoky flavor, broil for 1–2 minutes at the end to caramelize the top—watch carefully.
YIELD & TIMING
Makes about 12 servings. Prep time: 15 minutes. Cook time: 25 minutes. Total time: approximately 40 minutes. This recipe scales well for parties and potlucks: double the ingredients and use a larger pan if needed.
AUTHOR
Recipe by Liza Agbanlog. This approachable sushi bake combines Japanese flavors with a simple casserole method that’s ideal for busy nights and gatherings.
NUTRITION (approx. per serving)
Calories: 240 kcal • Carbohydrates: 23 g • Protein: 11 g • Fat: 11 g • Sodium: 735 mg • Cholesterol: 56 mg
