If you’re craving a fun, delicious, and super easy dish, my Salmon Sushi Bake is exactly what you need! I crafted this recipe to bring the bold flavors of sushi rolls right to your table in a simple baked version that’s perfect for any night! Fresh salmon, perfectly baked and mixed with fluffy rice, topped with savory furikake and creamy Kewpie mayo—this recipe is as tasty as it is filling, and you’ll want to make it over and over again!
Table of Contents
Why I Love This Recipe
I absolutely love my Salmon Sushi Bake because it’s a fun and easy way to make a delicious and flavorful side dish that everyone will enjoy! This recipe blends the best of Japanese and Western flavors, combining simple Japanese Baked Salmon with a sushi bake concept. It’s a fusion of textures and tastes, with fluffy rice, savory salmon, and a crispy mayo topping that’s perfectly finished with a sprinkle of furikake and crushed Korean seaweed!
What makes this dish so special is that it’s a creation from my own kitchen, inspired by my kids’ love for salmon rice and my Spam Musubi Bake preparation technique. It’s a dish that’s easy to make, full of umami, and great for anyone looking for a simple yet flavorful rice side dish. If you’re a fan of creative, comforting meals, you’ll want to try this recipe immediately! Trust me, it’s a family favorite that you’ll keep coming back to!
Ingredients
Ingredients
- Rice – best to use freshly made steamed white rice for the best flavor and texture. But you can use your rice of choice.
- Salmon – fresh or properly defrosted salmon fillets. Skinless and boneless works the best for this recipe.
- Salt – sea salt recommended.
- Furikake – a Japanese all-purpose seasoning mix to sprinkle on top of the rice. Found at many Asian grocery stores.
- Mayonnaise – I recommend using Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
- Crushed Korean Seaweed – salted and roasted Korean Style Seaweed. Easiest to use your hands to crush them into smaller pieces.
Essential Kitchen Equipment
- Silicon Baking Mat or Parchment Paper
- Baking Dish (I used a 6×6)
Directions
Step 1 Place the salmon fillet on a baking tray lined with a baking mat. Season both sides of the salmon with salt and bake at 425°F for 8-12 minutes.
🧂 Seasoning Pro Tip
For the best flavors, let the salmon Sit for 20-30 Minutes after Seasoning. This allows the flavors to penetrate the fish, giving it a richer taste.
Step 2 Once the salmon is cooked, transfer the freshly cooked rice into a mixing bowl and add the baked salmon. Use a spoon to break apart the salmon and mix it into the rice.
Step 3 Transfer the salmon rice to a baking pan, then sprinkle with furikake and drizzle Kewpie mayo on top. Broil at 500°F for 3-5 minutes until the mayo turns golden brown.
🌶️ Spicy Mayo Tip
For a Spicy Mayo twist, simply Mix Sriracha with Kewpie Mayo and drizzle it over the rice bake before broiling.
Step 4 Crush the Korean seaweed with your hands, sprinkle it on top, and serve.
Recipe Variations
For a Hawaiian-inspired twist on this bake, try replacing the salmon for some seared spam along with my Musubi Sauce to create my Musubi Bake! If you’re craving a simpler Japanese rice ball variation, you can easily forgo the salmon and prepare my Rice Ball Bake instead. This variation focuses on the classic rice ball onigiri flavors!
Pairing Recommendations
This simple sushi bake pairs wonderfully with sides that you would find paired with sushi. A some Truffle Edamame or Seaweed Salad adds a light, crisp texture and a refreshing contrast, while my Dynamite Scallops bring a rich, creamy element with a touch of heat. A warm bowl of Miso Soup offers the perfect comforting finish to your meal!
Frequently Asked Questions
How do I know when the salmon is fully cooked?
The salmon will easily flake with a fork.
What type of rice is best for this dish?
I recommend using short-grain white rice for the best texture.
Can I substitute the Kewpie mayo with regular mayo?
Kewpie mayo has a unique, rich flavor that’s ideal for this recipe, but regular mayo will work as a substitute if necessary.
Storage Tips
Store leftovers in an airtight container in the fridge, where they will keep for 5-7 days. Reheat in the microwave when ready to enjoy again.
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Watch How To Make It
Salmon Sushi Bake
Ingredients
- 3 Cups Rice fresh, rice of choice
- ½ lbs Salmon Fillet boneless, skinless
- 1/2 tsp Salt
- 2 tbsp Furikake
- 2 tbsp Kewpie Mayo
- 5 Sheets Korean Seaweed bite-size sheets
Instructions
- Gather all the ingredients.
- Place the salmon fillet on a baking tray lined with a baking mat. Season both sides of the salmon with salt and bake at 425°F for 8-12 minutes.
- Once the salmon is cooked, transfer it to a mixing bowl and flake the salmon into the rice. Gently stir the salmon into the rice using spoon.
- Next, transfer the salmon rice to a baking pan. Sprinkle furikake over the top and drizzle Kewpie mayo. Broil at 500°F for 3-5 minutes, or until the mayo is browned.
- Finally, crush the Korean seaweed with your hands and sprinkle it over the top before serving.
Nutrition
*Values Based Per Serving