Think of these Salmon Sushi Bake Bites as the easier, warmer cousin of your favorite sushi roll. They pack all the flavor into a layered, baked dish that you cut into squares and serve on toasted nori. Creamy, spicy, a little crunchy, and totally addictive—these bites are a smart way to serve sushi vibes without the fuss.
What makes these bites worth making is how satisfying they are with so little effort. The layered bake gives you crispy edges, melty cream cheese, and a spicy kick from the sriracha-Kewpie blend. Cut into squares and served on nori, they’re just the right size for snacking or serving up at your next get-together.
Helpful Tips
- Don’t overmix the salmon. Keep some texture by gently folding everything together so you get nice bites of fish.
- Use Kewpie mayo if you can. It has a richer, tangier flavor that really makes the sauce pop.
- Serve with toasted nori. Cutting nori into squares turns this into easy finger food with that signature sushi crunch.
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Salmon Sushi Bites
Ingredients
- 3/4 cup sushi rice
- 2 tablespoons seasoned vinegar for sushi
- 12 ounces salmon skinless
- ½ teaspoon paprika
- Salt and pepper to season
- 4 ounces cream cheese softened
- ⅓ cup mayo
- 3 teaspoons Sriracha
- 1/2 tablespoon soy sauce sauce
- 3 green onions chopped
- 2 tablespoons Furikake
- 1 avocado sliced
Instructions
- Preheat the oven to 350°F.
- Cook the sushi rice according to the package instructions. Cool slightly. Add the seasoned vinegar to the rice and gently stir it in (so the rice doesn’t become mushy).
- While the rice cooks, season the salmon and cook it in the oven for 6 minutes. It will not yet be fully cooked. Remove and let cool slightly.
- In a bowl, mix the Kewpie, Sriracha, and soy sauce. Reserve half. I put this in a squeeze bottle to decorate the top of the sushi.
- Combine the salmon, cream cheese, remaining half of the Kewpie sauce, and half the green onions. Fold it together so the salmon doesn’t get fully shredded.
- Pack the rice evenly into a 9×7 baking dish. Season with Furikake. Spread the salmon mixture evenly over the rice. Season with more Furikake.
- Bake for 15 minutes.
- Garnish with avocado, cucumber, the remaining green onions, and drizzle the remaining sauce over the top. Cut into squares and serve on a platter.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.