If you’re craving sushi but don’t feel like rolling individual pieces, this Salmon Sushi Bake is exactly what you need. It’s got all the bold, savory flavors of sushi in a warm, creamy casserole-style dish, and it’s way easier to make. Pair it with spicy, garlicky edamame on the side and you’ve got a full sushi-inspired meal that’s fun to make and even better to eat.
The Kewpie mayo and furikake bring the umami, while the rice and salmon give it that classic sushi feel. Baked together, it turns into a rich, satisfying dish with just the right kick. And with sliced avocado, green onions, and crispy toasted nori on the side, every bite is packed with texture and flavor.
Helpful Tips
- Don’t overmix the salmon: Fold the salmon mixture gently so you get nice chunks instead of a shredded paste.
- Use Kewpie mayo if you can: It adds a slightly sweeter, richer flavor than regular mayo and makes the spicy sauce extra creamy.
- Serve with nori squares: They’re perfect for scooping up the sushi bake and give you that hand-roll experience without the effort.
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- Salmon Sushi Cups
- Coconut Curry Salmon with Cilantro Coconut Rice
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Salmon Sushi Bake with Spicy Edamame
Ingredients
For the sushi bake:
- 3/4 cup sushi rice
- 2 tablespoons seasoned vinegar for sushi
- 12 ounces salmon skinless
- 1/2 teaspoon paprika
- salt and pepper to season
- 4 ounces cream cheese softened
- 1/3 cup Kewpie mayo
- 3 teaspoons Sriracha
- 1/2 tablespoon soy sauce
- 3 green onions chopped
- 2 tablespoons Furikake
- 1 avocado sliced
- 2 sheets nori toasted and cut into squares
For the edamame:
- 12 ounces frozen edamame in pods
- 1/2 tablespoon cooking oil
- 1 tablespoon fresh garlic grated
- 1 tablespoon fresh ginger grated
- 2 tablespoons soy sauce
- 1 tablespoon sambal oelek or Sriracha
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons honey
- Toasted sesame seeds for garnish
Instructions
For the sushi bake:
- Preheat the oven to 350°F(175°C).
- 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 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 and serve with toasted nori.
For the edamame:
- Bring a pot of salted water to a boil. Drop in the edamame pods and boil for 2 minutes. Remove promptly and drain. Then set the pods on a paper towel to drain off any remaining water.
- In a saucepan, heat the oil over medium heat. Add the garlic and ginger and cook for 1 minute, moving constantly in the pan to avoid burning.
- Pour in the soy sauce, sambal oelek, sesame oil, and honey. Stir and simmer for 1 minute.
- Put the edamame in a bowl. Pour on the sauce and toss to coat.
- Serve garnished with sesame seeds.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.