Salmon sushi bake is the perfect dish for when you’re craving a baked sushi roll, but want to make something easier to put together. All it takes is assembling the rice and salmon mixture, baking it, scooping it onto a seaweed sheet, and eating it, like a wrap.
This is a popular pot luck dish that is perfect to bring to your next dinner party.
💭 What is the Salmon Sushi Bake?
Salmon sushi bake is a deconstructed sushi roll that is baked to perfection. It consists of flaky salmon mixed with a delicious creamy sauce layered on top of sushi rice. It is baked and served with sheets of seaweed, meant to be scooped and eaten like a wrap. It’s an easy sushi bake recipe that only takes about 20 minutes to put together.
If you liked this recipe, check out the following:
🍎 Calories and Nutrition – Is It Healthy?
The salmon sushi bake is not usually a very healthy dish given that consists of several high-fat ingredients that bump up the calorie content of the dish.
A whole salmon sushi bake dish can consist of up to 1,000 calories with 42 grams of protein, a whopping 56 grams of fat, and 80 grams of carbs.
What makes the dish so high in calories is due to:
- Cream cheese or sour cream, which are relatively higher fat and calorie-dense ingredients
- Kewpie mayo, which is also a relatively higher fat and calorie-dense ingredient
- Salmon, which while is a healthy source of protein, packs a lot of fat content from its omega-3 fatty acids, making it more calorie dense
- Avocado, similarly to salmon, is healthy but can be very calorie dense.
- Rice can easily add up in calories if not portioned mindfully
Looking at each component, it’s easy to see that the salmon sushi bake can easily be made into a high-calorie and high-fat dish.
However, it’s not hard to make a version of the dish that is healthier – this recipe will show you some tweaks that will make a sushi bake that’s easy to fit into your daily calorie intake.
🍏 How to Make It Healthy
In this recipe, I use a heavier ratio of protein and portioned or omitted high-calorie ingredients to make this a more macro-friendly and calorie-conscious dish. Here are some key tweaks I made:
- Used 4 ounces of salmon. This is a lot healthier compared to imitation crab meat, which is another popular option for sushi bakes, as imitation crab meat is largely made of carbs. Salmon brings most of the protein content in this dish.
- Omitted usage of cream cheese. The mayo already gives this dish a creamy consistency.
- Portioned 1 tablespoon of Kewpie mayo given that it’s a more calorie-dense ingredient
- Portioned ⅛ of an avocado given that it’s a more calorie-dense ingredient
- Portioned ¼ cup of rice for a manageable amount of carbs in the dish
For a detailed breakdown of each ingredient, their portioning, and how they make up the nutrition profile of this lower-calorie sushi bake recipe, you may refer to the table below:
📋 Ingredient Notes
Ingredients needed to make the salmon sushi bake include the following:
- Salmon – The base ingredient of the protein for this dish. Since the salmon is cooked, any type of salmon would work. There is no need to get sashimi-grade salmon.
- Kewpie Mayonnaise – This is a Japanese-style mayo that tends to be sweeter and has a creamier consistency compared to traditional mayonnaise that you’d find in a typical American supermarket due to having egg yolks in it.
You can substitute with normal mayonnaise if you can't get your hands on it, but the flavor is well worth it. To make spicy mayo, just add sriracha. Can be bought at most Asian grocery stores or online.
- Unagi Sauce – Sauce that is typically used on unagi. Can be bought at most Asian grocery stores or online.
- Togarashi (Optional) – A Japanese spice blend that has a light kick. To learn more about togarashi, check out my Asian spices guide.
- Scallions – Aromatics to mix in with the salmon.
- Rice – I used short-grain Japanese rice, which is a type of white rice. You can also use short-grain Japanese brown rice, or any type of short grain rice.
- Rice Vinegar – Used to make the sushi rice seasoning.
- Sugar – Used to make the sushi rice seasoning as well.
- Furikake seasoning – Used to top the rice to give a delicious seaweed flavor
Garnishes and Other
- Avocado Slices – Gives the sushi bake a delicious creamy topping
- Jalapeno – Cut into small pieces to give the sushi bake a slight kick
- Bonito flakes – A delicious dried fish topping that accentuates the flavor of this dish
- Green Onion, Togarashi, Furikake, Kewpie mayo, Unagi sauce – More for garnish
- Seaweed Sheets – Used to serve the baked sushi in. You can get these at your local Asian market. These are usually sold in big sheets, so would require cutting them down into smaller pieces. Alternatively, you could use packaged seaweed snacks, but may need to layer them up since they tend to be flimsier.
- Baking tray – I used a 5x7-sized one
🔪 Step by Step Instructions
The salmon sushi bake is relatively easy to put together, only requiring about 20 minutes.
Prepare the rice – Start by cooking the rice in the rice cooker according to the package instructions.
Preheat the oven – Turn the oven to 400F and let it preheat while you’re preparing the baking dish.
Cut the salmon and mix with the sauce – In a large bowl, add the kewpie mayo, unagi sauce, togarashi, and scallions. Mix together until well combined. Cut the salmon into small, bite-sized pieces and mix them together in the sauce.
Season the rice – After the rice is done cooking, mix the rice vinegar and sugar together to make the vinegar mixture, then mix throughout the cooked rice. Add the seasoned sushi rice into a layer at the bottom of the baking dish.
Add the furikake layer – Sprinkle a layer of furikake on top of the rice in the baking dish.
Add the salmon mixture – Add the salmon mixture on top of the rice and set in the oven. Let bake for 15 minutes, or until the salmon is thoroughly cooked.
Garnish and serve – Garnish with additional scallions, kewpie mayo, unagi sauce, furikake, togarashi, and bonito flakes. Top with avocado and jalapeno if desired, and serve with nori (seaweed) sheets.
🍽 Serving Instructions
You can serve the sushi bake wrapped in a roasted seaweed sheet. Scoop some of the sushi bake onto the nori sheets and consume like a handroll or wrap.
You can also season with soy sauce for additional flavor.
💡Tips and Tricks
Salmon for sushi bake – Unlike other sushi recipes, you don’t need to get sashimi-grade salmon for this recipe given that the salmon is cooked. Any salmon from your local grocery store will do.
Nori Sheets – Nori sheets typically come in giant paper-like sheets. Cut down the sheets into small pieces before serving.
📖 Substitutions and Variations
Switch up the protein – Unagi or crab meat would also go deliciously with this recipe.
Eat in casserole form – Ditch the nori sheets and enjoy this as its standalone casserole dish.
Make it spicy – Add in sriracha sauce with the salmon dressing to give it a kick.
Swap the rice – Short-grain Japanese brown rice would also go well with this.
Use traditional Western mayo – If you don’t have kewpie mayo, you can also use traditional mayonnaise.
Top with fish roe – Masago, or fish roe, would also make a great topping for this dish that will accentuate the seafood flavor
To store the salmon sushi bake, seal it with plastic wrap or aluminum foil and set it in the fridge for up to 3 days.
Easy Salmon Sushi Bake Recipe
- 1 Baking tray (5x7 or similar size)
- 4 oz Salmon
- 1 tablespoon Kewpie Mayonnaise
- 1 tablespoon Unagi Sauce
- 1 teaspoon Togorashi (Optional)
- ¼ cup Sushi rice
- 1 teaspoon Rice Vinegar
- ½ teaspoon Sugar
- Furikake seasoning
Garnishes and Other
- ⅛ Avocado (For garnish)
- Bonito Flakes
- Green onion, togarashi, furikake, kewpie mayo, unagi sauce
- Roasted seaweed sheets
- Prepare the rice – Start by cooking the rice in the rice cooker according to the package instructions.
- Preheat the oven – Turn the oven to 400F and let it preheat while you’re preparing the baking dish.
- Cut the salmon and mix with the sauce – In a large bowl, add the kewpie mayo, unagi sauce, togarashi, and scallions. Mix together until well combined. Cut the salmon into small, bite-sized pieces and mix them together in the sauce.
- Season the rice – After the rice is done cooking, mix the rice vinegar and sugar together to make the vinegar mixture, then mix throughout the cooked rice. Add the seasoned sushi rice into a layer at the bottom of the baking dish.
- Add the furikake layer – Sprinkle a layer of furikake on top of the rice in the baking dish.
- Add the salmon mixture – Add the salmon mixture on top of the rice and set in the oven. Let bake for 15 minutes, or until the salmon is thoroughly cooked.
- Garnish and serve – Garnish with additional scallions, kewpie mayo, unagi sauce, furikake, togarashi, and bonito flakes. Top with avocado and jalapeno if desired, and serve with nori (seaweed) sheets.