Name: Salmon Sushi Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups sushi rice (cooked); 2 tablespoons rice vinegar; 1 tablespoon sugar; ½ teaspoon salt; 1 ½ pounds salmon filet; 2 tablespoons honey; 2 cloves of garlic (minced); ¼ cup soy sauce; 2 tablespoons sriracha mayo; Avocado slides; Teriyaki sauce; Sriracha mayo; Furikake seasoning; Scallions

This Salmon Sushi Bake is an easy way to enjoy all your favorite sushi flavors at home. Made with seasoned sushi rice, tender baked salmon, and flavorful toppings like sriracha mayo, teriyaki sauce, avocado, and furikake, it’s a satisfying dinner that’s perfect for sharing.

Sushi has recently taken the spot as one of my favorite foods.

And, even though I do love it, I know that it also has to do with how infrequently I eat it.

I eat many meals with my kids. And, like many toddlers, my kids don’t like sushi. Plus, meals with my kids are often chaotic and rushed. And when I do finally eat sushi, I want to enjoy it, ya know?

I also haven’t been able to find a great sushi spot since moving to the burbs from New York City last year. (Anyone know good sushi takeout in Westchester? Let me know!!)

Like with anything, when something feels unattainable, it only makes us want it more.

I often talk about this in relation to sweets and other foods that are off limits. When we think we can’t have them, we just want and crave them more.

So I’m not surprised that my love for sushi has grown while it’s felt less accessible.

I also love it purely for the taste! So I decided to try to make it a little more accessible 🙂

Why You’ll Love This Salmon Sushi Bake

This sushi bake was inspired by my friend Gal of Something Nutritious. She shared something similar a while back and I immediately knew I needed it.

This Salmon Sushi Bake recipe is made simply with sushi rice, baked salmon, and flavorful sauces like teriyaki and sriracha mayo.

The result: a Salmon Sushi Bake that absolutely satisfies those sushi cravings without needing to a find a restaurant to get it from.

It’s easy to make and incredible delicious. This high protein meal makes an amazing dinner option for all my fellow sushi lovers.

How to Make Salmon Sushi Bake

Prep the ingredients

Preheat the oven to 400 F. Line a baking sheet with foil and grease an 8×8 baking dish.

Prepare the rice

Add the cooked sushi rice to a bowl and add the rice vinegar, sugar, and salt. Mix gently to combine, until the rice feels slightly sticky and cohesive. Set aside.

Mix the sauce

In a small bowl, add the soy sauce, honey, and minced garlic. Whisk well.

Bake the salmon

Place the salmon on top of the lined baking sheet. Pour the mixture over the salmon, using a brush to make sure the salmon is fully coated.

Bake the salmon in the preheated oven for 15 minutes. Let cool slightly.

Remove the skin from the salmon and add it to a bowl. Using a fork, gently flake the salmon. Add the sriracha mayo and gently toss to combine. Set aside.

Add rice to baking dish

Add the sushi rice to the greased baking dish, using a spatula to firmly press the rice together evenly on the bottom of the dish.

Add salmon

Add the salmon mixture and spread evenly.

Bake and broil

Bake in the preheated oven for 10 minutes. Turn the oven to broil and cook for an additional 2 minutes.

Drizzle sauce

Top Salmon Sushi Bake with generous drizzles of both teriyaki sauce and sriracha mayo.

Add toppings and serve

Add sliced avocado, furikake, and scallions. Cut Salmon Sushi Bake into slices and serve.

If You Like This Salmon Sushi Bake, Try These

Blackened Salmon with Peach Salsa: This summery salmon dish is so refreshing.
Greek Farro Salad with Seared Salmon: If you love Greek salad, you will love this.
Creamy Tuscan Salmon (30 Minute Meal!): A one pan, true 30 minute meal that’s full of flavor.
Blackened Salmon Bites: These bites are so versatile – pair them with rice and any other sides of your choice.
Sheet Pan Spring Salmon, Potatoes and Snap Peas: A sheet pan meal full of flavorful spring produce.

Ingredients You’ll Need

Sushi rice: Sushi rice often has a higher starch content than white rice, making it a little stickier, which is why it works for sushi. If you can’t find any, you can swap for white rice. Make sure to mix it with the rice vinegar and sugar to achieve the same sushi rice prep and taste.
Rice vinegar: Rice vinegar is a must for sushi rice. It helps the rice stick together.
Sugar: A little sugar adds a touch of sweetness to the rice.
Salmon: If you have extra time, you can let the salmon marinate in the sauce before cooking for 20-30 minutes. If not, feel free to cook as is! The dish will still be super flavorful.
Honey: A little honey makes the salmon perfectly savory and sweet.
Garlic: This recipe calls for 2 cloves, but measure garlic with your heart 🙂
Soy sauce: A must for anything sushi related!
Sriracha mayo: If you don’t like things with too much heat, you can add a little less.
Avocado: You’ll add avocado slices on top at the end.
Teriyaki sauce: This sauce will also get drizzled on at the end.
Furikake seasoning: Furikake is a seasoning blend made of dried seaweed, sesame seeds, salt, and bonito flakes. If you don’t have any, you can use crushed dried seaweed, salt, and sesame seeds. The bonito flakes add a nice umami flavor, which you can also achieve via MSG (yes, MSG! Read more about it – and why I cook with it – here.)