Go Back
sushi bake recipe salmon

Easy Salmon Sushi Bake

A simple and delicious sushi bake recipe perfect for a weeknight meal. This recipe combines flaky salmon, creamy mayo, and crunchy veggies for a satisfying and flavorful dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Sushi Rice
  • 1.25 cup Water
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sugar
  • 0.5 teaspoon Salt
  • 14.75 ounces Canned Salmon drained and flaked
  • 0.5 cup Mayonnaise
  • 2 tablespoons Sriracha or more, to taste
  • 1 Avocado thinly sliced
  • 0.5 cup Imitation Crab Meat (surimi) shredded or flaked
  • 0.5 cup Shredded Carrots
  • 0.5 cup Cucumber thinly sliced
  • 1 sheet Nori Seaweed cut into 4 squares (optional)
  • Sesame Seeds optional, for garnish

Equipment

  • Medium saucepan
  • Mixing bowls
  • 8x8 inch baking dish
  • Rubber spatula

Method
 

Instructions
  1. Cook sushi rice according to package directions. Once cooked, gently stir in rice vinegar, sugar, and salt until combined.
  2. In a large bowl, combine flaked salmon, mayonnaise, and sriracha. Mix well.
  3. Spread the cooked sushi rice evenly in an 8x8 inch baking dish.
  4. Top the rice with the salmon mixture, then layer with sliced avocado, shredded imitation crab meat, shredded carrots, and cucumber slices.
  5. If desired, cut a sheet of nori seaweed into 4 squares and place them on top of the bake for added flavor and visual appeal.
  6. Garnish with sesame seeds (optional).
  7. Bake at 350°F (175°C) for 20-25 minutes, or until heated through and bubbly.
  8. Let cool slightly before serving. Enjoy!

Notes

For a spicier kick, add more sriracha. You can also substitute other vegetables like bell peppers or edamame. Leftovers can be stored in the refrigerator for up to 3 days.