Easy Salmon Sushi Bake

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Try out this EASY SALMON SUSHI BAKE for dinner tonight! It’s also a fantastic option for a tasty game day appetizer that’s sure to be a hit—it’s incredibly satisfying! Obviously, it’s not your traditional sushi; think of it more like a deconstructed baked salmon roll. Versions of this sushi bake have been circulating on social media for a while now, so I decided to give it my own twist. Give it a try, and let me know what you think! And if salmon isn’t your thing, you can also make this with shredded chicken or even canned tuna.

Easy Salmon Sushi Bake

Course Dinner
Servings 8


  • 1 1/2 cups cooked sushi rice
  • 1 1/2 pounds cooked salmon
  • 1/2 cup low-sodium soy sauce or coconut aminos
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons Kewpie mayo Japanese mayo
  • 1 tablespoon sriracha or more for extra spice!
  • 1 tablespoon rice vinegar
  • 1 8- ounce container cream cheese
  • 1 bunch green onions chopped
  • 1/4 cup furikake seasoning

Serving Suggestions:

  • Nori squares
  • Tortilla chips


  • Cook the sushi rice according to the package instructions and set it aside.
  • For the salmon, it’s simple! Place it on a baking sheet and broil it on the middle rack for 8 minutes. Alternatively, bake it at 375°F for 15-18 minutes. Let it cool, then shred the salmon using a fork (remove the skin).
  • Place the shredded salmon in a bowl and add all the listed ingredients above. Mix everything together well.
  • Preheat the oven to 400°F. Press the rice into an even layer in an 8×8 or 9×11 baking dish. Spread the salmon mixture on top in an even layer. Sprinkle the furikake seasoning over it.
  • Bake for 10 minutes, then broil for 2-3 minutes.
  • Serve warm with a side of nori sheets, and enjoy!

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