If you love sushi but want something warm, comforting, and easy to make at home, this Salmon Sushi Bake is the perfect solution. It delivers all the flavours of your favourite sushi roll—without the rolling. Simple ingredients, minimal prep, and a crowd-pleasing result.
Ingredients (For the base)
• Sushi rice (cooked according to package instructions)
• 2–3 tablespoons mirin
• 1 tablespoon toasted sesame oil
• Crushed roasted seaweed (nori)
For the salmon
• Nutrafarms wild-caught salmon
• ¼ cup light cream cheese
• ¼ cup Kewpie mayonnaise
• Sriracha (to taste)
For topping & serving
• Extra mayo and sriracha (for drizzling)
• Sesame seeds
• Green onions, sliced
• Soy sauce (optional)
• Cucumber, sliced
• Avocado, sliced
• Extra seaweed sheets for serving
Instructions
If you love sushi but want something warm, comforting, and easy to make at home, this Salmon Sushi Bake is the perfect solution. It delivers all the flavours of your favourite sushi roll—without the rolling. Simple ingredients, minimal prep, and a crowd-pleasing result.
Cook the sushi rice
Start by cooking your sushi rice. We find a rice cooker gives the best results—perfectly fluffy every time.
Bake the salmon
Preheat your oven to 400°F (204°C).
Place the Nutrafarms wild-caught salmon on a baking sheet and bake for 10–12 minutes, until fully cooked.
Remove from the oven and set aside to cool slightly.
Prepare the rice base
Once the rice is done cooking, transfer it to a baking dish.
Add 2–3 tablespoons of mirin and 1 tablespoon of toasted sesame oil.
Mix well, then press the rice evenly into the bottom of the dish.
Add the seaweed layer
Crush roasted seaweed (nori) over the rice until it’s mostly covered. This adds that classic sushi flavour.
Make the salmon mixture
Flake the cooled salmon into a bowl.
Mix with:
• ¼ cup light cream cheese
• ¼ cup Kewpie mayonnaise
• Sriracha (as much or as little as you like)
Assemble the sushi bake
Spread the salmon mixture evenly over the seaweed layer.
Drizzle with additional mayo and sriracha.
Add a splash of soy sauce if desired, then sprinkle with sesame seeds.
Bake again
Return the dish to the oven and bake at 400°F for 10 minutes, until warmed through and slightly golden on top.
Finish & serve
Remove from the oven and top with freshly sliced green onions.
Serve warm with seaweed sheets and your favourite toppings—we loved it with cucumber and avocado.
How to Eat It
Scoop a spoonful onto a piece of seaweed, add cucumber or avocado, wrap, and enjoy. It’s sushi night—made easy.
