Description
All the flavors of your favorite salmon sushi roll baked into a warm, comforting, and ultra-creamy casserole. It’s easy to make, rich in flavor, and perfect for scooping with crispy seaweed sheets.
Ingredients
Scale
- 4 cups cooked white rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 pound raw salmon, diced
- 4 ounces cream cheese, softened
- 1/2 cup Kewpie mayo
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 2 tablespoons furikake seasoning
- 2 stalks green onions, finely chopped
- Seaweed sheets, for serving
Instructions
- Preheat your oven to 375°F.
- Mix the cooked rice with rice vinegar, sugar, and salt until well combined.
- In a separate bowl, mix the diced salmon, cream cheese, Kewpie mayo, sriracha, and soy sauce.
- Lightly grease a 9×13 inch baking dish or line it with parchment paper.
- Spread the seasoned rice evenly in the dish, pressing it down lightly.
- Layer the salmon mixture over the rice and spread evenly.
- Sprinkle furikake seasoning generously over the top.
- Bake for 20–25 minutes until hot and bubbling.
- Optional: Broil for 2–3 minutes to get a golden top.
- Top with chopped green onions and drizzle with extra mayo and sriracha if desired.
- Serve warm with seaweed sheets for scooping.
Notes
- Use short grain rice for the best sticky texture.
- Let the bake rest for a few minutes before serving for cleaner slices.
- Top with avocado or cucumber for added freshness.
- Furikake adds authentic sushi flavor—don’t skip it.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
Keywords: salmon sushi bake, sushi casserole, baked sushi, easy sushi recipe, salmon rice bake