Salmon Sushi Bake Recipe — No Rolling Needed, Ready Fast

All the flavors of a classic salmon sushi roll without the effort of rolling. This easy salmon sushi bake layers seasoned sushi rice, nori, and flaky salmon in a baking dish, then lets the oven do the work. It’s finished with a drizzle of spicy gochujang aioli and bright, crunchy toppings. Fast to prepare, great for make-ahead meals, and ideal for both weeknight dinners and gatherings.

Call it a sushi lasagna, sushi casserole, or a sushi slice—this layered salmon sushi bake is delicious, simple to make, and highly adaptable to what you have on hand.

If you love sushi but avoid making it because it’s fiddly, this recipe is for you. Like the salmon sushi bowl, mini baked sushi cups, or baked salmon poke bowls, it removes the hassle. Layer seasoned sushi rice, nori, and salmon in a dish, bake until set, then top with fresh, crunchy garnishes.

Serve warm from the oven or enjoy chilled or at room temperature—the bake is excellent either way and makes fun party food when sliced into bite-sized pieces.

“Made this tonight and even my salmon dubious son loved it and asked for seconds! Brilliant recipe” – Charlotte ⭐️⭐️⭐️⭐️⭐️

Why You’ll Love this Salmon Sushi Bake

• Quick and hands-off. Ready in about 40 minutes, most of that is oven time.
• Extremely adaptable. Swap salmon for canned salmon, tuna, shrimp, crab, chicken, or a mix.
• Great for meal prep. Keeps up to three days in the fridge and tastes great cold.
• Party-friendly. Slice into small squares for a crowd-pleasing, easy sushi-style appetizer.

Ingredients You’ll Need

• Salmon. Fresh fillets are used here, but pre-cooked, hot-smoked, leftover grilled salmon, or canned salmon work well. You can also substitute tuna, shrimp, or crab meat.
• Short-grain (sushi) rice. Sticky short-grain rice is essential so the base holds together; long-grain rice won’t perform the same.
• Nori sheets. Seaweed adds that familiar sushi flavor. If unavailable, you can omit it.
• Cream cheese. Adds creaminess and mimics a California-roll texture; sour cream or crème fraîche can be used instead.
• Aioli or mayonnaise. Use your favorite aioli, Kewpie-style mayo, or a store-bought option for richness and flavor.
• Gochujang or hot sauce. Gochujang makes a spicy aioli for the topping; sriracha or another hot sauce will also work.

I top the bake with quick-pickled cucumber, scallions, and cilantro, but sliced avocado, mint, or other fresh herbs and pickles are great alternatives.

How to Make the Salmon Sushi Bake

This is a photo-guided overview. The full ingredient quantities and step-by-step instructions are available in the recipe card below.

1. Cook the sushi rice, then stir in rice vinegar and set aside. PREP AHEAD: rice can be made up to 3 days in advance and stored in an airtight container.

2. Chop the salmon into bite-sized pieces and mix with cream cheese, aioli, scallions, cilantro, sweet chili jam, and soy sauce.

3. Line a small oven dish (9″ x 9″ works well) and press the rice firmly into the base. PRO TIP: lining with parchment makes it easier to lift out and slice.

4. Lay nori sheets over the rice, overlapping if needed to cover the surface.

5. Pile the salmon mixture onto the nori and spread evenly.

6. Smooth the top so it’s level, then bake until the salmon is set and firm.

7. When ready to serve, drizzle with gochujang aioli and top with quick-pickled cucumber, scallions, cilantro, and sesame seeds. PRO TIP: add toppings just before serving to keep them fresh.

8. Slice and serve warm, at room temperature, or cold.

Salmon Sushi Bake FAQs

Like this Sushi Bake? Try these Easy Better-than-Takeout Ideas Next

All the flavor of your favorite salmon sushi roll—without the rolling. This easy salmon sushi bake layers seasoned sushi rice, nori, and flaky salmon in a baking dish and lets the oven do the hard work. It’s finished with a drizzle of spicy gochujang aioli and fresh, crunchy toppings. Quick to make, great for prepping ahead, and perfect for weeknights or parties.

Ingredients

For the sushi rice –

• 1 1/2 cups short-grain (sushi) rice, rinsed well
• 1 2/3 cups water
• 1 teaspoon salt
• 1 tablespoon rice vinegar

For the sushi bake –

• 14 oz (400 g) salmon fillets
• 1/4 cup aioli or mayonnaise
• 1/4 cup cream cheese
• 2 tablespoons soy sauce
• 1 tablespoon sweet chili jam or sweet chilli sauce
• 2 scallions, finely sliced
• 1/2 cup fresh cilantro leaves, roughly torn
• 2 nori (seaweed) sheets

For the toppings –

• 1/2 cucumber, seeds removed and sliced
• 1/2 teaspoon salt
• 1/2 cup fresh cilantro leaves
• 2 scallions
• 1 tablespoon sesame seeds
• 3 tablespoons aioli or mayo
• 1/2 tablespoon gochujang paste
• 2 tablespoons sweet chili jam

Instructions

1. Cook the rice. Preheat the oven to 350°F (180°C fan). Add rinsed short-grain rice, water, and salt to a saucepan. Bring to a gentle boil, cover, reduce to low, and cook undisturbed for 12 minutes. Remove from heat and let steam for 10 minutes. Fluff with a fork and stir in rice vinegar.
2. Make the salmon mix. Remove skin from the salmon and cut into bite-sized pieces. In a bowl combine salmon with aioli, cream cheese, soy sauce, sweet chili jam, chopped scallions, and cilantro. Mix well and set aside.
3. Prepare the dish. Line a small square or rectangular baking dish with parchment (a 9″ x 9″ square works well). Press the cooked sushi rice firmly into the base and smooth the top.
4. Assemble and bake. Place nori sheets over the rice. Spoon the salmon mixture over the nori and level the surface. Bake for about 20 minutes until the salmon is opaque and firm.
5. Prepare toppings. While baking, halve the cucumber lengthwise, remove seeds, and toss with salt. Mix gochujang with aioli. Slice scallions and prepare any additional garnishes.
6. Garnish and serve. Let the bake rest for a couple of minutes, then drizzle with gochujang aioli and top with cucumber, scallions, cilantro, sweet chili jam, and sesame seeds. Slice into squares and serve warm, at room temperature, or cold.

PREP AHEAD: Make the sushi rice up to 3 days ahead and store chilled in an airtight container. Assemble and bake when ready.

STORAGE: Store cooked bake in the fridge for up to 3 days. It’s delicious cold.

SUBSTITUTIONS: Swap salmon for cooked salmon, smoked salmon, tuna, crab, shrimp, or canned fish. Try avocado as a topping or swap cilantro for parsley or mint. Cream cheese can be replaced with sour cream or crème fraîche if preferred.