Salmon Sushi Bake

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This viral Tik Tok Salmon Sushi Bake has all the flavors of spicy salmon rolls to satisfy your cravings at home in a casserole dish with no rolling involved.

Tik Tok Sushi Baked Salmon Recipe

If you’re a sushi lover, come learn how to make this delicious Sushi Bake you’ve likely seen on Tik Tok and other social media channels.

It is a big, warm, deconstructed sushi roll in a pan that is way easier, has no rolling, and is less time-consuming than individual rolls.

To make this trendy dish, sushi rolls are deconstructed and turned into layers of sushi rice, furikake, and a creamy salmon layer, garnished with your favorite toppings.

When it comes to sushi bake, it seems there are few rules.

It’s meant to be customized to your preferred tastes.

The staple ingredients are some sort of seafood (crab, shrimp, and salmon are quite popular for sushi bake), along with cream cheese, rice, and mayonnaise.

Don’t care for an ingredient? No biggie. Vary the recipe any way you like.

Serve with a warm batch of Miso soup.

Sushi in casserole form? No way!

Ingredients for salmon rice bake

• Jasmine rice: You may substitute basmati rice
  
• Rice wine vinegar: You can substitute white wine vinegar
  
• Salmon fillets: You can use skin-on salmon or skinless
  
• Cream cheese: full fat or low-fat
  
• Mayonnaise
  
• Seasonings: Furikake seasoning, soy sauce, Sriracha sauce, granulated sugar and kosher salt
  
• Toppings: Chopped avocado, sliced cucumbers, chopped scallions, Unagi sauce optional but so delicious as a garnishment, nori sheets for serving, if desired

How to make sushi bake salmon

Rinse the rice under cold water; drain well.

Cook the rice according to package directions, usually 15-20 minutes on the stove or 3 minutes in the Instant Pot.

I prefer to cook the rice for sushi bake in my Instant Pot since it only takes three minutes.

To cook your rice in an Instant Pot, place 1 cup water and 1 cup jasmine rice in the Instant Pot and bring to full pressure.

Cook for 3 minutes on high pressure; when the timer sounds, perform a quick release, then carefully remove the Instant Pot lid.

Give the rice a gentle stir.

When the rice is fully cooked, gently stir in the rice wine vinegar, sugar, and salt.

Spread the warm rice into a greased 9×9-inch baking dish in an even layer.

Sprinkle with the furikake mixture and set aside.

You can make your own furikake seasoning by combining 1/4 cup sesame seeds and 1/4 cup crushed nori sheets with 2 tsp. of sugar and 1 tsp. of kosher salt.

Toast in a skillet over low heat just until fragrant; cool completely. Store in an air tight container in your spice cabinet.

Preheat the oven to 350 degrees.

When you cook the salmon, place it skin-side-down onto a greased foil-lined baking sheet.

Using a silicone basting brush, gently brush the soy sauce over the salmon fillets.

As the salmon bakes (or air fries) the skin will adhere to the foil allowing you to simply lift the cooked salmon right up from the skin, leaving it behind to throw away with the foil.

Cook the salmon, uncovered, for about 15 minutes or until it flakes easily with a fork at the thickest point.

It should be 145 degrees F. at the center when tested with an instant read thermometer.

You can cook the salmon in the air fryer, if preferred.

Simply rush the salmon fillets with the soy sauce then place them onto the greased air fryer rack.

Air fry at 350 degrees F for 10-12 minutes or until the fish flakes easily with a fork at the thickest point.

Using two forks, shred the warm, cooked salmon apart: cool slightly.

Place the shredded salmon into a mixing bowl.

Add the cream cheese, mayo, and sriracha sauce, gently stirring until well combined.

Increase the oven temperature to 425 degrees F.

Spread the prepared salmon mixture evenly over the seasoned rice in the 9×9-inch baking pan.

Bake, uncovered, for 15 minutes or until hot and bubbly throughout and golden brown on top.

Let the salmon sushi bake cool slightly, then garnish with unagi sauce, cucumbers, avocado, and scallions.

Slice into 12 bars and serve at once, placed on top of Nori squares, as desired.

How long to bake sushi bake

The entire cooking time is about 20 minutes.

First you bake the salmon so it’s fully cooked, then you bake the sushi bake once you’ve assembled all the layers.

At this point, you’re really just heating the sushi bake throughout since all the ingredients are fully cooked.

How to reheat sushi bake

You can easily reheat sushi bake in the microwave for just a few seconds until it’s warmed throughout.

Or, place the leftover sushi bake squares in the air fryer and reheat for a few minutes at 350 degrees.

You could also place sushi bake squares in a skillet and reheat over low hear until hot throughout.

This makes the bottom of the rice nice and crispy.

How long is sushi bake good for?

Sushi bake will keep in an airtight container for 3-5 days in the fridge.

How to store

Store sushi bake in an airtight container in refrigeration.

Store the sushi bake toppings in separate air tight containers so you can add the garnishments fresh as you enjoy sushi bake leftovers later.

Can you freeze sushi bake?

Yes, you can absolutely freeze sushi bake.

Thaw in refrigeration and reheat in the oven or for a few seconds in the microwave.

Freezing sushi bake will change the texture, so be advised.

If mouthfeel is an issue, you may prefer not to freeze leftovers.

Can you make ahead of time?

Yep! You can make the sushi bake, fully cool it, then store in refrigeration.

Just before serving, slice into bars, reheat in the microwave and garnish as desired.

Seafood variations

Substitute shrimp or cooked crab (imitation crab works fine) in place of the salmon in this recipe to make other delicious variations.

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