Can I use canned salmon instead of fresh?

Oh honey, I know it's tempting when you're in a pinch, but trust me—canned salmon just doesn't work here. The texture becomes mushy and the flavor is too strong. If you can't find fresh salmon, imitation crab (the stick kind, not flakes) or even cooked shrimp make much better substitutes. My seafood guy says frozen raw salmon works great too—just thaw it completely first!

How do I prevent dry rice in my sushi bake?

This was my biggest struggle when I first started making this dish! The key is twofold: 1) Don't overcook the rice—it should be tender but still have a slight bite, and 2) Make sure your salmon layer completely covers the rice to act as a moisture barrier. If you're really worried, you can brush a tiny bit of water along the edges before baking.

Is it safe to use raw salmon?

Absolutely—as long as it's sushi-grade! Look for salmon labeled specifically for raw consumption. The baking process cooks it through just enough while keeping that buttery texture. When in doubt, ask your fishmonger—I always do. My local guy knows me as "the sushi bake lady" now!

Can I make this ahead of time?

You sure can, with a few tricks! Assemble everything except the toppings, cover tightly, and refrigerate for up to 4 hours before baking. The avocado and cucumber should always go on fresh after baking though—they get weird when heated. Leftovers keep for 2 days in the fridge, but the rice texture changes after that.

What's the best way to serve this at a party?

Oh, I've got this down to a science! I set it out with small bowls of soy sauce, wasabi, and pickled ginger—just like a sushi bar. Include packages of roasted seaweed snacks so guests can make little hand rolls. For big gatherings, I bake it in disposable aluminum pans and set out a stack of small plates with serving spoons. Pro tip: Double the recipe—it disappears faster than you'd think!

Irresistible 15-Minute Salmon Sushi Bake You'll Crave

Description

A simple and delicious salmon sushi bake that brings the flavors of sushi in an easy-to-make casserole.

Ingredients

2 cups sushi rice
2 cups water
1/4 cup rice vinegar
2 tbsp sugar
1 tsp salt
1 lb fresh salmon, diced
1/4 cup mayonnaise
2 tbsp sriracha
1 avocado, sliced
1 cucumber, thinly sliced
2 sheets nori, crumbled
1 tbsp sesame seeds
2 green onions, chopped

Cook Mode Prevent your screen from going dark

Instructions

Cook sushi rice with water and let it cool.
Mix rice vinegar, sugar, and salt, then fold into cooked rice.
Preheat oven to 375°F.
Mix salmon with mayonnaise and sriracha.
Layer rice in a baking dish, followed by salmon mixture.
Bake for 15 minutes.
Top with avocado, cucumber, nori, sesame seeds, and green onions.
Serve warm.

Notes

Use fresh salmon for best results.
Adjust sriracha for desired spice level.
Serve with soy sauce and pickled ginger.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Main Dish
Method: Baking
Cuisine: Japanese