This salmon sushi bake recipe is a fun, shareable way to mix up how you eat salmon or steelhead using simple ingredients and bold flavors. Inspired by a viral trend that took off on TikTok, this baked sushi-style dish turns flaky salmon, creamy sauce, and rice into an easy crowd-pleaser that works just as well for leftovers as it does fresh from the oven.
TikTok might be “the dance app” for most folks, but if you spend enough time scrolling, you’ll quickly find that it’s also packed with so many creative food ideas. In 2023, salmon sushi bake recipes started popping up everywhere, but very few people were sharing full ingredient lists or clear instructions. After watching several variations, I decided to put together my own version using wild-caught Great Lakes salmon and steelhead as a new way to enjoy fish I already love cooking with.
This salmon sushi bake has since become one of my favorite ways to switch things up.. and it’s a household hit for not only my household, but several of my family and friends!
Why This Salmon Sushi Bake Works
What makes this salmon sushi bake recipe work so well is how approachable it is. There’s really no special tools to make it look perfect. Everything gets layered, baked, and served in bite-sized portions that are meant to be eaten by hand.
It’s rich without being heavy, customizable with toppings, and surprisingly good as leftovers throughout the week.
Ingredients for Salmon Sushi Bake
(Feeds two generously, with leftovers)
- 2 salmon fillets
- Extra virgin olive oil
- Salt, pepper, and garlic powder
- 3 cups cooked rice (jasmine, basmati, or white)
- 1 cup Yum Yum sauce
- ½ block cream cheese
- 2 teaspoons sriracha sauce
- Juice of ½ lemon
- Dried seaweed (nori snacks or large sheets)
- Eel sauce or sushi sauce
- Sriracha mayonnaise
- Furikake seasoning
- 1 bunch green onions, chopped
Optional sides:
- Avocado slices
- Cucumber slices
How to Make Salmon Sushi Bake
Bake the Salmon
Preheat your oven to 425°F. Line a baking pan with aluminum foil, drizzle with olive oil, and place the salmon fillets on top. Drizzle additional olive oil over the fillets and season with salt, pepper, and garlic powder.
Bake for about 20 minutes, or until the salmon is cooked through and flakes easily.
Prepare the Rice
While the salmon bakes, prepare your rice according to package instructions. Jasmine rice is my go-to for texture and flavor, but basmati or white rice work just as well.
Mix the Salmon Filling
In a medium to large mixing bowl, combine the Yum Yum sauce, cream cheese, sriracha, and lemon juice. Mix until smooth.
Increase the oven temperature to 450°F. Add the cooked salmon to the bowl and gently break it into small chunks, mixing until evenly coated. Remove any bones that may have been missed during cleaning.
Assemble the Sushi Bake
Spoon the cooked rice into a deep baking dish, filling it about halfway. Spread it evenly and smooth the top. Layer nori sheets over the rice until fully covered.
Add the salmon mixture on top and smooth it out. Drizzle with sriracha mayonnaise, eel or sushi sauce, and sprinkle with furikake seasoning.
Bake at 450°F for 10 minutes.
How to Serve Salmon Sushi Bake
Once baked, use a metal spatula to cut the sushi bake into small, bite-sized squares. Wrap each piece in a sheet of nori and eat by hand. Serve with avocado and cucumber slices if you’d like to add extra texture and freshness. I also make sure to add the green onions on top AFTER baking, so they don’t wilt and you get more of a full flavor.
This salmon sushi bake recipe holds together especially well once cooled, making it a great option for leftovers throughout the week.
Tips & Variations
- Steelhead works just as well as salmon – don’t think you need to use salmon.
- Adjust sriracha to control heat level – I like just enough for a kick.
- Leftovers firm up nicely and are easy to reheat, but I prefer to eat cold as it stays together better.
Over the last few years, I’ve realized the part of hunting and fishing I probably care about most happens after we get home. Filling a tag or icing fish is exciting, but turning it into a meal you’re proud to put on the table is what makes it meaningful for me. Wild game shouldn’t live only in the freezer or only as a simple fried-fillet tradition. It deserves to be used, experimented with, and shared.
Because of that, I am going to start building my featured Outdoor News “Taste of the Wild” recipes here on my website where I can play with flavors a little more and show how approachable wild game can actually be. Not complicated, not chef-level, just creative ways to cook what we harvest so people feel confident serving it to family and friends!
This salmon sushi bake is exactly that kind of recipe. It sounds different, maybe even a little unexpected, but it’s simple, comforting, and a great way to introduce someone to wild-caught fish who might not think they like it yet. My hope is to keep sharing ideas like this so more people see their venison, panfish, and salmon not just as a once-a-year meal, but as everyday food worth getting excited about.
You can also watch this entire process here on my Youtube! https://www.youtube.com/watch?v=5L2BodGXrCI
Thank you for reading! – Sarah
