Sushi Bake With Canned Salmon – Easy & Flavorful Recipe
This sushi bake with canned salmon is a creamy, spicy, and satisfying casserole-style dish that delivers bold sushi flavors—without the need for rolling. With seasoned rice, spicy mayo salmon, and crispy toppings, it’s perfect for family dinners, potlucks, or quick meal prep.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Total Time: 30–35 minutes
- Yield: 4-6 servings
- Category: Dinner
- Method: Baked
- Cuisine: 30–35 minutes
Ingredients
For the Rice Layer:
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2 cups cooked sushi rice (short-grain preferred)
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2 tbsp rice vinegar
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1 tbsp sugar
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½ tsp salt
For the Salmon Layer:
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1 can (14 oz) salmon, drained and flaked
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¼ cup Kewpie mayo (or regular mayo)
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1–2 tbsp sriracha (adjust to taste)
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1 tsp soy sauce
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1 tsp sesame oil
Toppings:
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1–2 tbsp furikake
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2 tbsp green onions, chopped
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Optional: avocado slices, cucumber slices, sesame seeds
For Serving:
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Roasted seaweed sheets (nori)
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Soy sauce or eel sauce drizzle
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Optional: pickled ginger
Instructions
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Prepare the rice: Cook sushi rice according to package directions. Let cool slightly, then mix with rice vinegar, sugar, and salt. Spread evenly into a greased 8×8 or 9×9 baking dish.
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Make the salmon layer: In a bowl, mix canned salmon, Kewpie mayo, sriracha, soy sauce, and sesame oil until creamy.
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Assemble: Spread the salmon mixture evenly over the rice. Sprinkle with furikake and chopped green onions. Add optional toppings like avocado or cucumber.
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Bake: Bake at 375°F (190°C) for 15–18 minutes until warm and slightly golden on top.
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Serve: Scoop onto seaweed sheets or into bowls. Drizzle with soy sauce or eel sauce and enjoy warm!
Notes
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Use dairy-free mayo to keep it dairy-free.
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Press rice layer and pre-bake for 10 minutes if you want a crispy bottom.
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Store leftovers in the fridge up to 3 days and reheat before serving.
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Don’t skip the furikake—it adds key umami flavor and crunch.