One-Pan Salmon Sushi Bake
Craving sushi but don’t feel like leaving the house? This one-pan salmon sushi bake is everything you love about your favorite sushi roll, baked into a warm, creamy, crave-worthy casserole. With layers of seasoned sushi rice, a rich salmon and cream cheese mixture, and toppings like spicy mayo, eel sauce, and fresh cucumber . . . it’s basically a deconstructed sushi roll, and it’s so good.
This is the kind of dish that’s easy enough for a weeknight but feels fancy enough for a stay-in date night or dinner party. No raw fish, no rolling mats, no stress.
Before you get started
Use skinless, cubed salmon and let the cream cheese soften so it mixes easily. You can use store-bought sushi rice or make your own, but make sure it’s sticky and cooled slightly before layering.
The eel sauce and spicy mayo come together fast, and they seriously make the dish, so don’t skip ‘em. Have your toppings prepped before it comes out of the oven so you can dress it up while it’s hot.
What You Need To Make One-Pan Salmon Sushi Bake
You’ll find exact amounts in the recipe card, but here’s what you’ll need:
- Fresh salmon, cubed
- Cream cheese
- Sushi rice (store-bought or homemade)
- Green onion
- English cucumber
- Avocado
- Sesame seeds
For the eel sauce:
- Mirin
- Soy sauce or coconut aminos
- Granulated or coconut sugar
- Cornstarch or arrowroot starch
- Water
For the spicy mayo:
- Mayo
- Sriracha
How To Make One-Pan Salmon Sushi Bake
1
Preheat your oven to 400°F. First, make the eel sauce. In a saucepan, combine the mirin, soy sauce, sugar, cornstarch, and water. Cook over medium heat for 5 to 7 minutes until slightly thickened. It’ll thicken more as it cools.
2
In a mixing bowl, combine the cubed salmon with softened cream cheese and about 3 tablespoons of the eel sauce. Stir until well mixed.
3
Now it’s time to layer. In a baking pan, press down the sushi rice into an even layer. Spoon the salmon mixture evenly over the top and sprinkle with sesame seeds.
4
Bake for 12 to 15 minutes until the salmon is just cooked through and the top starts to bubble.
5
Once out of the oven, top with spicy mayo, a drizzle of the rest of the eel sauce, thinly sliced cucumber, and chopped green onion. Add sliced avocado if you like, and serve warm.
One-Pan Salmon Sushi Bake
Ingredients
- 1 lb of salmon skinless, cubed
- ½ bunch of Green Onion
- ½ English cucumber sliced thin
- ½ Avocado
- Sesame Seeds
- ½ block of cream cheese softened
- 3 cups of Sushi rice bought mine from the sushi dept. At the grocery
Eel Sauce:
- ½ cup Mirin
- ½ cup soy sauce or coconut aminos
- ¼ cup granulated sugar or coconut sugar
- ½ tbsp of corn starch or arrowroot starch
- 1 tbsp water
Spicy Mayo:
- ½ cup Mayo
- 1 tbsp Sriracha
Instructions
- Make the eel sauce. Combine all ingredients in sauce pan and cook on medium 5-7 minutes until it starts to thicken. It will thicken more as cooking.
- Place cubed salmon in a bowl with cream cheese and 3tbsp of eel sauce. Mix together.
- Layer pan. Sushi rice, salmon mixture, top with sesame seeds. Bake in oven for 12-15 minutes.
- Top with spicy mayo, rest of eel sauce, cucumber mixture and serve! Can top with avocado as well!!
