Published:
Mar 15th 2026
by 
Last updated: Mar 15th 2026
Get all the flavor of sushi without the rolling! This Baked Salmon Sushi combines tender seasoned rice, flaky salmon, spicy mayo, and umami-rich toppings in one warm, comforting dish. It’s perfect for family dinners or entertaining, giving you that sushi restaurant experience—no raw fish or rolling mat required.
Enjoy this family-style salmon sushi filled with fresh salmon, tender seasoned sushi rice, crab, and so much more. Try our crab salad sushi, or veggie sushi rolls the next time you are in the mood for sushi.
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Pro Tip It’s bold, creamy, and packed with umami—like deconstructed sushi, but baked and easy to prep. Plus, it’s naturally gluten-free and great for sharing.
- Use short-grain sushi rice for the right sticky texture.
- Chop salmon into bite-size pieces so it bakes quickly and evenly.
- Don’t skip the Furikake—it adds essential sushi flavor and texture.
- Serve with roasted seaweed sheets for scooping.
- Add soy sauce, wasabi, or pickled ginger on the side.
- Pair with miso soup or a light cucumber salad for a complete meal.
- Crab: Replace imitation crab with shrimp or avocado for a pescatarian or veggie version.
- Unagi Sauce: Mix soy sauce, mirin, and sugar if you don’t have it.
- Mayo: Use vegan mayo for a dairy-free option.
- Short-Term: Store covered in the fridge for up to 2 days.
- Reheat: Gently reheat in the oven at 300°F or in the microwave.
- Reusability: Add leftovers to a rice bowl or wrap into sushi burritos.
- Sushi Rice + Seasoned Rice Vinegar – Sticky and flavorful rice base.
- Boneless Skinless Salmon Fillets – Fresh and tender when baked.
- Kewpie Mayonnaise + Sriracha – Creamy, spicy topping that mimics spicy rolls.
- Imitation Crab – Adds sweet, chewy contrast.
- Unagi Sauce – Adds sweetness and depth.
- Furikake + Scallions – For crunch, umami, and visual pop.
- Roasted Seaweed Sheets – Optional, but ideal for scooping.
What is a baked salmon roll made of?
Baked salmon sushi is made of sushi rice, rice vinegar, salmon fillets, kosher salt, black pepper, imitation crab, unagi sauce, Kewpie mayonnaise, sriracha, scallions, and Furikake. It is served with roasted seaweed.
Should you cook salmon for sushi?
Salmon cooks pretty quickly. So, you do not have to pre-cook salmon for baked salmon sushi. However, you can pre-cook the salmon in a skillet, oven, or air fryer and flake it into bite-sized pieces. Keep in mind, if you cook the salmon ahead of time, reduce the baking time to 10 minutes to prevent the salmon sushi bake from overcooking.
What type of salmon is best for sushi?
Sockeye salmon is the most popular salmon for sushi. However, Coho salmon and king salmon are also popular options for sushi.
Is salmon sushi better than tuna?
It depends on your health goals. Health-wise, both salmon and tuna are high-quality sources of protein and other nutrients. Tuna contains less fat than salmon, so it's perfect if you are watching your weight. In contrast, salmon contains more omega-3 fatty acids, which are good for heart health.
How to Make Baked Salmon Sushi
Start by cooking the sushi rice: boil with water, cover, simmer until fluffy, then mix with seasoned rice vinegar. Preheat your oven to 400°F.
In a bowl, combine bite-sized salmon pieces with salt, pepper, Kewpie mayo, sriracha, and chopped white scallions. Spread the cooked rice in a greased baking dish, sprinkle the Furikake on top, stir the imitation crab into the salmon mixture and layer the Furikake with the salmon-imitation crab mixture.
Bake for 15 minutes until the salmon is fully cooked. Drizzle with unagi sauce, more mayo and sriracha, and garnish with green scallions. Serve hot with roasted seaweed sheets for scooping and sharing.
Time & Serves
Ingredients
1 1/2 cups uncooked Sushi Rice
2 cups Water
2 tablespoons Seasoned Rice Vinegar
1 pound boneless skinless Salmon Fillets, cut into bite-sized pieces
1 1/2 teaspoons Kosher Salt
1/2 teaspoon Black Pepper
8 ounces Imitation Crab, cut into bite-sized pieces
¼ cup Unagi Sauce
1 1/4 cups Kewpie Mayonnaise
4 tablespoons Sriracha
3 medium Scallions, chopped, white and green parts separated
2 tablespoons Furikake
4 sheets of Roasted Seaweed
Instructions
Place the sushi rice and water in a medium pot over a medium-high flame and let it come to a boil. Decrease the flame to low, cover the rice, and cook it for 20 minutes until the water evaporates. Remove it from the heat. Let the sushi rice sit covered for 10 minutes before fluffing it with a fork.
Add the seasoned rice vinegar to the rice and mix until evenly distributed.
Preheat the oven to 400 °F.
Add the salmon to a large bowl, season it with salt and pepper, then mix until combined.
Add the 1 cup Kewpie mayonnaise, 2 tablespoons of sriracha, and the white parts of the scallions and mix until combined.
Place the sushi rice into a ramekin baking dish and spread it into an even layer. Sprinkle the Furikake on top of the rice.
Next, stir the imitation crab into the salmon mixture and spread the imitation crab-salmon mixture into an even layer.
Bake the salmon sushi for 15 minutes until the salmon is fully cooked.
Drizzle the unagi sauce on top of the salmon sushi bake. Drizzle the remaining Kewpie mayonnaise and sriracha on top of the unagi sauce and garnish with the green parts of the scallions.
Place the roasted seaweed sheets on a serving platter, and serve the salmon sushi bake.
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