Chef Marina Tanaka - Japanese Fusion Cuisine Specialist
👨‍🍳 Japanese Fusion Expert

Recipe by Mitchell

🎓 15 years experience in Japanese cuisine ⏰ Culinary Institute of America graduate 🍽️ Former sushi chef at Nobu

❤️ My Recipe Story

"I developed this baked sushi recipe during my first year as a private chef when a client requested sushi for a party of twenty. Making individual rolls would have taken hours, so I created this deconstructed version that captured all the flavors in casserole form. The response was overwhelming, with guests requesting the recipe before they even finished eating. Since then, it's become my go-to for gatherings and has helped countless home cooks enjoy sushi-style meals without intimidation."

With over fifteen years of experience in Japanese cuisine and training from both Tokyo culinary schools and the Culinary Institute of America, I specialize in making traditional Japanese dishes accessible to home cooks. My philosophy centers on respecting authentic flavors while adapting techniques to fit modern kitchens and busy lifestyles.

View All Mitchell's Recipes →
Close-up of baked sushi square on white plate showing layers of white rice, orange salmon, cream cheese filling, topped with glossy eel sauce drizzle, sesame seeds, and green onion garnish

Why Baked Sushi is a Game-Changer

Baked sushi revolutionizes how we approach Japanese cuisine at home by eliminating the intimidation factor of traditional sushi rolling. Instead of worrying about perfect rolls, tight wrapping, or bamboo mat technique, you simply layer ingredients in a baking dish. This method makes sushi accessible to everyone, regardless of skill level, while maintaining the authentic flavors that make sushi so beloved. The baking process also melds the flavors together beautifully, creating a cohesive dish where each component enhances the others.

The casserole format offers practical advantages beyond ease of preparation. It's ideal for meal prep, as you can make it ahead and reheat portions throughout the week. The dish travels well to potlucks and parties, staying intact during transport unlike delicate rolls. You can easily scale the recipe up or down depending on your needs, and leftovers actually taste fantastic the next day. The communal serving style also encourages sharing and creates a more casual, approachable dining experience that's perfect for introducing sushi skeptics to Japanese flavors.

💡 Professional Tip

The key to perfect baked sushi is using properly cooled rice that's been seasoned while still slightly warm. Hot rice will melt the cream cheese prematurely, while completely cold rice won't absorb the vinegar mixture properly. Aim for rice that's just cool enough to handle comfortably.

Frequently Asked Questions

Absolutely! You can assemble the entire dish up to 24 hours in advance and store it covered in the refrigerator before baking. Add about 5 extra minutes to the baking time if starting from cold. You can also bake it completely, refrigerate for up to 3 days, and reheat individual portions in the microwave for 60-90 seconds. The flavors actually develop more deeply after resting overnight.

Baked sushi is incredibly versatile with proteins. Cooked shrimp works beautifully and cooks even faster than salmon. Imitation crab is budget-friendly and loved by kids. For a vegetarian version, try roasted vegetables like sweet potato, asparagus, and bell peppers. Cooked chicken with teriyaki glaze creates a delicious fusion option. You can also use canned tuna mixed with a little mayo for a budget-friendly approach.

While a rice cooker produces the most consistent results for sushi rice, you absolutely don't need one. You can cook sushi rice on the stovetop using a 1:1.25 ratio of rice to water. Bring to a boil, reduce to low, cover tightly, and simmer for 18-20 minutes without lifting the lid. Let it rest covered for 10 minutes off heat, then season with the vinegar mixture while still warm. The key is using short-grain Japanese rice, not long-grain varieties.

Japanese mayonnaise has a unique tangy, slightly sweet flavor that's different from American mayo, but you can adapt. If using only regular mayo, add a teaspoon of rice vinegar and a pinch of sugar to mimic the Japanese style. You can also use all cream cheese without mayo for a richer, denser filling, though it will be less spreadable. Some cooks mix cream cheese with sour cream as another alternative that provides good tang and creaminess.

The salmon should reach an internal temperature of 145°F and appear opaque throughout with no translucent center. The top layer of rice will develop a slightly golden color around the edges, and you may see some bubbling of the cream cheese layer at the sides. The dish should be hot throughout, which you can test by inserting a knife in the center and feeling if it comes out warm. If the salmon is cooked but the top isn't golden enough, run it under the broiler for 1-2 minutes, watching carefully to prevent burning.

Baked sushi pairs wonderfully with light, refreshing sides that complement its rich flavors. A simple cucumber salad with rice vinegar dressing provides crisp contrast. Miso soup adds warmth and traditional Japanese flavor. Edamame makes an easy protein-rich side. A seaweed salad brings authentic sushi bar vibes. For a complete meal, add a side of stir-fried vegetables or a simple green salad with ginger dressing. Pickled ginger and wasabi on the side let guests customize their heat level.

While you can freeze baked sushi for up to 2 months, the texture changes somewhat upon thawing. The rice can become slightly drier, and the cream cheese may separate a bit. If freezing, do so before baking for best results, then bake from frozen adding 15-20 minutes to the cooking time. For already-baked sushi, freeze in individual portions wrapped tightly in plastic wrap then foil. Thaw overnight in the refrigerator and reheat gently. The flavors remain good, but expect some textural differences.

Store leftover baked sushi in an airtight container in the refrigerator for up to 4 days. The key is keeping it well-sealed to prevent the rice from drying out. You can reheat portions in the microwave for 60-90 seconds, adding a small dish of water to the microwave to create steam and keep the rice moist. Alternatively, reheat in a covered dish in a 300°F oven for about 15 minutes. Some people actually prefer it cold the next day, eaten like leftover pizza!

Recipe Troubleshooting Guide

✅

Rice Too Mushy

Problem: The rice layer becomes soggy and loses its structure during baking

Solution: Use day-old rice or spread freshly cooked rice on a baking sheet to cool and dry slightly before assembling. Make sure rice is completely cool before adding the wet cream cheese layer. Press rice layers more firmly to create a denser base that holds up better. Reduce the amount of mayo in the cream cheese mixture if it's too thin.

✅

Salmon Overcooked and Dry

Problem: The salmon pieces turn out tough and chalky instead of moist and tender

Solution: Cut salmon into larger 1-inch cubes rather than small pieces, which overcook quickly. Reduce oven temperature to 350°F and bake longer if needed. Check at 20 minutes rather than the full 25. Use fattier salmon cuts like belly pieces for more moisture. You can also add the salmon layer after the first 10 minutes of baking to reduce its cooking time.

✅

Cream Cheese Layer Too Thick

Problem: The cream cheese doesn't spread evenly or is too heavy and rich

Prevention: Bring cream cheese fully to room temperature, or microwave for 10-15 seconds to soften further before mixing. Add an extra tablespoon or two of mayo to thin the mixture to spreadable consistency. Use a small offset spatula or the back of a spoon dipped in water to spread evenly. Alternatively, pipe the cream cheese mixture in dollops across the rice layer, then gently spread.

✅

Layers Sliding Apart

Problem: When cutting and serving, the layers separate and don't hold together

Recovery: Let the dish rest for 10-15 minutes after baking before cutting, allowing layers to set. Press each rice layer very firmly when assembling to create compression. Use slightly sticky, warm-ish rice that naturally adheres better. Cut with a very sharp knife, wiping it clean between cuts. A thin layer of cream cheese on both top and bottom rice layers acts like glue.

✅

Toppings Burn Before Salmon Cooks

Problem: The sesame seeds and green onions burn while the inside needs more time

Prevention: Add delicate toppings like sesame seeds and green onions during the last 5 minutes of baking, not at the beginning. Cover the dish loosely with foil for the first 15 minutes to prevent surface burning. Lower oven temperature to 350°F and extend cooking time. Place the baking dish on a lower oven rack to reduce top heat exposure.

✅

Flavor Balance Issues

Too Sweet: If too sweet, reduce the sugar in the rice seasoning by half and use less eel sauce on top. Add more sriracha or a squeeze of fresh lemon juice to cut sweetness.

Too Salty: If too salty, reduce soy sauce drizzle and use low-sodium soy sauce. Rinse the rice before cooking to remove excess starch and any residual salt. Use unsalted butter if adding it to the rice.

Bland: If bland, increase the rice vinegar mixture and make sure you're salting the rice adequately. Add more sriracha to the mayo mixture, or include a thin layer of spicy mayo between rice layers. Fresh grated ginger mixed into cream cheese adds bright flavor.

Overhead flat lay of baked sushi ingredients including bowl of white sushi rice, fresh orange salmon fillet, block of cream cheese, Japanese mayo bottle, green onions, sesame seeds, and small dishes of sauces on marble surface

Selecting the Best Ingredients for Baked Sushi

The foundation of exceptional baked sushi starts with proper sushi rice, specifically short-grain Japanese rice varieties like Koshihikari or Calrose. These cultivars have the perfect starch content that creates the sticky yet distinct grain texture essential for sushi. Avoid long-grain rice, jasmine rice, or instant rice, as they lack the necessary starch composition and will result in a dry, separated dish. When shopping, look for rice labeled as sushi rice or short-grain rice, and check that the grains appear pearly white and uniform in size. The rice should smell fresh and clean, not stale or musty.

For the salmon, quality makes a tremendous difference in both flavor and safety. Choose sushi-grade or previously frozen salmon, which has been frozen to kill parasites. Look for bright, orange-pink flesh that springs back when pressed, with no brown edges, strong fishy smell, or slimy texture. Wild-caught salmon offers more complex flavor, while farm-raised tends to be fattier and more consistently available. The cream cheese should be full-fat for proper consistency and flavor; low-fat versions don't melt or spread as well. Japanese mayonnaise, specifically Kewpie brand, contains rice vinegar and has a richer, tangier flavor than American mayo, though you can substitute regular mayo with slight adjustments.

Essential Ingredient Notes

  • Sushi Rice: Use authentic short-grain Japanese rice and cook it properly with the correct water ratio. Season while still slightly warm for best absorption. Day-old rice actually works better for baked sushi as it's drier and holds its shape, so don't hesitate to use leftover rice from takeout.
  • Fresh Salmon: Request sushi-grade salmon from your fishmonger, or choose previously frozen fish for safety. Skin-on or skinless both work, though skinless is easier to cube. Look for center-cut portions with even thickness for consistent cooking. If salmon isn't available, tuna, yellowtail, or cooked shrimp are excellent alternatives.
  • Japanese Mayonnaise: Kewpie mayo has a distinctive tangy-sweet flavor that elevates the dish significantly. It's made with rice vinegar and egg yolks only (no whites), creating a richer texture. Find it in Asian markets or the international aisle. If substituting regular mayo, add rice vinegar and a touch of sugar to approximate the flavor.
Process shot showing hands pressing seasoned white sushi rice into clear glass baking dish, with cream cheese mixture in bowl and cubed salmon on cutting board nearby, all on white marble counter

Mastering the Baked Sushi Technique

The secret to cohesive baked sushi lies in proper layering technique and compression. Each rice layer must be pressed firmly and evenly to create a solid base that won't fall apart when cut. Use dampened hands or the back of a measuring cup sprayed with cooking oil to press the rice down, working from the center outward to the edges. The cream cheese layer needs to reach all the way to the sides of the dish; any gaps will cause the layers to separate when serving. Spread it while soft and pliable for easier coverage, and don't be afraid to use an offset spatula or butter knife to achieve an even layer.

Temperature control during baking is crucial for achieving properly cooked salmon without drying out the rice. The moderate 375°F temperature allows the salmon to cook through while gently warming the other components and creating light browning on top. Avoid higher temperatures that will dry out the edges before the center is done. Check doneness by inserting a knife into the thickest part of the salmon; it should meet little resistance and come out warm. The resting period after baking isn't optional; it allows the layers to set and makes cutting much cleaner. Use a sharp, thin knife wiped clean between each cut for neat squares that hold their shape beautifully on the plate.

The Perfect Press

Creating firm, compact rice layers is essential for baked sushi that holds together. After spreading rice in the dish, use a piece of plastic wrap pressed directly on the surface, then use your hands or a flat-bottomed measuring cup to compress evenly. Press hard enough that you see the rice compact visibly, especially around the edges where it tends to be loosest. This compression creates structural integrity that prevents the finished dish from falling apart when cut. Remove the plastic wrap before adding the next layer. This technique takes an extra minute but makes the difference between a cohesive dish and a messy pile.

Easy Baked Sushi Recipe - Restaurant-Quality at Home

Prep 15 min
Cook 25 min
Serves 6 servings
Level Easy

📋 Ingredients

Base & Sauce

  • 3 tablespoons rice vinegar
    Provides the signature tangy flavor; use seasoned or unseasoned
  • 2 tablespoons sugar
    Balances the vinegar; dissolve completely in the mixture
  • 1 teaspoon salt
    Enhances all flavors; use fine sea salt for easy dissolving
  • 1/2 cup Japanese mayonnaise
    Kewpie brand preferred for authentic tangy flavor
  • 2 tablespoons sriracha sauce
    Adjust amount based on desired heat level
  • Soy sauce for drizzling
    Low-sodium recommended to control saltiness
  • Eel sauce for topping
    Adds sweet, umami glaze; available in Asian markets

Main Ingredients & Toppings

  • 3 cups cooked sushi rice, cooled
    Short-grain Japanese rice is essential; day-old works great
  • 1 pound fresh salmon fillet, cubed
    Sushi-grade or previously frozen; cut into 1-inch cubes
  • 8 ounces cream cheese, softened
    Full-fat only; bring to room temperature for easy spreading
  • 1/4 cup green onions, chopped
    Both white and green parts; reserve some for garnish
  • 2 tablespoons sesame seeds
    White or toasted; adds nutty flavor and visual appeal
  • 1 sheet nori seaweed, cut into strips
    Adds authentic sushi flavor; use scissors to cut easily

Instructions

  1. Prepare Sushi Rice

    Mix rice vinegar, sugar, and salt in a small bowl, stirring until the sugar dissolves completely. Fold this mixture into your cooled sushi rice gently using a cutting motion to avoid mashing the grains. Press half of the seasoned rice into a greased 9x13 inch baking dish, creating an even, compact layer that reaches all edges.

  2. Create Cream Cheese Layer

    In a medium bowl, blend the softened cream cheese with 1/4 cup Japanese mayonnaise and 1 tablespoon sriracha until smooth and spreadable. Spread this mixture evenly over the rice layer, making sure to reach all corners and edges for complete coverage that will hold the layers together.

  3. Add Salmon and Toppings

    Arrange the cubed salmon evenly over the cream cheese layer, distributing pieces so each serving will have salmon. Top with the remaining seasoned rice, pressing gently but firmly to secure everything. Mix the remaining 1/4 cup mayo with 1 tablespoon sriracha and drizzle decoratively over the top. Sprinkle with green onions and sesame seeds.

  4. Bake to Perfection

    Bake in a preheated 375°F oven for 20-25 minutes until the salmon is cooked through and the top develops a light golden color around the edges. Remove from oven and let cool for 5 minutes to allow layers to set. Drizzle with eel sauce and soy sauce, garnish with nori strips, and cut into 6-8 squares using a sharp knife.

Recipe Notes & Tips

Storage

Store leftover baked sushi in an airtight container in the refrigerator for up to 4 days. The dish can be enjoyed cold or reheated in the microwave for 60-90 seconds. For longer storage, freeze unbaked or baked portions for up to 2 months, though texture may change slightly. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve baked sushi with traditional accompaniments like pickled ginger, wasabi, and extra soy sauce on the side. Pair with miso soup, cucumber salad, or edamame for a complete meal. For parties, cut into smaller pieces for appetizer-sized portions. Garnish with additional green onions, sesame seeds, and thin strips of nori just before serving.

Variations

Customize with your favorite sushi ingredients: try spicy tuna, California-style with imitation crab and avocado, or vegetarian with roasted vegetables. Add a layer of sliced avocado or cucumber between the rice and cream cheese for freshness. Experiment with different sauces like spicy mayo, ponzu, or sweet chili sauce. For a spicier version, add jalapeño slices or increase the sriracha.