Easy Teriyaki Salmon Sushi Bake: Creamy, Caramelized Comfort in 30 Minutes

My Easy Teriyaki Salmon Sushi Bake Discovery Story

If you’d told me a year ago that Easy Teriyaki Salmon Sushi Bake would become one of my go-to weeknight dinners, I would’ve been skeptical. I mean, sushi… baked? In my oven? It felt wrong at first. But let me tell you — something magical happened the very first time I made it. It’s creamy, saucy, savory-sweet, and comforting in a way I never expected.

These little squares of goodness are everything: easy, flavorful, customizable, and unbelievably family-friendly. My Easy Teriyaki Salmon Sushi Bake obsession started during a chaotic Tuesday when I had leftover salmon, cold rice, and a craving for something that didn’t require rolling a single sushi piece.

I first made this during a week when life was hectic — bills due, laundry mountain-sized, and kids arguing about whose turn it was to unload the dishwasher. I threw the ingredients into a baking dish out of sheer desperation… and when it came out bubbling, glossy, and golden, it instantly became a family favorite.

My grandmother always said that the best recipes come from watching, not measuring, and this one definitely proves her right. I grew up standing on a wobbly wooden stool beside her stove as she cooked without a single recipe card. She always said, “Taste as you go — that’s the only rule.”

I think she would’ve loved this dish — simple ingredients, pantry staples, and big flavor payoff.

One of my favorite memories is when I was testing this recipe while chatting live on my Facebook cooking page (Cooking with Diana). I accidentally doubled the teriyaki, but everyone watching told me to “just go with it.” And guess what? It tasted even better — the glaze turned richer and deeper, and now I actually make it that way by choice.

And then there was the time I dropped a sheet of seaweed on the floor and my dog proudly trotted off with it like he just stole the Declaration of Independence. Kitchen chaos… but delicious chaos.

Welcome to DianaRecipes.com, where I share the dishes that truly transform my kitchen and my family’s dinner table. Cooking became part of my identity long before adulthood — back when my grandmother’s kitchen felt like a warm hug, her wooden spoon tapping a rhythm as she taught me that food is love you can taste.

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What Makes This Sushi Bake So Special

Here’s what you’ll need for this dreamy, creamy, comforting Easy Teriyaki Salmon Sushi Bake:

The Foundation

• 2 cups cooked sushi rice – This gives the perfect fluffy texture. Once, I tried using jasmine rice and it turned mushy. Sushi rice for the win.
• 1 tbsp rice vinegar – For that classic sushi tang.
• 1 tbsp sugar – Balances the vinegar beautifully.
• ½ tsp salt – Enhances everything.

The Salmon Layer

• 1 lb cooked salmon (baked, pan-seared, or air-fried) – I’ve even used canned salmon in a pinch, and it worked surprisingly well.
• ¼ cup mayonnaise – This makes the mixture creamy and dreamy.
• 2 tbsp cream cheese – Adds silky richness.
• 3 tbsp teriyaki sauce – I once swapped this for soy sauce… NOPE. Teriyaki is non-negotiable for that sweet umami glaze.
• 1 tbsp sriracha (optional) – For heat lovers. My husband always adds extra.

The Magic Touch

• Furikake seasoning – Trust me, this takes it from “good” to “oh wow.”
• Sliced green onions – Fresh, crunchy, bright.
• Toasted nori sheets – For scooping!
• Extra teriyaki drizzle – Because we deserve nice things.

Substitutions I’ve Actually Tested

• Instead of salmon: Cooked chicken works surprisingly well (I tried this on a night when salmon was too expensive).
• Dairy-free: Use vegan mayo + vegan cream cheese. Texture stays beautifully creamy.
• Low-carb version: Cauliflower rice works — I tested it for a friend. It’s less sticky but still delicious.

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Time Investment That’s Actually Worth It

Let’s be honest about the time commitment:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

This dish gives you restaurant-quality sushi flavor in half the time it takes to roll individual sushi pieces.

My Time-Saving Trick:
Cook the salmon the night before. I started doing this after a long day when I couldn’t bring myself to turn on the oven twice. Total game changer.

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Step-by-Step Instructions

Step 1: Prep Your Rice Like a Pro

Mix your warm cooked sushi rice with sugar, salt, and rice vinegar until fluffy.

Diana’s Tip:
Use a wooden spoon — my grandmother always swore it kept rice from getting gummy.

What to Watch For:
Overmixing. Rice turns gluey fast.

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Step 2: Build Your Base

Press the seasoned rice into a lightly greased baking dish.

Diana’s Tip:
Wet your fingertips so the rice doesn’t stick — learned this trick after peeling rice off my hands like glue.

What to Watch For:
Press firmly but not too tight; you want light, fluffy structure.

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Step 3: Make the Salmon Magic

Flake the cooked salmon and mix with mayo, cream cheese, teriyaki, and sriracha.

Diana’s Tip:
Taste it before spreading — I add extra teriyaki if I want it sweeter.

What to Watch For:
Too much mayo will make it greasy. Stick to the amount above.

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Step 4: Layer & Bake

Spread salmon mixture over rice. Bake at 375°F for 20 minutes until warm and slightly caramelized.

Diana’s Tip:
Broil for 2 minutes at the end for extra caramelization — life-changing.

What to Watch For:
Don’t broil too long. Teriyaki burns faster than you think!

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Step 5: Add the Magic

Sprinkle with furikake, drizzle with more teriyaki, and top with green onions.

Serve with toasted nori sheets to scoop.

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Why I Feel Good About Serving This

Per Serving:

• Calories: ~420
• Net Carbs: ~36g
• Protein: ~25g
• Fat: ~18g
• Fiber: ~2g

The bottom line? This dish is balanced, high-protein, and incredibly satisfying. It’s indulgent enough to feel special but still nutritious enough that I don’t feel guilty serving it midweek.

For my keto friends:
Use cauliflower rice + sugar-free teriyaki. My sister-in-law swears by this version.

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Making This Even Better for You

Lower Carb Version

Cauliflower rice + sugar-free teriyaki = delicious.

• What worked: Kept the flavor profile.
• What didn’t: Not as sticky, but still satisfying.

Dairy-Free

Vegan mayo + vegan cream cheese works flawlessly.

Extra Protein

Once, my husband mixed in an extra can of salmon because he claimed he was “bulking.” Honestly? It tasted amazing.

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How I Love to Serve This

Let me tell you — this is the dish for nights when you want something easy but impressive.

Weeknight Dinner

I serve it with cucumber salad and miso soup. My kids devour it in minutes.

Entertaining

I cut it into squares and serve on a tray. Zero leftovers.

Seasonal Twist

In summer, I add mango cubes on top. It brings a bright, fruity pop.

My Go-To Combinations

• Avocado
• Pickled ginger
• Crunchy tempura flakes
• Spicy mayo drizzle

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Learn from My Kitchen Disasters

Mistake #1: Using the wrong rice

I once used long-grain rice. It turned into a dry, crumbly mess.

Mistake #2: Too much sauce

Extra teriyaki is good. Half the bottle? Not so much.

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Meal Prep Magic

Short-Term Storage

Keeps 3 days in the fridge. Stays creamy thanks to the mayo and cream cheese.

Freezer-Friendly

Freeze before baking — thaw and bake when ready.

My Sunday Prep Routine

I prep the rice and salmon mixture separately. Combine on busy nights.

Reheating

Air fryer, 350°F, 5 minutes — brings the crispness back beautifully.

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Why This Recipe Earned a Permanent Spot in My Kitchen

Here’s why this Easy Teriyaki Salmon Sushi Bake is a staple:

• Ready in 30 minutes
• Budget-friendly
• Family-approved
• Comforting AND exciting

Every time I make it, I’m reminded of how cooking connects me to the women who came before me — my grandmother stirring rice on the stove, teaching me that great meals don’t need rules.

If you love this recipe, you MUST try my Sweet & Savory Ginger Chicken Skewers — juicy perfection in 25 minutes:
https://dianarecipes.com/sweet-savory-ginger-chicken-skewers-juicy-glazed-perfection-in-25-minutes/

And don’t forget to tag me on Pinterest at DianaRecihttps://www.pinterest.com/DianaCookinge/pes when you try it!

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Your Questions Answered

Q: Can I use canned salmon?
Yes! Works shockingly well.

Q: Do I have to use sushi rice?
Yes for the best texture — anything else gets mushy.

Q: Can I make it spicy?
Add more sriracha or spicy mayo drizzle.

Q: Can this be made ahead?
Prep everything and bake later — works perfectly.

Q: How do I make it gluten-free?
Use gluten-free teriyaki and gluten-free nori