Salmon Sushi Bites
Salmon Sushi Bake Bites are your new go-to for an easy, crowd-pleasing appetizer. They take all the best parts of sushi—the creamy-spicy salmon, seasoned rice, nori, and avocado—and turn it into a warm, savory bite you can serve straight from the oven. These are perfect for when you want something that feels special but doesn’t require rolling skills or a sushi mat.
What makes these bites worth making is how satisfying they are with so little effort. The layered bake gives you crispy edges, melty cream cheese, and a spicy kick from the sriracha-Kewpie blend. Cut into squares and served on nori, they’re just the right size for snacking or serving up at your next get-together.
Helpful Tips
- Don’t overmix the salmon. Keep some texture by gently folding everything together so you get nice bites of fish.
- Use Kewpie mayo if you can. It has a richer, tangier flavor that really makes the sauce pop.
- Serve with toasted nori. Cutting nori into squares turns this into easy finger food with that signature sushi crunch.
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Salmon Sushi Bites
Think of these Salmon Sushi Bake Bites as the easier, warmer cousin of your favorite sushi roll.
Ingredients
- 3/4 cup sushi rice
- 2 tablespoons seasoned vinegar for sushi
- 12 ounces salmon skinless
- ½ teaspoon paprika
- Salt and pepper to season
- 4 ounces cream cheese softened
- â…“ cup mayo
- 3 teaspoons Sriracha
- 1/2 tablespoon soy sauce sauce
- 3 green onions chopped
- 2 tablespoons Furikake
- 1 avocado sliced
Instructions
- Preheat the oven to 350°F.
- Cook the sushi rice according to the package instructions. Cool slightly. Add the seasoned vinegar to the rice and gently stir it in (so the rice doesn’t become mushy).
- While the rice cooks, season the salmon and cook it in the oven for 6 minutes. It will not yet be fully cooked. Remove and let cool slightly.
- In a bowl, mix the Kewpie, Sriracha, and soy sauce. Reserve half. I put this in a squeeze bottle to decorate the top of the sushi.
- Combine the salmon, cream cheese, remaining half of the Kewpie sauce, and half the green onions. Fold it together so the salmon doesn’t get fully shredded.
- Pack the rice evenly into a baking dish. Season with Furikake. Spread the salmon mixture evenly over the rice. Season with more Furikake.
- Bake for 15 minutes.
- Garnish with avocado, cucumber, the remaining green onions, and drizzle the remaining sauce over the top. Cut into squares and serve on a platter.
Nutrition
Calories: 75kcalCarbohydrates: 5gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.005gCholesterol: 11mgSodium: 61mgPotassium: 102mgFiber: 1gSugar: 0.2gVitamin A: 96IUVitamin C: 1mgCalcium: 8mgIron: 0.2mg
Tried this recipe?Let us know how it was!
