Salmon Sushi Bake Flatbread Pizza

Last Friday night my friend Sarah came over and we spent three hours accidentally inventing this. She was craving sushi bake but I only had flatbreads in the freezer, so we just went with it and honestly the crispy texture works even better than rice.

My kitchen smelled like sesame and warm soy sauce while these baked. We took one bite and Sarah immediately declared this our new go-to lazy dinner for wine nights.

Ingredients

• 2 large flatbreads: Naan works beautifully here, thicker than pizza crust and holds up well to the toppings
• 250 g cooked salmon, flaked: Leftover salmon is perfect, or use canned for convenience
• 1 cup cooked sushi rice, cooled: Adds that authentic sushi texture and binds everything together
• 3 tbsp Japanese mayonnaise: Kewpie makes a huge difference with its rich umami flavor
• 1 tbsp cream cheese, softened: Makes the salmon mixture incredibly creamy and luxurious
• 1 tsp soy sauce: Deep salty base note that ties everything together
• 1 tsp rice vinegar: Subtle acidity that brightens the rich salmon
• 1 tsp sriracha: Optional heat level, I use it but you can adjust
• 1 scallion, thinly sliced: Fresh onion bite that cuts through the creaminess
• 1 tsp sesame seeds: Toasty nutty element throughout the mixture
• 1/2 cup shredded mozzarella cheese: Gets bubbly and golden, holding everything together
• 1/4 cup cucumber, thinly sliced: Cool crisp contrast to the hot salmon
• 1/4 avocado, thinly sliced: Creamy butter element that balances the spice
• 1 sheet nori, cut into strips: That essential ocean flavor punch
• 2 tbsp mayonnaise: Base for the drizzle
• 1–2 tsp sriracha: Adjust this based on your heat tolerance
• 1/2 tsp lime juice: Bright acid that cuts through the rich drizzle

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup later.

Mix the salmon filling:

Combine the flaked salmon, sushi rice, mayonnaise, cream cheese, soy sauce, rice vinegar, and sriracha in a bowl until fully combined. Stir in the scallion and sesame seeds until evenly distributed.

Assemble the flatbreads:

Place your flatbreads on the prepared baking sheet. Spread the salmon sushi mixture evenly over each flatbread, going all the way to the edges.

Add the cheese layer:

Sprinkle the mozzarella cheese generously over the salmon mixture on both flatbreads.

Bake until golden:

Bake for 12–15 minutes until the cheese is melted and bubbling with golden brown spots.

Make the spicy drizzle:

While the flatbreads bake, whisk together the mayonnaise, sriracha, and lime juice until smooth.

Add fresh toppings:

Remove the flatbreads from the oven. Arrange the cucumber, avocado, and nori strips on top.

Finish and serve:

Drizzle the spicy sauce generously over the top. Slice into pieces and serve immediately while still warm.

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This recipe has become my secret weapon for dinner parties. Everyone goes quiet after that first bite, then immediately asks for the recipe.

Making It Ahead

You can mix the salmon filling up to a day in advance and store it in the refrigerator. The flavors actually develop and get better overnight, just bring it to room temperature before spreading.

Perfect Wine Pairings

A crisp Sauvignon Blanc cuts through the rich cream cheese and mayonnaise beautifully. If you prefer red, a light Pinot Noir works surprisingly well without overpowering the delicate salmon.

Customization Ideas

Sprinkle furikake over the cheese before baking for an extra umami punch. Smoked salmon works beautifully if you want a more intense flavor, and gluten-free flatbread with tamari makes this completely allergy-friendly.

• Add pickled ginger on top for that authentic sushi bite
• Swap sriracha for gochujang if you want a deeper, sweeter heat
• Try crab meat instead of salmon for a California roll inspired version

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Enjoy this fusion creation with good company and maybe a little too much wine.

Recipes Q&A

→ Can I use canned salmon for this?

Yes, canned salmon works perfectly. Just drain it well and flake it into the mixture. You can also use leftover cooked salmon or even smoked salmon for a different flavor profile.

→ What type of flatbread works best?

Naan bread is excellent for this dish, but any pre-baked pizza base, pita, or even store-bought pizza crust will work. Choose something sturdy enough to hold the toppings without getting soggy.

→ Can I make the salmon mixture ahead?

Absolutely! Mix the salmon, rice, and seasonings up to 24 hours in advance and store it in the refrigerator. The flavors will actually meld together better. Just assemble and bake when ready to serve.

→ How spicy is the drizzle?

The spice level is easily adjustable. Start with 1 teaspoon sriracha in the drizzle and taste before adding more. You can also omit sriracha from the salmon mixture if you prefer milder heat.

→ What can I substitute for sushi rice?

Short-grain white rice is the closest alternative. You can also use arborio rice or regular white rice, though the texture won't be quite as sticky. Avoid long-grain varieties like basmati.