Name: Spicy Salmon Sushi Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese
Ingredients: For the Sushi Rice:; 1 cup sushi rice; ¼ cup rice wine vinegar; 2 teaspoons sugar; 1 teaspoon salt; For the Salmon Mixture:; 8 oz salmon fillets (2 portions); 1 tablespoon soy sauce (gluten-free if needed or tamari); ¼ cup cream cheese, softened; ¼ cup mayonnaise (Kewpie or regular); 2 tablespoons sriracha sauce or sambal oelek; ½ cup furikake seasoning; For the Toppings:; 1 avocado, sliced or cubed; ½ cucumber, sliced or cubed; 2 green onions, sliced; Nori seaweed sheets, for serving; Additional Kewpie mayo for drizzling; Unagi sauce (optional)

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This spicy salmon sushi bake is a comforting, oven-baked twist on sushi rolls. It has layers of seasoned rice, creamy spicy salmon, and savory toppings, all baked together for a dish that’s easy to scoop and serve. It captures the flavors of sushi without the need for rolling, making it a perfect crowd-pleasing option.

Why You’ll Love This Recipe

I love this recipe because it brings all the flavors of sushi into a simple, baked casserole-style dish. I don’t need any special sushi-rolling skills, and it’s much faster to prepare than traditional sushi rolls. I also like how it’s versatile—I can serve it as a fun weeknight dinner, at gatherings, or even pack leftovers for lunch. The spicy kick from the sauce and the savory salmon make it so satisfying.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sushi rice
Rice vinegar
Sugar
Salt
Fresh salmon fillets (or canned salmon for a shortcut)
Mayonnaise
Sriracha
Soy sauce
Cream cheese (optional, for extra creaminess)
Furikake seasoning
Green onions
Avocado (for topping, optional)
Nori sheets (to scoop and eat with)

Directions

I start by cooking the sushi rice and seasoning it with rice vinegar, sugar, and salt.
In a bowl, I mix salmon with mayonnaise, sriracha, soy sauce, and cream cheese if I want a richer texture.
I spread the rice evenly in a baking dish and sprinkle furikake seasoning over it.
I add the salmon mixture on top and spread it out evenly.
I bake at 375°F (190°C) for about 15–20 minutes until it’s hot and slightly golden on top.
I finish with more furikake, sliced green onions, and avocado if I’m using it.
I serve by scooping portions and eating with nori sheets.

Servings and timing

This recipe makes about 6 servings. The preparation takes around 15 minutes, and the baking time is about 20 minutes, so in under 40 minutes, I can have this dish on the table.

Variations

I sometimes use imitation crab or cooked shrimp instead of salmon. If I want a milder version, I reduce the sriracha or use a mix of ketchup and mayo instead. For extra toppings, I like to drizzle eel sauce, sprinkle sesame seeds, or add pickled ginger on the side.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I cover it with foil and warm it in the oven at 350°F (175°C) until hot, or I use the microwave in short bursts. The nori is best added fresh right before eating, so I keep it separate.

FAQs

Can I make this ahead of time?

Yes, I assemble the bake ahead and refrigerate it, then bake just before serving.

Can I use canned salmon?

Yes, I often use canned salmon as a quicker, budget-friendly option. It works well with the creamy sauce.

Do I have to use cream cheese?

No, cream cheese is optional. I like adding it for richness, but the bake is still delicious without it.

What can I serve this with?

I usually serve it with miso soup, a side salad, or some pickled vegetables.

Can I freeze sushi bake?

I don’t recommend freezing it because the rice and salmon mixture lose their best texture when thawed.

Conclusion

This spicy salmon sushi bake is one of my favorite ways to enjoy sushi flavors without the fuss of rolling. I like how it’s customizable, quick, and always a hit with friends and family. It’s comforting, flavorful, and easy to make any night of the week.

Spicy Salmon Sushi Bake

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Author: Sue
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Main Dish
Method: Baking
Cuisine: Japanese
Diet: Gluten Free

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Description

This Spicy Salmon Sushi Bake is a fun and delicious alternative to traditional sushi rolls. With all the flavors of sushi in a casserole form, it's perfect for easy sharing at gatherings or family dinners. The combination of spicy salmon, creamy mayo, and seasoned rice makes for a savory, satisfying dish that's sure to impress!

Instructions

Prepare the Sushi Rice
Rinse the sushi rice thoroughly under cold water using a fine-mesh sieve.
Cook the rinsed rice according to the package instructions, usually around 20 minutes.
Once cooked, gently stir in rice vinegar, sugar, and salt until the rice is evenly seasoned. Spread the rice evenly over the bottom of a 9-inch casserole dish.
Prepare the Salmon Mixture
In a small bowl, mix together furikake seasoning, soy sauce, cream cheese, mayonnaise, and sriracha sauce until smooth.
Bake the salmon fillets at 350°F (175°C) for about 10 minutes or until cooked through. Flake the salmon into small pieces and combine it with the mayo mixture. Spread the salmon mixture evenly over the prepared sushi rice in the casserole dish.
Bake the Dish
Preheat your oven to 350°F (175°C).
Bake the casserole for 10 minutes, or until the top is lightly golden and bubbly.
Add Toppings
After baking, top the dish with sliced avocado, cucumber, and green onions.
Drizzle with extra Kewpie mayo and unagi sauce if desired.
Serve with nori sheets on the side for scooping

Notes

This dish can be served warm with nori sheets to scoop the bake or enjoyed with a spoon.
You can also make it ahead of time and bake just before serving.