Name: Spicy Salmon Sushi Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 cup sushi rice; 1/4 cup rice wine vinegar; 2 teaspoons sugar; 1 teaspoon salt; 8 oz salmon fillets (about 2 pieces); 1 tablespoon soy sauce (use gluten-free or tamari if needed); 2 tablespoons sriracha or sambal oelek; 1/2 cup furikake seasoning; 1 avocado, sliced or cubed; 1/2 cucumber, sliced or cubed; 2 green onions, sliced; 1/4 cup cream cheese, softened; 1/4 cup mayonnaise (Kewpie or any regular mayo); Nori seaweed sheets; Extra Kewpie mayo; Unagi sauce

If you’re craving sushi but don’t feel like rolling anything, this Spicy Salmon Sushi Bake is the answer. It’s everything you love about a spicy salmon roll—creamy, savory, a little spicy, and loaded with flavor—layered into a comforting casserole you can bake and serve family-style. Perfect for casual dinners, potlucks, or game nights, this is the kind of dish that disappears fast.

Why You’ll Love This Recipe

No rolling required – Just layer, bake, and serve.
Big sushi flavor – With seasoned rice, creamy spicy salmon, and furikake, every bite delivers.
Easy to customize – Use tuna, crab, or even smoked salmon.
Feeds a crowd – Serve with seaweed sheets for a fun, hands-on dinner or appetizer.

Ingredients You’ll Need

For the Sushi Rice

Sushi rice – Look for short-grain Japanese or Calrose rice. Sticky texture is key.
Rice vinegar – Adds classic tanginess to the rice.
Sugar & salt – For seasoning the rice, unless using seasoned vinegar.

For the Spicy Salmon Layer

Salmon fillets – Skinless, boneless, cooked and flaked. Fresh is best, but canned or leftover salmon works.
Kewpie mayonnaise – Rich and creamy, but regular mayo works too.
Cream cheese – Makes the filling ultra creamy.
Sriracha – Or any hot sauce you like, for that kick of heat.
Soy sauce – Or tamari for a gluten-free option.

To Layer and Finish

Furikake – A must for that classic sushi flavor. It’s a savory sprinkle of seaweed, sesame, and seasoning.
Nori sheets – Cut into squares for scooping and eating—like sushi tacos!
Toppings (optional) – Sliced green onions, sesame seeds, avocado, cucumber, unagi sauce, pickled ginger, or tobiko.

How to Make Spicy Salmon Sushi Bake

1. Cook the Rice
Rinse your sushi rice well to remove excess starch, then cook according to package directions. Once done, season with rice vinegar, sugar, and salt while it’s still warm. Gently fluff to mix.

2. Prep the Salmon
Rub the salmon fillets with soy sauce and cook until just done—either in the oven at 400°F for 15–20 minutes or in an air fryer at 400°F for about 10 minutes. Flake into small chunks.

3. Mix the Spicy Salmon
In a bowl, stir together the cooked salmon, cream cheese, Kewpie mayo, and sriracha until creamy and well combined.

4. Assemble the Sushi Bake
Preheat oven to 425°F. Lightly grease or line a square (9×9″) baking dish.

Press the sushi rice into an even layer on the bottom. Wet your fingers with water to keep it from sticking.
Sprinkle a generous layer of furikake over the rice.
Spread the spicy salmon mixture over the furikake.

5. Bake and Top
Bake uncovered for 15 minutes, or until the top is slightly golden and bubbly. Once out of the oven, drizzle with extra spicy mayo and add your favorite toppings like green onions, avocado, or unagi sauce.

6. Serve and Enjoy
Cut into squares or scoop onto nori sheets for a handheld sushi bite. It’s casual, cozy, and so much fun to eat.

Helpful Tips

Rinse your rice well – This keeps it sticky but not gummy.
Make it ahead – You can cook the rice and salmon a day early.
Wet your hands – When pressing rice into the pan, damp hands make it easy.
Don’t skip the furikake – It ties the whole sushi flavor together.
Try it warm or cold – This dish is delicious either way.

Variations to Try

Tuna sushi bake – Swap salmon for canned or fresh cooked tuna.
Crab sushi bake – Use imitation or real crab for a California roll twist.
Shrimp sushi bake – Cooked shrimp adds a sweet, briny bite.
Smoked salmon – Adds rich, savory depth.
Veggie version – Add roasted carrots, sweet potato, or avocado slices.

How to Store Leftovers

Fridge – Store in an airtight container for up to 2 days.
Reheat – Warm in the oven at 350°F or in the microwave until hot.
Serve leftovers cold – Also delicious right out of the fridge, like cold sushi.

FAQs

Is it gluten-free?
Yes—just use tamari or gluten-free soy sauce and double-check your furikake brand.

Can I make it ahead?
Yes. Assemble everything and refrigerate, then bake right before serving.

How do you eat it?
Scoop warm or cold onto nori sheets and eat like a mini taco.

Final Thoughts

This spicy salmon sushi bake is pure comfort food with a sushi twist. It’s rich, savory, a little spicy, and completely satisfying—perfect for feeding a hungry crew or indulging in a cozy night in. Once you try it, you’ll find yourself coming back to it any time a sushi craving hits.

Yield: 6