Go Back

Spicy Salmon Sushi Bake

Spicy salmon sushi bake with a golden, bubbling casserole top—seasoned sushi rice layered with a spicy mayo salmon filling and finished with furikake. This easy sushi bake is baked at 400°F until the edges bubble, then drizzled with extra sriracha mayo for a deconstructed sushi-style dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Casserole base and seasoning
  • 4 cup cooked sushi rice
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tbsp furikake seasoning
Spicy salmon topping
  • 1.5 lb salmon fillet cooked and flaked
  • 8 oz cream cheese softened
  • 0.5 cup Japanese mayonnaise (Kewpie)
  • 3 tbsp sriracha
  • 1 tbsp soy sauce
  • 1 tbsp furikake seasoning
Serving
  • 1 sliced green onions
  • 1 nori sheets for serving/scooping
  • 1 Extra sriracha mayo for drizzling

Equipment

  • 1 sheet pan

Method
 

Assemble the sushi bake
  1. Season the cooked sushi rice with rice vinegar, sugar, and salt, then spread it evenly in a greased 9x13 baking dish.
  2. Sprinkle 1 tablespoon furikake evenly over the rice layer.
  3. Mix the flaked salmon with softened cream cheese, Japanese mayonnaise, sriracha, and soy sauce until combined, then spread it evenly over the rice.
  4. Sprinkle the remaining furikake over the top.
Bake and finish
  1. Bake at 400°F for 15–20 minutes, until the top is golden and the edges are bubbling.
  2. Drizzle with extra sriracha mayo, then top with green onions and serve immediately with nori sheets for scooping.

Notes

For the cleanest layers, spread the rice in a firm, even coat before adding the salmon mixture so it bakes without gaps. Store leftovers in the refrigerator up to 3 days; reheat covered at 350°F until warmed through. Freezing isn’t recommended because the rice texture can get softer after thawing. If you want a lighter option, use low-fat cream cheese and a reduced-sugar sushi vinegar blend while keeping the same bake time.