Name: Spicy Salmon Sushi Bake
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Cuisine: Japanese-Inspired
Ingredients: 4 cups white sushi rice, cooked; 1 lb salmon; 1/2 cup cream cheese; 1/2 cup Japanese mayo (plus extra for drizzling); 2 tablespoons sriracha (plus extra for drizzling); 1/2 cup eel sauce (for drizzling and serving); 1/4 cup furikake; 2 green onions, sliced; 2 teaspoons rice vinegar (optional, for rice seasoning); 1/4 teaspoon sugar (optional, for rice seasoning); 1/4 teaspoon salt (optional, for rice seasoning); Roasted seaweed (for serving); Cucumbers, sliced (for serving); Avocado, sliced (for serving); Extra spicy mayo and eel sauce (for serving)

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Spicy salmon sushi bake is a fun, comforting twist on classic sushi rolls. Layers of seasoned sushi rice, creamy spicy salmon, and furikake are baked into a warm, cheesy casserole-style dish that’s perfect for sharing. Served with roasted seaweed, cucumber, and avocado, this deconstructed sushi is easy to assemble and packed with bold flavors.

Why You’ll Love This Recipe

This sushi bake is a crowd-pleaser that’s perfect for parties, potlucks, or family dinners. It’s easier than rolling sushi but delivers the same flavors—salmon, spicy mayo, and seaweed all in one bite. The baked casserole format makes it warm, rich, and satisfying while still fresh and balanced when paired with crunchy cucumber and creamy avocado.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups white rice, cooked (short-grain sushi rice)
1 lb salmon
1/2 cup cream cheese
1/2 cup Japanese mayo (plus extra for drizzling)
2 tablespoons sriracha (plus extra for drizzling)
1/2 cup eel sauce (for drizzling and serving)
1/4 cup furikake
2 green onions, sliced

Sushi Rice Seasoning (optional)

2 teaspoons rice vinegar
1/4 teaspoon sugar
1/4 teaspoon salt

Serve with:

Roasted seaweed
Cucumbers, sliced
Avocado, sliced
Spicy mayo
Eel sauce

Directions

Baked Salmon

Preheat oven to 425°F.
Season salmon lightly with salt, pepper, and garlic powder.
Bake salmon for 20 minutes, then flake into chunks.

Sushi Bake

Preheat oven to 450°F.
In a bowl, mix baked salmon, Japanese mayo, cream cheese, and sriracha until creamy.
In a 9×13 casserole dish, layer the cooked rice (season with rice vinegar, sugar, and salt if desired). Sprinkle with furikake.
Spread the salmon mixture evenly over the rice. Drizzle with extra sriracha, mayo, and eel sauce. Top with more furikake.
Bake for 10 minutes, then broil for 3 minutes until the top is slightly toasted.
Remove from oven, sprinkle with green onions, and serve hot.
Enjoy with roasted seaweed, cucumber slices, avocado, spicy mayo, and extra eel sauce on the side.

Servings and timing

This recipe makes about 6–8 servings.

Prep time: 15 minutes
Cook time: 33 minutes
Total time: 48 minutes

Variations

Substitute salmon with imitation crab, shrimp, or tuna.
Add diced jalapeños for extra spice.
Mix in shredded mozzarella or cheddar for a cheesier version.
Use brown rice or cauliflower rice for a lighter option.
Make it vegetarian by using tofu or mushrooms instead of salmon.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals. For best texture, add extra sauce before reheating. This recipe does not freeze well due to the creamy filling.

FAQs

Can I use canned salmon instead of fresh?

Yes, canned salmon works as a quick alternative, though fresh salmon gives better texture and flavor.

Do I have to season the rice?

Seasoning the rice is optional, but it adds authentic sushi flavor.

Can I make this ahead of time?

Yes, assemble the casserole up to a day in advance, then bake just before serving.

What can I use instead of eel sauce?

A mix of soy sauce and honey or teriyaki sauce makes a good substitute.

Can I use regular mayo instead of Japanese mayo?

Yes, but Japanese mayo is richer and slightly sweeter, which balances the dish better.

How do I prevent the rice from getting too dry?

Cover the dish with foil during the first part of baking, or drizzle extra sauce before baking.

Is sushi bake served hot or cold?

It’s best served hot straight from the oven, with cold toppings like cucumber and avocado.

Can I make this recipe spicy without sriracha?

Yes, try chili oil, sambal oelek for different types of heat.

What type of salmon works best?

Skinless, boneless fillets are easiest to use. Both fresh and frozen (thawed) salmon work well.

Can I add nori directly into the bake?

Yes, you can layer roasted seaweed inside, but it will lose crispiness when baked. Serving it on the side keeps it crunchy.

Conclusion

Spicy salmon sushi bake is a fun, flavorful, and shareable dish that transforms traditional sushi into an easy casserole. With layers of seasoned rice, creamy spicy salmon, and savory sauces, it’s a perfect dish for gatherings or cozy nights in. Paired with seaweed, cucumbers, and avocado, every bite is a delicious balance of creamy, spicy, and fresh.

Molly

Spicy Salmon Sushi Bake

Why You’ll Love This Recipe

Ingredients