Easy Spicy Salmon Sushi Bake Recipe is what I make when I want something cozy, crowd pleasing, and a little bit fancy without a ton of work. If you love sushi but don’t always feel like rolling it up or paying for takeout, this will be your new weeknight hero. It’s creamy, spicy, and loaded with rich salmon and warm seasoned rice. You can prep it ahead, bake it once, and everyone gets to scoop their own little nori “tacos.” Honestly, it’s fun. Let me show you how I do it from start to finish. 
What is Sushi Bake?
Sushi bake is exactly what it sounds like. Think deconstructed sushi roll baked in a casserole dish. You layer seasoned sushi rice on the bottom, then a creamy, spicy salmon mixture on top, and bake until it’s warm and slightly golden. The magic happens when you scoop it out and wrap it in small pieces of roasted seaweed for handheld bites.
I first tried it at a game night and it was gone in minutes. People love the crisp meets creamy texture, and it stretches a smaller amount of salmon into a full dinner. It’s also a great entry point if you’re new to sushi flavors. No raw fish here. Just baked salmon, tangy rice, and a drizzle of spicy mayo that makes the whole thing sing.
If you’re a salmon superfan, you might also love this option for another easy dinner night: teriyaki salmon bowl. Similar flavors, different vibe, and equally simple.
Bottom line: It’s comfort food with sushi personality, and it works for family dinners, date nights, or potlucks.
Sushi Bake Ingredients
Here’s what I usually grab. You can swap a few things if needed, but the basics make all the difference. A small tip: use short grain rice if you can. It holds together better and gives that signature sushi texture.
- Salmon: About 1 pound cooked salmon, flaked. Leftover baked or grilled salmon works great.
- Kewpie mayo or regular mayo: Creamy base for the salmon mixture.
- Sriracha: For heat. Adjust to your spice level.
- Cream cheese: A few tablespoons for ultra creamy texture.
- Green onions: Thinly sliced for fresh bite.
- Soy sauce or tamari: A little goes a long way.
- Rice vinegar, sugar, and salt: To season the rice.
- Short grain sushi rice: Cooked and slightly cooled.
- Furikake: The crunchy seaweed sesame seasoning. It ties everything together.
- Roasted seaweed (nori): Small snack sized pieces for serving.
- Optional extras: Cucumber, avocado, sesame oil, kewpie drizzles, spicy mayo on top.
If you’re the plan ahead type, cooking extra salmon is smart. Make a little extra one night for dinner and use the leftovers for sushi bake the next day. If you need a dinner idea for that extra salmon, this marinated grilled salmon is reliable, quick, and super flavorful.
Good to know: The furikake is key for that toasty umami crunch. If you can’t find it, use toasted sesame seeds and crumbled seaweed as a backup.
How to Make Salmon Sushi Bake
Here’s my go to method for an Easy Spicy Salmon Sushi Bake Recipe that always turns out creamy, toasty, and perfectly seasoned.
- Cook the rice: Rinse 2 cups short grain rice until the water runs clear. Cook using your usual method. Mix 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved, then fold into the warm rice. Let it cool until just warm, not hot.
- Prep the salmon: Flake about 1 pound cooked salmon into a bowl. Stir in 1/3 cup mayo, 1 to 2 tablespoons sriracha, 2 tablespoons softened cream cheese, 1 teaspoon soy sauce, and 1 tablespoon sliced green onion. Taste and adjust salt or heat.
- Layer the base: Lightly grease a 9×13 dish. Press the rice in an even layer. Sprinkle with furikake for a crunchy, savory layer between rice and salmon.
- Add salmon: Spread the salmon mixture over the rice. Smooth the top. Add a light drizzle of spicy mayo if you like.
- Bake: 375°F for 12 to 15 minutes, just until warmed through and the edges get a little color. Broil for 1 to 2 minutes for extra toasty top, watching closely.
- Top and serve: Drizzle with more spicy mayo, a touch of soy, and extra furikake. Add thin cucumber or avocado slices if you want freshness. Serve with small roasted seaweed sheets.
“I brought this to a potluck and it disappeared in ten minutes. Even my friend who swears she doesn’t like sushi asked for the recipe. The spicy mayo and furikake are everything.”
Pro tip for busy weeks: double the rice, and tomorrow you’ve got a base ready to go. If you love this style of cozy casserole, you might also enjoy this creamy, comforting tuna casserole pasta bake for another low stress dinner night.
Tips + Variations
Seafood swaps
No salmon on hand? Use flaked canned salmon, cooked shrimp, or even imitation crab for a California roll flavor. I’ve also mixed in a little smoked salmon with cooked salmon for a smoky kick. If you want another fishy dinner that’s still simple, peek at this fast favorite: tuna egg salad. Different meal, same chill energy.
Spice level
I love a little heat, but not everyone at my table does. Start with 1 tablespoon sriracha in the salmon mixture and let folks add more on top. You can also swap in chili crisp or a mild hot sauce for a different flavor twist. A tiny drizzle of sesame oil adds cozy depth without spice.
Make ahead and storage
Assemble the dish up to a day ahead, cover, and refrigerate. Bake right before eating. Leftovers reheat well in the oven or toaster oven at 350°F for about 10 minutes. Keep the nori separate so it stays crisp. It’s also great as a warm rice bowl with sliced cucumbers the next day for lunch.
Rice notes
If your rice feels too wet, let it steam off uncovered for a few minutes before seasoning. If it’s too dry, sprinkle in a few teaspoons of warm water and gently fold. The goal is a sticky but fluffy rice layer, not mushy or brittle.
Fun add ins
Add thinly sliced jalapeños for extra bite, or fold diced avocado into the salmon mixture for creaminess. A dusting of togarashi on top brings a citrusy chili pop. For a crisp green side, I often throw in a pan of air fryer asparagus while the sushi bake rests. Easy, quick, and it balances the richness nicely.
How to Eat a Sushi Bake
There’s no wrong way, but here’s the crowd favorite. Cut the bake into squares. Place a spoonful onto a small piece of roasted seaweed. Fold it like a little taco and enjoy. The nori gives that essential crisp texture and ocean flavor. Keep extra furikake, soy sauce, and spicy mayo on the table so people can customize each bite.
If you’re serving this at a party, set up a little topping bar. Thin cucumbers, avocado slices, pickled ginger, green onions, and extra sriracha make it feel special. For a crunchy starter on the side, these air fryer fried pickles bring the fun factor. And if you want to keep the warm and cozy theme going, consider a ladle friendly soup like this crockpot lasagna soup to round out the meal.
One more note: nori will soften if it sits with the warm bake on it, so assemble right before eating. For kids, I sometimes serve the bake as a rice bowl and offer nori on the side so they can crunch as they go.
Common Questions
Can I use leftover salmon?
Absolutely. Leftover baked or grilled salmon is perfect. Flake it, mix with mayo and sriracha, and you’re halfway there.
Do I need Kewpie mayo?
It’s nice for that slightly sweet, rich flavor, but regular mayo works. Taste and add a pinch of sugar if using regular mayo for balance.
What rice works best?
Short grain sushi rice is ideal because it’s sticky and tender. Medium grain can work in a pinch. Long grain will be less cohesive.
How spicy is it?
You’re in control. Start mild with 1 tablespoon sriracha and add more to taste. You can also serve extra spicy mayo on the side.
Can I make it dairy free?
Yes. Skip the cream cheese and use a dairy free mayo. It will still be creamy and delicious.
A Tasty Little Send Off
If you’ve read this far, you’re basically ready to make it. This Easy Spicy Salmon Sushi Bake Recipe is the kind of dish that looks playful, tastes amazing, and doesn’t ask you to roll a single thing. If you want more step by step guidance with photos and variations, I like these helpful guides for extra ideas: How to Make Salmon Sushi Bake and this take on Easy Salmon Sushi Bake with Creamy Spicy Mayo. Make it once, and it’ll be in your weeknight rotation for good. I can’t wait for you to dig in and share a pan with the people you love.
Spicy Salmon Sushi Bake
Ingredients
Method
- Rinse the 2 cups of short grain rice until the water runs clear and cook using your usual method.
- Mix 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved; fold into the warm rice and let it cool.
- Flake the cooked salmon into a bowl; stir in 1/3 cup mayo, 1-2 tablespoons sriracha, 2 tablespoons cream cheese, 1 teaspoon soy sauce, and 1 tablespoon sliced green onion.
- Lightly grease a 9×13 dish and press the seasoned rice in an even layer.
- Sprinkle furikake over the rice, and then spread the salmon mixture evenly on top.
- Bake in a preheated oven at 375°F for 12 to 15 minutes until warmed through and edges are slightly golden.
- Optionally broil for 1-2 minutes for an extra toasty top, watching closely.
- Drizzle with spicy mayo, a touch of soy sauce, and sprinkle more furikake on top. Serve with small pieces of roasted seaweed to scoop the sushi bake.