Go Back
A delicious Easy Spicy Salmon Sushi Bake served in a cozy casserole dish.

Spicy Salmon Sushi Bake

A cozy and crowd-pleasing deconstructed sushi roll baked in a casserole, loaded with creamy salmon and warm seasoned rice, perfect for family dinners or potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sushi bake
  • 1 pound cooked salmon, flaked Leftover baked or grilled salmon works great.
  • 2 cups short grain sushi rice Cooked and slightly cooled.
  • 1/3 cup Kewpie mayo or regular mayo Creamy base for the salmon mixture.
  • 1-2 tablespoons Sriracha Adjust to your spice level.
  • 2 tablespoons cream cheese, softened For ultra creamy texture.
  • 1 teaspoon soy sauce or tamari A little goes a long way.
  • 1/4 cup rice vinegar To season the rice.
  • 2 tablespoons sugar To season the rice.
  • 1 teaspoon salt To season the rice.
  • 1 tablespoon sliced green onions For fresh bite.
  • 1 tablespoon furikake The crunchy seaweed sesame seasoning.
  • 4-6 sheets roasted seaweed (nori) For serving.
  • Optional extras like cucumber, avocado, sesame oil, etc. For additional flavor and creaminess.

Method
 

Preparation
  1. Rinse the 2 cups of short grain rice until the water runs clear and cook using your usual method.
  2. Mix 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved; fold into the warm rice and let it cool.
  3. 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.
Layering and Baking
  1. Lightly grease a 9x13 dish and press the seasoned rice in an even layer.
  2. Sprinkle furikake over the rice, and then spread the salmon mixture evenly on top.
  3. Bake in a preheated oven at 375°F for 12 to 15 minutes until warmed through and edges are slightly golden.
  4. Optionally broil for 1-2 minutes for an extra toasty top, watching closely.
Serving
  1. 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.

Notes

Assemble the dish up to a day ahead, cover, and refrigerate. Leftovers reheat well in the oven or toaster oven at 350°F for about 10 minutes.