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Spicy salmon sushi bake in a casserole dish topped with avocado, cucumber, green onions, and drizzled Kewpie mayo

Spicy Salmon Sushi Bake

A deconstructed sushi roll baked in a casserole dish. Warm, creamy spicy salmon layered over seasoned sushi rice, topped with fresh avocado, cucumber, and a drizzle of spicy mayo. All the sushi flavors without the rolling.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Japanese, Japanese-American
Calories: 347
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sushi rice rinsed several times until water runs clear
  • 0.25 cup rice wine vinegar for seasoning cooked rice
  • 2 tsp sugar for seasoning rice
  • 1 tsp salt for seasoning rice
  • 8 oz salmon fillets 2 portions, skinless
  • 1 tbsp soy sauce use tamari for gluten-free
  • 0.25 cup cream cheese softened to room temperature
  • 0.25 cup mayonnaise Kewpie preferred
  • 2 tbsp sriracha sauce or sambal oelek adjust to taste
  • 0.5 cup furikake seasoning see notes for DIY substitute
  • 1 avocado sliced or cubed, added just before serving
  • 0.5 cucumber sliced or cubed
  • 2 green onions sliced
  • nori seaweed sheets cut into squares for scooping
  • extra Kewpie mayo for drizzling
  • unagi sauce for drizzling

Equipment

  • Fine mesh sieve
  • Rice cooker or medium saucepan
  • Air fryer or oven
  • Large mixing bowl
  • 9x9-inch baking dish
  • Fork for flaking salmon
  • Spatula or rice paddle

Method
 

  1. Rinse sushi rice several times under cold water until the water runs mostly clear. Cook according to package directions, about 20 minutes. Once cooked, sprinkle rice wine vinegar, sugar, and salt over the hot rice and fold gently with a spatula until combined. Do not stir vigorously.
  2. While rice cooks, rub salmon fillets with soy sauce. Cook in an air fryer at 400 degrees F for 10 minutes, or bake at 400 degrees F for 15 to 18 minutes until fully cooked and flaking easily. Let cool slightly.
  3. Flake the cooked salmon into small pieces with a fork. In a large bowl, combine flaked salmon, softened cream cheese, mayonnaise, and sriracha. Mix until creamy and well combined. Taste and adjust sriracha as desired.
  4. Preheat oven to 425 degrees F. Lightly grease a 9x9-inch baking dish. With damp hands, press the seasoned sushi rice evenly and firmly into the bottom of the dish.
  5. Sprinkle furikake seasoning evenly over the rice layer. Spread the salmon mixture evenly over the top, covering all the way to the edges.
  6. Bake at 425 degrees F for 15 minutes until heated through and just bubbling at the edges.
  7. Remove from oven. Drizzle with extra Kewpie mayo and unagi sauce. Top with fresh avocado, cucumber, and sliced green onions. Serve immediately with nori sheets for scooping.

Notes

Rinse rice several times before cooking for the best sticky texture. Use damp hands when pressing rice into the pan. Add fresh toppings only after baking, never before reheating. DIY furikake: toast equal parts sesame seeds and crushed nori with a pinch of sugar and salt. Make ahead: cook rice and salmon mixture a day in advance and assemble just before baking. Store leftovers up to 2 days in the fridge.