Spicy Salmon Sushi Bake

Ingredients for Spicy Salmon Sushi Bake

I always start with quality sushi rice because it makes such a difference in texture and flavor. When I’m short on time, I use leftover rice from the night before, which actually works better since it’s slightly drier and holds its shape. My preference is to cook the salmon fresh rather than using canned, though both work beautifully in this recipe. The secret ingredient here is Kewpie mayo, which I keep stocked in my fridge because it adds an authentic richness that regular mayo just can’t match.

• 2 cups cooked sushi rice (preferably day-old or cooled to room temperature)
• 2 tablespoons seasoned rice vinegar
• 12 oz cooked salmon (about 2 fillets, skin removed and flaked) – I recommend baking fresh fillets at 400°F for 12-15 minutes
• ½ cup mayonnaise (Kewpie is my go-to brand for authentic flavor)
• 3 tablespoons sriracha sauce (start with 2 if heat-sensitive)
• 2 teaspoons soy sauce
• 1 tablespoon cream cheese (softened to room temperature)
• 1 tablespoon green onions (finely sliced, plus extra for garnish)
• 1 tablespoon furikake seasoning – In my experience, this adds essential umami flavor and you shouldn’t skip it
• ½ teaspoon sesame oil
• ½ cup shredded mozzarella cheese (optional, but I usually add it for extra creaminess)
• Roasted seaweed sheets (nori, cut into squares for easy scooping)
• Cucumber and avocado slices for topping (optional) – Pro tip: slice these while the dish bakes to save time

Step-by-Step Instructions

I recommend having all ingredients at room temperature before starting, as this helps everything blend smoothly and bake evenly.

Step 1: Preheat your oven to 400°F and grease an 8×8-inch baking dish with cooking spray or butter. In a bowl, gently fold the cooked sushi rice (it should be slightly warm or at room temperature, not hot) with seasoned rice vinegar until each grain is lightly coated. Spread this rice evenly across the bottom of your baking dish, pressing down gently with a spatula to create a compact, even layer about ¾-inch thick. Sprinkle half the furikake over the top.

Step 2: In a separate bowl, combine the flaked salmon (make sure all skin and bones are removed), mayonnaise, sriracha, soy sauce, softened cream cheese, sesame oil, and green onions. Mix with a fork until the mixture becomes creamy and smooth with a thick, spreadable consistency similar to tuna salad. Taste and adjust the sriracha if you prefer more or less heat. The mixture should coat the back of a spoon without being runny.

Step 3: Dollop the spicy salmon mixture over the rice layer, then use a spatula to spread it evenly to all edges, creating a uniform layer about ½-inch thick. This ensures every bite has the perfect rice-to-salmon ratio. Sprinkle the remaining furikake and mozzarella cheese over the top in an even layer. The cheese will create a beautiful golden, bubbly crust as it bakes.

Step 4: Bake for 15-18 minutes, watching for the top to become bubbly with light golden-brown spots forming around the edges and on the cheese. You’ll know it’s ready when you see small bubbles breaking through the surface and catch that irresistible toasted aroma. Avoid overbaking, as the salmon can dry out. The internal temperature should reach 165°F if you want to check with a thermometer.

Step 5: Remove from the oven using oven mitts and let it rest for 5 minutes. This cooling time lets the layers set so they don’t fall apart when serving. Top with extra sliced green onions, thin avocado slices, and crisp cucumber pieces if desired. Cut the nori sheets into 2-inch squares with kitchen scissors for easy scooping and serve them on the side.

Perfect Sides for Your Sushi Bake

This dish pairs wonderfully with fresh, light sides that balance its creamy richness.

Cucumber Salad: A crisp cucumber salad with rice vinegar dressing adds refreshing crunch and cuts through the creamy salmon beautifully while providing a cool contrast to the spicy elements. Try our Chicken with Mixed Vegetable Stir Fry for more Asian-inspired veggie ideas.

Miso Soup: Traditional miso soup brings authentic Japanese flavors to your meal and adds comforting warmth, plus it’s light enough that it won’t compete with the richness of the bake.

Edamame: Steamed edamame sprinkled with sea salt offers plant-based protein and a satisfying pop of texture that complements the soft, creamy casserole perfectly.

Seaweed Salad: A tangy seaweed salad enhances the ocean-fresh flavors of the salmon while adding minerals and a slightly chewy texture that creates nice variety. If you enjoy Asian-style bowls, check out our Korean Ground Beef Bowl for another quick weeknight option.

Pickled Ginger: Serve pickled ginger on the side to cleanse the palate between bites, especially helpful if you’ve made the dish extra spicy, plus it adds that authentic sushi experience.

Stir-Fried Vegetables: Quick stir-fried vegetables like bok choy, snap peas, or bell peppers add color, crunch, and nutritional balance to round out the meal. Our Thai Drunken Noodles recipe shares some excellent vegetable prep techniques.

Storage and Reheating Tips

Store any leftovers in an airtight container (I prefer glass containers with tight-fitting lids to preserve freshness) in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers quite delicious.

For reheating, I recommend using the oven at 350°F for about 10 minutes to maintain the best texture and prevent the rice from drying out. Cover with foil for the first 5 minutes, then uncover to re-crisp the top. The microwave works in a pinch for quick lunches. Just heat individual portions for 1-2 minutes until warmed through, and add a tablespoon of water before heating to keep the rice moist.

This dish is incredibly versatile for meal prep. You can assemble the entire bake up to 24 hours in advance and keep it covered in the fridge, then bake it fresh when you’re ready to serve. Just add 3-5 extra minutes to the baking time if starting from cold. The crispy nori sheets and fresh toppings should always be added just before serving to maintain their texture.

FAQs

Spicy Salmon Sushi Bake

A warm, comforting casserole that combines all the flavors of spicy salmon sushi rolls in an easy-to-make baked dish perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: Asian, Fusion, Japanese

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked sushi rice preferably day-old or cooled to room temperature
• 2 tablespoons seasoned rice vinegar
• 12 oz cooked salmon about 2 fillets, skin removed and flaked
• 1/2 cup mayonnaise preferably Kewpie or Japanese mayo
• 3 tablespoons sriracha sauce start with 2 if heat-sensitive
• 2 teaspoons soy sauce
• 1 tablespoon cream cheese softened to room temperature
• 1 tablespoon green onions finely sliced, plus extra for garnish
• 1 tablespoon furikake seasoning
• 1/2 teaspoon sesame oil
• 1/2 cup shredded mozzarella cheese optional, for extra creaminess
• roasted seaweed sheets nori, cut into squares for easy scooping
• cucumber and avocado slices for topping, optional

Equipment

• 8×8-inch baking dish
• Mixing bowls
• Rice cooker or pot
• Spatula
• Kitchen scissors
• Oven mitts

Method

 

1. Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish with cooking spray or butter.
2. In a bowl, gently fold the cooked sushi rice (slightly warm or at room temperature) with seasoned rice vinegar until each grain is lightly coated. Spread the rice evenly across the bottom of your baking dish, pressing down gently with a spatula to create a compact, even layer about ¾-inch thick. Sprinkle with half the furikake.
3. In another bowl, combine the flaked salmon (skin and bones removed), mayonnaise, sriracha, soy sauce, softened cream cheese, sesame oil, and green onions. Mix with a fork until the mixture becomes creamy and smooth with a thick, spreadable consistency. Taste and adjust sriracha for heat preference.
4. Dollop the spicy salmon mixture over the rice layer, then spread it evenly to all edges with a spatula, creating a uniform layer about ½-inch thick. Sprinkle the remaining furikake and mozzarella cheese over the top in an even layer.
5. Bake for 15-18 minutes, watching for the top to become bubbly with light golden-brown spots forming around the edges and on the cheese. You’ll know it’s ready when you see small bubbles breaking through the surface. Avoid overbaking to prevent the salmon from drying out.
6. Remove from oven using oven mitts and let rest for 5 minutes. This cooling time lets the layers set properly. Top with extra sliced green onions, avocado slices, and cucumber pieces if desired. Cut nori sheets into 2-inch squares with kitchen scissors and serve on the side for scooping.

Notes

If using raw salmon, bake fillets at 400°F for 12-15 minutes until cooked through before flaking. Kewpie mayo adds authentic rich flavor, but regular mayo works too. Can assemble up to 24 hours in advance and bake just before serving (add 3-5 extra minutes to baking time if starting from cold). For gluten-free version, use gluten-free soy sauce and check that furikake is gluten-free. Store leftovers in airtight container for up to 3 days.