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Spicy Salmon Sushi Bake

Spicy salmon sushi bake layers seasoned sushi rice, a creamy spicy salmon filling, and a golden, bubbling top. This Japanese casserole-style baked sushi is drizzled with sriracha mayo and finished with furikake and green onions for a deconstructed sushi vibe.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Spicy salmon sushi bake components
  • 1.5 lb salmon fillet Cooked and flaked.
  • 4 cup cooked sushi rice
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 8 oz cream cheese Softened.
  • 0.5 cup Japanese mayonnaise (Kewpie)
  • 3 tbsp sriracha
  • 1 tbsp soy sauce
  • 2 tbsp furikake seasoning
  • 1 sliced green onions For serving.
  • 1 nori sheets For serving and scooping.
  • 1 Extra sriracha mayo for drizzling

Equipment

  • 1 sheet pan

Method
 

Assemble the rice layer
  1. Season cooked sushi rice with rice vinegar, sugar, and salt, then spread evenly in a greased 9x13 baking dish.
  2. Sprinkle 1 tablespoon furikake over the rice layer.
Make the spicy salmon filling
  1. Mix flaked salmon with softened cream cheese, Japanese mayonnaise, sriracha, and soy sauce until combined, then spread evenly over the rice.
  2. Sprinkle the remaining furikake over the top.
Bake and finish
  1. Bake at 400°F for 15–20 minutes until the top is golden and bubbling at the edges.
  2. Drizzle with extra sriracha mayo, top with sliced green onions, and serve immediately with nori sheets for scooping.

Notes

For the best texture, spread the sushi rice into an even layer so the edges bake faster and stay crisp. Refrigerate leftovers in an airtight container up to 3 days; reheat covered in a 300°F oven until warmed through. Freezing is not recommended due to the cream cheese texture. For a lighter option, use reduced-fat cream cheese and reduce Japanese mayonnaise to 1/4 cup.