Spicy Salmon Sushi Bake

Spicy salmon sushi bake is a Japanese casserole-style comfort meal with seasoned sushi rice and a golden, bubbling cream cheese salmon topping. It’s layered like deconstructed sushi, then finished with sriracha mayo drizzle and furikake.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Course: Main Dish

Cuisine: Japanese-American

Calories: 620

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.
1 Extra sriracha mayo For drizzling.

Equipment

1 sheet pan

Method

Assemble the layers

Season cooked sushi rice with rice vinegar, sugar, and salt, then spread evenly in a greased 9x13 baking dish.
Sprinkle 1 tablespoon furikake over the rice layer.
Mix flaked salmon with softened cream cheese, Japanese mayonnaise (Kewpie), sriracha, and soy sauce until combined, then spread evenly over the rice.
Sprinkle the remaining furikake over the top.

Bake and finish

Bake at 400°F for 15–20 minutes until the top is golden and bubbling at the edges, then pull the dish out to rest briefly.
Drizzle with extra sriracha mayo, top with sliced green onions, and serve immediately with nori sheets for scooping.

Notes

Pro tip: use fully cooked, flaked salmon so the bake just heats through and browns instead of drying out. Store leftovers covered in the fridge up to 3 days; reheat in a 325°F oven until warmed. Freezing is not recommended due to texture changes in the rice and cream cheese topping. For a lower-fat option, use reduced-fat cream cheese and light Japanese mayonnaise (Kewpie-style) while keeping the sriracha and furikake the same.