Name: Spicy Salmon Sushi Bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese-Inspired
Ingredients: 2 cups cooked sushi rice; 2 tablespoons seasoned rice vinegar; 12 oz cooked salmon (about 2 fillets), flaked; 1/2 cup mayonnaise (preferably Kewpie); 3 tablespoons sriracha sauce (adjust to taste); 2 teaspoons soy sauce; 1 tablespoon cream cheese, softened; 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); Roasted seaweed (nori) sheets or snack-size nori squares, for serving; Cucumber and avocado slices, for topping (optional)

This Spicy Salmon Sushi Bake is one of my favorite crowd-pleasing dishes because it combines all the flavors of sushi in a warm, comforting, and easy-to-make casserole. I love how the creamy, spicy salmon mixture melts into the seasoned rice, and when I scoop it onto crispy nori sheets, it tastes just like a deconstructed sushi roll. It’s perfect for parties, potlucks, or an easy weeknight dinner that feels indulgent and fun.

Why You’ll Love This Recipe

I love this recipe because it captures the best parts of sushi without the need for rolling or fancy techniques. The baked layers of rice, salmon, and spicy mayo create a flavorful, creamy bite every time. It’s highly customizable, and I can adjust the spice level or toppings to suit my taste. Plus, it reheats beautifully and serves a crowd — making it a go-to comfort food with a Japanese twist.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups cooked sushi rice (see how to make perfect sushi rice)
2 tablespoons seasoned rice vinegar
12 oz cooked salmon (about 2 fillets), flaked
½ cup mayonnaise (preferably Kewpie or Japanese mayo)
3 tablespoons sriracha sauce (adjust to taste)
2 teaspoons soy sauce
1 tablespoon cream cheese, softened
1 tablespoon green onions, finely sliced (plus extra for garnish)
1 tablespoon furikake seasoning
½ teaspoon sesame oil
½ cup shredded mozzarella cheese (optional, for extra creaminess)
Roasted seaweed (nori) sheets or snack-size nori squares, for serving
Cucumber and avocado slices, for topping (optional)

Directions

I start by preheating my oven to 375°F and lightly greasing a small baking dish (around 8×8 inches).
In a bowl, I mix the cooked sushi rice with seasoned rice vinegar until it’s well-coated and slightly sticky. I press it evenly into the bottom of the baking dish to form the base layer.
In another bowl, I combine the flaked cooked salmon, mayonnaise, sriracha, soy sauce, cream cheese, sesame oil, and green onions. I mix until creamy and smooth.
I spread the salmon mixture evenly over the rice layer, making sure it covers the surface completely.
I sprinkle the top with furikake seasoning and, if I’m using it, shredded mozzarella cheese for an extra creamy, melty topping.
I bake it for about 12–15 minutes, or until heated through and slightly golden on top.
Once done, I remove it from the oven and let it cool for a few minutes before garnishing with extra green onions.
To serve, I scoop out portions with a spoon and place them on roasted nori sheets, topping each bite with cucumber or avocado slices if I’m using them.

Servings and Timing

This recipe makes about 4–6 servings. It takes around 15 minutes to prepare and 15 minutes to bake, for a total of about 30 minutes.

Variations

I sometimes swap the salmon for crab meat or tuna for a different seafood flavor. For a vegetarian version, I use chopped roasted mushrooms or tofu instead. If I want extra spice, I drizzle more sriracha or spicy mayo on top before baking. I’ve also tried adding a drizzle of unagi (eel) sauce for a sweet and savory balance.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm portions in the oven at 350°F for 10 minutes or microwave them for 45–60 seconds until hot. I avoid adding the nori until serving so it stays crisp.

FAQs

Can I use raw salmon instead of cooked?

I prefer using cooked salmon for safety, but if I use sushi-grade salmon, I lightly bake it until just warm for a softer texture.

What type of rice works best?

Short-grain sushi rice is ideal since it’s sticky and holds together well after baking.

Can I make this ahead of time?

Yes, I assemble the layers ahead and refrigerate, then bake right before serving.

What is furikake seasoning?

It’s a Japanese rice seasoning mix that usually includes seaweed, sesame seeds, and fish flakes — it adds great umami flavor.

Can I make it less spicy?

Yes, I reduce the sriracha or replace part of it with plain mayo for a milder flavor.

Can I add other toppings?

Definitely! I like adding sliced jalapeños, sesame seeds, or a drizzle of eel sauce for extra flair.

What’s the best way to serve it?

I love serving it with roasted nori sheets so everyone can scoop and wrap their own bite-sized portions.

Can I use canned salmon?

Yes, canned salmon works great — I just drain it well before mixing.

Is mozzarella traditional in sushi bake?

Not traditionally, but it adds a creamy, melty texture that I enjoy. It’s optional but delicious.

Can I make this dairy-free?

Yes, I skip the cream cheese and mozzarella, and it’s still rich and flavorful thanks to the mayo and salmon.

Conclusion

This Spicy Salmon Sushi Bake is a comforting twist on classic sushi flavors, and I love how easy and fun it is to make. The creamy, spicy salmon layered over vinegared rice and topped with furikake makes every bite irresistible. Whether I’m serving it for dinner or at a gathering, it’s always a hit — satisfying, flavorful, and full of Japanese-inspired goodness.