Spicy Salmon Sushi Bake is a crowd-pleasing twist on traditional sushi all the flavors you love, baked in one easy casserole-style dish. Think tender salmon, creamy Japanese mayo, sriracha heat, and savory furikake over perfectly seasoned sushi rice, baked until warm and melty, then drizzled with sauces for a sushi roll in spoonable form.
It’s a fantastic dish for parties, potlucks, or cozy nights in. No rolling required, and it’s ready in about 30 minutes. All you need to do is bake, scoop, and enjoy!
Why You’ll Love This Spicy Salmon Sushi Bake
Spicy Salmon Sushi Bake takes all the artistry and flavor of sushi rolls and turns them into a simple, shareable dish you can make in one pan. It’s bold, creamy, and versatile, making it perfect for everything from casual dinners to festive gatherings.
By layering seasoned rice, creamy salmon, and flavorful sauces, you get the comfort of a baked casserole with the flavor of your favorite sushi minus the rolling mat.
Ingredients
Base
- 4 cups cooked white rice (short-grain sushi rice)
- Sushi Rice Seasoning (optional): 2 teaspoons rice vinegar, ¼ teaspoon sugar, ¼ teaspoon salt
Fish Layer
- 1 lb salmon
- ½ cup cream cheese
- ½ cup Japanese mayo (+ extra for drizzle)
- 2 tablespoons sriracha (+ extra for drizzle)
Toppings
- ½ cup eel sauce (for drizzling & serving)
- ¼ cup furikake
- 2 green onions, sliced
Step-by-Step Method
Step 1: Prepare the sushi rice
If you’d like to season your rice, mix the rice vinegar, sugar, and salt in a small dish until dissolved. Stir into the warm rice gently, making sure not to mash the grains. This gives the rice that subtle sushi-shop flavor.
Spread the rice evenly into the bottom of a lightly greased 9×13-inch baking dish. Press down gently to compact it slightly.
Step 2: Cook the salmon
Preheat your oven to 375°F (190°C). Place the salmon fillet on a parchment-lined baking tray and bake for 12–15 minutes, or until fully cooked and flaking easily.
Once cooked, remove the skin if present and use a fork to shred the salmon into small chunks. Transfer to a mixing bowl.
Step 3: Make the spicy salmon mix
Add the cream cheese, Japanese mayo, and sriracha to the shredded salmon. Stir until well combined, creating a creamy, slightly spicy mixture. Adjust spice level by adding more or less sriracha to suit your taste.
Step 4: Assemble the bake
Spread the spicy salmon mixture evenly over the rice layer. Sprinkle the furikake generously on top, then drizzle with extra Japanese mayo and sriracha for color and flavor.
Step 5: Bake
Bake the assembled dish at 375°F (190°C) for 10–12 minutes, just enough to warm everything through and slightly melt the toppings.
Step 6: Garnish and serve
Top the bake with sliced green onions and drizzle with eel sauce before serving. Scoop portions straight from the dish and serve with sheets of roasted seaweed (nori) for wrapping each bite, or enjoy it with chopsticks as-is.
Expert Tips for Success
-
Use short-grain rice: It holds together better and gives the perfect sushi texture.
-
Season the rice while warm: Helps it absorb the flavors more evenly.
-
Flake salmon finely: Smaller pieces make for a creamier, more cohesive topping.
-
Balance sauces: Eel sauce adds sweetness, while sriracha offers heat adjust to your liking.
-
Serve with nori: Seaweed sheets give the full sushi experience in each bite.
Tasty Variations to Try
-
California roll style: Swap salmon for crab meat (or imitation crab) and add diced avocado.
-
Teriyaki version: Use teriyaki-glazed salmon instead of spicy for a milder flavor profile.
-
Extra veggie: Add diced cucumber or avocado as a garnish before serving.
-
Tuna sushi bake: Substitute salmon with cooked tuna for a different flavor twist.
-
Cheesy bake: Add shredded mozzarella or cheddar over the top before baking for a fusion-style gooey layer.
Serving Ideas
-
Party platter: Serve with toasted nori sheets for guests to make their own hand rolls.
-
Weeknight dinner: Pair with miso soup and a light salad for a complete meal.
-
Potluck favorite: Easy to transport and share, with no messy sushi rolling.
-
Lunch prep: Portion into containers with nori sheets for a fun meal.
Frequently Asked Questions
Can I use canned salmon?
Yes! Canned salmon works well here just make sure to drain it thoroughly and remove any skin or bones before mixing.
Do I have to bake the salmon first?
You can cook the salmon in the oven, air fryer, or poach it in simmering water. Baking enhances flavor and keeps cleanup easy.
How long will leftovers last?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through.
Can I make it ahead of time?
Yes. Assemble everything up to the baking step, refrigerate, then bake just before serving. Add garnishes fresh.
Is this recipe spicy?
It has mild heat from sriracha, but you can easily reduce or omit it, or increase it for more kick.
Spicy Salmon Sushi Bake
- Total Time: 40
- Yield: 6 servings 1x
Description
A fun casserole combining seasoned sushi rice, creamy spicy salmon, and savory furikake, baked to warm, melty perfection. Topped with sriracha, Japanese mayo, and eel sauce, capturing sushi roll flavors without rolling.
Ingredients
Base
4 cups cooked short-grain white rice
(Optional sushi seasoning) 2 tsp rice vinegar, ¼ tsp sugar, ¼ tsp salt
Fish Layer
1 lb salmon
½ cup cream cheese
½ cup Japanese mayo (+ extra for drizzle)
2 tbsp sriracha (+ extra for drizzle)
Toppings
¼ cup furikake
½ cup eel sauce, for drizzling
2 green onions, thinly sliced
Instructions
- Mix rice vinegar, sugar, and salt until dissolved. Stir into warm cooked rice if seasoning. Spread rice evenly in greased 9×13-inch dish; press down gently.
- Preheat oven to 375°F (190°C). Bake salmon on parchment-lined tray 12–15 minutes until cooked and flaking. Remove skin, flake salmon, and transfer to bowl.
- Mix salmon with cream cheese, Japanese mayo, and sriracha until creamy. Adjust spice level to taste.
- Spread salmon mixture over rice evenly. Sprinkle furikake and drizzle extra mayo and sriracha on top.
- Bake 10–12 minutes until heated through and slightly melty.
- Top with sliced green onions and drizzle eel sauce. Serve with roasted seaweed sheets or chopsticks.
Notes
Use short-grain rice for authentic sushi texture.
Flake salmon finely for a creamy, even topping.
Balance spice with sriracha and sweetness with eel sauce.
Assemble ahead and refrigerate; bake just before serving.
Store leftovers up to 3 days refrigerated; reheat gently at 325°F.
- Prep Time: 15
- Cook Time: 25
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 405
- Sugar: 4g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 70mg
Keywords: spicy salmon sushi bake, baked sushi casserole, easy sushi bake recipe, creamy salmon sushi dish, seafood rice bake
