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