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Spicy Salmon Sushi Bake

Spicy salmon sushi bake layers seasoned sushi rice, a creamy spicy salmon topping, and a golden, bubbling bake. This Japanese casserole-style deconstructed sushi dish is finished with sriracha mayo drizzle and furikake.
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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
Ingredients Equipment Method Notes

Ingredients
  

Salmon fillet
  • 1.5 lb salmon fillet Cooked and flaked
  • extra sriracha mayo for drizzling
Sushi rice
  • 4 cup cooked sushi rice
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
Spicy salmon topping
  • 8 oz cream cheese, softened
  • 1 tbsp Japanese mayonnaise (Kewpie)
  • 3 tbsp sriracha
  • 1 tbsp soy sauce
  • 1 tbsp furikake seasoning Divided (1 tbsp for topping the rice layer, plus remaining for the top)
Finishing and serving
  • 0.5 Sliced green onions For topping
  • nori sheets For scooping
  • 0.5 furikake seasoning For the top (use remaining after sprinkling rice layer)

Equipment

  • 1 sheet pan

Method
 

Build the sushi rice layer
  1. Season the cooked sushi rice with rice vinegar, sugar, and salt, then spread it evenly in a greased 9x13 baking dish.
  2. Sprinkle 1 tablespoon furikake over the rice layer, then press lightly so it adheres.
Make and layer the spicy salmon topping
  1. Mix the flaked salmon with softened cream cheese, Japanese mayonnaise, sriracha, and soy sauce until evenly combined, then spread over the rice in an even layer.
  2. Sprinkle the remaining furikake over the top for a textured finish.
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, then top with sliced green onions and serve immediately with nori sheets for scooping.

Notes

Pro tip: For the cleanest layers, spread the rice while it’s warm and keep the salmon topping at room temperature so it spreads easily. Store leftovers in the fridge up to 3 days; reheat in the oven or microwave until warmed through. Freezing isn’t recommended because the cream cheese topping can change texture. Dietary swap: For a lower-sodium option, use low-sodium soy sauce and reduce added salt to taste.