Name: Spicy Salmon Sushi Bake Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups cooked sushi rice; 2 tablespoon rice vinegar; 1 tablespoon sugar; ½ teaspoon salt; 12 oz cooked or canned salmon, flaked; ½ cup Kewpie mayonnaise (or regular mayo); 2 ½ tablespoon sriracha (plus extra for drizzling); 1 tablespoon soy sauce; 2 teaspoon sesame oil; 1 ½ tablespoon furikake seasoning; 2 scallions, thinly sliced; 1 ripe avocado, diced; ½ English cucumber, diced; Roasted seaweed snack sheets (nori), for serving

Hey y'all! If you're craving all the flavors of your favorite sushi roll—creamy, spicy, and savory—without the fuss of rolling, this Spicy Salmon Sushi Bake Recipe is a must-try. It’s perfect for potlucks, family dinners, or cozy nights at home, and you won’t believe how easy it is to make! Imagine tender, spicy salmon atop seasoned sushi rice, baked to perfection for a creamy, crave-worthy casserole. Let’s get cooking!

Why You'll Love This

All the delicious sushi flavors, no rolling required!
Creamy, spicy, and satisfying comfort food that's perfect for sharing.
Versatile for weeknights, parties, and meal prep.
Easy to customize with your favorite toppings and proteins.
Ready in just about 35 minutes start-to-finish!

Ingredients

2 cups cooked sushi rice
2 tablespoon rice vinegar
1 tablespoon sugar
½ teaspoon salt
12 oz cooked or canned salmon, flaked
½ cup Kewpie mayonnaise (or regular mayo)
2 ½ tablespoon sriracha (plus extra for drizzling)
1 tablespoon soy sauce
2 teaspoon sesame oil
1 ½ tablespoon furikake seasoning
2 scallions, thinly sliced
1 ripe avocado, diced
½ English cucumber, diced
Roasted seaweed snack sheets (nori), for serving

Directions

1. Prep the Oven & Dish

Preheat your oven to 400°F (200°C). Lightly grease an 8x8-inch baking dish or similar-sized casserole.

2. Season the Rice

In a small bowl, combine the rice vinegar, sugar, and salt. Microwave for 30 seconds or until the sugar dissolves. Pour this mixture over the freshly cooked sushi rice and gently fold it in to season.

3. Build the Base Layer

Spread the seasoned rice evenly into the bottom of your prepared baking dish. Sprinkle 1 tablespoon of furikake over the rice.

4. Make the Spicy Salmon Mixture

In a medium bowl, mix together flaked salmon, mayonnaise, sriracha, soy sauce, and sesame oil until well combined and creamy.

5. Layer and Bake

Spread the spicy salmon mixture evenly over the rice layer. Sprinkle remaining ½ tablespoon of furikake on top.

Bake for 15-18 minutes, until the top is slightly golden and bubbly.

6. Top and Serve

Remove from the oven and let cool for 5 minutes. Top with diced avocado, cucumber, and sliced scallions.

Drizzle with extra sriracha if you like it hot, and serve with roasted seaweed snack sheets for scooping!

Notes

For extra flavor, use freshly cooked salmon instead of canned.
If you prefer milder heat, reduce the sriracha to taste.
Kewpie mayo gives a richer flavor, but any mayo works in a pinch.

Variations

Crab Sushi Bake: Swap salmon for imitation crab or real crab meat.
Vegetarian Sushi Bake: Use roasted mushrooms and zucchini instead of salmon.
Spicy Tuna Sushi Bake: Substitute salmon with canned or cooked tuna.

Required Equipment

8x8-inch baking dish
Mixing bowls
Rice cooker or saucepan
Microwave-safe bowl
Spatula or spoon

Storage Instructions

Let the sushi bake cool completely before covering tightly and refrigerating. It will keep well for up to 3 days. Reheat individual portions in the microwave or oven until warmed through for best results.

Suggested Pairings & Serving Recommendations

Serve with a light miso soup and a crisp cucumber salad for a fresh meal.
Offer extra nori sheets for scooping, sushi-style!
Sake, green tea, or a crisp lager pairs deliciously alongside this spicy bake.

Pro Tips

Wet your hands before handling cooked sushi rice to prevent sticking.
Make the sushi rice ahead of time to speed things up on busy nights.
For added crunch, top with crispy fried onions or panko before baking.

FAQ

Can I use raw salmon? For food safety, this recipe is designed for cooked salmon—if you use raw, ensure it’s sushi-grade and bake thoroughly.
Can I make this ahead? Yes! Assemble up to a day ahead, then bake just before serving. Add fresh toppings after reheating.
Is this recipe gluten-free? It can be! Use tamari instead of soy sauce and check that your furikake is gluten-free.

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: Serves 4