Description
This easy Spicy Salmon Sushi Bake combines creamy salmon, sushi rice, and Japanese flavors in one casserole. Ready in 50 minutes. Perfect for weeknight dinners and potlucks!
Ingredients
Rice Layer
- 4 cups cooked short-grain white rice (sushi rice)
- 2–3 tablespoons rice vinegar (optional, for authentic flavor)
- ¼ teaspoon sugar (optional)
- Pinch of salt (optional)
Salmon Layer
- 1 lb salmon fillets, boneless and skinless (about 450g)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- ½ cup Japanese mayonnaise (Kewpie recommended, or regular mayo)
- ½ cup cream cheese, softened
- 2 tablespoons sriracha (adjust for spice level, or omit)
Sauce & Toppings
- ½ cup eel sauce (unagi sauce, store-bought)
- ¼ cup furikake (Japanese rice seasoning)
- 2 green onions, sliced
- Extra sriracha, for drizzling (optional)
- Extra mayo, for drizzling (optional)
For Serving
- Roasted seaweed sheets (nori), cut into squares
- Sliced cucumber (optional)
- Sliced avocado (optional)
- Pickled ginger (optional)
Instructions
Preheat your oven to 425°F (220°C). Season the salmon fillets generously with salt, black pepper, and garlic powder on both sides. Place the salmon on a baking sheet lined with parchment paper or foil. Bake for about 20 minutes until the salmon is cooked through and flakes easily with a fork. Remove from the oven and let it cool for 5 minutes
While the salmon bakes, prepare your sushi rice. If you want authentic sushi flavor, mix the rice vinegar, sugar, and pinch of salt in a small bowl until the sugar dissolves.
Gently fold this mixture into your warm cooked rice using a rice paddle or spatula—don’t stir vigorously or you’ll make the rice mushy. Spread the seasoned rice evenly across the bottom of your 9×13-inch baking dish, pressing it down gently to create a compact layer.
In a medium mixing bowl, combine the flaked salmon, Japanese mayonnaise, softened cream cheese, and sriracha. Mix gently with a fork or spatula until everything is combined but still has some texture. Taste and adjust the sriracha level if you want more or less heat.
Spread the creamy salmon mixture evenly over the rice layer in your baking dish, covering it completely from edge to edge. Sprinkle the furikake generously over the entire top for that umami boost and visual appeal.
Drizzle ribbons of eel sauce, extra mayo, and sriracha across the top in a crosshatch or zigzag pattern. Don’t worry about being perfect; rustic looks delicious!
Increase your oven temperature to 450°F (230°C). Bake the assembled dish for 10 minutes to warm everything through and let the flavors meld together. For that irresistible golden, slightly crispy top, switch your oven to broil and broil for 2–3 minutes
Remove the sushi bake from the oven and immediately sprinkle the sliced green onions over the top. Serve hot with roasted seaweed sheets on the side so everyone can scoop portions onto the nori and eat it like a hand roll. Set out bowls of sliced cucumber, avocado, extra eel sauce, and spicy mayo for a build-your-own experience.
Notes
- Don’t skip the broil – Those 2–3 minutes under the broiler create the signature crispy, golden top that makes this dish Instagram-worthy.
- Check salmon internal temp – Use a thermometer to ensure salmon reaches 145°F for food safety, but don’t overcook or it’ll be dry.
- Mix cream cheese thoroughly – Cold cream cheese creates lumps. Let it sit at room temperature for 30 minutes or microwave for 10 seconds to soften.
- Layer strategically – Press rice down firmly so it doesn’t fall apart when scooping, but don’t pack it so tight it becomes dense.
- Make spicy mayo – Mix ½ cup mayo with 1–2 tablespoons sriracha for an easy drizzle sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Calories: 585
- Sugar: 8g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg