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Spicy Salmon Sushi Bake

Warm, creamy, and spicy salmon sushi bake that combines all the flavors of your favorite spicy salmon roll into an easy-to-make casserole perfect for weeknights or casual get-togethers.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Japanese-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Sushi Rice
  • 1 cup sushi rice rinsed thoroughly until water runs clear
  • 2 tbsp rice wine vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
For the Salmon Layer
  • 1 lb salmon fillets fresh, flakey; wild-caught or farm-raised
  • 1 tbsp soy sauce or tamari for seasoning salmon
  • 4 oz cream cheese softened
  • 1/4 cup mayonnaise preferably Kewpie mayo
  • 1-2 tbsp sriracha or sambal oelek adjust to taste
  • 2 tbsp furikake seasoning Japanese rice seasoning blend
For the Toppings
  • 1/2 cup Kewpie mayonnaise for drizzling
  • 1/2 cup green onions sliced
  • 1/2 cup avocado cubed
  • 1/2 cup cucumber cubed
  • 4-6 sheets nori seaweed sheets for scooping
  • 2 tbsp unagi sauce sweet and savory eel sauce for drizzling

Equipment

  • Air Fryer or Oven
  • 9x9-inch Baking Dish
  • Large bowl
  • Fine-Mesh Sieve
  • Wooden Spatula or Rice Paddle

Method
 

  1. Step 1: Rinse sushi rice thoroughly under cold water using a fine mesh sieve until water runs clear to remove excess starch.
  2. Step 2: Cook rice according to package instructions, about 20 minutes. While warm, mix in rice wine vinegar, sugar, and salt. Fold gently with a wooden spatula or rice paddle to season evenly.
  3. Step 3: Rub salmon fillets with soy sauce or tamari. Cook in an air fryer at 400°F for about 10 minutes or bake in oven at 400°F for 15-20 minutes until cooked through. Flake salmon into bite-sized pieces.
  4. Step 4: In a large bowl, combine flaked salmon, softened cream cheese, mayonnaise, and sriracha or sambal oelek. Mix until creamy and well incorporated.
  5. Step 5: Preheat oven to 425°F. Line a 9x9-inch baking dish with parchment paper or grease lightly. Press sushi rice evenly into bottom of dish.
  6. Step 6: Sprinkle furikake seasoning generously over rice. Spread salmon mixture evenly on top.
  7. Step 7: Bake for 15 minutes until salmon mixture is heated through and slightly bubbly.
  8. Step 8: Remove from oven. Drizzle extra Kewpie mayonnaise in a zigzag pattern over top. Scatter sliced green onions, avocado cubes, and cucumber cubes evenly.
  9. Step 9: Serve with nori sheets for scooping and drizzle with unagi sauce. Enjoy family-style!

Notes

Flexible recipe: substitute sushi rice with short-grain or cauliflower rice. Try shrimp, crab, or canned tuna instead of salmon. Adjust spice level to taste. Add toasted sesame seeds or tempura flakes for crunch. Use vegan cream cheese and mayo for dairy-free version. Store leftovers up to 2 days in airtight container; reheat covered in oven at 350°F.