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Spicy salmon sushi bake in a white casserole dish topped with avocado cucumber green onion and Kewpie mayo drizzle

Spicy Salmon Sushi Bake

This spicy salmon sushi bake is a deconstructed sushi roll baked in a casserole dish. Creamy, spicy salmon layered over seasoned sushi rice and topped with fresh avocado, cucumber, and spicy mayo. All the sushi flavors with none of the fuss.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Asian-American, Japanese
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sushi rice rinsed thoroughly under cold water before cooking
  • 0.25 cup rice wine vinegar
  • 2 tsp sugar
  • 1 tsp salt
  • 8 oz salmon fillets 2 portions, skinless
  • 0.5 cup furikake seasoning see notes for easy homemade version
  • 1 tbsp soy sauce use tamari for gluten-free
  • 0.25 cup cream cheese softened to room temperature
  • 0.25 cup mayonnaise Kewpie or regular
  • 2 tbsp sriracha sauce or sambal oelek
  • 1 avocado sliced or cubed, added after baking
  • 0.5 cucumber sliced or cubed, added after baking
  • 2 green onions sliced
  • nori seaweed sheets for serving and scooping
  • Kewpie mayo extra, for drizzling on top
  • unagi sauce for drizzling on top

Equipment

  • 9x9-inch baking dish
  • Fine-mesh sieve
  • Air fryer or oven
  • Large mixing bowl
  • Rice cooker (optional)
  • Rice paddle or spatula

Method
 

  1. Using a fine mesh sieve, rinse the sushi rice thoroughly under cold water, repeating 3 to 4 times until the water runs nearly clear. This removes excess starch for the best texture.
  2. Cook the rinsed rice according to package instructions, usually about 20 minutes. Begin cooking the salmon while the rice cooks.
  3. Sprinkle the rice wine vinegar, sugar, and salt over the hot cooked rice and gently fold together with a rice paddle or spatula until combined.
  4. Rub the salmon fillets all over with soy sauce. Cook in an air fryer at 400°F for 10 minutes, or in the oven at 400°F for 15 to 20 minutes depending on thickness, until fully cooked through.
  5. Flake the cooked salmon into small pieces using a fork in a large bowl. Add the softened cream cheese, mayonnaise, and sriracha and stir until smooth and fully combined.
  6. Preheat your oven to 425°F. Line a 9x9 inch baking dish with parchment paper or coat with cooking spray.
  7. With wet hands, press the seasoned sushi rice evenly into the bottom of the prepared pan.
  8. Sprinkle furikake seasoning evenly over the rice layer, then spread the salmon mixture evenly on top.
  9. Bake at 425°F for 15 minutes until heated through and just beginning to bubble at the edges.
  10. Remove from oven and top with sliced avocado, cucumber, green onion, a drizzle of Kewpie mayo, and a drizzle of unagi sauce. Serve warm with nori sheets for scooping.

Notes

Rinse the rice before cooking: this is the most important step for perfect sticky texture without mushiness. Make ahead: cook the rice and salmon up to one day in advance and refrigerate separately. Furikake substitute: toast equal parts sesame seeds and crushed nori in a dry skillet, then season with a pinch of sugar and salt. Gluten-free: swap soy sauce for tamari and verify furikake is certified gluten-free. Storage: refrigerate in an airtight container for up to 2 days. Add avocado and cucumber fresh at serving time, not before storing. Reheating: oven at 350°F for 10 minutes or microwave in 60-second intervals with a splash of water.
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