This Spicy Salmon Sushi Bake has become my go-to when I’m craving sushi but don’t want all the fuss of rolling. There’s something incredibly satisfying about pulling a bubbling casserole dish from the oven that tastes just like your favorite spicy salmon roll.
I’ll never forget the first time I tasted something like this at a potluck in my neighborhood. One of my friends who’d lived in California brought this incredible dish, and I practically begged her for the recipe. The combination of warm, seasoned sushi rice layered with that creamy, spicy salmon mixture was unlike anything I’d made before. What I love most is how the top gets just slightly golden and crispy around the edges while staying luxuriously creamy in the center. The aroma of sesame oil and sriracha fills my kitchen, and suddenly everyone appears asking when dinner will be ready. This Spicy Salmon Sushi Bake brings all those restaurant flavors right to your table without any of the intimidation. Let’s get cooking.
What Makes This Spicy Salmon Sushi Bake So Special
After years of experimenting with different fusion recipes, I’ve learned that the best dishes are ones that deliver big flavor without requiring culinary school techniques. This casserole-style take on sushi checks every box for busy home cooks.
- Delivers all the sushi flavors you love without any rolling or special skills required
- Feeds a crowd easily, making it perfect for potlucks or meal prep for the week
- Comes together in just 30 minutes from start to finish
- Lets you adjust the spice level to suit everyone at your table
- Creates that perfect creamy, umami-rich bite that keeps you coming back
- Works beautifully for weeknight dinners or weekend entertaining
Key Players in This Recipe
Cooked sushi rice forms the foundation of this dish. This short-grain rice gets seasoned with rice vinegar to give it that authentic sushi flavor and sticky texture that holds everything together beautifully.
Cooked salmon is the star protein here. I always use leftover baked salmon when I have it, but you can also use canned salmon in a pinch if you drain it really well and check for bones.
Kewpie mayonnaise makes all the difference in authenticity. In my kitchen, I prefer Japanese mayo because it’s richer and slightly sweeter than regular mayo, but American mayo will work if that’s what you have.
Sriracha sauce brings the heat and that distinctive flavor we all love in spicy salmon rolls. Start with the amount listed and adjust up or down based on how much kick your family enjoys.
Furikake seasoning adds that essential savory, slightly salty, seaweed flavor. I’ve tried making this without it, and the dish just isn’t the same, so don’t skip this ingredient.
Cream cheese might seem unusual, but it creates an incredibly creamy texture that ties everything together. Just a tablespoon makes the salmon mixture luxuriously smooth.
How to Make Spicy Salmon Sushi Bake
Step 1. I’ve found that preheating your oven to 400 degrees Fahrenheit while you prep everything else keeps things moving efficiently. Go ahead and grease your 8×8 inch baking dish so it’s ready when you need it.
Step 2. In a bowl, gently fold the warm cooked sushi rice together with seasoned rice vinegar until it’s evenly mixed. Betty’s tip is to spread this rice in an even layer over the bottom of your prepared baking dish, then sprinkle half the furikake over the top.
Step 3. Through trial and error, I learned that mixing the salmon filling in a separate bowl first ensures everything combines evenly. Flake your cooked salmon and mix it with the mayonnaise, sriracha, soy sauce, cream cheese, sesame oil, and green onions until it’s creamy and well blended.
Step 4. Spread your spicy salmon mixture evenly over the rice layer, making sure it reaches all the corners. The key I discovered is to sprinkle the remaining furikake and mozzarella cheese over the top for that irresistible golden, bubbly finish.
Step 5. Slide the dish into your preheated oven and bake for 15 to 18 minutes, just until the top is bubbly and starting to brown at the edges. After years of making this Spicy Salmon Sushi Bake, I know not to overbake it or the rice can dry out.
Step 6. Remove from the oven and let it cool for about 5 minutes before topping with extra green onions, avocado slices, and cucumber if you like. My family prefers scooping it up with crispy nori sheets, which adds that perfect seaweed crunch.
Making the Most of Leftovers
I typically store any leftovers tightly covered in the refrigerator, where they’ll stay fresh for up to 3 days. The rice firms up a bit as it chills, but the flavors actually deepen overnight, which many people really enjoy.
This dish is best enjoyed fresh from the oven, so I don’t recommend freezing it. The texture of both the rice and salmon can change quite a bit once frozen and thawed, becoming a bit mushy rather than that perfect creamy consistency.
For the best texture when reheating, I warm individual portions in the microwave in short bursts, or you can reheat in the oven at 350 degrees until warmed through. Just be careful not to overheat it or the salmon can become dry.
Complete Your Meal
- Simple miso soup makes a traditional and comforting starter. Try this Simple Miso Soup Recipe that comes together in just 15 minutes.
- Crispy edamame or steamed edamame with sea salt provides a healthy, protein-rich side that everyone loves snacking on.
- Cucumber salad with rice vinegar dressing adds refreshing crunch that cuts through the richness of the creamy salmon.
- Asian-style coleslaw with sesame dressing brings color and crunch to your plate while keeping things light and fresh.
- Green tea or sake served chilled makes the perfect beverage pairing for this Japanese-inspired dish.
FAQs
I recommend cooking your salmon first by baking or pan-searing until it reaches 145 degrees Fahrenheit. Raw salmon won’t cook properly in the short baking time, and you want to ensure food safety.
While furikake really makes this dish authentic, many home cooks find success using toasted sesame seeds mixed with a bit of crumbled nori seaweed as a substitute in a pinch.
The best approach I’ve tested is to start with just 1 tablespoon of sriracha and taste the mixture before spreading it over the rice. You can always add more, but you can’t take it out once it’s mixed in.
Spicy Salmon Sushi Bake
Ingredients
Equipment
Method
- Preheat your oven to 400 degrees Fahrenheit. Grease an 8×8 inch baking dish.
- In a bowl, gently mix the warm cooked sushi rice with seasoned rice vinegar. Spread the rice evenly over the bottom of the baking dish. Sprinkle with half the furikake.
- In another bowl, combine the flaked salmon, mayonnaise, sriracha, soy sauce, cream cheese, sesame oil, and green onions. Mix until creamy and well incorporated. Adjust sriracha for heat preference.
- Spread the spicy salmon mixture evenly over the sushi rice layer. Sprinkle with remaining furikake and mozzarella cheese if using.
- Bake for 15 to 18 minutes, until the top is bubbly and beginning to brown at the edges.
- Remove from oven, let cool for 5 minutes, then top with extra green onions, avocado, and cucumber slices if desired. Serve warm with roasted seaweed sheets for scooping.
