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Spicy Salmon Sushi Bake

Close-up of a spicy salmon sushi bake served on a ceramic plate with rice, topped with sesame seeds, green onions, and drizzled with sauce.
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Spicy Salmon Sushi Bake is a creamy, oven-baked deconstructed sushi roll made with layers of seasoned sushi rice, spicy salmon, and savory toppings. This easy casserole combines all the flavors of traditional sushi in a warm, comforting dish perfect for family dinners or parties.

Ingredients

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  • 1 cup sushi rice or short-grain rice, rinsed
  • 1½ cups water
  • 1½ tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 1–1.5 lbs fresh salmon fillet, skin removed
  • 2 tbsp cream cheese, softened
  • 2 tbsp spicy mayo (mayo + sriracha)
  • 2 tbsp coconut aminos or soy sauce
  • 1 tsp honey
  • 1 clove garlic, crushed
  • 2 scallions, thinly sliced
  • 2 tbsp furikake seasoning
  • 2 tbsp eel sauce or teriyaki sauce
  • 1 jalapeño, sliced (optional)
  • 1 tbsp sesame seeds (optional)

Instructions

  1. Rinse the sushi rice until the water runs clear. Combine with water in a pot and bring to a boil. Reduce to low heat, cover, and cook for 15–20 minutes until water is absorbed.
  2. In a small bowl, mix rice vinegar, sugar, and salt. Fold into warm rice to season evenly. Set aside to cool slightly.
  3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Season salmon with salt, pepper, garlic, coconut aminos, and honey. Bake for 15–18 minutes, then flake into pieces.
  4. In a bowl, combine flaked salmon, cream cheese, spicy mayo, and scallions. Mix until creamy and well blended.
  5. Lightly grease a 9×9-inch baking dish. Spread rice evenly on the bottom and sprinkle furikake over it.
  6. Layer the salmon mixture on top of the rice and smooth evenly. Sprinkle more furikake on top.
  7. Increase oven temperature to 400°F (200°C) and bake for 10 minutes. Broil for 2–3 minutes until golden on top.
  8. Remove from oven and drizzle eel or teriyaki sauce over the top. Garnish with scallions, jalapeños, and sesame seeds.
  9. Serve warm with seaweed sheets or cucumber slices.

Notes

  • Use canned salmon or imitation crab as a quick, affordable substitute.
  • For a lighter version, replace mayo with Greek yogurt and use cauliflower rice.
  • Store leftovers in an airtight container for up to 4 days.
  • Reheat in the oven at 350°F for 10 minutes to retain texture.
  • Customize spice level by adjusting the sriracha ratio in the spicy mayo.

Nutrition

Find it online: https://recipeeasily.com/spicy-salmon-sushi-bake-recipe/