The Spicy Salmon Sushi Bake is the viral food trend that became a permanent fixture in modern home cooking, and for good reason. It takes all the crave-worthy elements of a spicy salmon roll—fatty fish, creamy mayo, spicy sriracha, and seasoned rice—and transforms them into a warm, comforting casserole. It is “deconstructed sushi” at its finest, offering a rich and creamy experience that is far easier to make than rolling individual maki.
This dish is a communal experience. Served warm in the baking dish, diners scoop spoonfuls of the savory, umami-packed bake onto crisp squares of roasted seaweed (nori). The contrast between the hot, creamy casserole and the cool, crisp seaweed is texture heaven. It’s perfect for potlucks, family dinners, or whenever you crave sushi but don’t have the patience to roll it.
Why You’ll Love This Recipe
Easy “Sushi” at Home
Making traditional sushi is an art form requiring practice. Making a sushi bake requires zero technical skills. You simply layer the rice, mix the salmon filling, spread it on top, and bake. It is accessible to any level of cook.
Rich & Creamy Flavor Profile
The combination of Japanese mayonnaise (Kewpie), cream cheese, and salmon creates a luxurious, melty topping that feels incredibly indulgent. The heat from the Sriracha cuts through the richness, while the Furikake seasoning adds that signature savory, nutty seaweed flavor that makes it taste authentic.
Ingredients
- 3 cups cooked sushi rice
- 3 tbsp rice vinegar
- 1 lb salmon fillet, cooked and flaked
- 4 oz cream cheese, softened
- 0.5 cup Japanese mayonnaise (Kewpie)
- 2 tbsp Sriracha sauce
- 3 tbsp Furikake seasoning
- 2 packs roasted nori sheets (seaweed snacks)
- 2 stalks green onions, sliced
Instructions
- Preheat oven to 400°F. Season cooked rice with vinegar and press into a baking dish.
- Sprinkle Furikake over the rice layer.
- Mix flaked salmon, cream cheese, mayo, and Sriracha in a bowl.
- Spread salmon mixture over rice. Drizzle with extra mayo and Sriracha.
- Bake for 15-20 minutes. Garnish with green onions and serve with nori.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Salmon: You can use fresh salmon fillets (cooked and flaked) or high-quality canned salmon for a budget-friendly version.
Sushi Rice: Short-grain rice is essential. It is sticky and holds the casserole together. Long-grain rice will fall apart.
Kewpie Mayo: This Japanese mayonnaise uses egg yolks and rice vinegar, making it richer and tangier than American mayo. It is highly recommended for the authentic taste.
Furikake: A dry Japanese seasoning usually containing sesame seeds, chopped seaweed, sugar, and salt.
Cream Cheese: Adds body and creaminess to the spicy salmon mixture.
Nori Sheets: Roasted seaweed snacks for serving.
Smart Substitutions
If you can’t find Kewpie mayo, regular mayonnaise mixed with a teaspoon of rice vinegar and a pinch of sugar is a decent substitute. You can swap salmon for imitation crab (California Roll Bake) or cooked shrimp. For a lighter version, replace half the mayo with Greek yogurt, though it will change the flavor profile slightly.
If you are a fan of bowl-style meals with Asian flavors, you’ll love these Honey Sriracha Salmon Bowls for a similar flavor profile without the baking step.
Step-by-Step Instructions
Prep Phase
Cook your sushi rice and season it with rice vinegar, sugar, and salt (or use pre-made sushi vinegar). Preheat your oven to 400°F (200°C).
Cook your salmon (bake or pan-sear simply) until it flakes easily. Remove the skin and flake the meat into a bowl.
Assembly Phase
In a mixing bowl, combine the flaked salmon, softened cream cheese, Kewpie mayo, and Sriracha. Mix until well combined and creamy.
In a 9×13 baking dish, press the seasoned sushi rice into an even layer at the bottom.
Sprinkle a generous layer of Furikake seasoning over the rice.
Spread the creamy salmon mixture evenly over the rice layer.
Drizzle extra Sriracha and mayo on top in a zigzag pattern. sprinkle with more Furikake.
Cooking Phase
Bake for 15-20 minutes, or until the top is golden and bubbling. For a nice char, broil for the last 1-2 minutes (watch carefully so it doesn’t burn!).
Garnish with sliced green onions and sesame seeds.
Serve immediately with packs of roasted nori sheets.
Pro Tips for Perfect Results
Technique Secrets
Season the Rice: Do not use plain white rice. The vinegar/sugar/salt seasoning is what makes it “sushi” rice and balances the rich topping.
Room Temp Cream Cheese: Ensure your cream cheese is soft before mixing. If it’s cold, you will have lumps of plain cheese in your spicy salmon mix instead of a smooth sauce.
Common Mistakes to Avoid
Serving it without Nori. The seaweed sheets are not just a garnish; they are the vessel. The dish is very rich and soft; the crisp seaweed provides the necessary crunch and structure.
| Layer | Ingredients | Role |
|---|---|---|
| Base | Seasoned Sushi Rice | Structure & Carb |
| Seasoning | Furikake | Umami Punch |
| Filling | Salmon/Mayo/Cream Cheese | Richness & Spice |
| Topping | Sriracha/Scallions | Heat & Freshness |
Serving Ideas & Pairings
Presentation & Plating
Place the hot casserole dish in the center of the table on a trivet. Surround it with small bowls of sliced avocado, cucumber sticks, and plenty of seaweed snack packs. Let guests build their own bites.
Pairing Suggestions
Edamame with sea salt or a simple miso soup are perfect starters to keep the Japanese theme going.
Frequently Asked Questions
Can I use brown rice?
You can, but use short-grain brown rice if possible so it sticks together.
Is it safe to reheat?
Yes, store leftovers in the fridge for up to 3 days. Reheat in the microwave. It won’t be as crispy on top, but the flavors hold up well.
Where do I buy Furikake?
Most major grocery stores have it in the Asian aisle, or you can find it at Asian markets or online.
Conclusion
The Spicy Salmon Sushi Bake is a fun, interactive, and incredibly flavorful meal that brings people together. It’s creamy, spicy, savory, and addictive—everything comfort food should be.
