Name: Spicy Salmon Sushi Bake
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Fusion / Japanese‑inspired
Ingredients: 2 cups cooked sushi rice; 2 tablespoons seasoned rice vinegar; 12 oz cooked salmon, flaked (about 2 fillets); ½ cup mayonnaise (preferably Kewpie or Japanese mayo); 3 tablespoons sriracha sauce (adjust to taste); 2 teaspoons soy sauce; 1 tablespoon cream cheese, softened; 1 tablespoon green onions, finely sliced (plus extra for garnish); 1 tablespoon furikake seasoning; ½ teaspoon sesame oil; ½ cup shredded mozzarella cheese (optional, for extra creaminess); Roasted seaweed (nori) sheets or snack‑size nori squares, for serving; Cucumber and avocado slices, for topping (optional)

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This spicy salmon sushi bake is my go-to when I’m craving sushi flavors but don’t feel like rolling anything. It’s creamy, spicy, and deeply satisfying—like a deconstructed sushi roll turned into a warm, comforting casserole. It’s perfect for sharing with friends or meal-prepping for a few days of quick lunches. I love scooping it with crispy nori and topping it with avocado and cucumber for freshness and crunch. Spicy Salmon Sushi Bake

Why You’ll Love This Recipe

I like how this recipe gives me all the bold, umami-packed flavors of spicy salmon rolls with minimal effort. No rolling mats or delicate slicing required—just layer, bake, and enjoy. The salmon and cream cheese combo creates a luscious texture, and when paired with tangy sushi rice and a kick of sriracha, every bite is loaded with flavor. It’s customizable, crowd-pleasing, and incredibly easy to whip up for gatherings or solo meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked sushi rice
2 tablespoons seasoned rice vinegar
12 oz cooked salmon, flaked (about 2 fillets)
½ cup mayonnaise (preferably Kewpie or Japanese mayo)
3 tablespoons sriracha sauce (adjust to taste)
2 teaspoons soy sauce
1 tablespoon cream cheese, softened
1 tablespoon green onions, finely sliced (plus extra for garnish)
1 tablespoon furikake seasoning
½ teaspoon sesame oil
½ cup shredded mozzarella cheese (optional, for extra creaminess)
Roasted seaweed (nori) sheets or snack-size nori squares, for serving
Cucumber and avocado slices, for topping (optional)

Directions

I preheat my oven to 400 °F (200 °C) and grease an 8×8‑inch baking dish.
I gently mix the warm sushi rice with seasoned rice vinegar and spread it evenly in the baking dish. Then I sprinkle half the furikake on top.
In a separate bowl, I combine the flaked salmon, mayonnaise, sriracha, soy sauce, cream cheese, sesame oil, and green onions. I mix everything until it’s creamy and well blended.
I spread the salmon mixture over the rice, then top it with the remaining furikake and mozzarella if I’m using it.
I bake it for 15–18 minutes, until the top is bubbly and golden at the edges.
After letting it cool for about 5 minutes, I garnish it with more green onions, avocado, and cucumber.
I like to serve it warm with roasted nori sheets for scooping.

Servings and timing

Prep time: 15 minutes
Cook time: 18 minutes
Total time: 33 minutes
Yield: 4–6 servings

Variations

I often tweak this recipe based on what I have. Sometimes I swap out salmon for canned tuna or cooked shrimp. If I want a vegetarian version, I use mashed chickpeas or tofu instead of fish. For a gluten-free option, I use tamari and check the furikake ingredients. I’ve even made it dairy-free by skipping the cream cheese and mozzarella and using vegan mayo.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop a portion in the microwave for about a minute or reheat the whole dish in the oven at 350 °F until warmed through. I avoid freezing it because the rice and salmon textures don’t hold up well after thawing.

FAQs

What kind of salmon works best for this recipe?

I like using cooked, flaked salmon fillets for the best texture and flavor. Leftover grilled or baked salmon works great too. If I’m using raw salmon, I make sure to cook it fully before adding it to the casserole.

Can I make this ahead of time?

Yes, I often assemble everything up to a day in advance and store it in the fridge. When I’m ready to eat, I just bake it as directed.

Is the mozzarella cheese necessary?

Not at all—it’s totally optional. I add it when I want extra creaminess and a bit of a cheesy crust on top, but the dish is delicious without it too.

What is furikake, and can I skip it?

Furikake is a Japanese seasoning blend that usually includes seaweed, sesame seeds, and dried fish or egg. It adds crunch and umami. I think it’s worth using, but if I don’t have it, I sprinkle some sesame seeds and crumbled nori as a substitute.

Can I make this less spicy?

Absolutely. I just reduce the amount of sriracha to suit my taste. I’ve also used a mix of mayo and a little sweet chili sauce for a milder version.

Conclusion

This spicy salmon sushi bake is one of those cozy, flavorful dishes I come back to again and again. It’s rich, satisfying, and endlessly customizable. Whether I’m cooking for friends or just myself, I know I’m in for something special—no rolling mat required.