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Spicy Salmon Sushi Bake

A warm, comforting casserole that captures all the best flavors of sushi—creamy, spicy, and savory—without the fuss of rolling. Perfect for busy nights and crowd-pleasing gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Sushi Rice
  • 1 cup sushi rice
  • 2 tbsp rice wine vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
For the Salmon Filling
  • 1 lb salmon fillets fresh, preferably wild-caught
  • 2 tbsp soy sauce gluten-free tamari recommended
  • 4 oz cream cheese
  • 2 tbsp mayonnaise Kewpie mayo preferred
  • 1 tbsp sriracha or sambal oelek adjust to taste
For Toppings
  • 1/2 medium avocado cubed or sliced
  • 1/2 cup cucumber cubed or sliced
  • 2 tbsp green onions sliced
  • 4 sheets nori sheets for serving
  • 2 tbsp unagi sauce for drizzling
Optional Seasoning
  • 1 tbsp furikake seasoning Japanese rice seasoning

Equipment

  • Large Pot
  • Large Bowl
  • 9x9-inch Baking Dish
  • Air Fryer (optional)
  • Oven

Method
 

  1. Step 1: Rinse sushi rice under cold water until water runs clear. Cook rice according to package instructions (about 20 minutes). While rice is warm, gently fold in rice wine vinegar, sugar, and salt. Let cool slightly.
  2. Step 2: Rub salmon fillets with soy sauce. Cook salmon in an air fryer at 400°F for 10 minutes or bake in the oven at 400°F for 15–20 minutes until opaque and flaky. Flake salmon with a fork.
  3. Step 3: In a large bowl, combine flaked salmon, cream cheese, mayonnaise, and sriracha. Mix gently until evenly blended.
  4. Step 4: Preheat oven to 425°F. Line a 9×9-inch baking dish with parchment paper or grease it. Press sushi rice evenly into the bottom. Sprinkle furikake seasoning over the rice, then spread the salmon mixture on top.
  5. Step 5: Bake for 15 minutes until heated through and slightly golden on top.
  6. Step 6: Remove from oven and drizzle additional mayonnaise over the top. Garnish with sliced green onions, avocado, and cucumber. Serve with nori sheets and a drizzle of unagi sauce.

Notes

Store leftovers covered in the refrigerator for up to 2 days. Reheat in the oven at 350°F for 10–12 minutes. Avoid freezing due to cream cheese and mayonnaise. Keep avocado and cucumber toppings fresh by storing separately and adding after reheating.