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Spicy Salmon Sushi Bake

A warm, creamy, spicy, and irresistible sushi-inspired casserole made with salmon, seasoned sushi rice, spicy mayo, and furikake. Easy to prepare, crowd-pleasing, and perfect for dinner, parties, or potlucks.
Print Recipe
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked sushi rice
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons furikake seasoning
  • SALMON MIXTURE:
  • 2 cups cooked salmon shredded (fresh, leftover, or canned)
  • 1/3 cup mayonnaise
  • 2 –3 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 2 ounces cream cheese optional, for extra creaminess
  • TOPPINGS:
  • Extra spicy mayo mayo + sriracha
  • Eel sauce optional
  • Sliced green onions
  • Diced avocado
  • Sesame seeds
  • Roasted nori sheets for serving

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook sushi rice and season it with rice vinegar, sugar, and salt.
  3. Spread the rice evenly into a baking dish and sprinkle furikake on top.
  4. In a bowl, mix shredded salmon with mayo, sriracha, soy sauce, rice vinegar, and optional cream cheese.
  5. Spread the salmon mixture over the rice layer.
  6. Bake for 12–15 minutes or until heated through and lightly golden.
  7. Top with spicy mayo, eel sauce, sesame seeds, green onions, or avocado.
  8. Serve warm with roasted nori sheets.

Notes

• Leftover or canned salmon works perfectly.
• Adjust sriracha to control spice level.
• Add shredded crab for extra sweetness and texture.
• For crunch, sprinkle panko breadcrumbs before baking.
• Serve with cucumbers or pickled ginger for freshness.
Estimated per serving: Carbs 34g – Protein 22g – Fat 18g – Fiber 2g.