1. Can I make spicy salmon sushi bake ahead of time?

Yes, absolutely. You can cook the rice and prepare the spicy salmon mixture ahead of time. Assemble the dish and refrigerate it (unbaked) for up to 24 hours. When you're ready to serve, simply bake it at 425°F for 15–20 minutes. Leftovers can also be enjoyed cold or reheated in the microwave.

2. What’s the best type of salmon to use for this recipe?

Fresh, boneless, skinless salmon fillets are ideal for this dish, offering the best flavor and texture. However, if you're short on time or budget, canned salmon or even smoked salmon can be great alternatives. Just ensure any bones are removed before mixing.

3. Is spicy salmon sushi bake gluten-free?

It can be! To make it gluten-free, use tamari or coconut aminos instead of regular soy sauce. Also, check that your furikake seasoning is labeled gluten-free, as some varieties may contain wheat-based additives. With those swaps, the entire dish is naturally gluten-free and perfect for sensitive diets.

Spicy Salmon Sushi Bake – Easy Comfort Food Recipe

Name: Spicy Salmon Sushi Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1 cup sushi rice; 1/4 cup rice vinegar; 2 teaspoons sugar; 1 teaspoon salt; 8 oz salmon fillets; 1 tablespoon soy sauce; 1/4 cup cream cheese, softened; 1/4 cup Kewpie mayonnaise (or regular mayo); 2 tablespoons sriracha sauce (or sambal oelek); 1/2 cup furikake seasoning; 1 avocado, sliced or cubed; 1/2 cucumber, sliced or cubed; 2 green onions, sliced; Nori seaweed sheets, for serving; Extra Kewpie mayo (for drizzle); Optional: unagi sauce, sesame seeds, pickled ginger, fish roe

Description

This Spicy Salmon Sushi Bake is a creamy, spicy, and satisfying deconstructed sushi casserole that’s perfect for family dinners or parties. With layers of seasoned sushi rice, furikake, and a rich spicy salmon mixture, it’s an easy way to enjoy the flavors of a sushi roll without the fuss.

Ingredients

Scale

1 cup sushi rice
1/4 cup rice vinegar
2 teaspoons sugar
1 teaspoon salt
8 oz salmon fillets
1 tablespoon soy sauce
1/4 cup cream cheese, softened
1/4 cup Kewpie mayonnaise (or regular mayo)
2 tablespoons sriracha sauce (or sambal oelek)
1/2 cup furikake seasoning
1 avocado, sliced or cubed
1/2 cucumber, sliced or cubed
2 green onions, sliced
Nori seaweed sheets, for serving
Extra Kewpie mayo (for drizzle)
Optional: unagi sauce, sesame seeds, pickled ginger, fish roe

Cook Mode Prevent your screen from going dark

Instructions

Rinse the sushi rice under cold water using a fine mesh sieve until water runs clear.
Cook rice according to package directions (about 20 minutes).
Mix cooked rice with rice vinegar, sugar, and salt. Let it cool slightly.
Rub salmon fillets with soy sauce and bake at 400°F for 15–20 minutes or air-fry for 10 minutes.
Flake cooked salmon with a fork.
In a bowl, mix salmon, cream cheese, mayonnaise, and sriracha until creamy.
Preheat oven to 425°F and line or grease a 9×9-inch baking dish.
Press sushi rice evenly into the base of the dish. Sprinkle furikake on top.
Spread spicy salmon mixture over the rice and furikake layer.
Bake for 15 minutes or until heated and bubbling slightly.
Top with avocado, cucumber, green onions, more furikake, and a drizzle of spicy mayo.
Serve warm with nori sheets to scoop like sushi tacos.

Notes

Use wet hands to press the rice into the dish to prevent sticking.
You can prep the rice and salmon mixture a day in advance.
Great way to use leftover cooked salmon or rice.
Furikake can be homemade by toasting sesame seeds and crushed nori with sugar and salt.
Store leftovers in an airtight container in the fridge for up to 2 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 347 kcal
Sugar: 3 g
Sodium: 1123 mg
Fat: 28 g
Saturated Fat: 6 g
Unsaturated Fat: 20 g
Trans Fat: 0.03 g
Carbohydrates: 14 g
Fiber: 4 g
Protein: 12 g
Cholesterol: 38 mg