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Spicy Salmon Sushi Bake

Spicy salmon sushi bake is a Japanese casserole-style deconstructed sushi dish with golden, bubbling cream-cheese topping over seasoned sushi rice. Flaky salmon, sriracha mayo drizzle, and furikake come together for an easy baked sushi dinner that’s ready to scoop with nori.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 920
Ingredients Equipment Method Notes

Ingredients
  

Spicy salmon sushi bake components
  • 1.5 lb salmon fillet Cooked and flaked (use leftover cooked salmon if available).
  • 4 cup cooked sushi rice Use warm rice for easier spreading.
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 8 oz cream cheese Softened to mix smoothly.
  • 0.5 cup Japanese mayonnaise (Kewpie)
  • 3 tbsp sriracha For the salmon mixture and additional drizzle.
  • 1 tbsp soy sauce
  • 2 tbsp furikake seasoning
  • 1 sliced green onions For serving.
  • 1 nori sheets For scooping.
  • 1 extra sriracha mayo for drizzling Drizzle on top right before serving.

Equipment

  • 1 sheet pan

Method
 

Season the sushi rice and layer it
  1. Preheat the oven to 400°F and grease a 9x13 baking dish. Season cooked sushi rice with rice vinegar, sugar, and salt, then spread evenly in the dish.
  2. Sprinkle 1 tablespoon furikake evenly over the rice layer so it’s visible throughout.
Make the spicy salmon cream topping
  1. Mix flaked salmon with softened cream cheese, Japanese mayonnaise, sriracha, and soy sauce until combined. Spread the salmon mixture evenly over the rice layer.
  2. Sprinkle the remaining furikake over the top for a textured, savory finish.
Bake and serve
  1. Bake at 400°F for 15–20 minutes until the top is golden and bubbling at the edges. Remove from the oven and let it sit briefly for cleaner scooping.
  2. Drizzle with extra sriracha mayo, top with green onions, and serve immediately with nori sheets for scooping.

Notes

Pro tip: use warm rice so it spreads without tearing and bakes into a cohesive layer. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven at 325°F until hot. Freezing isn’t recommended because the cream cheese topping can become grainy after thawing. For a lighter option, swap half the cream cheese for Greek yogurt while keeping the same sriracha mayo drizzle.