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Spicy Salmon Sushi Bake

Spicy salmon sushi bake is a Japanese-American baked sushi casserole with a golden, bubbling topping. Flaky salmon mixed with cream cheese and sriracha mayo sits over seasoned sushi rice, finished with furikake and a fresh drizzle.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 1.5 lb salmon fillet Cooked and flaked.
Sushi rice layer
  • 4 cup cooked sushi rice
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 tbsp furikake seasoning Use 1 tablespoon for the rice layer and remaining for topping.
Spicy salmon topping
  • 8 oz cream cheese Softened.
  • 0.5 cup Japanese mayonnaise (Kewpie)
  • 3 tbsp sriracha
  • 1 tbsp soy sauce
  • 0.5 tbsp extra sriracha mayo For drizzling after baking.
Serving
  • 1 sliced green onions
  • 1 nori sheets

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Season the sushi rice
  1. In a greased 9x13 baking dish, season the cooked sushi rice with rice vinegar, sugar, and salt, then spread evenly into an even layer.
  2. Sprinkle 1 tablespoon furikake over the rice layer so it’s distributed in small speckles.
Make the spicy salmon topping
  1. In a bowl, mix flaked salmon with softened cream cheese, Japanese mayonnaise, sriracha, and soy sauce until combined, then spread evenly over the rice.
  2. Sprinkle the remaining furikake over the salmon so the top will look textured after baking.
Bake and serve
  1. Bake at 400°F for 15–20 minutes, until the top is golden and bubbling at the edges (look for active bubbling around the perimeter).
  2. Drizzle with extra sriracha mayo, top with sliced green onions, and serve immediately with nori sheets for scooping.

Notes

For the best texture, use salmon that’s fully cooked and flaked into bite-size pieces before mixing. Refrigerate leftovers in a sealed container up to 3 days; reheat covered at 300°F until warmed through. Freezing isn’t recommended because rice can become grainy after thawing. For a lighter option, use reduced-fat cream cheese while keeping the same sriracha mayo flavor balance.