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Spicy Salmon Sushi Bake

Spicy salmon sushi bake with a golden, bubbling top—seasoned sushi rice layered with a creamy spicy salmon mixture and furikake. Finished with a sriracha mayo drizzle and green onions for a Japanese casserole vibe in a deconstructed sushi style.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Japanese-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Cooked salmon fillet
  • 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
Spicy salmon topping
  • 8 oz cream cheese Softened.
  • 0.5 cup Japanese mayonnaise (Kewpie)
  • 3 tbsp sriracha
  • 1 tbsp soy sauce
  • 2 tbsp furikake seasoning
Serving
  • 0.25 sliced green onions
  • 0.5 nori sheets For scooping; optional to adjust to preference.
  • 0.25 cup extra sriracha mayo For drizzling.

Equipment

  • 1 sheet pan

Method
 

Season and layer the rice
  1. Season cooked sushi rice with rice vinegar, sugar, and salt, then spread it evenly in a greased 9x13 baking dish.
  2. Sprinkle 1 tablespoon of furikake over the rice layer, creating an even, speckled surface.
Make the spicy salmon mixture
  1. Mix flaked salmon with softened cream cheese, Japanese mayonnaise, sriracha, and soy sauce until combined, then spread it evenly over the rice.
  2. Sprinkle the remaining furikake over the top so the casserole bakes with a crisp, seasoned layer.
Bake and serve
  1. Bake at 400°F for 15–20 minutes until the top is golden and bubbling at the edges.
  2. Drizzle with extra sriracha mayo, top with green onions, and serve immediately with nori sheets for scooping.

Notes

Pro tip: Use fully cooked salmon that you can flake easily, then press the spicy salmon mixture into an even layer so every bite has the same creamy texture. Store leftovers covered in the fridge for up to 3 days; reheat in a 350°F oven or toaster oven until warmed through. Freezing is not recommended because the creamy topping can change texture. For a lighter option, use reduced-fat cream cheese and a lighter Japanese mayo.