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A close-up of Spicy Salmon Sushi Bake on a plate, topped with sesame seeds, green onions, and creamy sauce, with a baking dish in the background.

Spicy Salmon Sushi Bake

5 from 1 vote
A fun and flavorful deconstructed Spicy Salmon Sushi Bake that brings the joy of sushi without the hassle.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: Japanese
Calories: 355
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup sushi rice Short-grain rice preferred for stickiness
  • ¼ cup rice wine vinegar Adds tangy flavor to rice
  • 2 teaspoons sugar Balances the vinegar
  • 1 teaspoon salt Enhances the flavor
For the Salmon Mixture:
  • ½ cup furikake seasoning Japanese seasoning blend with seaweed and sesame seeds
  • 9 oz salmon fillets Fresh or frozen two portions
  • 1 tablespoon soy sauce Use tamari for gluten-free option
  • ¼ cup cream cheese Softened for easy mixing
  • ¼ cup mayonnaise Kewpie for authenticity or regular mayo
  • 2 tablespoons sriracha sauce Adjust to taste for spice level
For the Toppings:
  • 1 avocado Sliced or cubed
  • ½ cucumber Sliced or cubed
  • 2 green onions Sliced
  • Nori seaweed sheets For serving
  • Extra kewpie mayonnaise For drizzling
  • Unagi sauce For drizzling

Method
 

  1. Rinse the sushi rice under cold water using a fine mesh sieve until the water runs clear.
  2. Cook the rinsed rice following package instructions, typically around 20 minutes.
  3. Once the rice is cooked, mix in the rice vinegar, sugar, and salt using a rice paddle or spatula.
  4. For the salmon mixture, rub the salmon fillets with soy sauce.
  5. Cook the fillets in an air fryer at 400°F for 10 minutes or bake in a preheated oven at 400°F for 15-20 minutes. (Cook while rice is finishing.)
  6. Break the cooked salmon into small pieces with a fork.
  7. In a large bowl, combine the salmon, cream cheese, mayonnaise, and sriracha sauce, mixing well.
  8. Preheat the oven to 425°F. Line a 9x9-inch baking dish with parchment paper or spray with cooking spray.
  9. Evenly press the sushi rice into the prepared baking pan, then sprinkle with furikake seasoning.
  10. Spread the salmon mixture evenly over the rice.
  11. Bake for 15 minutes or until the dish is heated through and slightly bubbling.
  12. Top with extra mayonnaise, green onion slices, avocado, and cucumber.
  13. Serve with squares of nori seaweed sheets for wrapping.

Nutrition

Serving: 250gCalories: 355kcalCarbohydrates: 15gProtein: 13gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 39mgSodium: 1150mgPotassium: 475mgFiber: 4gSugar: 3gVitamin A: 285IUVitamin C: 12mgCalcium: 95mgIron: 2.2mg

Notes

This recipe offers all the flavors of sushi without the fuss. It’s a crowd-pleasing dish that’s perfect for gatherings or weeknight dinners. Serve with extra nori for an authentic touch.

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