This Spicy Salmon Sushi Bake recipe is the weeknight dinner that made me look like a genius without actually being one. Layers of seasoned sushi rice, creamy spicy salmon mixture, and melty cheese all baked until golden and bubbly. That's literally it. Turns into this incredible deconstructed sushi situation that tastes exactly like your favorite spicy salmon roll but way easier to make. I've been making this spicy salmon sushi bake for about six months now, and my family requests it more than actual takeout sushi.
Why You'll Love This Spicy Salmon Sushi Bake
Real talk, this is one of those recipes that sounds fancy but is actually stupid simple.
What Actually Works: This spicy salmon sushi bake layers perfectly seasoned sushi rice with a creamy, spicy salmon mixture, tops it with cheese and furikake, then bakes everything until it's hot and bubbly. One casserole dish, maybe 40 minutes total including baking time. Comes out looking restaurant worthy but uses cooked salmon so there's zero food safety stress. My picky teenager who normally won't touch fish ate two servings of this salmon sushi bake recipe and asked when I was making it again. The spicy salmon sushi bake is impressive enough for guests but so simple that even my husband who avoids the kitchen successfully made this baked salmon sushi. People always assume there's complicated sushi rolling involved.
Why Other Methods Fail: Most sushi bake casserole recipes mess up by using raw salmon which freaks people out, or they make the rice too wet so it turns into mush. Some skip the spicy mayo layer entirely which makes the spicy sushi salmon bake bland and dry. Others don't season the rice properly so you're basically eating plain rice with salmon on top. This salmon sushi bake with salmon keeps it straightforward with cooked salmon, properly seasoned rice, generous spicy mayo, perfect results every single time.
The thing that changed everything: Understanding that you need to let the sushi rice cool completely before assembling this spicy salmon sushi bake recipe. My first attempt I was impatient and used warm rice straight from the pot. The spicy salmon sushi bake turned into a soggy, mushy disaster because the warm rice steamed everything and made it watery. Started letting the rice cool to room temperature first and suddenly every layer stayed distinct and the texture was perfect. That cooling step is what makes this baked spicy salmon sushi actually taste like sushi instead of salmon flavored rice pudding.
Jump to:
- Why You'll Love This Spicy Salmon Sushi Bake
- What You'll Need for Spicy Salmon Sushi Bake
- How to Make Spicy Salmon Sushi Bake
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Spicy Salmon Sushi Bake
- My Spicy Salmon Sushi Bake Journey
- FAQ
- More Recipes You'll Love
- Spicy Salmon Sushi Bake
- Related
- Pairing
What You'll Need for Spicy Salmon Sushi Bake
Nothing crazy. Just regular ingredients you can find at any grocery store or Asian market.
Main Ingredients
- Sushi rice or short grain rice
- Cooked salmon, canned or leftover works great
- Kewpie mayo or regular mayo
- Sriracha sauce
- Cream cheese, softened
- Rice vinegar
- Sugar
- Salt
- Furikake seasoning
- Shredded mozzarella or your favorite melting cheese
- Nori sheets or seaweed snacks for serving
For Topping and Serving
- Green onions, sliced thin
- Sesame seeds, white or black
- More sriracha or eel sauce
- Avocado slices
- Cucumber slices
- Extra nori sheets cut into squares
Exact measurements in the recipe card.
How to Make Spicy Salmon Sushi Bake
This spicy salmon sushi bake comes together ridiculously fast once you have your rice cooked.
Prepare the Sushi Rice
Cook your sushi rice according to package directions. While it's still warm, mix in rice vinegar, sugar, and a pinch of salt. Spread the rice on a baking sheet or large plate to cool completely. This step is crucial for the spicy salmon sushi bake texture. Don't skip the cooling or your baked salmon sushi will be mushy.
Make the Spicy Salmon Mixture
Flake your cooked salmon into small pieces in a bowl. Add softened cream cheese, Kewpie mayo, and sriracha. Mix everything together until creamy and well combined. Taste it and adjust the spice level. This spicy mayo salmon bake mixture should be creamy, spicy, and taste amazing on its own.
Assemble the Spicy Salmon Sushi Bake
Grease your casserole dish. Press the cooled sushi rice firmly into the bottom as your base layer. Spread the spicy salmon mixture evenly over the rice. Sprinkle generously with furikake seasoning. Top everything with shredded cheese, covering it completely. The cheese creates that signature golden bubbly top on your salmon sushi bake recipe.
Bake
Pop the assembled spicy salmon sushi bake into a preheated 375°F oven. Bake uncovered for about 15 to 20 minutes until the cheese is melted, bubbly, and starting to get golden brown spots. The edges should be slightly crispy. Let it rest for a few minutes before serving so the layers set up.
Serve
Cut the baked salmon sushi into squares. Top with sliced green onions, sesame seeds, and extra sriracha or eel sauce if you want. Serve with nori sheets on the side so people can scoop the spicy salmon sushi bake onto the nori like a hand roll. Way more fun than using forks.
You've got this amazing spicy salmon sushi bake that tastes exactly like deconstructed spicy salmon rolls but took way less effort.
Top Tip
Let your sushi rice cool completely before assembling this spicy salmon sushi bake recipe. Cannot stress this enough.
I made this mistake twice by being impatient and using warm rice. The steam from the warm rice made everything soggy and wet. The layers didn't stay separate. The whole salmon sushi bake casserole turned into this mushy situation that tasted okay but had terrible texture.
Started spreading the cooked rice on a sheet pan to cool for 20 minutes and suddenly the spicy sushi salmon bake came out perfect with distinct layers and the right texture.
Also, use Kewpie mayo if you can find it. The Japanese mayo is sweeter and creamier than American mayo and makes your spicy mayo salmon bake taste way more authentic.
Ingredient Substitutions & Variations
The base spicy salmon sushi bake is solid but you can customize it easily.
Different Proteins
Use canned tuna instead of salmon for a different vibe. Cooked shrimp works amazing chopped up in the mixture. Imitation crab makes it taste like California roll sushi bake. I've even used leftover teriyaki chicken and it was surprisingly good in this sushi bake with salmon concept.
Cheese Options
Mozzarella melts smoothly and doesn't overpower the fish. Cream cheese mixed into the top layer makes it extra rich. Some people use a Japanese mayo and cheese combo. Whatever melts well works for this creamy salmon sushi bake.
Spice Level
More sriracha makes it spicier obviously. Add some chili crisp or gochugaru for different heat. Use mild mayo and skip the sriracha completely for a non spicy version. You control the heat in your baked spicy salmon sushi.
No Cream Cheese Version
Skip the cream cheese entirely and use extra mayo. Makes a lighter spicy salmon sushi bake no cream cheese version that's still creamy from the mayo. My sister does this and says it tastes cleaner.
Add Vegetables
Mix diced cucumber or avocado into the rice layer. Edamame adds protein and texture. Thinly sliced carrots or bell peppers work. Makes your salmon rice bake more nutritious and colorful.
Sweet Variations
Drizzle eel sauce or teriyaki sauce over the top before baking for a sweet chili salmon sushi bake vibe. Add a tiny bit of honey to the salmon mixture. Creates this sweet and spicy situation that's really good.
Make It Crispy
Add panko breadcrumbs mixed with melted butter on top of the cheese. Gives you a crunchy top layer on your sushi casserole recipe. Broil it for the last two minutes to get it extra golden.
Storage and Reuse Instructions
This salmon sushi bake recipe keeps well for meal prep.
Refrigerator: Cover leftover spicy salmon sushi bake tightly with foil or transfer to containers. Stays good for up to 3 days in the fridge. Reheat in the oven at 350°F to keep the texture right. Microwave works but makes it softer.
Freezing: This baked salmon sushi freezes okay for up to a month but the texture changes slightly. The rice gets a bit dry. Let it cool completely, wrap tight, freeze. Thaw overnight in fridge before reheating.
Make Ahead: You can assemble the entire spicy sushi salmon bake up to 4 hours before baking. Keep it covered in the fridge. Add maybe 5 extra minutes to the baking time since it's starting cold. Great for parties.
Serving: This salmon poke bake tastes best fresh from the oven while the cheese is still melty. The crispy edges are the best part. Set out all the toppings and nori sheets so everyone can customize their plate.
What to Serve With Spicy Salmon Sushi Bake
This spicy mayo salmon bake is pretty filling but pairs well with simple sides.
Classic Options: Miso soup, edamame, seaweed salad. Keep it Japanese themed. Simple cucumber salad with rice vinegar dressing works great. The light sides balance the richness of the creamy salmon sushi bake.
Appetizers: Gyoza, spring rolls, or crispy wontons. Makes it feel like a full Japanese restaurant meal at home with your sushi bake casserole as the star.
Keep It Simple: Sometimes I just serve this salmon sushi bake with salmon and call it dinner. It's filling enough on its own with all the rice and protein. Maybe add some fresh fruit for dessert.
Drinks: Green tea, sake, or Japanese beer all pair perfectly with this spicy salmon sushi bake. Keep the whole meal themed.
My Spicy Salmon Sushi Bake Journey
First time I made spicy salmon sushi bake I used warm rice because I was impatient. Dumped hot rice straight into the casserole dish, added my salmon mixture, baked it. Pulled it out and it was this soggy, wet mess. The layers had all blended together into salmon flavored rice mush. My kids took one look and asked for chicken nuggets instead. I was so annoyed.
Second attempt I let the rice cool but I used raw salmon because I thought that's what made it "authentic sushi." My husband freaked out about food safety and refused to eat it. Ended up cooking the salmon first anyway and realized cooked salmon actually tastes better in this baked salmon sushi anyway.
Third try I finally did everything right. Cooled rice, cooked salmon, proper spicy mayo mixture. The spicy salmon sushi bake came out perfect with distinct layers and amazing texture. My daughter who normally picks at her food asked for seconds.
Now I make this salmon sushi bake recipe at least once a week. It's easier than ordering takeout, costs way less, and tastes just as good as restaurant sushi. Takes me maybe 15 minutes of actual work and the oven does the rest.
FAQ
How many calories in a spicy salmon sushi bake?
A typical serving of spicy salmon sushi bake has around 380 to 450 calories depending on how much cheese and mayo you use. The sushi rice is the main calorie source at about 200 calories per cup. The salmon adds protein, the mayo and cheese add fat and calories. You can make a lighter version of this salmon rice bake by using less cheese and mayo. A smaller portion as an appetizer would be around 250 calories. It's pretty filling so a little goes a long way with this sushi bake with salmon.
How long to bake sushi bake in the oven?
Bake your spicy salmon sushi bake at 375°F for 15 to 20 minutes until the cheese is melted and bubbly with some golden brown spots. The salmon mixture is already cooked so you're just heating everything through and melting the cheese. If you want a crispier top on your baked spicy salmon sushi, broil it for the last 2 minutes but watch it closely so it doesn't burn. Some ovens run hotter so check it at 15 minutes. The edges should be slightly crispy and the cheese should be bubbling.
How do you cook spicy salmon?
For this spicy sushi salmon bake, you can use any cooked salmon. Bake fresh salmon at 400°F for 12 to 15 minutes, or pan sear it, or use canned salmon, or even leftover grilled salmon. Once the salmon is cooked and cooled, flake it into small pieces and mix with Kewpie mayo, sriracha, and softened cream cheese. The creaminess from the mayo and cream cheese makes it spicy and delicious. Adjust the sriracha amount based on how spicy you want your salmon sushi bake casserole. You're not cooking the salmon spicy, you're mixing cooked salmon with spicy ingredients.
What is the name of the spicy salmon sushi?
The traditional spicy salmon sushi roll is usually called a spicy salmon roll or spicy salmon maki. This spicy salmon sushi bake is a deconstructed version of that roll, baked casserole style instead of rolled. Some restaurants call similar dishes salmon poke bake or salmon aburi bake. The concept is the same: sushi rice, spicy salmon mixture, toppings, but in a baked format that's easier to make at home. This baked salmon sushi style became really popular on social media and now lots of people make their own versions of this salmon sushi bake recipe.
More Recipes You'll Love
Once you've nailed this spicy salmon sushi bake, try my Spiced Christmas Margarita for a festive drink that impresses guests. My Chicken Fajita Casserole Recipe is another easy casserole dinner that everyone devours. And my Tomato Chicken Pasta Recipe is perfect for weeknights when you want something comforting and delicious without tons of effort.
Spicy Salmon Sushi Bake
Equipment
- 1 9x13 inch baking dish To assemble and bake the sushi bake
- 1 Rice cooker or pot To cook the sushi rice
- 1 Large mixing bowl To mix the spicy salmon filling
- 1 Baking sheet or large plate To cool the sushi rice
- 1 Spatula To spread and press rice into dish
Ingredients
- 3 cups cooked sushi rice or short grain rice
- 3 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 lb cooked salmon flaked (canned, baked, or leftover)
- 4 oz cream cheese softened
- ½ cup Kewpie mayo or regular mayo
- 2 to 3 tablespoon sriracha sauce adjust to taste
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- 2 tablespoon furikake seasoning
- 1.5 cups shredded mozzarella cheese
- 2 tablespoon sesame seeds white or black
- 3 green onions sliced thin
- Nori sheets or seaweed snacks cut into squares for serving
- Extra sriracha or eel sauce for drizzling
- Avocado slices
- Cucumber slices
- Pickled ginger
- Wasabi
Instructions
- Cook your sushi rice according to package directions until tender and sticky. While the rice is still warm, transfer it to a large bowl and add rice vinegar, sugar, and salt. Mix gently with a spatula to combine all the seasonings evenly. Spread the seasoned rice on a baking sheet or large plate in a thin layer. Let it cool to room temperature for about 20 minutes. This cooling step is crucial for the right texture in your spicy salmon sushi bake.
- In a large mixing bowl, combine the flaked cooked salmon, softened cream cheese, Kewpie mayo, sriracha sauce, soy sauce, and garlic powder. Mix everything together with a fork or spatula until smooth and creamy. The mixture should be well combined with no large chunks of cream cheese. Taste and adjust the spice level by adding more sriracha if you want it spicier. This spicy salmon mixture is the star of your sushi bake.
- Preheat your oven to 375°F and grease a 9x13 inch baking dish with cooking spray or butter. Press the cooled sushi rice firmly and evenly into the bottom of the dish, creating a solid base layer. Use a spatula to pack it down and smooth the top. The rice layer should be compact and even across the entire dish.
- Spread the spicy salmon mixture evenly over the rice layer. Use a spatula to cover the rice completely, spreading it all the way to the edges. Make sure the salmon layer is smooth and even so it bakes uniformly. This creates the creamy middle layer of your spicy salmon sushi bake.
- Sprinkle the furikake seasoning evenly over the salmon layer. This adds authentic Japanese flavor and a slightly salty, seaweed taste. Cover everything with the shredded mozzarella cheese, making sure to spread it edge to edge. The cheese will melt and create that signature golden bubbly top.
- Place the assembled dish in the preheated oven. Bake uncovered for 15 to 20 minutes until the cheese is melted, bubbly, and starting to get golden brown spots on top. The edges should be slightly crispy and pulling away from the sides. Watch it closely in the last few minutes to prevent burning. You want golden, not dark brown.
- Remove from the oven and let it rest for 5 minutes so the layers set up slightly. Sprinkle with sesame seeds and sliced green onions. Drizzle with extra sriracha or eel sauce if you want more flavor. Cut into squares for serving.
- Serve your spicy salmon sushi bake hot with nori sheets cut into squares on the side. Show guests how to scoop a portion onto a nori sheet and eat it like a hand roll. You can also add toppings like avocado slices, cucumber, pickled ginger, or wasabi. This deconstructed sushi is best enjoyed fresh while the cheese is still gooey.
Notes
Nutrition
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Pairing
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