Spicy Salmon Sushi Bake

Spicy salmon sushi bake layers seasoned sushi rice with a creamy spicy salmon and cream cheese topping, then bake until golden and bubbling at the edges. This Japanese-American baked sushi casserole is quick to assemble and finished with sriracha mayo drizzle and furikake.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Course: Main Dish

Cuisine: Japanese-American

Calories: 780

Ingredients Equipment Method Notes

Ingredients

Sushi rice layer

4 cup cooked sushi rice Use freshly cooked or warm rice so it spreads evenly.
3 tbsp rice vinegar Season the rice for classic sushi flavor.
2 tbsp sugar Balances the vinegar for a subtle sweet-salty taste.
1 tsp salt Helps season the rice throughout.
1 tbsp furikake seasoning Sprinkle over the rice layer before adding salmon.

Spicy salmon topping

1.5 lb salmon fillet Cooked and flaked; aim for small, even flakes.
8 oz cream cheese Softened so it mixes smoothly without lumps.
0.5 cup Japanese mayonnaise (Kewpie) Adds richness and binds the spicy topping.
3 tbsp sriracha Provides the heat for the creamy salmon mixture.
1 tbsp soy sauce Adds savory depth to the salmon mixture.
1 tbsp furikake seasoning Sprinkle over the top just before baking.

Serving

Sliced green onions and nori sheets for serving Use green onions for color and nori sheets for scooping.
Extra sriracha mayo for drizzling Drizzle after baking for a fresh spicy finish.

Equipment

1 sheet pan

Method

Assemble the casserole

Season the cooked sushi rice with rice vinegar, sugar, and salt, then spread evenly in a greased 9x13 baking dish with a level top.
Sprinkle 1 tablespoon furikake over the rice layer so each bite has a light seasoning layer.
Mix the flaked salmon with softened cream cheese, Japanese mayonnaise (Kewpie), sriracha, and soy sauce until combined, then spread evenly over the rice.
Sprinkle the remaining furikake over the top to create a textured, flavorful crust as it bakes.

Bake and finish

Bake at 400°F for 15–20 minutes until the top is golden and bubbling at the edges, then remove from the oven.
Drizzle with extra sriracha mayo, top with green onions, and serve immediately with nori sheets for scooping.

Notes

Pro tip: spread the rice into an even layer and mix the salmon topping thoroughly so it bakes into cohesive, scoopable squares. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven or microwave until warmed through. Freezing isn’t recommended for best texture. For a lower-fat option, use reduced-fat cream cheese and light Kewpie-style mayo (heat level unchanged).