Name: Spicy Salmon Sushi Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese-Inspired
Ingredients: 2 cups cooked sushi rice; 2 tbsp rice vinegar; 1 tsp sugar; 1/2 tsp salt; 1 1/2 cups cooked or canned salmon, flaked; 1/4 cup Japanese mayonnaise; 1–2 tbsp sriracha (to taste); 2 oz cream cheese (optional); 1 tsp soy sauce; 1/4 tsp garlic powder; 2 green onions, sliced (optional); 1/2 cup shredded mozzarella or cheddar (optional); 1 tbsp furikake; 1 tsp sesame seeds; Roasted seaweed sheets (nori), for serving; Sliced cucumber or avocado (optional, for topping)

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Spicy Salmon Sushi Bake is my favorite way to enjoy sushi flavors in a warm, comforting, and easy-to-make dish. Instead of rolling sushi, I layer everything in a baking dish—fluffy seasoned rice, creamy spicy salmon, and all my favorite toppings. It’s rich, satisfying, and packed with that familiar umami punch, perfect for sharing or meal-prepping for the week.

Why You’ll Love This Recipe

I love this recipe because it gives me all the delicious sushi flavors I crave without the effort of rolling. It’s fast to prep, easy to customize, and ideal for feeding a crowd. The spicy salmon is creamy, savory, and full of heat, while the rice base adds structure and comfort. I serve it hot with sheets of nori or a spoon and it always disappears fast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the rice layer:

Cooked sushi rice
Rice vinegar
Sugar
Salt

For the spicy salmon topping:

Cooked or canned salmon
Mayonnaise (preferably Japanese mayo)
Sriracha
Cream cheese (optional for extra creaminess)
Soy sauce
Garlic powder
Green onions (optional)

For topping and serving:

Shredded mozzarella or cheddar (optional)
Furikake
Sliced green onions
Sesame seeds
Roasted seaweed sheets (nori)
Cucumber or avocado slices (optional for topping)

directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish (8×8 or similar).
I mix the cooked sushi rice with rice vinegar, sugar, and salt, then press it evenly into the bottom of the baking dish.
In a separate bowl, I combine the flaked salmon with mayo, sriracha, soy sauce, cream cheese (if using), garlic powder, and green onions. I stir until creamy and well mixed.
I spread the spicy salmon mixture evenly over the rice layer. If I want it extra gooey, I sprinkle a little shredded cheese on top.
I bake the dish for 15–20 minutes until heated through and slightly golden on top.
Once out of the oven, I sprinkle furikake, green onions, and sesame seeds over the top.
I serve it hot with seaweed sheets or cucumber slices for scooping.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and 20 minutes to bake, so it’s ready in roughly 35 minutes.

Variations

I sometimes swap salmon for imitation crab or cooked shrimp when I want a different flavor. I’ve also added diced avocado or cucumber to the top after baking for a fresh contrast. If I want more heat, I drizzle extra sriracha or spicy mayo before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave it or warm it in the oven at 325°F until hot. I add a splash of water or cover with foil to keep the rice from drying out. I always top with fresh garnishes after reheating.

FAQs

Can I use raw salmon?

I use cooked salmon for this recipe, but I’ve also baked raw salmon directly in the dish—it cooks fully while the bake heats through.

What if I don’t have sushi rice?

I’ve made this with jasmine or short-grain white rice. As long as it’s sticky, it works well once seasoned.

Is this bake spicy?

It has a mild to medium heat. I adjust the sriracha to taste—sometimes I add chili flakes or a bit of hot sauce for more kick.

Can I make this ahead of time?

Yes, I assemble everything and refrigerate it uncooked. When I’m ready, I bake it straight from the fridge, adding a few extra minutes to the baking time.

How do I serve this?

I serve it with roasted seaweed sheets to scoop up bites like sushi. It also works great in a bowl with sliced avocado and cucumber on the side.

Conclusion

Spicy Salmon Sushi Bake is one of those warm, cozy meals that still delivers all the bold, fresh flavor of sushi. I love how easy it is to make and how customizable it is depending on what I have on hand. Whether I’m serving it for dinner, packing it for lunch, or bringing it to a potluck, it’s always a hit and leaves me completely satisfied.