Easy Spicy Salmon Sushi Bake Recipe – Dinner Ideas

This Easy Spicy Salmon Sushi Bake is a warm, comforting twist on the classic spicy salmon sushi roll — no rolling required. Baked in a casserole-style dish, this dish delivers layers of creamy, spicy salmon, seasoned sushi rice, and savory toppings like furikake and sesame. It’s everything you love about sushi, made simple, oven-baked, and perfect for sharing.

Sushi bakes originated as a fun, deconstructed way to enjoy sushi flavors without the need for raw fish or special equipment. Popularized in Filipino-American communities and embraced widely across social media, they’ve quickly become a go-to dish for weeknight dinners, parties, and potlucks.

Warm, spicy, and deeply flavorful, this spicy salmon sushi bake is satisfying, easy to prepare, and great for feeding a crowd. Scoop it up with crispy nori sheets and enjoy sushi in a whole new way.

Ingredients Overview

Salmon (Fresh, Canned, or Leftover)

This recipe is versatile when it comes to the salmon. You can use:

• Cooked fresh salmon: Baked, grilled, or pan-seared and flaked.

• Canned salmon: A convenient and affordable option.

• Leftover salmon: Great for repurposing a previous meal.

Just ensure it’s fully cooked and flaked before mixing.

Sushi Rice

The base of any sushi bake. Short-grain or medium-grain rice, such as Japanese sushi rice or Calrose, is ideal due to its sticky texture.

Season it with a classic sushi vinegar mix:

• Rice vinegar

• Sugar

• Salt

This seasoning brings the characteristic tangy-sweet balance of sushi.

Kewpie Mayonnaise

Japanese-style mayo is richer and slightly sweeter than regular mayo. It’s key to the creamy spicy salmon topping. If you can’t find it, substitute with standard mayo and a bit of rice vinegar.

Sriracha

Adds heat and a garlic-forward flavor. Adjust based on your spice preference. You can also experiment with gochujang or sambal oelek for a different spicy kick.

Cream Cheese (Optional)

Blending in cream cheese makes the salmon topping extra rich and velvety. It’s optional, but highly recommended if you like a creamy, indulgent texture.

Furikake

A Japanese rice seasoning made from toasted sesame seeds, seaweed, and dried fish flakes. It adds crunch, saltiness, and umami. Sprinkle it over the rice and the top layer.

Soy Sauce

Used sparingly to add a salty depth. Tamari is a great gluten-free alternative.

Sesame Seeds & Green Onions

These are the perfect finishing touches — toasted sesame seeds for nutty crunch and green onions for a fresh bite.

Optional Add-ins

• Avocado slices

• Cucumber matchsticks

• Pickled ginger

• Spicy mayo drizzle

• Nori sheets (for serving)

Step-by-Step Instructions

1. Prepare the Sushi Rice

Rinse 2 cups of sushi rice under cold water until it runs clear. Cook using a rice cooker or stovetop method.

While still warm, mix in:

• ¼ cup rice vinegar

• 1 tablespoon sugar

• 1 teaspoon salt

Let it sit for 10 minutes, then press evenly into a greased 9×9 or 9×13-inch baking dish.

2. Make the Spicy Salmon Mixture

In a medium bowl, combine:

• 2 cups flaked cooked salmon (or two 6-oz cans, drained)

• ⅓ cup Kewpie mayo

• 1–2 tablespoons sriracha (adjust to taste)

• 1 teaspoon soy sauce

• Optional: 2 oz cream cheese, softened

Mix until smooth and evenly combined.

3. Layer the Bake

• Spread a generous layer of furikake over the rice.

• Spoon the spicy salmon mixture evenly across the top.

• Add more furikake or drizzle extra spicy mayo over the salmon.

4. Bake

Preheat your oven to 375°F (190°C).

Bake uncovered for 15–20 minutes, until hot and lightly golden. For a crispier top, broil for 2–3 minutes at the end, watching closely.

5. Garnish and Serve

Let it cool slightly, then garnish with:

• Sliced green onions

• Toasted sesame seeds

• Optional avocado or cucumber slices

Scoop and serve with nori sheets or eat straight from the dish.

Tips, Variations & Substitutions

• Milder version: Reduce sriracha or leave it out for a kid-friendly version.

• Swap protein: Try canned tuna, imitation crab, or cooked shrimp instead of salmon.

• Low-carb version: Use cauliflower rice, seasoned similarly, as the base.

• Make it gluten-free: Use tamari instead of soy sauce and a gluten-free furikake.

• Add veggies: Stir in diced cucumber or steamed edamame into the rice layer.

• Make ahead: Assemble the dish up to a day ahead, refrigerate, and bake just before serving.

Serving Ideas & Occasions

This sushi bake is incredibly versatile and ideal for:

• Family dinners: Serve with miso soup or a green salad.

• Potlucks or gatherings: Bake it in a disposable tray for easy cleanup.

• Weeknight sushi nights: Pair with cucumber salad, edamame, or gyoza.

• Lunches or meal prep: Pack leftovers in containers and reheat gently.

Serve with crispy roasted seaweed (nori) sheets, chopsticks, and pickled ginger for the full sushi experience.

Nutritional & Health Notes

This dish offers a great balance of protein, healthy fats, and complex carbs.

• Salmon is packed with omega-3 fatty acids, protein, and B vitamins.

• Sushi rice provides energy from carbohydrates and is enriched by vinegar for flavor and digestion.

• Seaweed and furikake add minerals like iodine and calcium.

To lighten it up:

• Use light mayo or Greek yogurt.

• Reduce the rice portion.

• Load up on veggie garnishes like cucumber, carrots, or avocado.

FAQs

Q1: Can I make this without salmon?

Yes! Substitute salmon with canned tuna, shredded cooked chicken, or imitation crab (kani). You can even make a veggie version with seasoned tofu or mushrooms.

Q2: Can I use leftover sushi rice?

Definitely. Just reheat the rice gently, season it with the vinegar mixture, and proceed with layering.

Q3: Is this dish freezer-friendly?

You can freeze the unbaked sushi bake. Wrap tightly and freeze up to 1 month. Bake straight from frozen, adding 10–15 minutes to the cook time.

Q4: What kind of mayo can I use if I don’t have Kewpie?

You can use regular mayonnaise. Add a splash of rice vinegar and a pinch of sugar to mimic Kewpie’s slightly sweet and tangy flavor.

Q5: Is it spicy?

It has a gentle to moderate heat depending on how much sriracha you use. You can always reduce the spice or add more to taste.

Q6: What size pan should I use?

A 9×9-inch pan makes a thicker bake, while a 9×13-inch pan gives you a thinner, wider spread. Both work well depending on your preference and how many you’re serving.

Q7: How long does it keep in the fridge?

Leftovers keep well in the fridge for up to 3 days. Reheat in the microwave with a damp paper towel to maintain moisture or in a 350°F oven for 10 minutes.

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