5 from 222 votes
Spicy Salmon Sushi Bake
Spicy Salmon Sushi Bake brings together cooked sushi rice mixed with rice vinegar, sugar, and salt, layered with a spicy salmon mixture of baked salmon, cream cheese, mayonnaise, and sriracha. Furikake seasoning adds a toasted seaweed and sesame flavor on top. Baked until bubbly, this casserole-style sushi dish combines creamy, spicy, and umami notes in a warm layered presentation, offering an approachable way to enjoy sushi flavors at home.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
6
Calories:
347 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
Sushi Rice
- 1 cup sushi rice
- ¼ cup rice wine vinegar
- 2 teaspoon sugar
- 1 teaspoon salt
Salmon Mixture
- ½ cup Furikake Seasoning
- 8 oz salmon 2 portions, fillets
- 1 tablespoon soy sauce gluten free if needed or use tamari
- ¼ cup cream cheese softened
- ¼ cup mayonnaise Kewpie or regular mayonnaise
- 2 tablespoon Sriracha sauce or sambal oelek
Toppings
- 1 avocado sliced or cubed
- ½ cucumber sliced or cubed
- 2 green onions sliced
- nori seaweed sheets
- mayonnaise kewpie mayonnaise
- unagi sauce
Instructions
Sushi Rice
- Using a fine meshed sieve, rinse the sushi rice thoroughly under cold water.
- Cook the rinsed rice according to the package instructions (usually 20 minutes).
- When the rice is cooked, sprinkle the rice vinegar, sugar and salt over it and use a rice paddle or spatula to gently combine.
Cup of Yum
Salmon Mixture
- Season the salmon fillets by rubbing them with soy sauce.
- Cook the fillets in an air fryer for 10 minutes at 400° or in the oven at 400° for 15-20 minutes depending on thickness. (Do this while the rice is cooking).
- Break the cooked salmon into small pieces with a fork.
- In a large bowl, combine the salmon, cream cheese, mayonnaise, and sriracha sauce.
- Preheat oven to 425° Line a 9x9" baking dish with parchment paper, or use cooking spray.
- Press the sushi rice evenly into the prepared baking pan. Sprinkle with furitake.
- Spread the salmon mixture evenly over top of the rice.
- Bake for 15 minutes, until heated through and bubbling slightly.
- Top with a drizzle of mayo, green onion slices, avocado and cucumber.
- Serve with squares of nori sheets
Notes
- Rinse sushi rice before cooking to remove excess starch for ideal texture.
- You can prepare the rice a day ahead or use leftover rice for convenience.
- Wet your hands with water when pressing rice to keep it from sticking.
- Make furikake seasoning by toasting sesame seeds and crushed nori with sugar and salt over low heat.
- Store leftovers in an airtight container in the fridge for up to two days.
Nutrition Information
Calories
347kcal
(17%)
Carbohydrates
14g
(5%)
Protein
12g
(24%)
Fat
28g
(43%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
11g
(65%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.03g
(2%)
Cholesterol
38mg
(13%)
Sodium
1123mg
(47%)
Potassium
467mg
(10%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
276IU
(6%)
Vitamin C
11mg
(12%)
Calcium
90mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 347
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 12g | 24% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 38mg | 13% |
| Sodium | 1123mg | 47% |
| Potassium | 467mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.