The Best Spicy Salmon Sushi Bake Recipe (Easy!)

What is Sushi Bake?

Sushi bake is a fusion recipe where Japanese sushi rolls meet American casseroles–an easy way to enjoy all the sushi flavors you love without rolling or slicing! It satisfies that intense sushi craving without all the work! 

It’s basically a deconstructed sushi roll baked in a casserole dish and topped with Kewpie mayo, spicy sriracha, and your favorite toppings for garnish. Just scoop into toasted seaweed sheets, top with avocado and sesame seeds, and enjoy the delicious bites of this amazing fusion dish!

What Makes This Recipe Great

This delicious and easy Salmon Sushi Bake recipe comes together quickly and is great for serving a big group or family gatherings. I always make it when I have a lot of leftover rice left, and both kids and adults love it! Plus, it’s so much easier than making individual rolls and way less expensive than ordering takeout! 

The creamy, spicy salmon with hearty rice makes a fantastic combo– you eat it wrapped in toasted nori, and it’s perfection in a bite. You can top with some avocado, sliced cucumbers, or even kimchi for added texture and flavor.

Even better, this dish is completely gluten-free and easy to make dairy-free! 

• cooked short grain rice: Leftover sushi rice or day-old rice will work as well! A great way to use up leftover white rice. 
• rice vinegar
• sugar
• sea salt
• salmon fillets: You can use frozen or fresh salmon. See my tips for frozen salmon in the recipe card instructions. 
• avocado oil
• salt and black pepper
• Japanese mayo: You can find Kewpie mayonnaise at your local grocery store or Asian market. There are other brands as well, but Kewpie is relatively easy to find.
• cream cheese
• sriracha sauce
• furikake seasoning: Or toasted nori seaweed sheets torn into small pieces.
• green onions
• sesame seeds
• toasted nori sheets, avocado, cucumber slices, and/or kimchi

1. If your rice is uncooked, cook rice according to package instructions. Once cooked, add rice vinegar, sugar, and sea salt and stir together to combine. If using leftover cooked rice, heat the rice first before mixing with these ingredients so the rice can soften.
2. Coat the salmon filets in oil, then season them with salt and pepper, and cook the skin down in the oven for 15 minutes until it flakes easily with a fork. (If you are cooking frozen salmon, I recommend this air fryer method).
3. Discard the skin from the salmon and place the meat in a bowl. Add Japanese mayo, cream cheese, and sriracha sauce. Mix together with a fork until combined.
4. In a 9×13 baking dish, add the rice in a single layer, then sprinkle evenly with furikake. Top with the salmon mixture.
5. Bake in the preheated oven for 10 minutes.
6. Drizzle with more Japanese mayo and sriracha, then sprinkle with green onions and sesame seeds.
7. Serve warm with toasted nori to use as a wrap. Top with avocado, cucumber slices, and/or kimchi.

Expert Tips

• Spice Level: I like spicy flavors, so I drizzle a lot on half of the salmon after baking, then leave the rest for my kids to enjoy because they don’t like things too spicy.
• Variations: you can use canned tuna, shrimp, or crab meat (or imitation crab meat) instead of salmon. 
• Dairy-Free: Make this dish dairy-free by using your favorite brand of non-dairy cream cheese. 

Serving Tips

Serve this salmon sushi bake by scooping it onto a sheet of toasted nori and topped with avocado slices, sesame seeds, cucumber slices, and/or kimchi. 

Use soy sauce, Tamari sauce, or coconut aminos as desired. Drizzle with more sriracha for a spicier kick. 

Storage Tips

• Store leftover salmon sushi bake in an airtight container in the refrigerator for up to 2 days. You can reheat it by placing it in a 300-degree F oven for 10 minutes.

More Japanese Recipes

Air Fryer Tonkatsu

Paleo Chicken Yakitori

Tuna Onigiri Recipe