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Spicy salmon sushi bake bites served on roasted nori sheets with seasoned rice, creamy salmon topping, sesame seeds, and green onions on a ceramic plate
Elise Rae Griffith

Easy Spicy Salmon Sushi Bake

A cozy sushi-style dinner made with seasoned rice, creamy spicy salmon, and a lightly crispy baked top. Easy to make and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
40 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: Asian Fusion, Japanese-Inspired, traditional
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Cooked short-grain rice Sushi rice or leftover
  • 2 tbsp Rice vinegar Seasoned or unseasoned
  • 1 tbsp Sugar
  • ½ tsp Salt
Spicy Salmon Mixture
  • 1½ cups Cooked salmon Flaked, baked or canned
  • ½ cup Mayonnaise Japanese mayo or regular
  • 2 tbsp Sriracha sauce Adjust to taste
  • 1 tsp Soy sauce
  • 1 tsp Toasted sesame oil
  • 1 tbsp Cream cheese Optional
Toppings & Serving
  • 2 tbsp Furikake seasoning
  • ½ Avocado Diced, optional
  • 2 tbsp Green onions Sliced
  • 1 tbsp Sesame seeds
  • Roasted seaweed sheets For serving

Equipment

  • 1 Baking Dish 9×13-inch or similar oven-safe dish
  • 2 Mixing bowl For mixing the salmon filling
  • 3 Spoon or Spatula For mixing and spreading layers
  • 4 Oven Preheated to 375°F (190°C)
  • 5 Rice Cooker or Saucepan For cooking the rice

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish and set it aside.
  2. Place the warm cooked rice in a bowl. Add the rice vinegar, sugar, and salt, then gently mix until evenly seasoned.
  3. Spread the seasoned rice into the prepared baking dish. Press it down lightly into an even layer without compacting it too much.
  4. In a separate bowl, combine the cooked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and cream cheese if using. Mix gently until creamy but still chunky.
  5. Spoon the spicy salmon mixture evenly over the rice layer. Smooth the top lightly.
  6. Sprinkle furikake seasoning evenly over the top of the salmon mixture.
  7. Bake uncovered for 20–25 minutes, until the edges are bubbling and the top is lightly golden.
  8. Optional: Turn on the broiler for 1–2 minutes to lightly crisp the top. Watch closely to prevent burning.
  9. Remove from the oven and let rest for 5 minutes. Top with green onions, sesame seeds, and diced avocado if desired.
  10. Serve warm and scoop with roasted seaweed sheets or enjoy with a spoon.

Notes

  • Rice texture matters. Slightly warm rice works best. Cold rice can dry out in the oven, while hot rice can turn mushy once mixed.
  • Adjust the spice to your taste. If you prefer mild heat, reduce the sriracha and add a little extra mayo or cream cheese. For more heat, add chili crisp or extra sriracha.
  • Salmon options. Fresh baked salmon gives the best texture, but canned salmon works well too. Just drain it thoroughly before mixing.
  • Broiling tip. If you broil the top, stay close to the oven. The sushi bake can go from golden to burned very quickly.
  • Serving suggestion. This dish is best served warm and scooped with roasted seaweed sheets, but it’s also delicious with a spoon or over extra rice.
  • Storage. Leftovers can be refrigerated for up to 2 days. Reheat gently in the oven or microwave. Freezing is not recommended, as the rice texture changes.