A cozy, deconstructed version of sushi that hits all the right notes—savory, spicy, creamy, and utterly satisfying. This spicy salmon sushi bake layers seasoned sushi rice with a creamy, sriracha-kissed salmon topping and bakes it until warm and golden. It’s my go-to when I’m craving sushi flavors without the rolling and precision.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 lb cooked salmon (baked or canned)
1/2 cup mayonnaise
2 tablespoons sriracha (adjust to taste)
4 oz cream cheese, softened
2 tablespoons soy sauce
1 tablespoon sesame oil
1/4 cup green onions, chopped
1 tablespoon sesame seeds
1/2 sheet nori, crumbled (plus more for serving)
Optional toppings: avocado slices, cucumber, pickled ginger
For serving: roasted seaweed sheets (nori)
Directions
I start by rinsing the sushi rice under cold water until it runs clear, removing excess starch.
I cook the rice in a rice cooker or saucepan with water according to the package instructions.
While the rice cooks, I microwave the rice vinegar, sugar, and salt in a small bowl for 20–30 seconds until dissolved, then mix it into the warm rice. I let it cool slightly.
I preheat the oven to 375°F (190°C).
In a large bowl, I combine the cooked salmon with mayonnaise, sriracha, cream cheese, soy sauce, and sesame oil. I mix everything until it’s smooth and creamy.
In a 9×9-inch baking dish, I press the seasoned rice evenly across the bottom.
I spread the salmon mixture over the rice.
Next I top everything with chopped green onions, sesame seeds, and crumbled nori.
I bake for 15–20 minutes, until it’s heated through and the top gets a light golden color.
I serve it warm with roasted seaweed sheets, adding avocado or cucumber on the side when I want extra freshness.
Servings and timing
Servings: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories per serving: 390 kcal
Variations
I like to swap salmon for imitation crab or shredded cooked shrimp for a different flavor profile.
When I want more crunch, I sprinkle tempura flakes or crushed roasted seaweed chips on top before serving.
For a richer taste, I drizzle extra spicy mayo or unagi sauce over the top after baking.
If I’m avoiding dairy, I skip the cream cheese and increase the mayo slightly.
I sometimes stir a little wasabi into the salmon mix for a sharper kick.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the sushi bake with foil and warm it in a 350°F (175°C) oven for about 10–15 minutes, or until heated through. The microwave works too—I just make sure to heat it in short bursts to avoid drying it out. I always add fresh toppings like avocado or cucumber after reheating.
FAQs
What kind of salmon should I use for sushi bake?
I use either baked fresh salmon or canned salmon—both work great. If using fresh, I make sure it’s fully cooked and flaked. If I’m short on time, canned salmon is a convenient and tasty shortcut.
Can I make this sushi bake ahead of time?
Yes, I often prep it a few hours in advance and refrigerate it. When I’m ready to serve, I bake it as directed. I wait to add fresh toppings until after baking.
Is this sushi bake spicy?
It has a gentle heat thanks to the sriracha, but I adjust the amount depending on who I’m serving. If I want it mild, I use less; for more spice, I add extra or serve it with a drizzle of spicy mayo.
What should I serve with spicy salmon sushi bake?
I usually serve it with roasted seaweed sheets for scooping, and sometimes add a side of miso soup or a simple cucumber salad for a more complete meal.
Can I freeze sushi bake?
I don’t recommend freezing this dish, as the texture of the rice and the creamy salmon topping can change after thawing. It’s best enjoyed fresh or stored in the fridge for a few days.
Conclusion
This spicy salmon sushi bake is one of my favorite comfort foods. It takes all the flavors I love in sushi—creamy, tangy, savory, and a touch of heat—and turns them into an easy, scoopable bake. Whether I’m feeding a crowd or just craving sushi without the work, this dish always delivers.
📖 Recipe:
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Spicy Salmon Sushi Bake
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Halal
Description
A cozy, deconstructed sushi dish layered with seasoned rice and a creamy, spicy salmon topping, then baked to golden perfection. Perfect for gatherings or a quick sushi fix without the fuss of rolling.
Ingredients
2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 lb cooked salmon (baked or canned)
1/2 cup mayonnaise
2 tablespoons sriracha (adjust to taste)
4 oz cream cheese, softened
2 tablespoons soy sauce
1 tablespoon sesame oil
1/4 cup green onions, chopped
1 tablespoon sesame seeds
1/2 sheet nori, crumbled (plus more for serving)
Optional toppings: avocado slices, cucumber, pickled ginger
For serving: roasted seaweed sheets (nori)
Instructions
- Rinse sushi rice under cold water until it runs clear to remove excess starch.
- Cook rice in a rice cooker or saucepan with 2 1/2 cups of water according to package instructions.
- In a small bowl, microwave rice vinegar, sugar, and salt for 20–30 seconds until dissolved. Mix into the warm rice and let it cool slightly.
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine cooked salmon, mayonnaise, sriracha, cream cheese, soy sauce, and sesame oil. Mix until smooth and creamy.
- Press the seasoned rice evenly into the bottom of a 9×9-inch baking dish.
- Spread the salmon mixture evenly over the rice.
- Top with chopped green onions, sesame seeds, and crumbled nori.
- Bake for 15–20 minutes, until heated through and lightly golden on top.
- Serve warm with roasted seaweed sheets and optional toppings like avocado or cucumber.
Notes
Swap salmon with imitation crab or cooked shrimp for variety.
For crunch, top with tempura flakes or crushed seaweed chips after baking.
Drizzle spicy mayo or unagi sauce on top for extra flavor.
Skip cream cheese for a dairy-free version and increase mayo slightly.
Add wasabi to the salmon mix for an extra kick.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F for 10–15 minutes or microwave in short bursts.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1/6 of bake
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 45mg
