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Spicy Salmon Sushi Bake

A viral deconstructed sushi casserole featuring layers of seasoned sushi rice, spicy creamy salmon, and savory furikake, baked until bubbly and golden.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 Servings
Course: Appetizer, Dinner
Cuisine: Asian American, Japanese-Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 3 cups cooked sushi rice (approx 1 cup uncooked)
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 0.5 tsp salt
  • 3 tbsp furikake seasoning
Salmon Layer
  • 1 lb salmon cooked and flaked (or canned)
  • 4 oz cream cheese softened
  • 0.5 cup Kewpie mayonnaise
  • 2 tbsp sriracha adjust to taste
  • 1 tbsp soy sauce
Toppings & Serving
  • 2 tbsp unagi sauce (eel sauce)
  • 2 tbsp green onions chopped
  • 1 tbsp tobiko fish roe (optional)
  • 1 pack roasted seaweed snacks (nori)

Equipment

  • 9x13 Baking Dish
  • Rice cooker or pot
  • Mixing bowls
  • Spatula

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, mix hot cooked rice with rice vinegar, sugar, and salt. Press evenly into a greased baking dish.
  3. Sprinkle the Furikake seasoning evenly over the rice layer.
  4. In a separate bowl, combine flaked salmon, softened cream cheese, mayonnaise, Sriracha, and soy sauce.
  5. Spread the salmon mixture evenly over the rice.
  6. Bake for 10-12 minutes until heated through. Switch to broil for 2-3 minutes to brown the top.
  7. Remove from oven. Drizzle with unagi sauce and extra mayo. Top with green onions, sesame seeds, and tobiko.
  8. Serve warm by scooping spoonfuls onto roasted seaweed sheets.

Notes

For extra crunch, add diced cucumber or avocado on top after baking.