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Spicy Salmon Sushi Bake

A deconstructed sushi roll in casserole form, featuring layers of seasoned rice, creamy spicy salmon, and savory toppings.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Fusion, Japanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 3 cups cooked sushi rice short grain
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tbsp furikake seasoning
Salmon Layer
  • 1 lb salmon cooked and flaked
  • 4 oz cream cheese softened
  • 0.5 cup Kewpie mayonnaise
  • 2 tbsp Sriracha adjust to taste
  • 1 tsp soy sauce
Toppings
  • 2 tbsp unagi sauce eel sauce
  • 2 tbsp tobiko fish roe
  • 2 stalks green onions chopped
  • 1 pack roasted seaweed nori sheets for serving

Equipment

  • 9x13 Baking Dish
  • Mixing bowls
  • Rice Cooker
  • Spatula

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold into the hot cooked rice.
  3. Press the seasoned rice firmly into the bottom of a baking dish to create an even layer.
  4. Sprinkle furikake seasoning evenly over the rice layer.
  5. In a medium bowl, mix flaked cooked salmon, softened cream cheese, mayonnaise, Sriracha, and soy sauce until creamy.
  6. Spread the salmon mixture evenly over the rice.
  7. Bake for 15 minutes until the top is golden and bubbly.
  8. Remove from oven. Drizzle with unagi sauce and garnish with tobiko, green onions, and sesame seeds.
  9. Serve warm with roasted seaweed sheets for wrapping.

Notes

You can use imitation crab instead of salmon for a California Roll bake. Ensure cream cheese is room temperature for easy mixing.