Spicy Salmon Sushi Bake (20-Minute Prep)

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This spicy salmon sushi bake combines fresh salmon, sticky rice, creamy mayo, sriracha, and savory seasonings, all baked to perfection. Looking for a new quick and exciting way to satisfy your craving for sushi? Take a bite of this deconstructed sushi roll and you’ll be hooked!

Don’t want to bother rolling sushi?

This spicy salmon sushi bake recipe is the perfect alternative for sushi lovers who want to skip the hassle! Featuring fresh salmon, sticky rice, and a flavourful combination of creamy mayo and sriracha, this fabulous casserole will definitely satisfy all your sushi cravings!

Sushi bake has been trending on TikTok and other social media in recent years so I’ve been wanting to make my own version of it.

What is a sushi bake?

Sushi bake is a modern fusion dish that combines the flavors of sushi with the convenience of a casserole.

The dish typically consists of a layer of seasoned sushi rice that is topped with a mixture of seafood, such as salmon or crab, and a blend of creamy mayo, cream cheese, and furikake. It’s baked until golden brown and served hot, often with additional toppings and sauces. Sushi bake is a popular alternative to traditional sushi rolls, as it’s easier to prepare and serve and allows for greater creativity with the ingredients and flavors.

Sushi bake is believed to have originated in the United States, specifically in Hawaii or California, where many creative sushi variations are often developed. While Mimi Qiu Reyes, a popular Filipino blogger and social media influencer, is known for popularizing the sushi bake trend through her blog and social media.

Ingredients

rice

• sushi rice – make sure you use short-grain rice – the same rice as used for making sushi. Don’t substitute with any other type of rice, it won’t stick and won’t have the same texture and taste.
• rice vinegar – use a combination of rice vinegar, salt and sugar to season the rice. Just like regular sushi. However, if you do not like the taste of rice vinegar, you can always add 1 tbsp of sesame oil instead – just like kimbap (Korean sushi).
• salt
• sugar – use white sugar only.

salmon

• salmon – best to use fresh salmon, but you can always use frozen salmon. Canned salmon could be a substitute but, as a result, won’t taste as fresh.
• salt and pepper
• soy sauce – make sure you use regular soy sauce, not dark or sweet soy sauce.
• cream cheese – cream cheese adds creaminess to the salmon mayo. In case you don’t have cream cheese in your refrigerator, you can always replace it with an equal amount of kewpie mayo.
• kewpie mayo (Japanese mayonnaise) – I’d strongly recommend using kewpie mayo since it has a sweeter taste and a stronger umami flavor as compared to regular mayonnaise. Its texture is also thicker and creamier. However, if you don’t have access to kewpie mayo or prefer the taste of regular mayonnaise, you can still make a delicious sushi bake. Just keep in mind that the final result may be slightly less creamy and flavourful.
• sriracha – sriracha enhances the overall taste of the dish and adds a spicy kick to it.

toppings

• furikake – any time of furikake is fine. You can also substitute it with crushed roasted seaweed.
• kewpie mayo
• sriracha
• green onion – green onion is optional.

to serve

• roasted seaweed – serve with the Korean known as 김 (kim). As opposed to nori (Japanese seaweed) they have a more crisp and crunchy texture. They also have a more savory, nuttier flavor. But some nori sheets cut up in smaller pieces could be a substitute.
• cucumber – slice, dice or cut the cucumber into sticks to serve with the sushi bake.
• avocado – slice or dice the avocado.

How To Make this spicy salmon sushi bake?

1. Prepare the rice – Cook the rice and season it with rice vinegar, salt and sugar.
2. Prepare the salmon – Season the salmon with salt, pepper, and soy sauce. In a pan, add some cooking oil and cook the salmon on medium heat for about 4 minutes or until it is fully cooked. Transfer the salmon to a bowl and mash it with a fork. Add cream cheese, sriracha and kewpie mayo. Mix it well.

3. Assemble the sushi bake – Lay the rice in your oven dish.
4. Sprinkle with furikake.
5. Top with the salmon.

6. Bake at 190°C / 375°F for 10 minutes.
7. Sprinkle extra furikake.
8. Drizzle extra kewpie mayo and sriracha. Sprinkle the green part of the green onion.
9. Cool for at least 15 minutes before serving. If you spoon in while the rice is still very hot, it won’t be sticky.
10. Serve with avocado and/or cucumber.

Variations

• Spicy tuna sushi bake – replace the salmon with canned or fresh tuna.
• California sushi bake – use imitation crab meat instead of salmon. Top with tobiko (flying fish roe) or masago (capelin roe) for added flavor and texture.
• Teriyaki chicken sushi bake – replace the salmon with diced chicken, and marinate in teriyaki sauce before baking. Omit cream cheese, kewpie mayo, and sriracha, and top with sliced green onions and sesame seeds.
• Shrimp tempura sushi bake – use cooked shrimp that has been battered and fried as the main protein. Mix with Kewpie mayo, cream cheese, and sriracha, and top with chopped green onions and tobiko or masago.

How to serve it?

I usually serve sushi bake straight out of the baking dish and divide it into smaller bite-size portions. Then I wrap each piece with roasted seaweed and add some avocado and/or cucumber on top. Or you can also just use a spoon to scoop portions out.

For a more formal presentation, you can also portion it out onto individual plates.

Sushi bake is usually enjoyed hot but you can also have it cold. I actually prefer it cold as it reminds me even more of sushi. Then dip it in some soy sauce and wasabi 🙂

How To Store and Reheat?

Allow the sushi bake to cool down to room temperature before storing. Then cover the dish with plastic wrap or foil and store it in the refrigerator for up to 3 days.

Reheat the sushi bake in the microwave or in the oven, unless you’d like to have it cold or at room temperature.

Emma’s Tips

• Cook the rice correctly – follow the package instructions to cook the sushi rice correctly, and don’t forget to season it with rice vinegar, salt, and sugar for authentic flavor. I always use a rice cooker and add 2½ rice cooker cups of water for 2 rice cooker cups of uncooked rice. But you can also cook it in a pot if this is how you usually make rice.
• Use the right baking dish – use a shallow baking dish. For this recipe, mine is 26x18cm / 10×7″. If your dish is too large, the salmon and rice layers will be too thin. On the other hand, if your dish is too small, the layers will be too thick.
• Add toppings after baking – add toppings such as furikake, green onions, and roasted sesame seeds after the sushi bake is done baking to avoid burning them.
• Let it rest before serving – Allow the sushi bake to rest for about 15 minutes before serving. If not, the rice will be too hot and will fall apart.

More salmon recipe ideas?

• Salmon Fried Rice
• Salmon and Spinach Quiche
• Teriyaki Salmon Bowl
• Spicy Salmon Poke Bowl

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