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Spicy Salmon Sushi Bake

A deconstructed spicy salmon sushi roll baked as a creamy, flavorful casserole with seasoned rice, furikake, and sriracha mayo topping.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Asian, Japanese Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Rice Layer
  • 2 cups cooked sushi rice
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 0.5 tsp salt
Spicy Salmon Mixture
  • 1 pound salmon fillets flaked
  • 0.5 cup mayonnaise
  • 0.25 cup cream cheese softened
  • 3-4 tbsp sriracha
  • 2 tbsp soy sauce or tamari
  • 0.25 cup furikake seasoning divided
Toppings
  • 2 green onions sliced
  • 1 avocado diced
  • sesame seeds

Equipment

  • Baking dish
  • Mixing bowls
  • Fork
  • Oven

Method
 

  1. Preheat oven to 425°F (220°C). Bake salmon if fresh for 12-15 minutes until flaky, then flake.
  2. Season cooked rice with rice vinegar, sugar, and salt. Mix well.
  3. Mix flaked salmon with mayo, cream cheese, sriracha, and soy sauce until creamy.
  4. In baking dish, spread rice, sprinkle half furikake.
  5. Spread spicy salmon mixture over rice, top with remaining furikake.
  6. Bake 15-20 minutes until bubbly. Broil 2-3 minutes if desired for golden top.
  7. Garnish with green onions, avocado, sesame seeds, and extra sauce.
  8. Serve hot with nori strips.

Notes

Adjust sriracha for desired heat. Use leftover rice for quicker prep. Store leftovers up to 3 days.