Description

This Spicy Salmon Sushi Bake is a warm, creamy, and wonderfully easy way to enjoy all the flavors of your favorite spicy salmon roll, but in a comforting casserole form. Perfect for sharing and full of customizable heat.

Ingredients

Scale

2 cups cooked sushi rice
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
2 sheets nori (seaweed), cut to fit baking dish
1 lb fresh salmon, cubed
1/3 cup mayonnaise
2 tablespoons sriracha (adjust to taste)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 avocado, thinly sliced
1/2 cup cream cheese, softened
2 tablespoons green onions, sliced
2 tablespoons sesame seeds
2 tablespoons tobiko or salmon roe (optional)
Extra sriracha mayo for drizzle

Instructions

Preheat oven to 375°F (190°C) and grease or line an 8×8-inch baking dish.
Mix rice vinegar, sugar, and salt until dissolved. Fold into warm sushi rice. Press evenly into dish and top with nori sheets.
In a bowl, mix salmon cubes with mayonnaise, sriracha, soy sauce, and sesame oil. Spread mixture over rice and nori base.
Spread softened cream cheese gently over salmon layer.
Bake for 15–18 minutes, until salmon is cooked through and edges are bubbly.
Top with avocado slices, green onions, sesame seeds, tobiko (if using), and drizzle with extra sriracha mayo.
Slice into squares and serve warm with roasted seaweed snacks or soy sauce for dipping.

Notes

Best enjoyed fresh and warm from the oven. Leftovers can be stored in the fridge for up to 2 days but texture may change. Customize heat by adjusting sriracha. For a lighter version, use brown rice, light mayo, or add cucumbers and edamame.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Main Dish
Method: Baked
Cuisine: Japanese Fusion

Nutrition

Serving Size: 1 square
Calories: 480
Sugar: 4g
Sodium: 780mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg

Keywords: spicy salmon sushi bake, sushi casserole, baked sushi, salmon recipe