Easy Spicy Salmon Sushi Bake Recipe – A Cozy Crowd-Pleaser
A cozy, creamy, spicy baked sushi dish layered with seasoned rice, flaked salmon, spicy mayo, and furikake. Perfect for sharing and no sushi-rolling required!
Ingredients
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2 cups short-grain sushi rice
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¼ cup rice vinegar
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1 tbsp sugar
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1 tsp salt
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1 lb cooked salmon (or 2 cans, drained)
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½ cup cream cheese, softened
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⅓ cup Kewpie mayo (or regular mayo)
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1–2 tbsp sriracha
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1 tsp soy sauce (optional)
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Furikake, for layering
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Sliced green onions, avocado, cucumber (optional toppings)
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Roasted seaweed sheets, for serving
Instructions
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Cook and season rice with vinegar, sugar, and salt. Spread into a 9×9-inch dish.
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Flake salmon and mix with cream cheese, mayo, sriracha, and soy sauce.
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Sprinkle furikake over rice, then spread salmon mixture on top. Add more furikake.
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Bake at 375°F (190°C) for 15–20 minutes, until bubbling.
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Top with green onions, avocado, or cucumber. Serve warm with seaweed sheets.
Notes
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Substitute salmon with canned tuna or crab.
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Use cauliflower rice for a low-carb version.
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Store leftovers up to 3 days in the fridge.