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Spicy Salmon Sushi Bake

A viral, easy-to-make deconstructed sushi casserole featuring a base of seasoned sticky rice, topped with a creamy, spicy baked salmon layer, and finished with a glossy eel sauce drizzle and fresh avocado. Perfect for scooping with roasted seaweed snacks.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian-Fusion, Japanese Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 2 cups short-grain sushi rice uncooked, rinsed well
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 3 tbsp furikake seasoning
Spicy Salmon Layer
  • 1.5 lbs salmon fillets cooked and flaked
  • 0.5 cup Kewpie mayonnaise
  • 2 tbsp sriracha sauce adjust to taste
  • 3 tbsp cream cheese softened
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
Garnishes & Serving
  • 0.25 cup eel sauce (unagi sauce) for drizzling
  • 2 tbsp spicy mayo for drizzling
  • 0.5 cup scallions (green onions) finely chopped
  • 1 avocado diced
  • 2 tbsp masago or tobiko optional
  • 2 packages roasted seaweed snacks (nori) for serving

Equipment

  • 9x13 inch baking dish
  • Rice Cooker or Pot
  • Mixing bowls

Method
 

  1. Rinse the sushi rice under cold water until the water runs clear. Cook according to package directions. While still hot, gently fold in the rice vinegar, sugar, and salt. Let cool slightly.
  2. In a large bowl, mix the cooked, flaked salmon with Kewpie mayonnaise, sriracha, softened cream cheese, soy sauce, and sesame oil until well combined and creamy.
  3. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  4. Press the seasoned sushi rice evenly into the bottom of the prepared baking dish using a wet spatula. Sprinkle evenly with the furikake seasoning.
  5. Spread the creamy spicy salmon mixture evenly over the rice layer.
  6. Bake for 15 minutes until hot and bubbly. Turn the oven to broil and broil for an additional 2-3 minutes until the top is slightly caramelized and golden. Watch closely so it doesn't burn.
  7. Remove from oven and generously drizzle with eel sauce and extra spicy mayo. Garnish heavily with chopped scallions, diced avocado, and masago.
  8. Serve immediately while warm. Scoop portions onto individual squares of roasted seaweed to eat.

Notes

To quickly cook the raw salmon before mixing, bake the seasoned fillets at 400°F for 12-15 minutes until easily flaked.