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Spicy Salmon Sushi Bake

A viral, deconstructed sushi roll in a casserole dish. Layers of seasoned sushi rice and creamy, spicy salmon baked until warm and bubbly, served with crispy seaweed.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American, Japanese-Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 2 cups short-grain sushi rice uncooked
  • 0.25 cup rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp salt
Spicy Salmon Topping
  • 1.5 lbs salmon fillets cooked and flaked (or 3 cans drained)
  • 4 oz cream cheese softened
  • 0.5 cup Kewpie mayonnaise
  • 2 tbsp Sriracha sauce adjust to taste
  • 1 tbsp soy sauce
Assembly and Garnish
  • 0.25 cup furikake seasoning divided
  • 2 tbsp unagi (eel) sauce
  • 2 tbsp green onions finely chopped
  • 2 tbsp tobiko or masago fish roe
  • 1 tbsp sesame seeds
  • 3 packages roasted seaweed snacks for serving

Equipment

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

Method
 

  1. Rinse the sushi rice under cold water until clear. Cook according to package directions. While hot, gently fold in the rice vinegar, sugar, and salt. Set aside to cool slightly.
  2. Preheat oven to 375°F (190°C).
  3. In a large bowl, mix the cooked, flaked salmon with softened cream cheese, Kewpie mayonnaise, Sriracha, and soy sauce until creamy and well combined.
  4. Press the seasoned sushi rice into an even layer in a 9x13 inch baking dish. Sprinkle half of the furikake seasoning evenly over the rice.
  5. Spread the spicy salmon mixture evenly over the rice and furikake layer.
  6. Bake for 15-20 minutes until hot and bubbly. Broil for an additional 2-3 minutes to get a lightly golden, caramelized top. Watch carefully to avoid burning.
  7. Remove from oven. Drizzle with unagi sauce and extra spicy mayo. Garnish with the remaining furikake, chopped green onions, sesame seeds, and tobiko.
  8. Serve warm by scooping portions onto small sheets of crispy roasted seaweed.

Notes

You can make this ahead of time by assembling all the layers (except garnishes) and refrigerating for up to 24 hours before baking.