Spicy Baked Salmon Sushi Casserole

This Spicy Baked Salmon Sushi Casserole is a fun, crowd-pleasing twist on traditional sushi rolls. It’s layered with tender salmon, creamy toppings, and tangy rice, all baked to perfection. Perfect for gatherings, potlucks, or cozy nights in, this dish brings sushi bar flavors to your kitchen—without the rolling!

Recipe Details

This baked sushi dish is a personal favorite because it’s much simpler than rolling sushi and is ideal for sharing. It’s creamy, rich, and packed with bold, comforting flavors that make it irresistible for sushi lovers and casual eaters alike.

TASTE: Savory salmon, creamy mayo with a kick, umami-rich sauces, and lightly sweet, vinegared rice create an addicting flavor profile.
TEXTURE: You’ll get soft salmon, velvety cream cheese, and perfectly sticky rice in every bite.
TIME: About 43 minutes total from start to finish.
EASE: Straightforward and beginner-friendly—no rolling skills needed!

Ingredient Notes

  • Salmon: You can use either a thawed frozen fillet or fresh. Just make sure to remove any leftover pin bones.
  • Imitation crab: This ingredient gives the dish a classic sushi texture and flavor. It’s easier to work with than real crab and perfect for this bake.
  • Mayonnaise: Kewpie mayo adds a rich, slightly sweet flavor. Spicy mayo adds some heat and depth.
  • Rice vinegar: Adds that signature tangy flavor to the rice, essential for sushi-style dishes.
  • Soy sauce: A staple for umami and saltiness, it balances the creamy richness of the other ingredients.
  • Sesame seeds: They offer a gentle crunch and a mild, nutty aroma.
  • Sushi rice: This type of short grain rice becomes sticky once cooked, which helps hold everything together.

Add-ins and Substitutions

  • Swap the salmon: You can substitute salmon with spicy tuna, yellowtail, cooked shrimp, or even shredded chicken for a fun variation.
  • Use regular mayo: If you don’t have Kewpie, mix regular mayo with a little sugar and rice vinegar to mimic the flavor.
  • Alternative rice: Sushi rice is best, but medium or long grain rice can work in a pinch—they just won’t stick as well.
  • Add avocado: For extra creaminess, top your sushi bake with avocado slices after baking.

How to Make Salmon Sushi Bake

Step 1: Rinse the rice
 Place sushi rice in a fine sieve and rinse under cold water for about a minute, stirring gently to remove excess starch.

Step 2: Cook the rice
 Cook rinsed rice in a rice cooker with the appropriate water ratio. After cooking, transfer to a rimmed sheet or bowl and mix in 1/4 cup seasoned rice vinegar using a rice paddle. Let it cool completely.

Pro Tip: Be gentle when folding in the vinegar to avoid smashing the rice. A light hand preserves the texture.

Steps to Make Salmon Sushi Bake

  1. Season the salmon: Sprinkle the fillet with salt, garlic powder, and pepper.
  2. Bake the salmon: Roast at 400°F for 15–20 minutes or until it reaches an internal temp of 145°F.
  3. Shred and mix: Let salmon cool slightly, then flake into a large bowl. Add chopped imitation crab, Kewpie mayo, softened cream cheese, sriracha, and soy sauce. Stir to combine thoroughly.
  4. Assemble the base: Spread cooled rice into a 9×13-inch baking dish and gently press down. Sprinkle furikake seasoning generously over the rice layer.
  5. Add the salmon mixture: Evenly spread the salmon-crab mixture over the rice. Place under the broiler for 4 minutes until slightly golden on top.
  6. Add toppings: Drizzle with spicy mayo and extra sriracha. Finish with chopped scallions and sesame seeds for a bright, fresh crunch.

Recipe Tips

  • Rinse the rice thoroughly: This helps remove extra starch and ensures fluffy, sticky sushi rice.
  • Handle rice gently: Use a paddle or spatula to mix in the vinegar without smashing the grains.
  • Adjust salmon cooking time: Thicker fillets may need extra minutes in the oven. Always check that it reaches a safe internal temp of 145°F.
  • Customize with toppings: Roasted seaweed, unagi sauce, sliced cucumbers, and avocado take this dish to the next level.

FAQs

What’s the best salmon for sushi bakes?
 Farm-raised Atlantic or Alaskan salmon is the safest choice for dishes like this. Avoid wild salmon unless it has been frozen to kill parasites.

Should I use raw or cooked salmon?
 For this recipe, the salmon is cooked before mixing with the other ingredients. While raw salmon is used in some sushi dishes, baking is essential here

Serving Suggestions

This sushi bake is rich and flavorful on its own, but it’s even better with complementary dishes. Here are some pairing ideas:

  • Sushi-style companions: Try serving with a California Roll Bowl, Tempura Roll, or a Dynamite Roll.
  • Veggies: Roasted Brussels sprouts, air fryer broccoli, garlic sautéed green beans, or asparagus pair wonderfully.
  • Grains or noodles: Hibachi-style fried rice, chow mein, or even quinoa stir-fry balance out the creaminess.
  • Appetizers: Kani salad, crispy tempura shrimp, fried spring rolls, or teriyaki wings make excellent starters.

Make This Recipe in Advance

Prep ahead: You can cook and season the sushi rice earlier in the day and keep it at room temperature. Salmon can also be baked and refrigerated until ready to mix.

Storing: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing: Not recommended—freezing and thawing will ruin the texture of the rice and cream mixture

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