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Creamy Salmon Sushi Bake

Creamy salmon sushi bake with seasoned sushi rice and a spicy mayo topping, baked until hot and tender. Flaked salmon is mixed into a creamy umami layer, then finished with furikake and nori for a casserole-style sushi flavor.
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Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Japanese
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Sushi Rice
  • 3 cup cooked sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 0.5 tsp salt
For the Salmon Layer
  • 1.5 lb salmon fillets, cooked and flaked
  • 4 oz cream cheese, softened
  • 0.3333333333 cup mayonnaise
  • 2 tbsp sriracha
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
Toppings
  • 2 sheets nori, cut into strips
  • 2 tbsp furikake seasoning
  • 2 green onions, sliced
  • 1 tsp sesame seeds
  • spicy mayo for drizzling Use to finish the top as directed.
For Serving
  • cucumber slices
  • avocado slices

Equipment

  • 1 sheet pan

Method
 

Prepare and layer
  1. Preheat oven to 375°F (190°C). The oven should reach temperature before you assemble the casserole.
  2. Mix rice vinegar, sugar, and salt into warm sushi rice. Stir until the rice looks evenly seasoned.
  3. Spread rice evenly into a greased 9x13-inch baking dish. Press lightly so the layer is smooth and level.
  4. Sprinkle half the furikake over the rice. You should see a speckled furikake layer across the surface.
Make the salmon layer
  1. In a bowl, combine flaked salmon, cream cheese, mayonnaise, sriracha, soy sauce, and sesame oil. Mix until the salmon is coated and creamy with no big streaks of cream cheese.
  2. Spread the salmon mixture evenly over the rice. Smooth it into an even top layer so it bakes uniformly.
  3. Sprinkle the remaining furikake on top. The top should look lightly dusted before baking.
Bake and finish
  1. Bake at 375°F (190°C) for 20–25 minutes, until heated through. Look for hot, bubbly edges around the casserole.
  2. Broil for 2 minutes for a lightly golden top. Watch closely so the surface browns without burning.
  3. Remove from the oven. Let it sit briefly so the layers set before slicing.
  4. Drizzle generously with spicy mayo. Use a zigzag pattern so every bite gets some.
  5. Garnish with green onions, sesame seeds, and nori strips. Scatter evenly over the top for a mix of fresh and crunchy textures.
  6. Serve with cucumber and avocado. Place slices alongside so they stay crisp and cool.

Notes

Pro tip: flake the cooked salmon into small, even pieces so the creamy mixture spreads cleanly across the rice. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 325°F (160°C) oven until warmed through. Freezing is not recommended because the creamy layer can change texture. For a lighter option, swap some mayonnaise for plain Greek yogurt while keeping the sriracha and sesame oil for flavor.