Name: Spicy Salmon Sushi Bake Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 1 ½ cups sushi rice, rinsed; 2 cups water; ¼ cup lite seasoned rice vinegar; 2 tablespoons furikake; 8 oz salmon filet, skin removed and cut into ½” pieces; 8 oz imitation crab meat, shredded; ⅓ cup Kewpie mayo; 3 oz cream cheese, softened; 2 tablespoons sriracha; 2 tablespoons soy sauce or tamari; ¼ cup green onions, thinly sliced; ¼ cup soy sauce; 1 ½ tablespoons white granulated sugar; 2 tablespoons water; 1–2 tablespoons honey or brown sugar; ½ cup Kewpie mayo; 2 tablespoons sriracha; 1 teaspoon fresh lime juice; ¼ teaspoon salt; Avocado, thinly sliced; Sesame seeds (black & white, toasted); Green onions, thinly sliced; English cucumber, thinly sliced; Nori sheets, cut into squares

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If you are looking for a dish that is both comforting and bursting with flavor, this Spicy Salmon Sushi Bake Recipe will become your new favorite. Imagine the rich creaminess of salmon and crab mixed with zingy sriracha and mayo, layered over perfectly seasoned sushi rice, all baked to bubbly perfection with a subtly caramelized top. It brings together the best elements of sushi in an easy, shareable casserole form that’s perfect for gatherings or a cozy night in. This recipe captures the spirit of sushi while adding a delightful spicy kick that will keep you coming back for more.

Ingredients You’ll Need

A close-up photo shows a metallic saucepan filled with a dark reddish-brown liquid sauce with a shiny, smooth texture. A silver spoon rests in the sauce, its curved surface reflecting light and some splash of the liquid. The saucepan is placed on a white marbled surface, and the warm tones of the wooden table are visible at the very bottom edge. The spoon handle extends out of the frame towards the left. photo taken with an iphone --ar 4:5 --v 7

The magic of this Spicy Salmon Sushi Bake Recipe lies in its simple but thoughtful ingredients. Each one plays an essential role, whether it’s enhancing the texture, adding layers of flavor, or bringing vibrant color to the dish. Using quality components ensures your final bake tastes fresh and irresistible.

Sushi rice: Provides a sticky, slightly tangy base that holds everything beautifully together.
Lite seasoned rice vinegar: Adds that signature sushi rice tang without overpowering other flavors.
Furikake: This Japanese seasoning brings an umami punch and a subtle crunch to the rice layer.
Salmon filet: The star protein adding richness and a fresh ocean flavor in every bite.
Imitation crab meat: Adds sweet seafood notes and a contrasting texture to the salmon.
Kewpie mayo: Creamy, slightly tangy, and richer than regular mayo, perfect for that luscious sauce.
Cream cheese: Gives the salmon mixture a smooth, buttery mouthfeel.
Sriracha: Packs in the heat and balances out the creaminess with its bold spice.
Soy sauce or tamari: Brings salty depth and umami to both the salmon mixture and the unagi-style sauce.
Green onions: Add freshness, color, and a mild onion crunch.
Soy sauce, sugar, water, honey/brown sugar: These combine to make the sweet-savory unagi-style sauce that beautifully complements the spicy salmon.
Lime juice and salt: Brighten up the spicy mayo and balance the flavors perfectly.
Garnishes (avocado, sesame seeds, cucumber, nori sheets): Bring contrasting textures and fresh finishes that complete the dish.

How to Make Spicy Salmon Sushi Bake Recipe

Step 1: Perfect Your Sushi Rice

Start by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming mushy. Soak the rice in water for 15 minutes to help it cook evenly, then bring it to a boil and simmer for 20 minutes. Let the rice rest and absorb any remaining moisture before gently folding in the lite seasoned rice vinegar to give it that classic sushi tang. Sprinkling furikake on top adds a delightful touch of umami and texture.

Step 2: Prepare the Spicy Salmon Mixture

Cut the salmon into bite-sized cubes and combine them with shredded imitation crab, Kewpie mayo, cream cheese, sriracha, soy sauce, and green onions. Folding the ingredients gently is key to keeping the fish’s texture intact while infusing every bite with spicy, creamy goodness. Once mixed, refrigerate the blend to let the flavors meld beautifully.

Step 3: Make the Unagi-Style Sauce

Bring soy sauce, sugar, water, and honey or brown sugar to a boil, then reduce the heat and simmer until slightly thickened to achieve the perfect balance of sweet and savory. This glaze-like sauce adds a luscious finish to the bake that complements the heat of the spicy salmon layer.

Step 4: Whip Up the Spicy Mayo

Combine Kewpie mayo with sriracha, fresh lime juice, and a pinch of salt for a creamy, tangy sauce with just the right kick. Chill until ready to use—it will be the perfect creamy drizzle topping that ties the whole dish together.

Step 5: Assemble and Bake

Preheat your oven to 425°F (220°C) and prepare a 9×9 baking dish with nonstick spray and parchment paper. Press the seasoned sushi rice evenly into the dish using damp hands to avoid sticking, then sprinkle evenly with furikake. Next, spread the chilled salmon mixture over the rice layer, making sure it’s evenly distributed. Bake for 10 to 15 minutes until the top is hot and just starting to bubble, then switch the oven to broil for a few moments to caramelize the surface—watch closely to avoid burning. Let the bake cool for 10 minutes for easier slicing.

How to Serve Spicy Salmon Sushi Bake Recipe

A small square of dark seaweed lies flat on a white plate with ridged edges. On the seaweed, there is a thick, slightly rounded layer of white sticky rice as the base. Above the rice, there is a mixed layer with orange shredded pieces, green chopped scallions, and a light tan sauce drizzled unevenly. On top of this, two slices of bright green avocado are placed side by side, also drizzled with a light pinkish-orange sauce and sprinkled with small black seaweed flakes. The white marbled texture surface is visible under the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The right garnishes elevate this sushi bake from delicious to extraordinary. Thinly sliced avocado adds luxurious creaminess, while black and white toasted sesame seeds bring subtle nuttiness and crunch. Fresh green onions lend a crisp bite, and delicate slices of English cucumber refresh the palate. Serve with nori sheets on the side for a hands-on, playful eating experience that captures the spirit of sushi.

Side Dishes

Pair your Spicy Salmon Sushi Bake Recipe with light, refreshing sides such as a simple seaweed salad or pickled ginger to balance the richness and spice. A miso soup works wonderfully to warm and cleanse the palate between bites, turning this meal into a well-rounded sushi-inspired feast.

Creative Ways to Present

For a fun twist, serve individual portions in small ramekins or silicone molds to create personal sushi bakes. Alternatively, layer the bake into a clear trifle dish so the vibrant layers of rice, salmon, and sauce shine through. You can even crumble the bake over fresh greens for a spicy seafood salad that’s irresistible and unexpected.

Make Ahead and Storage

Storing Leftovers

Store any leftover Spicy Salmon Sushi Bake Recipe in an airtight container in the fridge for up to three days. The flavors deepen after resting, making leftovers just as tasty—if not more—than freshly baked. Just be sure to cover the leftovers well to prevent the rice from drying out.

Freezing

If you want to save some for later, you can freeze the baked dish for up to one month. Wrap it tightly with plastic wrap and then foil to protect against freezer burn. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in the oven at 350°F (175°C) until warmed through, about 10 to 15 minutes. Avoid the microwave if possible, as it tends to make the rice chewy. To refresh the broiled topping’s caramelized texture, you can briefly place the bake under the broiler for 1 to 2 minutes at the end of reheating—just watch carefully to prevent burning.

FAQs

Can I use fresh crab instead of imitation crab?

Absolutely! Fresh crab will give the dish a more pronounced seafood flavor and a bit more texture, but imitation crab works wonderfully when you want an easier, budget-friendly option that blends smoothly with the salmon.

How spicy is this dish? Can I adjust the heat?

The spice level is moderate thanks to the sriracha in the salmon mixture and spicy mayo, but you can easily customize it. Use more or less sriracha to suit your heat tolerance, or swap it out entirely for a milder sauce if preferred.

What type of salmon is best for this recipe?

Fresh, skinless salmon fillets work best for optimal texture and flavor. Wild-caught salmon adds deeper flavor, but farmed salmon is perfectly fine if that’s what you have access to. Just be sure to remove the skin before cubing.

Can I make this recipe gluten-free?

Yes! Use tamari instead of regular soy sauce to keep it gluten-free. Double-check your imitation crab and other sauces’ ingredients to ensure they don’t contain gluten.

Is it necessary to use cream cheese in the salmon mixture?

While cream cheese adds creaminess and a smooth texture that balances the spice, you can omit it if you prefer a lighter bake. Just know that the mixture will be less rich and slightly less cohesive without it.

Final Thoughts

This Spicy Salmon Sushi Bake Recipe is a real crowd-pleaser that brings together easy-to-find ingredients in a way that feels special and deeply satisfying. Perfect for sharing with friends or treating yourself after a long day, it’s all the best parts of sushi rolled into one delicious, warm dish. I hope you have as much fun making and eating this as I did sharing it with you. Give it a try—you might just find your new go-to recipe for when you want impressive flavor with minimal fuss!