Spicy Salmon Sushi Bake: A Crowd-Pleasing Twist on a Classic Roll

This Spicy Salmon Sushi Bake is the ultimate solution for sushi lovers who crave bold flavors without the hassle of rolling. Creamy, spicy, and savory, this dish brings together sticky sushi rice, succulent salmon, sweet imitation crab, and a tangy-spicy mayo blend, all baked to bubbly perfection. Cream cheese enriches the filling, while furikake and unagi sauce provide deep umami notes. Serve it hot, at room temp, or even chilled, wrapped in nori sheets with fresh avocado, cucumbers, and scallions for the perfect bite. For a dairy-free version, omit or substitute the cream cheese. This dish is ideal for casual gatherings, weekday dinners, or potlucks—simple to prep ahead and guaranteed to impress.

Ingredients

• Sushi Rice Layer
  
  

  • 1½ cups sushi rice, rinsed
    
    

  • 2 cups water
    
    

  • ¼ cup lite seasoned rice vinegar
    
    

  • 2 tbsp furikake
    
    

• Salmon Mixture
  
  

  • 8 oz fresh salmon filet, skin removed, cubed
    
    

  • 8 oz imitation crab meat, shredded
    
    

  • ⅓ cup Kewpie mayonnaise
    
    

  • 3 oz full-fat cream cheese, softened
    
    

  • 2 tbsp sriracha
    
    

  • 2 tbsp soy sauce (or Tamari for gluten-free)
    
    

  • ¼ cup thinly sliced green onions
    
    

• Unagi Sauce
  
  

  • ¼ cup soy sauce
    
    

  • ¼ cup mirin
    
    

  • 2 tbsp sake
    
    

  • 1½ tbsp granulated sugar
    
    

• Spicy Mayo
  
  

  • ½ cup Kewpie mayonnaise
    
    

  • 2 tbsp sriracha
    
    

  • 1 tsp fresh lime juice
    
    

  • ¼ tsp salt
    
    

• Toppings
  
  

  • Thinly sliced avocado
    
    

  • Toasted black and white sesame seeds
    
    

  • Sliced green onions
    
    

  • Thinly sliced English cucumber
    
    

  • Nori sheets, cut into small squares
    
    

Directions

1. Prepare Sushi Rice
   Rinse rice thoroughly under cold water until clear. Soak in water for 15 minutes. Bring to a boil, then reduce to simmer, cover, and cook for 20 minutes. Let it sit off heat for 10 minutes. Mix in rice vinegar and let cool to room temperature.
   
   

2. Make Salmon Mixture
   Combine mayo, cream cheese, sriracha, soy sauce, and green onions. Fold in cubed salmon and shredded imitation crab. Chill until ready to use.
   
   

3. Prepare Unagi Sauce
   Simmer soy sauce, mirin, sake, and sugar over medium heat for 5 minutes until slightly thickened. Cool before using.
   
   

4. Mix Spicy Mayo
   Combine all ingredients and refrigerate.
   
   

5. Assemble
   Preheat oven to 425°F. Line a baking dish with parchment. Press rice evenly into dish using wet hands. Sprinkle with furikake.
   
   

6. Bake
   Spread salmon mixture over rice. Bake for 10–15 minutes. Broil briefly for caramelization if desired.
   
   

7. Garnish and Serve
   Let cool for 10 minutes. Drizzle with unagi sauce and spicy mayo. Top with avocado, cucumbers, sesame seeds, and green onions. Serve with nori sheets.
   
   

Nutritional Value (per serving, approx.)

• Calories: 428 kcal
  
  

• Carbohydrates: 41g
  
  

• Protein: 12g
  
  

• Fat: 23g
  
  

• Saturated Fat: 5g
  
  

• Sugar: 6g
  
  

• Fiber: 1g
  
  

• Sodium: 1317mg
  
  

• Cholesterol: 39mg
  
  

• Potassium: 234mg
  
  

• Calcium: 28mg
  
  

• Iron: 1mg