What is a sushi bake?

A sushi bake is a deconstructed, casserole-style version of a sushi roll. Instead of rolling individual pieces, the rice is layered in a baking dish, topped with a creamy seafood mixture (often spicy salmon, tuna, or crab), baked until warm and bubbly, then scooped onto sheets of roasted seaweed and eaten hand-roll style.

What kind of rice should I use for sushi bake?

Traditional short-grain white sushi rice works beautifully and gives that authentic sticky texture. For a heartier, more nutritious twist, a brown rice and forbidden (black) rice blend is a fantastic alternative — it adds a nutty flavor, chewier bite, and gorgeous color contrast.

Can I substitute the okonomi sauce?

Absolutely! Eel sauce (unagi sauce) is the best swap — it has a similar sweet, savory, glossy finish. In a pinch, you can mix soy sauce, mirin, sugar, and a splash of Worcestershire for a quick homemade version.

What is kewpie mayo and can I use regular mayo?

Kewpie is a Japanese mayonnaise made with egg yolks (instead of whole eggs) and rice vinegar, giving it a richer, tangier, more umami flavor. Regular mayo will work in a pinch, but kewpie is worth seeking out for that authentic taste — add a tiny squeeze of rice vinegar and a pinch of MSG or sugar to mimic it.

Furikake is a Japanese rice seasoning blend, typically made with sesame seeds, dried seaweed, salt, sugar, and sometimes dried fish flakes. If you can’t find it, any garlic sesame seasoning blend works as a great substitute.

Can I make sushi bake ahead of time?

Yes! You can assemble the entire bake up to 24 hours in advance, cover, and refrigerate. When ready to serve, bake straight from the fridge — just add 5–10 extra minutes to the cook time.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 325°F oven for 10–15 minutes or microwave individual portions for 1–2 minutes. The texture is best fresh, but it still tastes amazing the next day.

Is sushi bake served hot or cold?

Sushi bake is meant to be served warm , straight from the oven. The contrast of the hot, creamy salmon mixture with the cool, crisp seaweed wrapper is what makes it so addictive.

Can I use canned salmon instead of fresh?

Yes! Canned salmon is a budget-friendly shortcut. Just drain it well and skip the cooking step — mix it directly with the cream cheese, kewpie, and sriracha.

What can I serve with spicy salmon sushi bake?

Pair it with a simple cucumber salad (sunomono), miso soup, edamame, or pickled ginger. A side of avocado slices or kimchi also complements the rich, creamy flavors beautifully.

Best Spicy Salmon Sushi Bake Recipe for an Easy Sushi Night

Spicy Salmon Sushi Bake Casserole

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This spicy salmon sushi bake is a warm, comforting, and easy sushi-inspired recipe made with salmon, cream cheese, Kewpie mayo, sriracha, and furikake. Layer it over white rice or a brown and forbidden rice blend, then serve it with roasted seaweed for an easy hand-roll style bite. Perfect for weeknight dinners, meal prep, or sharing with friends.

Author: Ellen

Ingredients

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4 cups of cooked rice (short grain sushi rice, short grain brown rice or brown and forbidden rice mix)
2 teaspoons rice vinegar
1 pound salmon
1/3 cup cream cheese
1/3 cup kewpie mayo (plus more for drizzle)
1/4 cup sriracha (more or less to depending on preference)
1/4 cup of okonomi sauce (or unagi sauce ) for drizzle
1/4 cup furikaka
2 scallions, sliced

Serve with:

roasted seaweed
cucumbers, sliced in thin strips ~ 2 inches long
avocado, sliced

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Instructions

Cook the rice. Short grain white or brown rice both work great in this casserole. Season the cooked rice with rice vinegar and give it a mix to combine well.
Preheat oven to 425°F. Season salmon filet with salt, garlic and onion powder.
Bake for 20 minutes or until just cooked through. Remove the salmon after baking. This should be easy to peel off after cooking. Leave the oven on for baking the assembled casserole.
In a bowl, mix together the salmon, cream cheese, kewpie mayo and sriracha. Add a pinch of salt to taste.
In a 9×13 casserole dish, layer the rice on the bottom and spread that evenly across the dish. Press down gently to remove air pockets of space. Sprinkle half the furikake over the rice. Layer the salmon mixture on top and spread that into an even layer. Drizzle on kewpie mayo, sriracha and okonomi sauce. Sprinkle on the remaining furikake.
Bake for 10 minutes then broil for 2 minutes for a toasty top.
Sprinkle scallions on top and serve with roasted seaweed. Spoon a scoop of the casserole on a seaweed sheet and top with optional cucumbers and avocado.

Notes

Shop this recipe! Ingredients linked below.

Find it online: https://moderateposh.com/spicy-salmon-sushi-bake-casserole/