Name: Spicy Salmon Sushi Bake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 1 1/2 cups Sushi rice (rinsed); 2 cups Water; 1/4 cup Lite seasoned rice vinegar; 2 tbsp Furikake; 8 oz Salmon filet (skin removed and cut into 1/2″ pieces); 8 oz Imitation crab meat (shredded); 1/3 cup Kewpie mayo; 3 oz Cream cheese (softened); 2 tbsp Sriracha; 2 tbsp Soy sauce or Tamari; 1/4 cup Green onions (sliced thin); 1/4 cup Soy sauce; 1/4 cup Mirin; 2 tbsp Sake; 1 1/2 tbsp White granulated sugar; 1/2 cup Kewpie mayo; 2 tbsp Sriracha; 1 tsp Fresh lime juice; 1/4 tsp Salt; Avocado (sliced thin); Sesame seeds (black and white, toasted); Green onion (sliced thin); English cucumber (sliced thin); Nori sheets (cut into small squares)

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Introduction

This Spicy Salmon Sushi Bake is a delicious and easy way to enjoy the flavors of sushi without the hassle of rolling. Layers of seasoned rice, creamy spicy salmon, and savory toppings come together in a warm, comforting casserole that’s perfect for sharing.

The image shows a close-up of a slice of sushi pizza resting on a white marbled surface. The base layer is white rice, compact and slightly sticky, forming a thick crust. Above the rice is a golden layer of cooked shredded chicken mixed with a light, slightly oily sauce that gives it a glossy look. On top of this is a generous layer of melted orange cheese blending with the chicken, creating an inviting texture. The uppermost layer is made up of fresh, light green avocado slices, thinly dressed with a creamy beige sauce drizzled in thin lines. There are small pieces of black seaweed flakes and sesame seeds scattered over the avocado, along with some chopped green onion slices adding a fresh contrast. Some dark brown soy or teriyaki sauce is dripped over parts of the slice, creating a shiny, sticky effect. A woman's hand is visible lifting the pizza slice. In the blurred background, more slices are visible along with a small white dish containing a condiment. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups Sushi rice (rinsed)
2 cups Water
1/4 cup Lite seasoned rice vinegar
2 tbsp Furikake
8 oz Salmon filet (skin removed and cut into 1/2″ pieces)
8 oz Imitation crab meat (shredded)
1/3 cup Kewpie mayo
3 oz Cream cheese (softened)
2 tbsp Sriracha
2 tbsp Soy sauce or Tamari
1/4 cup Green onions (sliced thin)
1/4 cup Soy sauce
1/4 cup Mirin
2 tbsp Sake
1 1/2 tbsp White granulated sugar
1/2 cup Kewpie mayo
2 tbsp Sriracha
1 tsp Fresh lime juice
1/4 tsp Salt
Avocado (sliced thin)
Sesame seeds (black and white, toasted)
Green onion (sliced thin)
English cucumber (sliced thin)
Nori sheets (cut into small squares)

Instructions

Step 1: Place the rinsed sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear. Add the rice to a large pot, cover with 2 cups of water, and let soak for 15 minutes.
Step 2: Bring the pot to a boil, then reduce heat to a simmer and cover with a lid. Cook for 20 minutes until the rice is fully cooked. Remove from heat and let the rice sit covered for 10 minutes.
Step 3: Drizzle the lite seasoned rice vinegar over the cooked rice. Gently fold it in with a rubber spatula until evenly mixed. Cover lightly with a dish towel and allow to cool to room temperature.
Step 4: Remove skin from the salmon and cut into 1/2-inch cubes. In a small bowl, combine 1/3 cup Kewpie mayo, cream cheese, Sriracha, 2 tbsp soy sauce, and green onions. Add the diced salmon and shredded imitation crab meat, folding gently to combine. Cover and refrigerate.
Step 5: For the unagi sauce, combine 1/4 cup soy sauce, mirin, sake, and sugar in a small saucepan. Heat over medium until boiling, then reduce to simmer for 5 minutes until slightly thickened. Remove from heat and cool.
Step 6: Prepare spicy mayo by mixing 1/2 cup Kewpie mayo, 2 tbsp Sriracha, lime juice, and salt in a small bowl. Refrigerate until ready to use.
Step 7: Preheat oven to 425°F (220°C). Spray a baking dish with nonstick spray and line with parchment paper.
Step 8: Transfer the seasoned rice into the prepared pan. Dip your hands in cold water and gently press the rice down evenly. Sprinkle furikake over the rice.
Step 9: Spread the salmon and crab mixture evenly over the rice layer with a spatula.
Step 10: Bake in the preheated oven for 10–15 minutes. In the last few minutes, you may broil briefly to caramelize the top—watch carefully to avoid burning. Remove and let cool for 10 minutes.
Step 11: Serve the sushi bake in the pan or transfer to a wooden board. Drizzle with the cooled unagi sauce and spicy mayo.
Step 12: Garnish with sliced avocado, cucumber, toasted sesame seeds, and sliced green onions. Serve with nori squares for scooping and enjoy!

Tips & Variations

Use fresh sashimi-grade salmon for the best flavor and texture.
Adjust the Sriracha quantity to control the level of spiciness to your taste.
For a vegetarian version, substitute the salmon and crab with cooked mushrooms or tofu.
Try swapping Kewpie mayonnaise for regular mayo if unavailable, though Kewpie adds a richer flavor.
Toast the sesame seeds lightly before garnishing to enhance their nutty aroma.

Storage

Store any leftovers covered tightly in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the best texture. Avoid microwaving to prevent sogginess.

How to Serve

A square pan contains a baked dish with a golden, slightly crispy top layer, dotted with orange sauce drizzles and small pieces of cooked ingredients that look like shredded vegetables or seafood. On top, there are several small piles of sliced avocado arranged neatly across the surface. The dish is sprinkled with finely chopped green onions, black seaweed flakes, and a mix of white and black sesame seeds, adding texture and color contrast. The pan is placed on a white marbled surface with small white bowls filled with sliced cucumber, chopped green onions, and a mix of black and white sesame seeds nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Kewpie mayo?

Yes, regular mayonnaise works fine, but Kewpie mayo has a slightly sweeter and richer taste that complements sushi flavors well.

Is it necessary to use imitation crab meat?

No, you can omit the imitation crab or replace it with real crab meat or another seafood of your choice for a different texture and taste.