Spicy Salmon Sushi Bake

Scoopable sushi-night dinner with no rolling, ready in about 35 minutes

All the flavors of a spicy salmon roll hot, creamy, and lightly bronzed—made for scooping with crisp nori.

Why You’ll Love It

• Low-carb friendly: Easy cauli-rice swap keeps the “sushi bake” vibe with fewer carbs.
• Easy to impress: Dramatic layers, glossy spicy mayo, and furikake finish look restaurant-level.
• Healthy dinner ideas (salmon): Protein-rich salmon + seaweed + avocado = satisfying and nutrient-dense.
• No-roll sushi with salmon: Same craveable flavors, none of the fussy rolling.
• Flexible proteins: Try a half-and-half tuna and salmon version or use leftover cooked salmon.

Ingredients (notes only)

Rice Base

• Short-grain sushi rice (classic, sticky texture).
• Rice vinegar + sugar + salt (traditional sushi seasoning).
• Furikake (nori-sesame umami) to layer over the rice.

Salmon Layer

• Salmon fillets, skin off (flake or small dice).
• Kewpie mayo + sriracha for the signature “spicy salmon” creaminess.
• Soy sauce + rice vinegar for balance; optional cream cheese for extra lushness.

Toppings & Serve

• Extra spicy mayo zigzag, sesame seeds, scallions, jalapeño.
• Optional teriyaki/eel sauce drizzle.
• Avocado and roasted nori sheets for scooping.

Step-by-Step Instructions

1. Cook & season rice: Rinse well; cook. Warm vinegar with sugar and salt to dissolve; fold into hot rice. Spread in an 8×8-inch pan; sprinkle with furikake.
2. Cook salmon: Season lightly with salt/pepper. Bake 375°F / 190°C for 10–12 min (or air-fry 400°F / 205°C for 8–10 min) until just opaque; flake.
3. Make spicy mix: Toss warm salmon with Kewpie, sriracha, soy, vinegar (and cream cheese if using).
4. Assemble: Spread salmon mixture over the rice; zigzag more spicy mayo; add furikake.
5. Bake: 375°F for 15–20 min until edges bubble and top lightly bronzes.
6. Finish: Optional 1–2 min broil for spot-char.
7. Serve: Scoop with roasted nori; add avocado, jalapeño, scallions, and optional sauce.

Doneness guide: Many cooks pull salmon around 125–135°F (52–57°C) for silky texture; food-safe is 145°F (63°C)—choose your target.

Pro Tips

• Keep the rice layer thin (about ¾–1 inch) for balanced, non-stodgy bites.
• Warm + warm (rice and salmon) spreads smoother and fuses layers.
• Metal pans brown faster than glass; start checking a few minutes early.
• Tight, thin mayo zigzags look pro and avoid oily pools.
• Cut nori into squares before serving so guests can scoop quickly.
• Double to a 9×13 for parties; add a few minutes to bake time.

Variations (mapped to interests)

• Low Carb Salmon Sushi Bake: Use 4 cups cooked, well-dried cauliflower rice; season with 2 tbsp rice vinegar + ½ tsp salt; mix 2 tbsp cream cheese to help it bind.
• Tuna & Salmon Sushi Bake: 50/50 cooked tuna and salmon; same seasoning.
• Extra-Spicy Salmon Recipe: Add gochujang or sambal to the spicy mayo; top with sliced jalapeños.
• Easy Recipes to Impress: Finish with both spicy mayo and eel sauce; sprinkle black & white sesame for contrast.
• Meal-Prep Bowls: Bake, chill, then portion with cucumber ribbons and edamame.

How to Serve

Scoop a warm square into nori, add avocado slices and a dab of spicy mayo. Pair with miso soup, edamame, or a crisp sesame-cabbage salad.

Make Ahead & Storage

• Make ahead: Cook rice/salmon up to 1 day ahead; assemble, cover, and chill (hold extra sauces for topping).
• Fridge: Up to 3 days, airtight.
• Reheat: 300°F / 150°C, 12–15 min; add fresh sauces after.
• Freeze: Classic rice version isn’t ideal; low-carb cauli-rice holds better. Thaw overnight and reheat gently.

FAQs

Can I bake with raw diced salmon? Yes—dice ½–¾″, assemble, and bake until opaque/flaky (or to your chosen target temp).
Air-fryer time for the assembled bake? 375–400°F for ~12–15 min in a snug 8–9″ metal pan; rotate once.
Best rice? Short-grain sushi rice for gloss and stick.
Gluten-free? Use tamari and verify your furikake is GF.

Simple Nutrition (estimate, per 1 of 6 servings, rice version)

~460 kcal • 26g protein • 47g carbs • 18g fat • sodium varies with sauces

Sarah

Spicy Salmon Sushi Bake

Deconstructed spicy salmon rolls baked in a pan—seasoned sushi rice, creamy spicy salmon on top, and furikake. Scoop with nori. Includes low-carb and air-fryer options.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Japanese-inspired

Calories: 460

Ingredients Equipment Method Nutrition Notes

Ingredients

• 1–1.5 lb salmon, skin off, patted dry (450–680 g)
• 0.75 tsp kosher salt, divided
• 0.5 tsp black pepper
• 1 cup uncooked short-grain sushi rice (≈3 cups cooked, 195 g)
• 3 tbsp rice vinegar
• 1 tbsp sugar (2 tsp if less sweet)
• 0.5 tsp fine sea salt
• 1–2 tbsp furikake, plus more for topping
• 0.33 cup Kewpie mayo
• 1–2 tbsp sriracha (to taste)
• 1 tsp soy sauce
• 1 tsp rice vinegar
• 2 tbsp cream cheese, softened (optional)
• roasted nori squares, for serving
• sliced scallions, for garnish
• sesame seeds, for garnish
• avocado, for serving
• jalapeño slices, optional
• eel or teriyaki sauce, optional drizzle

Equipment

• oven
• 8×8-inch baking pan
• saucepan
• rice cooker (optional)
• knife and cutting board
• Instant-read thermometer

Method

• Rinse rice until water runs mostly clear; cook. Heat vinegar, sugar, and salt to dissolve; fold into hot rice. Spread into 8×8-inch pan and sprinkle with furikake.
• Season salmon with 1/4 tsp salt and pepper. Bake at 375°F/190°C for 10–12 minutes (or air fry 400°F/205°C for 8–10 minutes) until just opaque; flake into chunks.
• Stir salmon with spicy mayo mix (Kewpie mayo, sriracha, soy sauce, rice vinegar, cream cheese if using). Adjust salt to taste.
• Spread salmon mixture over rice. Drizzle extra spicy mayo and sprinkle with furikake.
• Bake at 375°F/190°C for 15–20 minutes until bubbling and lightly bronzed. Optionally broil 1–2 minutes for char.
• Serve warm; scoop with roasted nori and garnish with scallions, sesame, avocado, and optional jalapeño or sauce drizzle.

Nutrition

Calories: 460kcalCarbohydrates: 47gProtein: 26gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 680mgPotassium: 550mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 4mgCalcium: 40mgIron: 2mg

Notes

Low-Carb Base: Use 4 cups cooked, well-dried cauliflower rice; add 2 tbsp rice vinegar + ½ tsp salt + 2 tbsp cream cheese as binder. Tuna & Salmon: Try 8 oz tuna + 8 oz salmon. GF: Use tamari and verify furikake. DF: Skip cream cheese. Cook salmon to 125–135°F for silky texture or 145°F for food safety. Metal pans brown faster than glass. Equipment: 8×8-inch baking pan, saucepan, rice cooker (optional), instant-read thermometer. Alternate Methods: Air Fryer 375–400°F 12–15 min in an 8–9-inch pan. Stovetop deconstructed version: pan-sear salmon, toss with mayo, spoon over rice. Broil 1–2 min for charred top.

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!