Serves: 4–6
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: ~40 minutes
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This deconstructed sushi bake is creamy, spicy, savory, and perfect for sharing. Scoop it with nori sheets, cucumber slices, or enjoy it straight from the dish.
Ingredients
Sushi Rice Layer
- 2 cups uncooked sushi rice, cooked (about 4 cups cooked)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
Spicy Salmon Mixture
- 2 cups cooked salmon, flaked
(baked, pan-seared, or air-fried; skin removed) - ¼ cup mayonnaise (Japanese mayo preferred)
- 2 tbsp sriracha (adjust to taste)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp cream cheese (optional, very creamy result)
Toppings
- ½ cup imitation crab or real crab, shredded (optional)
- 2 tbsp green onions, finely chopped
- 1 tbsp sesame seeds
- Extra mayo + sriracha for drizzling
For Serving (Optional but Recommended)
- Roasted nori sheets
- Sliced cucumbers
- Avocado
- Pickled ginger
Instructions (Detailed)
1️⃣ Prepare the Sushi Rice
- Rinse sushi rice until water runs mostly clear.
- Cook according to package instructions.
- While rice is hot, mix rice vinegar, sugar, and salt.
- Gently fold seasoning into rice using a spatula (do not mash).
- Lightly grease a 9×9-inch baking dish and spread rice evenly.
- Press gently to create a compact base.
2️⃣ Cook the Salmon
- Bake: 200°C for 12–15 minutes with salt & pepper
- Pan-sear: Medium heat, 3–4 minutes per side
- Air-fry: 190°C for 8–10 minutes
Let cool slightly, then flake with a fork.
3️⃣ Make the Spicy Salmon Mix
In a bowl, combine:
- Flaked salmon
- Mayonnaise
- Sriracha
- Soy sauce
- Sesame oil
- Cream cheese (if using)
Mix until creamy and evenly coated.
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4️⃣ Assemble
- Spread salmon mixture evenly over the rice.
- Add crab meat on top (if using).
- Smooth gently for even baking.
5️⃣ Bake
- Preheat oven to 180°C
- Bake uncovered for 15–20 minutes, until hot and lightly bubbling.
(Optional: Broil for 1–2 minutes for a golden top.)
6️⃣ Finish & Serve
- Drizzle with spicy mayo
- Sprinkle green onions and sesame seeds
- Serve warm with nori sheets or as a rice bowl
Pro Tips
- Use Japanese mayo for authentic sushi flavor
- Add furikake between rice and salmon for extra umami
- For extra crunch, top with crispy onions or panko crumbs
Variations
- Spicy Tuna Bake: Replace salmon with canned or cooked tuna
- Shrimp Sushi Bake: Use chopped cooked shrimp
- Low-Carb: Swap rice with cauliflower rice
- Dairy-Free: Skip cream cheese, use dairy-free mayo
- Extra Spicy: Add chili oil or gochujang
📊 Nutrition (Approx. Per Serving – 1 of 6)
- Calories: ~430 kcal
- Protein: 22 g
- Carbohydrates: 38 g
- Fat: 22 g
- Fiber: 2 g
- Sodium: ~620 mg
(Values vary based on mayo and portion size.)
Q & A
Q: Can I make this ahead of time?
Yes! Assemble, cover, and refrigerate up to 24 hours before baking.
Q: Can I freeze sushi bake?
Not recommended—rice texture changes when frozen.
Q: What’s the best salmon to use?
Fresh Atlantic or sockeye salmon works best, but leftover cooked salmon is perfect too.
Q: Can I eat it cold?
Yes, but it tastes best warm or slightly hot.
Q: What can I serve it with?
Miso soup, seaweed salad, cucumber salad, or edamame pair beautifully.
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- Creamy Lemon Dill Pasta Salad: The Ultimate Summer Side! - May 26, 2026
- WW Baked Blueberry Cottage Cheese Breakfast Bowls — Full Recipe - May 26, 2026
- Whole Roasted Cauliflower with Spicy Sriracha Honey Glaze - May 25, 2026