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Spicy Salmon Sushi Bake casserole topped with crispy toasted panko and drizzled with spicy mayo and eel sauce.

Spicy Salmon Sushi Bake

Rebecca Blumer
Transform your favorite roll into an irresistible crowd-pleaser with this warm, creamy, and toasty Spicy Salmon Sushi Bake, featuring a rich umami glaze and satisfying crunch.
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Prep Time 7 minutes
Cook Time 33 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine Asian Fusion, Japanese
Servings 8 servings
Calories 380 kcal

Equipment

  • 9x13 inch casserole dish
  • Mixing Bowls

Ingredients
 

  • 4 cups cooked short-grain sushi white rice
  • 1 lb salmon
  • 1/2 cup cream cheese
  • 1/2 cup Japanese mayo plus extra for drizzling
  • 2 tbsp sriracha plus extra for drizzling
  • 1/2 cup eel sauce
  • 1/4 cup furikake
  • 2 sliced green onions

Sushi Rice Seasoning (optional)

  • 2 tsp rice vinegar
  • 1/4 tsp sugar
  • 1/4 tsp salt

Serve with

  • Roasted seaweed
  • Sliced cucumbers
  • Sliced avocado
  • Spicy mayo

Instructions
 

Bake the Salmon

  • Heat the oven to 425°F, and give your salmon a quick look for pin bones before you start. Pat it dry so the surface roasts instead of steaming.
  • Season the salmon lightly with salt, pepper, and garlic powder, then brush on a quick soy, garlic, and ginger glaze so the flesh picks up real umami.
  • Bake for 20 minutes, until the salmon flakes easily with a fork and looks opaque all the way through. Let it sit a minute, then break it into chunks for a nice texture.

Mix the Creamy Spicy Filling

  • Turn the oven up to 450°F so it is ready for the final bake.
  • In a bowl, combine the cooked salmon with the mayo, cream cheese, and sriracha. Mix until creamy with a few flaky pieces still visible.

Assemble, Add Crunch, and Finish

  • In a 9x13 casserole dish, press in the rice in an even layer, then scatter furikake over the top. Spoon the salmon mixture over the rice and spread it gently edge to edge.
  • Drizzle sriracha, mayo, and eel sauce over the surface, saving some eel sauce for serving. Finish with more furikake so every scoop tastes seasoned.
  • Add a generous layer of toasted panko breadcrumbs or tempura flakes right on top. Bake for 10 minutes, then broil for 3 minutes until the top is deeply toasty and crunchy.
  • Sprinkle green onions over everything, then serve warm with roasted seaweed, cucumbers, avocado, spicy mayo, and the remaining eel sauce.

Notes

Safety Warning: Broiling in a glass Pyrex dish can be risky. Switch to a metal or ceramic pan for the broil step so the crunchy top happens safely.
Reheating Tip: To soften leftover cold short-grain sushi rice, add a small splash of water over your portion and cover it with a damp paper towel before microwaving.
Make-Ahead Advice: Keep the tempura flakes or toasted panko separate and add them right before baking or broiling to protect the ultimate crunch.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 380kcalCarbohydrates: 45gProtein: 18gFat: 14gSaturated Fat: 5gCholesterol: 55mgSodium: 650mgPotassium: 400mgFiber: 2gSugar: 6gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Keyword Spicy Salmon Sushi Bake
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