Spicy Salmon Sushi Bake
Ingredients
- 2 cups cooked short-grain white rice, warm
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 lb fresh or thawed salmon fillet, skin removed and roughly chopped
- 4 oz cream cheese, softened
- 3 tablespoons mayonnaise (Kewpie preferred)
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced (divided)
- 2 tablespoons furikake seasoning
- Nori sheets or seaweed snack sheets for serving
- 1 avocado, sliced (optional)
- Extra sriracha or spicy mayo for drizzling
Instructions
- Preheat your oven to 400°F. Lightly grease a 9x13 baking dish.
- Mix warm cooked rice with rice vinegar, sugar, and salt. Stir gently until evenly seasoned, then press into an even layer in the bottom of the baking dish about half an inch thick.
- In a mixing bowl, combine chopped raw salmon, softened cream cheese, mayonnaise, sriracha, soy sauce, sesame oil, and half the sliced green onions. Mix until well combined and creamy.
- Spread the salmon mixture evenly over the rice layer. Do not press down hard — just let it sit on top in a generous layer.
- Sprinkle furikake seasoning evenly over the top of the salmon mixture.
- Bake uncovered for 18 to 20 minutes until the top is lightly golden and the edges are bubbling. The salmon should be fully cooked through and the topping should feel set when you gently shake the pan.
- Remove from the oven and let rest for 5 minutes. Scatter remaining green onions over the top and drizzle with extra spicy mayo if desired. Serve immediately with nori sheets on the side for scooping.
Notes
Make sure your cream cheese is fully softened before mixing — cold cream cheese creates lumps that never fully blend into the salmon layer, and the topping won't spread or bake evenly.