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Salmon Sushi Bake

A creamy, savory, and incredibly easy deconstructed sushi roll layered in a casserole dish. Features seasoned sushi rice, flaked salmon mixed with cream cheese and spicy mayo, topped with furikake.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Main Course
Cuisine: Asian Fusion, Japanese-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 2 cups uncooked short-grain sushi rice rinsed well
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp salt
Salmon Mixture
  • 1 lb cooked salmon flaked
  • 4 oz cream cheese softened
  • 1/3 cup Kewpie mayonnaise plus more for drizzling
  • 2 tbsp sriracha sauce plus more for drizzling
  • 1 tbsp soy sauce
Assembly & Garnish
  • 3 tbsp furikake seasoning divided
  • 2 stalks green onions (scallions) chopped
  • 1 tsp sesame seeds black and white
  • 2 packages roasted seaweed snacks (nori) for serving

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Rice Cooker or Pot

Method
 

  1. Preheat your oven to 380°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook the rinsed sushi rice according to package directions. While hot, gently fold in the rice vinegar, sugar, and salt until evenly coated. Press the rice firmly into the bottom of the prepared baking dish.
  3. Sprinkle about half of the furikake seasoning evenly over the pressed rice layer.
  4. In a medium mixing bowl, combine the flaked cooked salmon, softened cream cheese, Kewpie mayo, sriracha, and soy sauce. Mix until creamy and well combined.
  5. Spread the salmon mixture evenly over the rice and furikake layer.
  6. Drizzle additional Kewpie mayo and sriracha over the top in a zig-zag pattern. Sprinkle the remaining furikake on top.
  7. Bake for 10-15 minutes until warmed through and bubbly. Optional: Broil for the last 1-2 minutes for a slightly toasted top.
  8. Remove from oven, garnish with chopped green onions and sesame seeds. Serve warm by scooping onto small sheets of roasted seaweed.

Notes

If using raw salmon, season with salt and bake at 400°F for 12-15 minutes before flaking. You can also mix in imitation crab for a varied flavor.