A plated serving of Spicy Salmon Sushi Bake.

Spicy Salmon Sushi Bake

What’s a sushi bake? Think a deconstructed sushi roll casserole made with all your favorite sushi staples! Our Spicy Salmon Sushi Bake is simple to make, flavorful, and an easy way to load up on essential nutrients.

This recipe stars U.S-grown sushi (or short grain) rice and comes to us from our friend Gal of the Something Nutritious Blog in partnership with USA Rice.

  • Servings
  • Prep Time
    20 min
  • Cook Time
    35 min
  • Total Time
    55 min


Sushi Bake

  • 1 cup U.S.-grown sushi rice
  • 1½ cups water
  • 1½ tablespoons rice vinegar
  • 1 tablespoons sugar
  • 1 teaspoon salt


  • 1-1.5 lbs salmon fillet
  • Salt & pepper
  • 2 tablespoons coconut aminos
  • 1 teaspoon honey
  • 1 clove crushed garlic
  • 2 scallions
  • 2 tablespoons spicy mayo
  • 2 tablespoons cream cheese

Homemade Spicy Mayo

  • ½ cup mayo
  • ⅓ cup sriracha
  • 1 teaspoon sesame oil


  • Eel sauce or other sweet sauce like unagi sauce
  • Furikake
  • Sesame seeds
  • Scallions, chopped
  • Sliced Jalapeños


  • Preheat the oven to 375 F.
  • Add rice a pot with the water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until all the water is absorbed.
  • Remove from flame and set aside for 10 minutes.
  • Season with the rice vinegar, salt and sugar and stir to combine.
  • While the rice cooks, season the salmon with salt and pepper. Combine the coconut aminos, honey, and garlic in a bowl and rub over the fish.
  • Bake the salmon for 15-18 minutes, depending on thickness. 
  • After the salmon is bakes, flake it with a fork and add it to a bowl with the scallions, cream cheese and spicy mayo. Combine together until evenly mixed.
  • Change the oven temperature to 410 F.
  • Flatten the rice into a 9 x 9 baking dish, then sprinkle furikake seasoning over the top
  • Add the salmon mixture over that and flatten it to cover the rice.
  • Top the salmon layer with furikake, sweet sauce and spicy mayo.
  • Bake the dish for 10 minutes, then set it under the broiler for 2-3 minutes. 
  • Once done, top with more furikake, sesame seeds, sauces, scallions and jalapeños. 

Recipe Notes

If you plan to prepare this dish in advance, we suggest layering the rice and salmon then baking it before serving!

Leftovers can be refrigerated for 3-4 days and warmed in the oven or microwave.

If you can’t get furikake, you can find a few simple recipes for it on google, or you can use a mixture of chopped up nori and toasted sesame seeds