I’ve made a lot of “lazy sushi” dishes over the years, but this Easy Spicy Salmon Sushi Bake is the one I keep coming back to. Every time I pull it out of the oven, I’m reminded of why I love it so much—it’s warm, creamy, a little spicy, and somehow still feels like comfort food and celebration food at the same time. And honestly? You get those sushi-shop flavors without rolling a single piece. It’s the kind of recipe that makes you feel clever.

Before we get into all the fun layers and toppings, let me give you a quick picture. This sushi bake is basically a cozy, deconstructed pan of sushi: seasoned rice on the bottom, a creamy-spicy salmon layer on top, then a little broil action to get it hot, bubbly, and irresistible. You scoop it into seaweed sheets or eat it with a spoon—I won’t judge.

And what makes it special is how approachable it is. If you love the flavors of sushi but hate the idea of rolling rice like a perfectionist, this is your answer. It’s beginner-friendly, fast, cozy, customizable, and perfect for sharing. When I make this, the whole kitchen smells like toasted sesame, and the first scoop is always a happy little moment.

Why You’ll Love This Recipe

• Big bold flavor with zero complicated techniques
• Much easier than traditional sushi—no rolling, no fuss
• Great way to use leftover cooked salmon
• Perfect for family-style eating or casual hosting
• Customizable heat level
• Feels indulgent but still packed with protein
• Reheats surprisingly well

What You Need

Here’s everything I grab when making this. Nothing fancy—just the usual kitchen suspects.

Tools

• Baking dish (8×8 inch / 20×20 cm): Gives you the perfect thickness for scooping.
• Medium pot: For cooking and seasoning the rice.
• Mixing bowl: You’ll combine the salmon filling here.
• Fork or spatula: Breaks the salmon into bite-sized flakes.
• Measuring cups/spoons: Helps keep the flavors balanced.
• Small saucepan (optional): If you want to warm your sauces for extra smoothness.

Ingredients

For the Rice Layer

• 2 cups (380 g) cooked sushi rice
• 2 tablespoons rice vinegar (30 ml)
• 1 tablespoon sugar (12 g)
• 1 teaspoon salt (5 g)
• 1 tablespoon toasted sesame oil (15 ml)

For the Spicy Salmon Layer

• 12 oz cooked salmon, flaked (340 g)
• 1/3 cup mayonnaise (80 ml)
• 1–2 tablespoons sriracha (15–30 ml), depending on how spicy you like it
• 1 tablespoon soy sauce (15 ml)
• 1 teaspoon garlic powder (3 g)
• 2 tablespoons cream cheese, softened (30 g)

Toppings

• 1 tablespoon sesame seeds (15 g)
• 1 green onion, thinly sliced
• 1–2 tablespoons unagi sauce or teriyaki (15–30 ml)
• Extra sriracha (optional)

For Serving

• Roasted seaweed sheets
• Cucumber slices
• Avocado slices
• Pickled ginger (optional)

How to Make It

You’re about to see how truly simple this is. I’ll walk you through it step by step like we’re cooking side-by-side.

1. Season the rice

Cook your rice first if you haven’t already. In a small bowl, mix the vinegar, sugar, and salt until dissolved. Pour it over the warm rice, add sesame oil, and gently fold. You don’t have to overthink it—just try not to mash the grains.

2. Build the base

Spread the seasoned rice evenly into your baking dish. Press lightly with a spatula. You want it compact but not brick-level firm.

3. Make the salmon mix

In a mixing bowl, add the flaked salmon, mayo, sriracha, soy sauce, garlic powder, and softened cream cheese. Stir until everything looks creamy and well combined. Taste it—this is your moment to adjust the heat or salt.

4. Spread the salmon layer

Spoon the mixture over the rice and spread it so each bite gets a little bit of everything.

5. Bake

Pop the dish into a 375°F (190°C) oven for 12–15 minutes. When it looks warm and slightly bubbly, you’re in business.

6. Broil for flavor

This part is optional, but I always do it. Broil for 1–2 minutes to get a bit of golden color. Watch it like a hawk—it can go from perfect to “oops” fast.

7. Add toppings

Drizzle with unagi or teriyaki, sprinkle sesame seeds, and finish with green onions. Every topping adds a little pop.

8. Serve

Scoop into seaweed sheets with cucumber or avocado. Or honestly? Just grab a fork and live your best life.

Variations & Customizations

• Swap salmon for crab sticks or canned tuna
• Use brown rice or cauliflower rice for a lighter version
• Add chopped jalapeños for extra heat
• Mix in diced mango for a sweet contrast
• Use Japanese mayo (Kewpie) for deeper umami
• Add a thin layer of furikake between the rice and salmon

How to Serve

• With crispy seaweed sheets for a hand-roll vibe
• Over warm rice as a bowl
• With sliced cucumbers for crunch
• As a party dip with wonton chips

Storage + Make-Ahead

• Refrigerate leftovers in an airtight container for 2–3 days
• Reheat in the oven or microwave until warm
• Make the rice and salmon mixture up to 24 hours ahead, store separately, then assemble and bake when ready
• Avoid freezing—it affects the texture

Pro Tips (From Me to You)

• Soften your cream cheese so it blends smoothly into the salmon
• Flake the salmon into small pieces so the topping spreads evenly
• Don’t skip tasting the spicy sauce mixture before spreading—your heat level is personal
• If the rice feels too sticky, wet your spatula lightly with water before pressing
• A little broil at the end makes the biggest flavor difference

Mistakes to Avoid

• Pressing the rice too hard
• Adding too much soy sauce (it can make the mixture watery)
• Overbaking—it dries out quickly
• Using cold rice (it won’t soak up the seasoning well)

Recipe Summary

• Yield: 4–6 servings
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes

Nutrition (per serving, approx.)

• Calories: 390
• Protein: 22 g
• Fat: 25 g
• Carbs: 22 g

Final Thoughts

If you’ve been craving something cozy, fun, and flavorful, this Easy Spicy Salmon Sushi Bake is your new go-to. I genuinely love how easy it is, and I think you’ll feel the same once you take that first scoop. If you try it, tell me how it went—I love hearing the twists people add. And if you share it with someone, well, don’t say I didn’t warn you… they’ll ask you to make it again.