A warm, creamy, and spicy sushi bake with layers of seasoned rice, spicy salmon, and furikake. Perfect for sharing, scooping, and satisfying sushi cravings without the roll.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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2 cups cooked or canned salmon, flaked
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2 cups sushi rice
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¼ cup rice vinegar
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1 tablespoon sugar
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1 teaspoon salt
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⅓ cup Kewpie mayo
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1–2 tablespoons sriracha
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1 teaspoon soy sauce
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2 oz cream cheese (optional)
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2 tablespoons furikake
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Sliced green onions, for garnish
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Toasted sesame seeds, for garnish
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Nori squares, for serving
Instructions
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Rinse and cook sushi rice. Mix with vinegar, sugar, and salt while warm.
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Spread rice into a greased 9×9 or 9×13 baking dish.
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Mix salmon with mayo, sriracha, soy sauce, and cream cheese.
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Layer furikake over rice, then top with salmon mixture. Add more furikake and optional spicy mayo.
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Bake at 375°F for 15–20 minutes. Broil for 2–3 minutes for crispy top.
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Garnish and serve warm with seaweed sheets.