Spicy salmon sushi bake is a deconstructed sushi roll made with all of your favorite sushi flavors. It’s layered, baked, and served warm with all the best toppings. It’s the perfect meal to throw together for family dinner or a crowd!

Spicy Salmon Sushi Bake
If you haven’t tried a sushi bake before, it’s basically a deconstructed sushi roll made with layers of sushi rice, furikake, and whichever blend of seafood mixture you choose.
This spicy salmon sushi bake has all of the delicious flavors of a spicy salmon roll, except its baked and served warm with fresh avocado, sliced jalapenos, and a side of nori.

There are so many ways to make this dish, so feel free to add in anything you like. I’ve seen it made with kani or shrimp mixed in, but the spicy salmon mix is my go-to.

This sushi bake was trending on tiktok for the longest time, so I finally decided to give it a go. I’ve made my deconstructed sushi salad for so many years, but loved the idea of serving this sushi bake warm.

How to make a sushi bake
This dish is made up of a couple of simple layers which could be modified to your liking.
- Step one is to prepare your sushi rice. I normally follow the instructions on the package to cook my rice, then I season it with some rice vinegar, sugar and salt
- Next up, bake your salmon with a couple of seasonings. Once it’s baked, flake it up and add it to a bowl with cream cheese, spicy mayo and scallions. You can also add imitation crab!
- Layer the rice, salmon, and furikake in a baking dish, then top it all with spicy mayo and eel sauce
- Bake it for about 10 minutes, then let it broil for 2 minutes
- Top with chopped scallions, jalapenos and sesame seeds
- Serve warm and enjoy

This dish is so delicious and simple to make. I know you guys are going to love it! You can watch me making it on my Instagram through this link.
Can this be made with canned salmon? If so can you recommend how to season it so it resembles the original recipe? Thank you!
Canned salmon would work! I would add the same mix-ins as I mentioned (spicy mayo, cream cheese and scallions) and then salt & pepper if needed.
Good recipe ! Fyi unagi and eel sauce are interchangeable terms. They are the same
Thank you, Sarah! and good to know- I just edited that 🙂
This is a “last meal before you die” kind of recipe. I’m not trying to oversell it, but it really is that good. I’m obsessed. I even made it with boneless skinless chicken thighs and it was still absolutely delicious. I cook the salmon in the air fryer for easiest clean up and instead of traditional eel sauce I used a recipe without mirin- 1/2 cup low sodium soy sauce, 3/4 cup sugar, 1/3 cup apple cider vinegar boiled and whisked constantly for 8 minutes and it is perfect for this recipe. So thankful I found it…you are a foodie genius.
Wow wow wow this was delicious! It was difficult to not devour eat the salmon mixture before the dish was completed lol! Thank you!
I’m so glad you enjoyed it, Gwen!
Family declared this stupid delicious and I agree. Takes a little time (shopping and prepping) and makes a good number of hard-to-clean dishes, both totally worth it!! Next time I’ll line the salmon pan with foil and maybe cook the rice in nonstick. Will definitely make again and again.
I love to hear that!!
10 stars out of 5!!!!!
Ita a HUGE volcano bake sushi roll but make SO easily and quick!!!
We LOVE this and make it at least once a month.
I double everything, use 3-3.5# salmon.
make it in a 13×9 and just follow the recipe. re/Rice I buy seasoned rice wine vinegar so only add that after cooking, no sugar,etc.
I’m so glad you enjoyed it!!
Wonderful recipe! Everything was incredibly delicious, and was a great new take (for me) on salmon. Prep did take me longer than 20 minutes, but it was worth it in the end. I would certainly make again.
So glad to hear that!!
Great recipe – this was a big hit with my family, and I enjoyed cooking with some new ingredients too!
Thank you Lucinda! I’m so glad you enjoyed it
This was awesome ………! My wife is not a Huge seafood eater but really enjoyed this dish, thank you.
I’m so happy to hear that!