Spicy Salmon Sushi Bake


Last Updated on April 29, 2024

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

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.

spicy salmon sushi bake

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.

  1. 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
  2. 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!
  3. Layer the rice, salmon, and furikake in a baking dish, then top it all with spicy mayo and eel sauce
  4. Bake it for about 10 minutes, then let it broil for 2 minutes
  5. Top with chopped scallions, jalapenos and sesame seeds
  6. 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.

Other salmon recipes to try:

Salmon Rice Bowls

Spinach & Artichoke Orzo and Salmon

Maple Dijon Salmon Sheet-pan

Spicy Salmon Sushi Bake

5 from 37 votes
Course: Main


Prep time


Cooking time


Total time



NOTES: 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


  • Sushi Rice
  • 1 cup 1 sushi rice or short grain rice

  • 1 1/2 cups 1 1/2 water

  • 1 1/2 tbsp 1 1/2 rice vinegar

  • 1 tbsp 1 sugar

  • 1 tsp 1 salt

  • Spicy Baked Salmon
  • 1-1.5 1-1.5 lbs salmon fillet

  • Salt & pepper

  • 2 tbsp 2 coconut aminos

  • 1 tsp 1 honey

  • 1 clove 1 crushed garlic

  • 2 2 scallions

  • 2 tbsp 2 spicy mayo

  • 2 tbsp 2 cream cheese

  • Homemade Spicy Mayo
  • 1/2 cup 1/2 mayo

  • 1/3 cup 1/3 sriracha

  • 1 tsp 1 sesame oil

  • Toppings
  • Eel sauce (unagi sauce), or other sweet sauce like teriyaki

  • Furikake (savory Japanese rice seasoning), I got mine from trader joes

  • Sesame seeds

  • Scallions, chopped

  • Sliced Jalapeños


  • Preheat the oven to 375 F
  • Rinse the sushi rice then add it to 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 season with the rice vinegar, salt and sugar and stir to combine. Set aside.
  • 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 cooked, flake it with a fork (without the skin) and add it to a bowl with the scallions, cream cheese and spicy mayo. Combine together until evenly mixed
  • Change the oven temperature to 400 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 more furikake, and then drizzle over some 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
  • If you plan to prepare this dish in advance, I suggest layering the cooked rice and salmon, and then baking it before serving!
  • Leftovers can be refrigerated for 3-4 days and warmed in the oven or microwave.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Jaleah

    This recipe was so easy to follow and absolutely delicious!!!!

  2. My picky-eater husband said this was a “must keep recipe” and to add it to our regular dinner rotation! In addition to the salmon, I added imitation crab to the mixture and topped with avocado. Lastly, served with cut nori sheets. Definitely delicious and definitely will be making again!

  3. 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.

  4. Sarah Ling

    Good recipe ! Fyi unagi and eel sauce are interchangeable terms. They are the same

  5. 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.

  6. Wow wow wow this was delicious! It was difficult to not devour eat the salmon mixture before the dish was completed lol! Thank you!

  7. 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.

  8. 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.

  9. Lindsey

    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.

  10. Lucinda

    Great recipe – this was a big hit with my family, and I enjoyed cooking with some new ingredients too!

  11. Glenn Galaida

    This was awesome ………! My wife is not a Huge seafood eater but really enjoyed this dish, thank you.

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