This is a viral trend I am LOVING!  It’s fun, easy, adaptable and so much cheaper than going out for sushi!  Not only is this a great dinner paired with a simple salad (I would do one with a miso dressing), but it’s also fabulous for serving to friends.  I use canned wild salmon which I always keep in the pantry. But you can use canned tuna or even boneless, skinless sardines.  If you can get sushi-grade fish like tuna or salmon, go ahead and use that if you like, or leftover cooked salmon from last night’s dinner. Furikake is a savory Japanese condiment sprinkled on rice, fish, and vegetables. While there are many different types of furikake available, typical blends include ingredients like dried nori (seaweed), toasted sesame seeds, dried fish, dried egg, dried herbs, salt, and sugar. I love it just to add extra flavor to simple baked fish or a rice bowl.

Why You’ll Love This Spicy Salmon Sushi Bake Recipe

• It’s fun to make and eat;
• It’s a great DIY meal;
• Very budget-friendly if you use canned fish;
• You can make it even easier by buying cooked sushi rice from your local restaurant;
• It’s incredibly delicious!

Ingredients

Sushi rice or short grain rice – this is a specific type of rice that is a bit stickier

Unseasoned rice vinegar – it has a light flavor and has no added sugar or salt; if yours contains sugar and salt, omit those ingredients when seasoning the rice.

Cane sugar or agave (you can omit but it’s very traditional to have it) – sushi rice is traditionally seasoned with a sweetener

High quality mayonnaise or Vegenaise – my taste buds prefer soy-free Vegenaise, but use your favorite. A lot of people like Kewpie mayo for this recipe.

Sriracha, or to taste (the more you use, the spicier it is) – I love the tangy flavor of sriracha and I like this on the spicy side, but you can adjust.

Toasted sesame oil – this is the darker sesame oil which has a richer flavor and aroma. I buy small bottles and store it in the fridge.

Canned wild salmon packed in water – I love all canned fish from salmon to tuna to sardines and more. In these photos, I used Alaskan canned salmon rom Trader Joe’s.  “Alaskan” implies wild.

Shoyu, tamari, or coconut aminos – they are usually interchangeable.  Shoyu is a high quality soy sauce.

Honey or pure maple syrup (skip if you use coconut aminos)

Garlic

Plain cream cheese (or you can use more regular mayo)

Scallions

Toasted nori or roasted sea snacks

How to Make Spicy Salmon Sushi Rice Bake

1. Make the  rice according to the directions on the bag for best results. Rinse the sushi rice in a fine mesh sieve until the water runs clear. Transfer to a medium pot and add the water. Let the sushi soak in rice for 30 minutes before cooking it (if you have time). Bring to a boil, lower to a simmer, cover and cook for 18 minutes or until all the water is evaporated.
2. While the rice cooks, warm the vinegar, sugar, and salt in a small saucepan and stir just until the sugar and salt are dissolved. Stir into the cooked rice. Set aside and keep covered.
3. Make the spicy mayo by combining mayo, sriracha, and sesame oil in a small bowl until smooth. Set aside. 
4. Preheat the oven to 400 F degrees. 
5. In a medium bowl, break the salmon with a fork. Add shoyu, honey, garlic, 2 Tablespoons spicy mayo made in Step 3, cream cheese, and scallions, and stir until combined. Taste for seasoning and add salt if it needs it. 
6. Flatten the rice into an 8 x 8-inch baking dish or 9-inch round (no need to grease it). Sprinkle evenly with furikake seasoning. 
7. Spread the salmon mixture in an even layer over the rice. 
8. Top the salmon with more furikake. Drizzle the top with sweet sauce and/or spicy mayo (I tend to use more spicy mayo), if desired.  
9. Bake the dish for 10 minutes, then set it under the broiler for 2-3 minutes, until the top has some brown spots. 
10. Top with suggested accompaniments or as you like! It’s fun to take a piece of nori and scoop the rice/salmon mixture in and top with toppings (see recipe for suggestions.)

Tips

• Use a little sriracha to start. You can always add more.  
• Use any kind of cooked fish you have or like or if you have access to sushi-grade fish, that works too.
• The toppings are the fun part so don’t skimp.
• It’s definitely better warm, but room temp is fine too.

Substitutions

• Sweeteners – your favorite non-glycemic sweeteners like Lakanto
• Cream cheese – mascarpone, dairy-free cream cheese or more mayo (can be vegan)
• Sriracha –  hot sauce with a drop of rice vinegar
• Sushi rice – short grain brown rice or skip the rice and serve just the fish
• Fish – pulsed hearts of palm

Other recipes you may like:

Deconstructed Salmon Sushi Bowls

Veggie Sushi

Sunrise Nori Wraps with Spicy Tahini Drizzle

Coconut Rice

If you give this Spicy Salmon Sushi Bake a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, check out my online class here!  I teach a new class every month, which you watch on your own time.  Give me an hour a month, and I’ll make you a better, healthier cook!