Description
A creamy, savory twist on classic sushi—this baked dish layers seasoned rice, salmon, and spicy mayo for the ultimate comfort food sushi experience.
Ingredients
For the rice layer:
2 cups cooked sushi rice
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
For the salmon layer:
1 pound cooked salmon, flaked (baked or canned)
4 ounces cream cheese, softened
1/4 cup mayonnaise
1 tablespoon sriracha (adjust to taste)
1 tablespoon soy sauce
For assembly:
2 tablespoons furikake seasoning
Additional mayonnaise + sriracha for drizzling
Optional toppings: chopped green onions, avocado, cucumber, sesame seeds
Nori sheets or seaweed snacks, for serving
Instructions
Preheat oven to 375°F (190°C).
In a bowl, mix sushi rice with rice vinegar, sugar, and salt. Spread evenly in a greased 9×9-inch baking dish.
In another bowl, combine flaked salmon, cream cheese, mayo, sriracha, and soy sauce until smooth.
Spread the salmon mixture over the rice layer evenly.
Sprinkle furikake generously on top.
Bake for 15–20 minutes until heated through and slightly golden.
Drizzle with additional mayo and sriracha.
Serve warm with seaweed sheets and your favorite toppings.
Notes
Use canned salmon or leftover cooked salmon for convenience.
Add imitation crab for a “California roll” twist.
For extra spice, top with jalapeños or chili oil.
Make it dairy-free by skipping the cream cheese and using vegan mayo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Japanese-Inspired, Fusion
