Spicy Salmon Sushi Bake — Japanese Sharing Gratin

Name: Spicy Salmon Sushi Bake — Japanese Sharing Gratin
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Méditerranéenne
Ingredients: 300 g cooked Japanese short-grain rice; 2 tablespoons rice vinegar; 2 tablespoons Furikake (or 1 tablespoon sesame seeds + nori seaweed, crushed); 350 g cooked salmon fillet (baked at 180°C for 12 min or steamed); 100 g Philadelphia-style cream cheese, at room temperature; 3 tablespoons Japanese mayonnaise Kewpie; 1 to 2 tablespoons Sriracha sauce (to desired spiciness); 2 tablespoons unagi sauce (sweet soy sauce); 1 tablespoon additional Kewpie mayonnaise for finishing; 8 sheets of nori seaweed, toasted and cut into 7x7 cm squares; 1 Japanese cucumber (or 1/2 regular cucumber), cut into thin sticks; A few toasted sesame seeds for garnish

By Marie Lefebvre · Updated August 18, 2026

A fusion of sushi and gratin, the Sushi Bake is a warm, creamy, and slightly spicy dish that brings the whole table together. The magic happens when serving: each guest places a generous spoonful of spicy salmon rice on a crispy nori sheet and takes a bite that combines all the umami flavors of Japan.

Prep⏱️ 20 min

Servings👥 4 servings

Difficulty📊 Easy

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🛒 Ingredients

4 servings

300 g cooked Japanese short-grain rice
2 tablespoons rice vinegar
2 tablespoons Furikake (or 1 tablespoon sesame seeds + nori seaweed, crushed)
350 g cooked salmon fillet (baked at 180°C for 12 min or steamed)
100 g Philadelphia-style cream cheese, at room temperature
3 tablespoons Japanese mayonnaise Kewpie
1 to 2 tablespoons Sriracha sauce (to desired spiciness)
2 tablespoons unagi sauce (sweet soy sauce)
1 tablespoon additional Kewpie mayonnaise for finishing
8 sheets of nori seaweed, toasted and cut into 7x7 cm squares
1 Japanese cucumber (or 1/2 regular cucumber), cut into thin sticks
A few toasted sesame seeds for garnish

🛍️ Recommended tools

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Directions

1
Preheat your oven to grill mode at 200°C. Meanwhile, prepare the rice: gently mix the still-warm sushi rice with the rice vinegar using a wooden spatula, moving in a gentle up-and-down motion to avoid crushing the grains. Let it cool for 2 minutes.
2
Tamp the seasoned rice evenly into the bottom of a 20x20 cm oven-safe dish (or equivalent). The layer should be about 1.5 to 2 cm thick. Generously sprinkle Furikake over the entire surface.
3
Prepare the creamy salmon topping: finely chop the cooked salmon in a bowl, removing the bones and skin. Add the cream cheese, Kewpie mayonnaise, and Sriracha sauce. Mix vigorously with a fork until a smooth, rillettes-like texture is achieved. Taste and adjust the spiciness level as needed.
4
Spread the salmon mixture evenly over the rice layer. Using a spoon or piping bag, draw zigzag patterns with Kewpie mayonnaise and unagi sauce over the entire surface.
5
Bake under the grill at 200°C for 8 to 10 minutes, until the surface is lightly golden, bubbly, and slightly caramelized on the edges. Monitor closely — each oven is different.
6
Remove the dish from the oven and let it rest for 2 minutes. Sprinkle with toasted sesame seeds. Place the dish in the center of the table with the nori squares and cucumber sticks in separate ramekins.
7
To serve: each guest places a generous spoonful of the Sushi Bake on a nori sheet, adds a cucumber stick for crunch and freshness, and gently closes the sheet before taking a bite. Enjoy immediately to appreciate the contrast of hot and cold, crispy and creamy.

💡 Chef's Tip

The secret to a successful Sushi Bake lies in the rice temperature: it should be warm when seasoned with vinegar to absorb flavors well, but not burning hot when tamped into the dish. If preparing the dish ahead of time, assemble it cold and refrigerate for 15 minutes before baking, adding 3 to 4 minutes of cooking time. For an even more indulgent result, add a few thin slices of avocado on top of the salmon mixture before baking.