Salmon Sushi Bake Flatbread With Spicy Drizzle (Printable)

Crisp flatbread meets creamy salmon and sushi rice, topped with fresh veggies and spicy drizzle for a delicious fusion twist.

# What You Need:

→ Flatbread Base

01 - 2 large flatbreads (naan or pre-baked pizza base)

→ Sushi Bake Salmon Mixture

02 - 8.8 oz cooked salmon, flaked (or canned, drained)
03 - 1 cup cooked sushi rice, cooled
04 - 3 tbsp mayonnaise (preferably Japanese/Kewpie)
05 - 1 tbsp cream cheese, softened
06 - 1 tsp soy sauce
07 - 1 tsp rice vinegar
08 - 1 tsp sriracha (optional, for heat)
09 - 1 scallion, thinly sliced
10 - 1 tsp sesame seeds

→ Flatbread Assembly

11 - 1/2 cup shredded mozzarella cheese
12 - 1/4 cup cucumber, thinly sliced
13 - 1/4 avocado, thinly sliced
14 - 1 sheet nori, cut into thin strips

→ Spicy Drizzle

15 - 2 tbsp mayonnaise
16 - 1-2 tsp sriracha (adjust for heat)
17 - 1/2 tsp lime juice

# How To Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, combine flaked salmon, sushi rice, mayonnaise, cream cheese, soy sauce, rice vinegar, and sriracha. Mix until fully combined. Stir in scallion and sesame seeds.
03 - Place flatbreads on the prepared baking sheet. Evenly spread the salmon sushi mixture over each flatbread.
04 - Sprinkle mozzarella cheese over the salmon mixture.
05 - Bake for 12-15 minutes, until the cheese is melted and bubbling and the edges are slightly golden.
06 - While flatbreads bake, mix together mayo, sriracha, and lime juice for the spicy drizzle.
07 - Remove flatbreads from the oven. Top with cucumber, avocado, and nori strips.
08 - Drizzle the spicy sauce over the top. Slice and serve immediately.

# Expert Tips:

01 -
  • Its essentially deconstructed sushi bake on a pizza canvas, meaning zero rolling stress
  • The crispy flatbread edges contrast perfectly with that creamy salmon mixture
  • You get all the sushi night vibes without spending two hours making rice balls
02 -
  • The rice needs to be completely cooled before mixing it in or it will melt the cream cheese and mayo too early, making the mixture weirdly separated
  • Don't skip the parchment paper because that melted cheese will weld itself to the baking sheet and you will regret everything while scrubbing later
  • Assemble these right before serving because the fresh toppings get sad and soggy if they sit on the warm flatbread too long
03 -
  • Use a pastry brush to spread the spicy drizzle so it coats everything evenly instead of pooling in spots
  • Let the baked flatbreads rest for about 2 minutes before slicing so the cheese sets slightly and doesn't slide off completely

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