Spicy Salmon Sushi Bake (Printable Version)

Deconstructed sushi casserole with seasoned rice, spicy salmon, mayo, sriracha, and savory toppings.

# What You’ll Need:

→ Sushi Rice

01 - 2 cups sushi rice
02 - 2.5 cups water
03 - 3 tablespoons rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt

→ Spicy Salmon Mixture

06 - 1 pound skinless salmon fillet
07 - 1 tablespoon neutral oil
08 - 0.5 cup mayonnaise
09 - 2 to 3 tablespoons sriracha sauce
10 - 1 tablespoon soy sauce
11 - 2 teaspoons toasted sesame oil
12 - 1 tablespoon finely chopped green onion

→ Assembly and Toppings

13 - 1 sheet nori, crumbled
14 - 0.5 cup shredded mozzarella cheese
15 - 1 tablespoon toasted sesame seeds
16 - 1 avocado, sliced
17 - 3 sheets roasted seaweed snacks
18 - Additional sriracha for drizzling
19 - Additional mayonnaise for drizzling

# Step-by-Step Guide:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or pot and cook according to package instructions.
02 - In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour mixture over cooked rice and gently fold together. Allow to cool slightly.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet on a parchment paper-lined baking sheet, brush with oil, and bake for 12 to 15 minutes until cooked through. Flake with a fork and cool slightly.
05 - In a mixing bowl, combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions. Mix until well blended.
06 - Lightly oil a 9 by 9 inch baking dish. Spread seasoned sushi rice evenly across the bottom. Sprinkle crumbled nori over the rice layer.
07 - Top rice and nori layer with spicy salmon mixture. Sprinkle shredded mozzarella cheese over the top.
08 - Bake in preheated oven for 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and allow to rest for 5 minutes. Top with sesame seeds, avocado slices, and drizzle with additional sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or plated as desired.

# Additional Tips::

01 -
  • It tastes like sushi but feels approachable, no rolling skill required.
  • The spicy mayo-salmon combo is addictive and your guests will ask for the recipe before dessert.
  • You can prep everything ahead and bake it right before serving, leaving you stress-free and sociable.
02 -
  • Don't skip rinsing the rice; I learned this the hard way when my first batch came out gluey and the whole bake fell apart when scooping.
  • Taste your spicy salmon mixture before it goes into the oven because the heat mellows slightly when baked, and you want to catch it now.
  • Let the bake cool for those full 5 minutes or everything will be too loose and soupy when you scoop; your patience pays off here.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before garnishing—it releases their nutty oils and makes a noticeable difference in flavor.
  • If you love extra creaminess, mix a spoonful of mayo into your rice seasoning mixture before spreading it in the baking dish.
  • Use parchment paper on your baking sheet for salmon so cleanup takes seconds and nothing sticks.
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