Spicy Salmon Sushi Bake

My neighbor knocked on my door holding her phone, already mid-scroll through a TikTok video of bubbling cheese over orange-pink salmon. She asked if I could help her make it for her daughter's birthday dinner. We stood in my kitchen that Saturday afternoon, layering rice and spicy salmon into a casserole dish, both of us skeptical that deconstructed sushi could actually work. When we pulled it from the oven, golden and crackling at the edges, she actually gasped.

I made this again a week later for a potluck, and it disappeared before the host even finished setting out plates. Someone asked if I went to culinary school. I laughed and told them I learned it from TikTok and a very persistent neighbor. The truth is, this dish makes you look like you tried much harder than you actually did.

Ingredients

• Sushi rice: Short-grain rice is essential here because it gets sticky and holds the layers together, plus it soaks up the vinegar seasoning beautifully.
• Rice vinegar: This is what gives sushi rice that subtle tang, and heating it with sugar and salt helps everything dissolve and distribute evenly.
• Salmon fillet: Use fresh, sushi-grade if you can find it, though regular salmon works fine since you will be baking it anyway.
• Kewpie mayonnaise: Japanese mayo is richer and slightly sweeter than American mayo, and it makes the salmon mixture taste more authentic.
• Sriracha sauce: Start with two tablespoons and taste before adding more, because heat levels vary widely by brand.
• Soy sauce: Adds salty umami depth, but use gluten-free tamari if you need to avoid gluten.
• Toasted sesame oil: Just a little bit adds a nutty, toasted flavor that ties everything together.
• Nori sheet: Crumbling it over the rice layer adds that seaweed flavor you expect from sushi.
• Mozzarella cheese: Controversial but delicious, it melts into a golden, bubbly top layer that makes this feel like comfort food.
• Avocado: Creamy and cool, it balances the heat and richness when you scoop it all together.

Instructions

Prepare the Sushi Rice:

Rinse your rice until the water runs clear, which removes excess starch and keeps it from turning gummy. Once cooked, fold in the warm vinegar mixture gently so you do not smash the grains.

Season and Cool:

Let the rice cool slightly before assembling so it does not melt the mayo in the salmon layer. You want it warm, not hot.

Bake the Salmon:

Brush the fillet lightly with oil to keep it moist, then bake until it flakes easily with a fork. Let it cool just enough to handle before mixing.

Make the Spicy Salmon Mixture:

Flake the salmon into bite-sized pieces, then fold in the mayo, sriracha, soy sauce, sesame oil, and green onions. Taste it now and adjust the heat or salt.

Assemble the Layers:

Press the seasoned rice into your baking dish, sprinkle the crumbled nori evenly, then spread the salmon mixture on top. Add cheese if you are using it.

Bake Until Bubbly:

Bake just until everything is heated through and the cheese melts into golden spots. Do not overbake or the salmon will dry out.

Garnish and Serve:

Let it rest for five minutes so the layers set slightly, then top with sesame seeds, avocado, and zigzags of sriracha and mayo. Serve it warm with seaweed snacks for scooping.

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The first time I served this at a dinner party, I worried people would think it was too casual or gimmicky. Instead, everyone went quiet for the first few bites, then started talking about how genius it was to turn sushi into something you could bake and share. One friend took a photo and said it looked like something from a restaurant. That is when I realized some of the best dishes are the ones that make people feel included, not impressed.

How to Store and Reheat

Leftovers keep well in an airtight container in the fridge for up to two days, though the rice will firm up as it cools. Reheat individual portions in the microwave for about a minute, or warm the whole dish in a 180 degree C oven covered with foil. The texture will not be quite as creamy as fresh, but it is still delicious. Add fresh avocado and a drizzle of mayo after reheating to bring it back to life.

Variations to Try

Swap the salmon for lump crabmeat or chopped imitation crab if you want something sweeter and less fishy. You can also add a layer of cream cheese between the rice and salmon for extra richness, or mix in diced cucumber and pickled ginger for crunch and tang. I have even made a vegetarian version with marinated tofu and spicy mayo, and it worked surprisingly well. The base is forgiving, so do not be afraid to experiment.

Serving Suggestions

This dish is fun to serve family-style, letting everyone scoop their own portion onto seaweed snacks or into small bowls. Pair it with a simple cucumber salad dressed in rice vinegar, or serve alongside miso soup for a fuller meal. If you are feeling fancy, add pickled radish, edamame, or a drizzle of eel sauce on top.

• Serve with chilled sake, a crisp white wine, or even cold beer.
• Offer extra sriracha and mayo on the side for people to customize their heat level.
• Garnish with microgreens or thinly sliced radish for a pop of color and freshness.

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This is the kind of recipe that makes weeknight cooking feel a little more special without adding stress. It is warm, creamy, spicy, and somehow both comforting and exciting at the same time.

Recipe FAQs

→ Can I make this ahead of time?

Prepare the seasoned rice and spicy salmon mixture up to 24 hours in advance. Store separately in the refrigerator. When ready to serve, assemble and bake for 10-12 minutes until heated through.

→ What can I substitute for the salmon?

Cooked crab meat, imitation crab, or even cooked shrimp work well as alternatives. For a vegetarian version, try marinated tofu or cooked edamame mixed with the same spicy mayo sauce.

→ Is Kewpie mayonnaise necessary?

While Kewpie mayonnaise provides the most authentic flavor with its richer, egg-forward taste, regular mayonnaise works perfectly fine. The difference is subtle when combined with sriracha and other seasonings.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave individual portions. The rice may dry out slightly, so add a splash of water before reheating.

→ Can I freeze this dish?

Freezing isn't recommended as the texture of sushi rice becomes grainy when frozen. However, the spicy salmon mixture freezes well for up to 1 month. Thaw overnight in the refrigerator before assembling with freshly made rice.

→ How spicy is this dish?

The spice level is moderate with 2-3 tablespoons of sriracha. Adjust to your preference by using less for mild flavor or more for extra heat. The creamy mayonnaise helps balance the spice, making it approachable for most palates.