Spicy Salmon Sushi Bake (Printable)

A deconstructed sushi casserole with seasoned rice, spicy salmon, creamy toppings, and sriracha drizzle. Perfect for gatherings and easy to customize.

# What You Need:

→ Sushi Rice

01 - 2 cups sushi rice
02 - 2 1/2 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 - 1/2 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 - 1/2 cup shredded mozzarella cheese
15 - 1 tablespoon toasted sesame seeds
16 - 1 avocado, sliced
17 - Additional sriracha and mayonnaise for drizzling

# Directions:

01 - Rinse sushi rice under cold running water until water runs clear. Combine rinsed rice with 2 1/2 cups water in a rice cooker or medium saucepan and cook according to package directions.
02 - In a small saucepan, heat rice vinegar, sugar, and salt over medium heat until completely dissolved. Pour vinegar mixture over cooked rice and gently fold together until evenly combined. Allow to cool slightly.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet on a parchment-lined baking sheet, brush lightly with neutral oil, and bake for 12 to 15 minutes until salmon is cooked through. Flake salmon with a fork into bite-sized pieces and let cool slightly.
05 - In a mixing bowl, combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and chopped green onions. Mix until thoroughly blended and evenly distributed.
06 - Lightly oil a 9 by 9-inch baking dish. Spread seasoned sushi rice evenly across the bottom of the dish to form a compact base layer. Sprinkle crumbled nori evenly over the rice.
07 - Distribute the spicy salmon mixture evenly over the nori-topped rice layer. Sprinkle shredded mozzarella cheese over the top of the salmon mixture.
08 - Bake in preheated oven for 10 to 12 minutes until the mixture is heated through and the cheese is melted and bubbling.
09 - Remove from oven and allow to cool for 5 minutes. Garnish with toasted sesame seeds and sliced avocado. Drizzle additional sriracha and mayonnaise over the top according to preference.
10 - Serve warm, scooped onto roasted seaweed snacks or plated as desired.

# Helpful Tips:

01 -
  • It gives you all the flavor of spicy salmon rolls without the intimidation of rolling sushi by hand.
  • The creamy, spicy topping bakes into something almost addictive, especially with that optional cheese layer.
  • You can make it ahead and just pop it in the oven when guests arrive.
  • It turns one pound of salmon into a dish that easily feeds six people.
02 -
  • Do not skip rinsing the rice or you will end up with a gluey, sticky mess instead of fluffy grains.
  • Let the salmon cool before mixing it with mayo, or the mayo will separate and turn oily.
  • Taste your spicy salmon mixture before assembling because it is much harder to adjust once it is baked.
03 -
  • Use day-old cooked rice if you have it, because it holds its shape better and does not turn mushy when baked.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top for extra nutty flavor.
  • If you want a crispier top, switch your oven to broil for the last two minutes, but watch it closely so the cheese does not burn.
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