Spicy Salmon Sushi Bake

My coworker brought this to a potluck last spring, and I watched the entire casserole dish disappear in under ten minutes. Everyone kept asking if it was complicated, assuming layers like that required sushi chef skills. She laughed and said it was easier than making a lasagna. I went home that night and immediately searched for a recipe, determined to recreate that perfect balance of creamy, spicy, and savory that had everyone going back for thirds.

I made this for a small birthday dinner, and my friend who claims she doesnt like cooked salmon ate two servings. She said something about the spicy mayo mixture transforming the fish entirely, making it rich and almost luxurious. We ended up sitting around the table long after we finished eating, scraping up every last bit of rice stuck to the corners of the dish. It became one of those meals where the conversation flows easily and no one wants to get up and clear the plates.

Ingredients

• Sushi rice: Short grain rice is essential here because it holds together beautifully and gets that signature sticky texture when seasoned with vinegar.
• Rice vinegar: This is what gives the rice that tangy, authentic sushi flavor, so dont skip the step of mixing it in while the rice is still warm.
• Salmon fillet: Use fresh, sushi grade if possible, though any good quality skinless fillet works perfectly once its baked and flaked.
• Kewpie mayonnaise: The Japanese mayo is richer and slightly sweeter than regular mayo, which makes the spicy mixture extra creamy.
• Sriracha sauce: Start with less if youre cautious about heat, you can always add more, but you cant take it back once its mixed in.
• Soy sauce: Adds a deep umami backbone that balances the richness of the mayo and the heat from the sriracha.
• Toasted sesame oil: Just a small amount brings a nutty warmth that ties all the Asian flavors together.
• Nori sheet: Crumbling it over the rice adds that essential seaweed flavor and a bit of texture.
• Mozzarella cheese: This is optional, but it melts into a gooey top layer that makes the dish feel indulgent and comforting.
• Avocado: Fresh slices on top add creaminess and a cooling contrast to the spicy salmon.

Instructions

Prepare the Rice:

Rinse your sushi rice until the water runs clear, which removes excess starch and prevents it from turning gummy. Cook it in a rice cooker or pot, then gently fold in the warm vinegar mixture so every grain gets coated without mashing.

Bake the Salmon:

Brush the fillet lightly with oil and bake until it flakes easily with a fork, about 12 to 15 minutes depending on thickness. Let it cool just enough to handle, then flake it into bite sized pieces.

Make the Spicy Mixture:

Combine the flaked salmon with mayo, sriracha, soy sauce, sesame oil, and green onions, stirring until everything is evenly mixed and creamy. Taste it now and adjust the sriracha if you want more heat.

Assemble the Layers:

Press the seasoned rice into a lightly oiled baking dish, creating an even layer, then sprinkle crumbled nori over the top. Spread the spicy salmon mixture over the nori and rice, then scatter mozzarella on top if youre using it.

Bake Until Bubbly:

Bake at 200 degrees Celsius for about 10 to 12 minutes until the cheese melts and the edges start to bubble. Let it rest for five minutes before garnishing with sesame seeds, avocado, and extra drizzles of sriracha and mayo.

Save

The first time I served this at a casual game night, I put out seaweed snacks on the side for scooping, and everyone loved building their own little bites. It turned into this interactive thing where people customized their portions with extra avocado or sriracha. One friend said it felt like eating at a sushi bar, but way more relaxed and communal. That night, this dish stopped being just a recipe and became a reason to gather people around the table.

Choosing Your Salmon

I always look for bright, firm fillets without any fishy smell when Im at the market. If you can find wild caught, it tends to have a richer flavor, but farmed salmon works perfectly fine and is usually more affordable. The key is to make sure its skinless so you dont have to deal with peeling it off after baking. Once its flaked and mixed with all those bold flavors, even picky eaters who claim they dont like salmon tend to change their minds.

Make Ahead Magic

You can cook the rice and bake the salmon a day ahead, then keep them covered in the fridge until youre ready to assemble. I do this all the time when I know Ill be hosting and dont want to spend the whole evening in the kitchen. Just bring everything to room temperature for about 20 minutes before you layer and bake, so it heats through evenly. This trick has saved me more than once when friends decided to come over last minute.

Serving and Extras

Scoop the bake onto roasted seaweed snacks for that authentic hand roll experience, or just serve it in bowls with chopsticks. I like to put out little bowls of extra sriracha, mayo, pickled ginger, and sliced cucumber so everyone can customize their plates. Some people love piling on the heat, while others prefer extra avocado and a squeeze of lime.

• Add thinly sliced jalapeños if you want an extra kick of fresh heat.
• Swap mozzarella for cream cheese mixed into the salmon layer for a Philadelphia roll vibe.
• Serve with a side of miso soup and edamame to make it feel like a full Japanese inspired meal.

Save

This dish has become my go to whenever I want to impress people without stressing out in the kitchen. Theres something about pulling a bubbling, golden casserole out of the oven and watching everyones faces light up that never gets old.

Recipe Questions & Answers

→ What makes this dish different from traditional sushi?

This deconstructed format transforms sushi rolls into a warm, shareable casserole. Instead of rolling ingredients, layers of seasoned rice and spicy salmon mixture are baked together, creating a comforting dish with the same flavors but a completely different texture and experience.

→ Can I make this ahead of time?

Prepare components up to a day in advance—cook the rice, bake and flake the salmon, mix the spicy sauce. Store separately in the refrigerator. When ready to serve, assemble and bake for 10-12 minutes until heated through and bubbly.

→ What can I substitute for the salmon?

Cooked crab meat (real or imitation), cooked shrimp, or even shredded cooked chicken work well. For vegetarian versions, use crispy tofu or mushrooms seasoned similarly. Adjust cooking times accordingly as these don't require initial baking like raw salmon.

→ Is this dish spicy?

The heat level is easily customizable. Start with 2 tablespoons of sriracha in the salmon mixture for moderate spice. Reduce to 1 tablespoon for mild flavor or increase to 3 tablespoons for more heat. Additional sriracha drizzled on top adds another layer of spiciness.

→ What's the best way to serve sushi bake?

Scoop portions onto small sheets of roasted seaweed snacks, similar to hand rolls. The nori provides a salty, crispy contrast to the warm, creamy filling. Alternatively, serve in bowls alongside steamed vegetables or miso soup for a complete meal.