Spicy Salmon Sushi Bake (Printable)

Deconstructed sushi casserole with seasoned rice, spicy salmon, mayo, and sriracha. Ready in 45 minutes.

# What You'll 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

13 - 1 sheet nori, crumbled
14 - 1/2 cup shredded mozzarella cheese
15 - 1 tablespoon toasted sesame seeds
16 - 1 avocado, sliced
17 - 3 sheets roasted seaweed snacks
18 - Additional sriracha and mayonnaise for drizzling

# How to Make It:

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 instructions until tender and fluffy.
02 - In a small saucepan, heat rice vinegar, sugar, and salt over low heat until dissolved. Pour seasoning mixture over cooked rice and gently fold together until evenly combined. Allow to cool slightly to room temperature.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet on a parchment paper-lined baking sheet. Brush lightly with neutral oil. Bake for 12 to 15 minutes until cooked through. Remove from oven and flake salmon with a fork into bite-sized pieces. Allow to cool slightly.
05 - In a mixing bowl, combine flaked salmon with mayonnaise, sriracha sauce, soy sauce, sesame oil, and green onions. Fold together until well combined and uniform in texture.
06 - Lightly oil a 9 by 9 inch baking dish. Spread seasoned sushi rice evenly across the bottom of the dish in an even layer. Sprinkle crumbled nori evenly over the rice.
07 - Spread spicy salmon mixture evenly over the nori-topped rice. Sprinkle shredded mozzarella cheese over the top if using.
08 - Place baking dish in preheated oven and bake for 10 to 12 minutes until heated through completely and cheese is melted and bubbling.
09 - Remove from oven and allow to rest for 5 minutes. Garnish with toasted sesame seeds and fresh avocado slices. Drizzle additional sriracha and mayonnaise across the top.
10 - Serve warm, scooped onto roasted seaweed snacks or directly onto plates as preferred.

# Expert Suggestions:

01 -
  • It delivers all the flavors of a spicy salmon roll without any intimidating rolling or shaping.
  • The baked layers get warm and melty, creating a texture thats completely addictive.
  • You can prep the rice and salmon ahead, then just assemble and bake when guests arrive.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Rinsing the rice is non negotiable, the first time I skipped it, the rice turned into a sticky clump that was impossible to spread evenly.
  • Dont overbake the salmon or it will dry out and lose that tender, flaky texture you want in the spicy mixture.
  • Let the bake rest for a few minutes after it comes out of the oven so the layers set and you can scoop clean portions.
03 -
  • Use a rice paddle or spatula lightly dampened with water to press the rice into the dish without it sticking to your hands.
  • If you dont have Kewpie mayo, mix regular mayo with a tiny bit of sugar and rice vinegar to mimic that slightly sweet, tangy flavor.
  • Broil the top for the last two minutes if you want the cheese to get golden and crispy on the edges.
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