Pin it My sister sent me a TikTok video at midnight with the caption just make this and I watched someone scoop creamy, spicy salmon onto crispy seaweed like it was the easiest thing in the world. The next evening, I had a baking dish bubbling in my oven and my kitchen smelled like a sushi restaurant. I called her immediately to say you were right and she laughed because she knew I'd be hooked. This wasn't traditional sushi, it was something entirely new, warm and comforting and completely addictive. Now it's the dish I make when I want to impress without the pressure of rolling anything perfectly.
The first time I brought this to a friend's gathering, I wasn't sure how it would go over because it looked so different from what people expected. But the moment I set it down and someone took the first scoop onto a piece of seaweed, the room went quiet in that good way. Everyone went back for seconds, and one friend who claimed she didn't like spicy food scraped the edges of the dish clean. I realized then that this recipe had a magic to it, the kind that makes people lean in and ask for the recipe before they've even finished eating.
Ingredients
- Sushi rice: The short grain stickiness is essential here, it holds everything together and soaks up the seasoning beautifully, so don't swap it for regular rice.
- Rice vinegar, sugar, and salt: This trio turns plain rice into proper sushi rice with that subtle tangy sweetness that balances the spicy salmon.
- Salmon fillet: Fresh, skinless fillets work best because they flake easily and stay moist after baking, avoid pre-cooked or canned salmon for the right texture.
- Kewpie mayonnaise: If you can find it, use it, the slightly sweet and tangy Japanese mayo makes a noticeable difference, but regular mayo works in a pinch.
- Sriracha sauce: Start with two tablespoons and taste, you can always add more heat but you can't take it away once it's mixed in.
- Soy sauce and sesame oil: These add depth and that unmistakable umami richness that makes the salmon mixture taste restaurant quality.
- Nori sheet: Crumbled between the rice and salmon, it adds a hit of ocean flavor and keeps the layers distinct.
- Mozzarella cheese: Totally optional and not traditional, but it melts into a golden, bubbly top that people go wild for.
- Avocado and sesame seeds: Fresh, creamy, crunchy, these finishing touches make every bite feel complete.
Instructions
- Prepare the Rice:
- Rinse your sushi rice until the water runs completely clear, this removes excess starch and prevents gummy rice. Cook it according to your rice cooker or package directions, then gently fold in the warmed vinegar mixture while the rice is still hot so it absorbs every bit of flavor.
- Season and Cool:
- Spread the seasoned rice out slightly in your pot or a wide bowl to let steam escape. You want it warm but not piping hot when you press it into the baking dish.
- Bake the Salmon:
- Brush the fillet lightly with oil and bake it just until it flakes easily with a fork, about 12 to 15 minutes depending on thickness. Let it cool for a few minutes before flaking so it holds its shape better in the mixture.
- Make the Spicy Mixture:
- Combine the flaked salmon with mayo, sriracha, soy sauce, sesame oil, and green onions in a bowl. Mix gently but thoroughly so every piece of salmon is coated in that creamy, spicy goodness.
- Layer the Dish:
- Press the seasoned rice evenly into your greased baking dish, then sprinkle crumbled nori over the top. Spread the spicy salmon mixture over the nori layer and smooth it out to the edges.
- Add Cheese and Bake:
- If you're using mozzarella, sprinkle it evenly over the salmon and slide the dish into your preheated oven. Bake for 10 to 12 minutes until everything is heated through and the cheese is melted and lightly golden.
- Garnish and Serve:
- Let the bake cool for about five minutes, then top with sesame seeds, avocado slices, and drizzles of sriracha and mayo. Serve it warm with seaweed snacks on the side for scooping.
Pin it There's a moment right after I pull this out of the oven when my husband walks into the kitchen, sniffs the air, and says is that what I think it is with this grin on his face. It's become our weekend ritual, something we make when we want comfort without effort, flavor without fuss. We sit on the couch with a big bowl between us, seaweed snacks in hand, and it feels less like dinner and more like a small celebration. That's what I love most about this dish, it turns an ordinary night into something a little bit special without even trying.
Choosing Your Salmon
I've tested this with both Atlantic and sockeye salmon, and honestly, either works as long as it's fresh and skinless. Sockeye has a richer, deeper flavor and holds up beautifully to the spice, while Atlantic is milder and a bit fattier, which makes the mixture extra creamy. If you're buying from the grocery store, ask the fishmonger to remove the skin for you, it saves time and ensures you don't miss any small bones. Frozen salmon works too, just make sure it's fully thawed and patted completely dry before baking or it will release too much water and make your mixture watery.
Make Ahead and Storage
You can prep the rice and salmon mixture a day ahead and store them separately in the fridge, then assemble and bake when you're ready to serve. I've done this for dinner parties and it takes all the stress out of timing. Leftovers keep well in an airtight container for up to two days, though the rice does firm up a bit in the fridge. Reheat individual portions in the microwave with a damp paper towel over the top to bring back some moisture, or warm the whole dish in a low oven covered with foil.
Serving and Pairing Ideas
This is one of those dishes that feels complete on its own, but a simple cucumber salad with rice vinegar dressing or a bowl of miso soup on the side makes it feel like a full meal. I love serving it with extra seaweed snacks, sliced radishes, and pickled ginger for people to build their own bites. If you're feeding a crowd, set out little bowls of toppings like tobiko, furikake, or thinly sliced jalapeños so everyone can customize their plate.
- Pair it with cold sake, a crisp Sauvignon Blanc, or even an ice-cold Japanese lager.
- Add a sprinkle of furikake seasoning on top for an extra layer of umami and crunch.
- Swap out the salmon for lump crab meat or chopped cooked shrimp if you want to try a different protein.
Pin it Every time I make this, someone asks if it's complicated, and I love telling them it's one of the easiest things I know how to make. It's proof that you don't need fancy skills or hours in the kitchen to create something that feels indulgent, exciting, and completely worth sharing.
Recipe FAQs
- → Can I make this ahead of time?
Yes! Prepare the seasoned rice and spicy salmon mixture up to 24 hours in advance. Store separately in the refrigerator, then assemble and bake when ready to serve. Leftovers reheat beautifully in the microwave or oven.
- → What can I substitute for Kewpie mayonnaise?
Regular mayonnaise works perfectly fine. Kewpie has a slightly richer, umami flavor due to egg yolks, but standard mayo yields similar results. For extra richness, add a teaspoon of sesame oil to regular mayo.
- → Is raw salmon safe to use?
No, the salmon is fully cooked before mixing with spices and baked again. The salmon fillet is roasted until cooked through, then flaked. This method ensures safe consumption while developing deep, savory flavor.
- → Can I use brown rice instead of sushi rice?
While possible, brown rice won't provide the same sticky texture needed for proper layering. If substituting, short-grain brown rice works better than long-grain varieties, though you may need to adjust the seasoning vinegar slightly.
- → How spicy is this dish?
The heat level is easily customizable. Start with 2 tablespoons sriracha for moderate spice, or reduce to 1 tablespoon for milder flavor. You can always add extra sriracha as a garnish for heat lovers at the table.
- → What's the best way to serve this?
Scoop warm portions onto roasted seaweed snacks or crispy nori sheets for the complete sushi experience. It also pairs beautifully with steamed edamame, miso soup, or a simple cucumber salad for a complete meal.