Spicy Salmon Sushi Bake (Printable)

Layers of seasoned sushi rice topped with spicy salmon, creamy mayo, and sriracha, baked to golden perfection.

# What You’ll Need:

→ Sushi Rice

01 - 2 cups sushi rice
02 - 2.5 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 - 0.5 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 - 0.5 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

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or medium saucepan, then cook according to package instructions.
02 - Heat rice vinegar, sugar, and salt in a small saucepan until dissolved. Pour seasoning over cooked rice and gently fold together. Allow to cool slightly.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on a parchment-lined baking sheet, brush with oil, and bake for 12 to 15 minutes until cooked through. Flake with a fork and let cool slightly.
05 - In a mixing bowl, combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions. Mix until well blended.
06 - Lightly oil a 9 by 9 inch baking dish. Spread seasoned sushi rice evenly on the bottom and sprinkle crumbled nori over the rice layer.
07 - Top rice layer with spicy salmon mixture. Sprinkle shredded mozzarella cheese over the top.
08 - Bake in the preheated oven for 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and let cool for 5 minutes. Garnish with sesame seeds, avocado slices, and drizzle with additional sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or as desired.

# Expert Tips:

01 -
  • All the flavor of spicy salmon rolls without any of the rolling, wrapping, or shaping stress.
  • It comes together in under an hour and feeds a crowd, making it perfect for casual dinners or potlucks.
  • The combination of creamy, spicy, savory, and slightly sweet hits every craving at once.
  • You can customize the heat level and toppings to match exactly what you're in the mood for.
02 -
  • Rinsing the rice is non-negotiable, I skipped it once and ended up with a sticky, mushy base that ruined the texture.
  • Don't overbake the salmon in step one or it will dry out and turn crumbly instead of flaky and moist.
  • Press the rice firmly into the dish so it holds together when you scoop, loose rice makes the whole thing fall apart on the plate.
  • Let the bake rest for a few minutes after pulling it from the oven, cutting into it too soon causes the layers to slide and mix.
03 -
  • Use a rice paddle or wet spatula to press the rice into the dish, it prevents sticking and gives you an even, compact layer.
  • If you like extra heat, mix a little sriracha directly into the rice along with the vinegar seasoning for spice in every bite.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling, it brings out a nutty aroma that makes a surprising difference.
  • For a crispier top, switch your oven to broil for the last two minutes, but watch it closely so the cheese doesn't burn.
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