Spicy Salmon Sushi Bake (Printable)

Deconstructed sushi casserole with seasoned rice, spicy salmon, creamy 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, optional
15 - 1 tablespoon toasted sesame seeds
16 - 1 avocado, sliced
17 - 3 sheets roasted seaweed snacks for serving, optional
18 - Additional sriracha and mayonnaise for drizzling

# Directions:

01 - Rinse sushi rice under cold running water until water runs clear. Combine rinsed rice with water in a rice cooker or medium saucepan and cook according to package instructions.
02 - Heat rice vinegar, sugar, and salt in a small saucepan over medium heat until dissolved. Pour over cooked rice and gently fold together. Allow to cool slightly.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on a parchment paper-lined baking sheet, brush lightly with oil, and bake for 12 to 15 minutes until cooked through. Flake with a fork and allow to cool slightly.
05 - Combine flaked salmon with mayonnaise, sriracha sauce, soy sauce, sesame oil, and green onions in a mixing bowl. Blend until well combined.
06 - Lightly oil a 9 by 9-inch baking dish. Spread seasoned sushi rice evenly across the bottom and sprinkle crumbled nori over the rice layer.
07 - Distribute spicy salmon mixture evenly over nori. If using, sprinkle shredded mozzarella cheese over the top.
08 - Bake in preheated oven for 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and 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 -
  • It gives you all the flavor of sushi rolls without the fussy rolling and shaping, perfect for when you want something impressive but approachable.
  • The creamy, spicy salmon mixture gets these crispy, caramelized edges in the oven that you just cant get from raw sushi.
  • You can make it ahead and bake it right before guests arrive, which saved me more than once on busy weeknights.
02 -
  • Do not skip rinsing the rice, the first time I made this I skipped it and ended up with a gluey, sticky mess instead of fluffy grains.
  • Let the salmon cool slightly before mixing it with the mayo or the heat will make the sauce separate and turn oily.
  • Press the rice firmly into the dish so it holds together when you scoop it out, loose rice will fall apart and lose that satisfying layered bite.
03 -
  • Use a rice paddle or the back of a spoon dipped in water to press the rice into the dish, it prevents sticking and gives you an even layer.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it brings out a nutty aroma that makes the whole dish smell incredible.
  • Drizzle the sriracha and mayo in a zigzag pattern right before serving, it looks professional and gives everyone a little bit of sauce in every bite.
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