Spicy Salmon Sushi Bake (Printable)

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

# 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 and Garnish

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

# How To Make It:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and 2.5 cups water in rice cooker or pot, cook according to package instructions.
02 - Heat rice vinegar, sugar, and salt in small saucepan until dissolved. Pour mixture over cooked rice and gently fold together. Allow to cool slightly.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on parchment-lined baking sheet. Brush with neutral oil. Bake for 12 to 15 minutes until cooked through. Flake with fork and allow to cool slightly.
05 - In mixing bowl, combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions. Mix until well blended.
06 - Lightly oil 9x9-inch baking dish. Spread seasoned sushi rice evenly on bottom. Sprinkle crumbled nori over rice layer.
07 - Top nori-rice layer with spicy salmon mixture. Sprinkle shredded mozzarella cheese over 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 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 plated as desired.

# Expert Advice:

01 -
  • It delivers all the flavor of spicy salmon rolls without any rolling, shaping, or knife skills required.
  • The creamy, spicy salmon gets even better when baked, with crispy edges and a melty center that clings to every bite of rice.
  • It scales beautifully for gatherings, turning one pan into six generous servings that disappear faster than you'd expect.
  • You can assemble it ahead and bake it right before serving, making it a stress free option for dinner parties.
02 -
  • Don't skip rinsing the rice, the excess starch will make it gluey and impossible to layer properly.
  • Let the salmon cool slightly before mixing it with the mayo, or the heat will thin out the sauce and make it runny.
  • Press the rice firmly into the dish but don't compact it too hard, you want it to hold together without becoming dense.
  • If you're making this ahead, assemble everything up to the baking step, cover, and refrigerate, then bake it just before serving.
03 -
  • Use a rice paddle or spatula dipped in water when handling the sushi rice, it prevents sticking and keeps the grains from clumping.
  • For a crispier top, switch the oven to broil for the last two minutes, but watch it closely so the cheese doesn't burn.
  • If you don't have Kewpie mayo, mix regular mayo with a tiny splash of rice vinegar and a pinch of sugar to mimic the flavor.
  • Taste your spicy salmon mixture before assembling, it should be bold and flavorful on its own because baking will mellow it slightly.
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