Spicy Salmon Sushi Bake (Printable Version)

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

# What You 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 for drizzling
19 - Additional mayonnaise for drizzling

# How-to Steps:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or medium saucepan. Cook according to package instructions until tender.
02 - Heat rice vinegar, sugar, and salt in a small saucepan over medium heat until dissolved. Pour vinegar mixture over cooked rice and gently fold together. Allow to cool slightly.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet on a parchment paper-lined baking sheet and brush with neutral oil. Bake for 12 to 15 minutes until cooked through. Flake salmon with a fork and let cool slightly.
05 - Combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and green onions in a mixing bowl. Mix until evenly blended.
06 - Lightly oil a 9 by 9 inch baking dish. Spread seasoned sushi rice evenly across the bottom. Sprinkle crumbled nori over rice layer.
07 - Spread spicy salmon mixture evenly over nori-topped rice. Top with shredded mozzarella cheese if desired.
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. Top with sesame seeds and avocado slices. Drizzle with additional sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or as desired.

# Expert Advice:

01 -
  • It delivers all the flavor of sushi rolls without the pressure of perfect rolling technique.
  • The creamy, spicy salmon mixture gets irresistibly caramelized edges in the oven.
  • You can make it ahead and bake it right before guests arrive, leaving you time to actually enjoy their company.
  • Leftovers reheat beautifully and taste even better the next day when the flavors meld together.
02 -
  • Rinsing the rice is non-negotiable, skip it and you'll end up with a gummy, dense bottom layer that no amount of sriracha can save.
  • Don't overbake the salmon in step one or it will dry out and turn chalky when you bake the whole dish again.
  • If the spicy salmon mixture looks too loose, let the flaked salmon cool completely before mixing, the residual heat thins the mayo.
  • Lightly oiling the baking dish makes cleanup infinitely easier and prevents the rice from welding itself to the corners.
03 -
  • Use a rice paddle or the back of a spoon dipped in water to press the rice into the dish without it sticking to your hands.
  • For a crispier top, broil the dish for the last two minutes of baking, watching closely so the cheese doesn't burn.
  • Make the spicy salmon mixture the night before and store it in the fridge, it'll save you time and the flavors will meld beautifully.
  • If you don't have Kewpie mayo, regular mayo works, just add a tiny squeeze of lemon juice to mimic that tangy richness.
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