Spicy Salmon Sushi Bake

My coworker brought this to a potluck and I watched half the office hover around the dish like seagulls. I had no idea what a sushi bake was until I tasted it, warm and creamy with that unmistakable spicy salmon bite. The next weekend I was in my kitchen with a baking dish and a determination to crack the code. It turned out easier than I expected, and now it's my go-to when I want to impress without the fuss of rolling individual sushi.

I made this for a small dinner party where half the guests had never tried sushi. Serving it warm in a casserole dish somehow made it less intimidating, and everyone went back for seconds. One friend even admitted she'd always been scared of raw fish but loved this baked version. That night taught me that comfort and novelty can coexist on the same plate.

Ingredients

• Sushi rice: Short-grain rice is essential here because it holds together beautifully and soaks up the vinegar seasoning without turning mushy.
• Rice vinegar, sugar, and salt: This trio transforms plain rice into that tangy, slightly sweet sushi rice you crave, so don't skip the step of mixing it in while the rice is still warm.
• Salmon fillet: Fresh salmon works best, and baking it keeps the texture tender and flaky without any fishiness.
• Kewpie mayonnaise: The Japanese mayo is richer and slightly sweeter than regular mayo, making the spicy mixture extra creamy and addictive.
• Sriracha sauce: Start with two tablespoons and taste as you go, because heat tolerance varies and you can always add more.
• Soy sauce and sesame oil: These add that umami depth and nutty aroma that make the salmon mixture taste authentic.
• Nori sheet: Crumbling it over the rice adds that ocean-y, salty punch you'd expect from sushi.
• Mozzarella cheese: Optional but highly recommended, it melts into a golden, bubbly layer that makes this feel like a true bake.
• Avocado and sesame seeds: Fresh, creamy avocado and toasted seeds on top bring texture and a visual pop.
• Roasted seaweed snacks: Perfect for scooping, they turn each bite into a crunchy, handheld experience.

Instructions

Prepare the sushi rice:

Rinse the rice until the water runs clear to remove excess starch, then cook it with the water until fluffy. While it's still hot, gently fold in the warmed vinegar mixture so every grain gets coated without turning gummy.

Bake the salmon:

Brush the fillet with a little oil and bake it until it flakes easily with a fork, about twelve to fifteen minutes. Let it cool just enough to handle, then flake it into bite-sized pieces.

Make the spicy salmon mixture:

Combine the flaked salmon with mayo, sriracha, soy sauce, sesame oil, and green onions in a bowl. Stir until it's creamy and evenly spiced, tasting as you go to adjust the heat.

Assemble the bake:

Press the seasoned rice into the bottom of a greased baking dish, creating an even layer. Sprinkle the crumbled nori on top, then spread the spicy salmon mixture over everything and finish with a layer of shredded mozzarella if you're using it.

Bake and garnish:

Bake until the cheese is melted and bubbly, about ten to twelve minutes. Let it cool for a few minutes, then top with sesame seeds, avocado slices, and drizzles of sriracha and mayo before serving warm.

Save

The first time I served this, my niece grabbed a seaweed snack, scooped a big pile onto it, and declared it better than any sushi she'd ever had. Watching her go back for thirds made me realize this dish isn't just about convenience, it's about making something special feel accessible. Now every time I pull it out of the oven, I think of her happy, messy face.

Choosing Your Salmon

I've tried this with both wild and farmed salmon, and both work beautifully as long as the fillet is fresh. Wild salmon has a deeper flavor and firmer texture, while farmed is milder and a bit fattier, which makes the spicy mixture extra lush. If you can find it, ask your fishmonger for center-cut pieces so they bake evenly. I've also swapped in cooked shrimp or lump crab when salmon wasn't on sale, and the results were just as crowd-pleasing.

Balancing the Heat

Sriracha can vary wildly in heat depending on the brand, so I always start with two tablespoons and taste before adding more. If you're cooking for a mixed crowd, keep extra sriracha and mayo on the side so people can customize their drizzle. I've learned that a little sweetness from the sushi rice and creaminess from the avocado help temper the spice, so even my heat-sensitive friends can enjoy this. One time I accidentally added too much and had to stir in an extra spoonful of mayo to save it, which taught me that fixing spice is easier than you think.

Serving and Storing

This bake is best served warm, straight from the oven, when the cheese is still gooey and the rice is tender. I like to set out a platter of roasted seaweed snacks so everyone can scoop their own portions, turning dinner into an interactive experience. Leftovers keep well in the fridge for up to two days, and I've reheated individual portions in the microwave with surprising success. The rice does firm up a bit when cold, but a quick zap brings back most of the original texture.

• If making ahead, assemble everything up to the baking step and refrigerate, then bake just before serving.
• For a lighter version, skip the cheese and add extra avocado and cucumber on top.
• Pair this with a simple seaweed salad or miso soup to round out the meal.

Save

Every time I make this, someone asks for the recipe, and I love that it feels fancy but comes together in under an hour. It's proof that you don't need perfection to create something people remember.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Bake when ready to serve, adding 5-10 minutes to cooking time if baking cold.

→ What can I substitute for salmon?

Cooked crab meat, imitation crab, or shredded cooked chicken work well. Adjust cooking time since these are already cooked.

→ Is this spicy?

The heat level depends on your sriracha amount. Start with 2 tablespoons for moderate spice, or reduce to 1 tablespoon for a milder version.

→ Can I use regular rice instead of sushi rice?

Sushi rice's sticky texture is essential for holding the bake together. Short-grain white rice is the closest alternative, but results may vary.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes. The rice may dry out slightly.

→ What's the best way to serve this?

Scoop warm portions onto roasted seaweed snacks, nori sheets, or even plain rice crackers. Guests can customize with extra toppings.