Spicy Salmon Sushi Bake (Printable)

Layered sushi rice with spicy salmon, creamy mayo, and sriracha, baked until golden.

# 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 lb skinless salmon fillet
07 - 1 tablespoon neutral oil
08 - 1/2 cup mayonnaise
09 - 2-3 tablespoons sriracha sauce
10 - 1 tablespoon soy sauce
11 - 2 teaspoons toasted sesame oil
12 - 1 tablespoon finely chopped green onion

→ Assembly and Toppings

13 - 1 sheet nori, crumbled
14 - 1/2 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

# Step-by-Step Guide:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in rice cooker or medium saucepan and 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 to combine. Allow to cool slightly.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on parchment-lined baking sheet, brush with neutral oil, and bake for 12-15 minutes until cooked through. Flake with fork and cool slightly.
05 - Combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and green onions in mixing bowl. Blend until well combined, adjusting sriracha to desired heat level.
06 - Oil 9x9-inch baking dish and spread seasoned sushi rice evenly on bottom. Sprinkle crumbled nori over rice layer.
07 - Distribute spicy salmon mixture evenly over nori. Sprinkle shredded mozzarella cheese over top if using.
08 - Bake in preheated 400°F oven for 10-12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and cool for 5 minutes. Garnish with sesame seeds and avocado slices. Drizzle with additional sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or directly from baking dish as desired.

# Expert Suggestions:

01 -
  • All the flavor of spicy salmon rolls without any rolling skills required.
  • It feeds a crowd and stays warm longer than cold sushi ever could.
  • You can make it as mild or fiery as your taste buds can handle.
  • Leftovers reheat surprisingly well for lunch the next day.
02 -
  • Don't skip rinsing the rice or you'll end up with a gummy, sticky mess instead of fluffy grains.
  • Mix the vinegar into the rice while it's still warm so it absorbs properly and doesn't taste like a separate layer.
  • Taste the spicy salmon mixture before assembling because it's much easier to adjust the heat now than after it's baked.
  • Let the bake rest for five minutes after it comes out of the oven so the layers set and it's easier to scoop cleanly.
03 -
  • Use a rice cooker if you have one because it takes all the guesswork out of getting perfectly fluffy sushi rice.
  • Crumble the nori with your hands right over the rice so it distributes evenly and doesn't clump.
  • If you love crispy edges, bake the dish on a lower rack and broil for the last minute to get a golden, bubbling top.
  • Kewpie mayo makes a noticeable difference, but if you can't find it, regular mayo mixed with a tiny pinch of sugar works in a pinch.
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