Spicy Salmon Sushi Bake (Print Version)

Layers of seasoned sushi rice topped with spicy salmon mixture, creamy mayo, sriracha, and savory toppings for an easy Japanese-American inspired dish.

# 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

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:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and 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 until dissolved. Pour seasoning mixture over cooked rice and gently fold together until evenly distributed. Allow to cool slightly.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet on a parchment paper-lined baking sheet and brush lightly with oil. Bake for 12 to 15 minutes until cooked through. Flake with a fork and cool slightly.
05 - Combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and green onions in a mixing bowl. Blend thoroughly until well combined.
06 - Lightly oil a 9 by 9 inch baking dish. Spread seasoned sushi rice evenly across the bottom of the dish. Sprinkle crumbled nori uniformly over the rice layer.
07 - Distribute spicy salmon mixture evenly over the nori-topped rice. Sprinkle shredded mozzarella cheese across the top 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 let rest 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 as preferred.

# Expert Advice:

01 -
  • It delivers every bit of spicy salmon sushi flavor without the intimidation of rolling or shaping anything perfectly.
  • You can prep most of it ahead and just pop it in the oven when guests arrive, making you look effortlessly skilled.
  • The creamy, spicy, slightly sweet layers create an addictive contrast that keeps everyone coming back for seconds.
  • It stretches expensive salmon into a dish that easily serves six, which feels like a small kitchen miracle.
02 -
  • Do not skip rinsing the rice or you will end up with a sticky, gluey base that ruins the texture of the entire dish.
  • Let the salmon cool slightly before mixing it with the mayo, or the heat will make the mixture separate and turn oily.
  • If you are sensitive to spice, start with one tablespoon of sriracha and work your way up, because this can go from pleasantly spicy to uncomfortably hot very quickly.
  • Press the rice firmly into the baking dish so it holds together when you scoop servings, otherwise it falls apart and looks messy on the plate.
03 -
  • Use a rice paddle or wooden spoon to mix the vinegar into the rice with a folding motion, not stirring, to keep the grains intact and fluffy.
  • If you can find Kewpie mayo, grab it, because the richer, slightly sweeter flavor genuinely makes a noticeable difference in the final taste.
  • Let the baked dish rest for five minutes before serving so the layers set slightly and make scooping cleaner and easier.
  • For a little crunch, sprinkle panko breadcrumbs mixed with melted butter over the top before the final bake.
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