Spicy Salmon Sushi Bake

This Spicy Salmon Sushi Bake brings the iconic flavors of sushi into an easy-to-prepare casserole that is both comforting and shareable. Creamy, spicy, and baked into a warm dish, it’s a perfect choice for family dinners or casual get-togethers when you want sushi vibes without the fuss of rolling.

I first made this during a winter weekend when we wanted sushi but didn’t have the patience to roll it. Now it’s a favorite dish that everyone asks for whenever sushi cravings hit at home.

Gather Your Ingredients

• Two cups of sushi rice: essential for that sticky, slightly sweet texture typical of sushi rice. Rinsing before cooking helps remove excess starch for fluffier rice
• Two and a half cups of water: to cook the rice perfectly tender without sogginess
• Quarter cup of rice vinegar: adds the signature tang that balances sushi rice beautifully
• Two tablespoons sugar: softens the vinegar’s sharpness and enhances flavor
• One teaspoon salt: depth and seasoning for the rice
• One pound fresh salmon fillet, skinless and diced: the star protein; choose fresh, firm salmon with a bright pink color for best results
• Half cup mayonnaise: creates the creamy texture in the spicy topping
• Two tablespoons Sriracha sauce or to taste: adds heat and spice, adjust according to your preference
• One teaspoon sesame oil: delivers that nutty, aromatic glimpse of Asian flavor
• Half cup green onions chopped plus extra for garnish: brightness and crunch that contrast the creamy salmon mixture
• One sheet nori cut into small strips: classic umami seaweed flavor and texture to sprinkle on top
• Tobiko to taste, optional for garnish: gives a fun popping texture and bright color enhancing presentation

How to Make It

Preheat the oven:

Preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius.

Cook sushi rice:

Cook the sushi rice according to the package instructions. Typically this involves rinsing the rice under cold water several times until clear, then combining it with the water in a rice cooker or pot over medium heat. Allow the rice to cook until tender and fully absorbed but not mushy. Fluff the rice gently with a fork once done for ideal texture.

Prepare vinegar mixture:

In a mixing bowl, combine the rice vinegar, sugar, and salt stirring until the sugar and salt dissolve completely. When the rice is cooked and still warm, fold in this vinegar mixture delicately to avoid mashing the grains while ensuring even flavor distribution.

Layer rice:

Spread the seasoned rice evenly across the bottom of your 9 by 13 inch baking dish. Allow it to cool slightly which helps the topping layer sit better.

Make salmon topping:

In a separate bowl, combine the diced fresh salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Stir well until fully blended. This mixture should be creamy and spicy with a balanced kick. Taste and adjust the Sriracha if you prefer more or less heat.

Assemble dish:

Evenly spread the salmon mixture on top of the slightly cooled sushi rice layer smoothing it out carefully.

Bake:

Place the baking dish in the preheated oven and bake for approximately 25 to 30 minutes. You want the salmon to be cooked through and the top to gain a light golden hue indicating it is perfectly baked.

Rest and garnish:

Remove from the oven and let it rest for a few minutes to set slightly. Garnish with additional chopped green onions, strips of nori, and tobiko if using for a beautiful finishing touch.

Serve:

Serve warm directly from the dish by scooping portions onto plates. This dish pairs nicely with soy sauce on the side for dipping and extra flavor.

One of my favorite parts is the green onion which cuts through the richness adding fresh brightness. A memorable moment was when my kids tried it for the first time and declared it sushi without the fuss — they loved the creamy spicy topping the most.

Flavor Boosters

Serve warm with soy sauce on the side to enhance the savory and spicy notes of the bake.

Serving Suggestions

Serve alongside a simple mixed green salad dressed with ginger sesame vinaigrette to balance richness with freshness. Pickled ginger and a small bowl of soy sauce elevate the experience by adding classic sushi accompaniments. A chilled sake or light white wine pairs beautifully to complement the dish without overpowering its flavors.

Creative Twists

Try using fresh tuna in spring or scallops in the fall to keep it seasonal and exciting. For a milder version, reduce or omit the Sriracha and add a splash of soy sauce or mild chili paste instead. Use light mayonnaise or Japanese Kewpie mayo for a slightly different but authentic taste and creaminess.

This bake brings sushi flavors to a fuss-free warm dish that everyone enjoys. Keep the balance of textures to make it truly special each time.

Recipe FAQs

→ How is the sushi rice prepared for the bake?

The sushi rice is rinsed, cooked until tender, then seasoned with a mixture of rice vinegar, sugar, and salt to enhance its flavor before layering.

→ What gives the dish its spicy flavor?

The spicy kick comes from Sriracha sauce mixed into the salmon and creamy topping, balanced with mayonnaise and sesame oil.

→ Can the salmon be substituted?

Yes, cooked crab or shrimp can be used instead of salmon to vary the protein while keeping the dish flavorful.

→ What garnishes are recommended?

Green onions, nori strips, and tobiko provide added texture and a burst of flavor as final garnishes before serving.

→ Is this dish served hot or cold?

It is best enjoyed warm, straight from the oven, allowing the flavors to meld and the topping to have a slight golden finish.