Spicy Salmon Sushi Bake (Printable)

Deconstructed sushi casserole with seasoned rice, spicy salmon, creamy mayo, and sriracha toppings.

# 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 and Toppings

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

# Directions:

01 - Rinse sushi rice under cold running 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 the mixture over cooked rice and gently fold to combine. Allow to cool slightly.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet on a parchment-lined baking sheet, brush with oil, and bake for 12 to 15 minutes until cooked through. Flake with a fork and allow to cool slightly.
05 - Combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions in a mixing bowl. Stir until well blended.
06 - Lightly oil a 9 by 9 inch baking dish. Spread seasoned sushi rice evenly across the bottom and sprinkle crumbled nori over the rice layer.
07 - Top the rice with the spicy salmon mixture and sprinkle shredded mozzarella cheese over the surface.
08 - Bake in preheated oven for 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and allow to cool for 5 minutes. Garnish with sesame seeds, avocado slices, and drizzle with additional sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or directly from the baking dish as preferred.

# Expert Hints:

01 -
  • It gives you all the flavor of spicy salmon rolls without the intimidation of rice rolling or knife skills.
  • The creamy, spicy topping gets these crispy, caramelized edges in the oven that you just cant get from raw sushi.
  • Its one of those rare dishes that looks impressive but comes together in under an hour, even on a weeknight.
  • Leftovers reheat beautifully, and honestly taste even better the next day when the flavors have melded.
02 -
  • If you skip rinsing the rice, it will turn out gummy and sticky in the wrong way, so take the extra two minutes to rinse until the water is clear.
  • Dont overbake the salmon in the first step or it will dry out and get chalky when you bake the whole dish again, aim for just cooked through and still moist.
  • Let the assembled bake cool for a few minutes before cutting into it or the layers will slide apart and you will lose that beautiful cross-section.
03 -
  • Use day-old cooked rice if you have it, it holds its shape better and doesnt turn mushy when you mix in the vinegar seasoning.
  • A light torch or a quick pass under the broiler for the last minute of baking gives the top a gorgeous caramelized finish that looks bakery-level impressive.
  • If Kewpie mayo is hard to find, mix regular mayo with a tiny splash of rice vinegar and a pinch of sugar to mimic that rich, slightly sweet flavor.
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