Spicy Salmon Sushi Bake (Printable Version)

A delightful layered dish featuring seasoned rice, flavorful baked salmon, and a creamy, spicy sauce, finished with savory toppings.

# Ingredient List:

→ For the 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

→ For the Spicy Salmon Mixture

06 - 1 lb skinless salmon fillet
07 - 1 tablespoon neutral oil (canola or vegetable)
08 - 1/2 cup mayonnaise (preferably Kewpie)
09 - 2–3 tablespoons sriracha sauce
10 - 1 tablespoon soy sauce
11 - 2 teaspoons toasted sesame oil
12 - 1 tablespoon finely chopped green onion

→ For Assembly

13 - 1 sheet nori, crumbled
14 - 1/2 cup shredded mozzarella cheese (optional)
15 - 1 tablespoon toasted sesame seeds
16 - 1 avocado, sliced
17 - 3 sheets roasted seaweed snacks (for serving, optional)
18 - Additional sriracha and mayonnaise, for drizzling

# Directions:

01 - Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or pot, cook according to package instructions.
02 - In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour over the cooked rice and gently mix. Let cool slightly.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on a baking sheet lined with parchment paper. Brush with oil. Bake for 12–15 minutes, or until cooked through. Flake with a fork and let cool slightly.
05 - In a mixing bowl, combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions. Mix until well blended.
06 - Lightly oil a 9x9-inch baking dish. Spread seasoned sushi rice evenly on the bottom. Sprinkle crumbled nori over rice.
07 - Top with the spicy salmon mixture. Sprinkle shredded mozzarella cheese over the top, if using.
08 - Bake in the preheated oven for 10–12 minutes, until heated through and cheese is melted and bubbling.
09 - Remove from oven and let cool for 5 minutes. Garnish with sesame seeds, avocado slices, and drizzle with extra sriracha and mayonnaise. Serve warm, scooped onto roasted seaweed snacks or as desired.

# Expert Advice:

01 -
  • Its basically sushi night without the hours of rolling practice or the fear of everything falling apart
  • The combination of warm seasoned rice and spicy salmon hits some primal comfort food button you didnt know you had
02 -
  • Letting the rice cool slightly before assembling prevents it from becoming gummy and sad.
  • That 5-minute rest after baking isn't optional. It lets everything set so you can actually scoop it instead of ending up with a messy slide.
03 -
  • If you can only find regular mayonnaise, add a tiny pinch of sugar to mimic Kewpie's sweetness
  • The sriracha amount is completely personal. Start conservative and work your way up to your perfect heat level
Go Back