Spicy Salmon Sushi Bake (Print Version)

Layers of seasoned sushi rice topped with spicy salmon, creamy mayo, sriracha, and savory garnishes make this viral favorite irresistible.

# 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

# Directions:

01 - Rinse sushi rice under cold running water until water runs clear. Combine rinsed rice and water in a rice cooker or medium saucepan, then cook according to package instructions until tender.
02 - Heat rice vinegar, sugar, and salt in a small saucepan over medium heat until dissolved. Pour the mixture over cooked rice and gently fold together with a spatula. Allow to cool slightly before assembly.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet on a parchment paper-lined baking sheet, brush lightly with oil, and bake for 12 to 15 minutes until fully cooked through. Flake salmon into bite-sized pieces with a fork and allow to cool slightly.
05 - Combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and chopped green onions in a mixing bowl. Stir until thoroughly blended, adjusting sriracha to desired spice level.
06 - Lightly oil a 9 by 9 inch baking dish. Spread seasoned sushi rice evenly across the bottom, then sprinkle crumbled nori uniformly over the rice layer.
07 - Spread spicy salmon mixture evenly over the nori layer. If desired, sprinkle shredded mozzarella cheese over the salmon mixture.
08 - Bake in the preheated oven for 10 to 12 minutes until heated through completely and cheese is melted and bubbling.
09 - Remove from oven and let rest for 5 minutes. Garnish with sesame seeds and avocado slices, then drizzle additional sriracha and mayonnaise over the top.
10 - Serve warm, scooped onto roasted seaweed snacks or directly onto plates as preferred.

# Expert Tips:

01 -
  • It gives you all the drama of sushi night without the fussy rolling or perfect knife skills.
  • The creamy, spicy salmon layer gets these crispy, caramelized edges in the oven that you just can't get with raw fish.
  • You can make it ahead, pop it in the oven when guests arrive, and look like you planned everything perfectly.
02 -
  • If you don't rinse the sushi rice thoroughly, it will turn out sticky and clumpy instead of tender and glossy.
  • Let the salmon cool a bit before mixing it with the mayo or the heat will make the sauce separate and look oily.
  • Don't skip the nori layer between the rice and salmon, it's what makes this taste like actual sushi and not just a rice casserole.
03 -
  • Use Kewpie mayo if you can find it, the flavor is richer and slightly sweeter than Western mayo and it makes a noticeable difference.
  • Press the rice down firmly into the baking dish so it holds together when you scoop it, otherwise it falls apart on the seaweed.
  • Let the bake rest for five minutes after it comes out of the oven so the layers set and you get cleaner servings.
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