Introduction

This Spicy Salmon Sushi Bake is a delicious, comforting twist on traditional sushi. Layered with seasoned sushi rice and a spicy salmon mixture, it’s baked to perfection and perfect for sharing with friends and family.

The image shows a row of six pieces of sushi on a wooden board. Each piece has three layers: the bottom layer is white sticky rice, the middle layer is grilled salmon with a slightly charred orange surface, and the top layer is bright orange fish roe mixed with green chopped scallions and sesame seeds scattered on top. A dark brown sauce is drizzled over the salmon pieces and dripping onto the board. In the background, there are small white bowls filled with dark soy sauce placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sushi rice (uncooked)
2.5 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
1 lb fresh salmon fillet (skinless and diced)
1/2 cup mayonnaise
2 tablespoons Sriracha sauce (or to taste)
1 teaspoon sesame oil
1/2 cup green onions (chopped, plus extra for garnish)
1 sheet nori (cut into small strips)
tobiko (optional, for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cook the sushi rice according to the package instructions, usually rinsing it under cold water, then combining it with water in a rice cooker or pot and cooking until tender.
Step 3: In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
Step 4: Spread the rice evenly at the bottom of a baking dish and let it cool slightly.
Step 5: In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until well combined. Adjust the spiciness to your preference.
Step 6: Spread the salmon mixture evenly over the rice in the baking dish.
Step 7: Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
Step 8: Remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
Step 9: Serve warm by scooping out portions with a spoon and enjoy!

Tips & Variations

Use sashimi-grade salmon for the best flavor and quality.
Swap Sriracha with a milder chili sauce if you prefer less heat.
Try adding a sprinkle of toasted sesame seeds on top for extra texture.
For a vegetarian version, substitute salmon with marinated tofu or cooked mushrooms.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, taking care not to overcook the salmon.

How to Serve

This image shows a row of salmon sushi cubes on a wooden board. Each sushi cube has two layers: the bottom layer is white rice with a soft, sticky texture, and the top layer is a thick slice of seared salmon with a slightly charred, shiny surface. On top of the salmon, there are small bright orange fish eggs, thin green scallion slices, and dark green seaweed strips scattered with sesame seeds. A glossy dark sauce is drizzled over the top and pools on the wooden board around the sushi pieces. In the blurry background, there are white bowls containing dark soy sauce and spices, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon; just make sure it is fully thawed and drained before mixing it with the other ingredients to avoid excess moisture.

Is it necessary to bake the sushi rice before adding the salmon mixture?

The rice itself does not need baking separately, but spreading it first in the baking dish allows it to firm up and creates a stable base for the salmon topping before baking the whole dish together.

Spicy Salmon Sushi Bake Recipe

Print Recipe

★★★★★

4.7 from 260 reviews

A flavorful and easy-to-make Spicy Salmon Sushi Bake that combines tender sushi rice with a creamy, spicy salmon topping baked to perfection. This crowd-pleasing dish offers the delicious flavors of sushi in a convenient casserole form, perfect for gatherings or a comforting meal at home.

Author: Lena
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Japanese Fusion

Ingredients

Scale

Rice Mixture

2 cups sushi rice (uncooked)
2.5 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

Salmon Topping

1 lb fresh salmon fillet (skinless and diced)
1/2 cup mayonnaise
2 tablespoons Sriracha sauce (or to taste)
1 teaspoon sesame oil
1/2 cup green onions (chopped, plus extra for garnish)

Garnish

1 sheet nori (cut into small strips)
tobiko to taste (optional for garnish)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the sushi casserole.
Cook Rice: Rinse the sushi rice under cold water until the water runs clear. Combine with 2.5 cups of water in a rice cooker or pot and cook until tender as per package instructions.
Season Rice: In a mixing bowl, combine rice vinegar, sugar, and salt, stirring until fully dissolved. Once rice is cooked, fluff it with a fork and gently fold in the vinegar mixture to evenly season the rice.
Prepare Rice Base: Spread the seasoned sushi rice evenly at the bottom of a baking dish and allow it to cool slightly to prevent mixing with the salmon topping.
Mix Salmon Topping: In another bowl, combine the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Mix well, adjusting the spiciness according to your taste preference.
Assemble Bake: Evenly spread the spicy salmon mixture over the layer of rice in the baking dish.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the salmon is fully cooked and the top turns slightly golden.
Garnish: Remove from the oven and let it cool for a few minutes. Garnish with extra green onions, strips of nori, and tobiko if desired for added texture and flavor.
Serve: Serve the spicy salmon sushi bake warm, scooping portions with a spoon, and enjoy the comforting, sushi-inspired flavors.

Notes

Use fresh sushi-grade salmon for the best flavor and safety.
Adjust Sriracha sauce amount based on your heat preference.
To make it less spicy, reduce or omit the Sriracha sauce and add more mayonnaise.
Tobiko is optional but adds a nice crunch and authentic sushi flair.
This dish can be made ahead and reheated before serving.
Leftovers can be refrigerated for up to 2 days and reheated gently in the oven or microwave.

Keywords: spicy salmon sushi bake, sushi casserole, baked sushi, easy sushi recipe, salmon casserole, spicy seafood bake