Spicy Salmon Sushi Bake

My cousin showed up to our potluck with a casserole dish that smelled like the inside of a sushi restaurant, and I was skeptical until I tasted it. This spicy salmon sushi bake turned out to be the most requested dish at every gathering after that. It has all the flavors of a spicy salmon roll without the fuss of rolling individual pieces. The creamy, spicy topping gets bubbly and golden in the oven, and everyone fights over the crispy edges. I made it three times in one month after that first bite.

I brought this to a friend's birthday dinner, and her kids, who claimed they hated fish, scraped the dish clean. There is something about the creamy, slightly spicy topping that makes even hesitant eaters curious. Watching people scoop it onto seaweed snacks like little edible boats made the whole night feel playful and relaxed. One guest asked if I went to culinary school, and I had to laugh because this is one of the easiest things I make. It proved that impressive does not always mean complicated.

Ingredients

• Sushi rice: Short grain rice is essential here because it gets sticky enough to hold together as a base, and rinsing it removes excess starch so it does not turn gummy.
• Rice vinegar: This is what gives sushi rice that signature tangy sweetness, and heating it with sugar and salt helps everything dissolve evenly into the warm rice.
• Salmon fillet: Fresh salmon works best, and skinless makes it easier to flake after baking without any chewy bits getting in the way.
• Kewpie mayonnaise: Japanese mayo is richer and slightly sweeter than American mayo, and it makes the spicy salmon mixture taste more authentic, though regular mayo works in a pinch.
• Sriracha sauce: Adjust this based on your heat tolerance, because two tablespoons gives a nice kick without overwhelming the other flavors.
• Toasted sesame oil: Just a little bit adds a nutty depth that makes the whole dish smell incredible as it bakes.
• Nori sheet: Crumbling it over the rice layer brings that oceanic, umami flavor that reminds you this is sushi, not just a rice casserole.
• Mozzarella cheese: This is optional, but it adds a melty, golden top that makes the bake feel indulgent and comforting.
• Avocado: Slicing it fresh right before serving keeps it bright green and creamy, balancing the heat from the sriracha.
• Roasted seaweed snacks: These make perfect edible scoops and add a satisfying crunch that contrasts with the soft rice and salmon.

Instructions

Prepare the sushi rice:

Rinse the sushi rice under cold water until it runs clear, which removes excess starch and prevents clumping. Cook it in a rice cooker or pot with water, then gently fold in the warm rice vinegar mixture while the rice is still hot so it absorbs all that tangy sweetness.

Season the rice:

Heat rice vinegar, sugar, and salt in a small saucepan until everything dissolves into a smooth liquid. Pour this over the cooked rice and use a folding motion to mix, not stirring, so the grains stay fluffy and intact.

Bake the salmon:

Preheat your oven to 200 degrees Celsius, then brush the salmon fillet with a bit of neutral oil and bake it on parchment paper for 12 to 15 minutes. Once it is cooked through and flakes easily with a fork, let it cool slightly before mixing it into the spicy sauce.

Make the spicy salmon mixture:

Combine the flaked salmon with mayonnaise, sriracha, soy sauce, sesame oil, and chopped green onions in a bowl. Mix everything until it is creamy and well blended, and taste it to see if you want more heat or salt.

Assemble the layers:

Lightly oil a 9x9 inch baking dish, then press the seasoned sushi rice evenly across the bottom to form a firm base. Sprinkle crumbled nori over the rice, then spread the spicy salmon mixture on top and finish with shredded mozzarella if you are using it.

Bake until bubbly:

Slide the assembled dish into the preheated oven and bake for 10 to 12 minutes, until everything is heated through and the cheese is melted and bubbling. The edges should start to turn golden and crispy, which is the best part.

Garnish and serve:

Let the bake cool for about five minutes so it sets slightly, then garnish with toasted sesame seeds, fresh avocado slices, and drizzles of extra sriracha and mayonnaise. Serve it warm with roasted seaweed snacks on the side for scooping.

Save

The first time I made this for my partner, he ate three servings and then asked if we could have it for his birthday dinner instead of going out. That moment made me realize how a simple, comforting dish can mean more than something fancy from a restaurant. We have since made it a tradition to assemble it together, and he always insists on being in charge of crumbling the nori because he likes the way it smells. It has become less about the recipe and more about the ritual of making something we both love.

Choosing Your Salmon

Fresh salmon works beautifully here, but I have also used frozen fillets that I thawed overnight in the fridge with great results. Look for salmon that is bright in color and does not smell overly fishy, because that freshness translates directly into the final flavor. If you can find wild caught salmon, it tends to have a firmer texture that flakes nicely after baking. I have even swapped in cooked crab or imitation crab when salmon was too expensive, and it still tasted like a treat. The key is making sure whatever seafood you use is fully cooked and cooled before mixing it with the creamy spicy sauce.

Getting the Right Texture

The rice layer should be firm enough to support the toppings but not so packed down that it becomes hard and dense. I press it gently with the back of a spoon or a spatula, using just enough pressure to make it even. If the rice is too loose, the whole bake falls apart when you try to serve it, and if it is too tight, it loses that fluffy sushi rice texture. Letting the bake rest for five minutes after it comes out of the oven also helps everything set, so scooping becomes much easier. Those few minutes of patience make the difference between a messy plate and a beautiful serving.

Serving and Pairing Ideas

This dish is incredibly versatile and can be served warm straight from the oven or at room temperature for a picnic or potluck. I love putting out a platter of roasted seaweed snacks, sliced cucumbers, and pickled radish so people can build their own little bites. A crisp white wine or cold sake pairs perfectly with the richness of the mayo and the heat from the sriracha. Sometimes I add a side of miso soup or a light cucumber salad to balance out the richness and make it feel like a full meal.

• Try adding a squeeze of fresh lime juice over the top right before serving for a bright, citrusy kick.
• If you want extra crunch, sprinkle some panko breadcrumbs mixed with melted butter over the salmon layer before baking.
• Leftovers can be scooped into rice paper rolls or lettuce wraps for a quick and satisfying lunch the next day.

Save

This spicy salmon sushi bake has become my go to when I want to impress without stressing, and it never fails to make people happy. I hope it brings as much joy to your table as it has to mine.

Recipe FAQs

→ Can I make this ahead of time?

Prepare the seasoned rice and spicy salmon mixture up to 24 hours in advance. Store separately in the refrigerator. Assemble and bake when ready to serve for the best texture and flavor.

→ What can I substitute for salmon?

Cooked crab, imitation crab, or even cooked shrimp work beautifully as alternatives. Adjust seasonings slightly to complement the different seafood flavors.

→ Is this gluten-free?

Use gluten-free soy sauce (tamari) and verify your mayonnaise is gluten-free. The remaining ingredients naturally fit a gluten-free diet.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C (325°F) until warmed through, avoiding microwave to maintain rice texture.

→ Can I freeze this dish?

Freezing is not recommended as the rice texture becomes grainy and the creamy sauce may separate. Best enjoyed fresh or refrigerated for short-term storage.

→ What's the best way to serve this?

Serve warm alongside roasted seaweed snacks for scooping. Guests can create their own bites by layering the casserole onto seaweed sheets, adding extra sriracha or mayo as desired.