Spicy Salmon Sushi Bake (Printable)

Deconstructed sushi casserole with seasoned rice, spicy salmon, creamy toppings, and savory garnishes.

# 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

# How To Make It:

01 - Rinse sushi rice under cold running water until water runs clear. Combine rinsed rice with 2.5 cups water in a rice cooker or medium saucepan and cook according to package directions until tender and liquid is absorbed.
02 - While rice cooks, heat rice vinegar, sugar, and salt in a small saucepan over medium heat until sugar and salt dissolve completely. Pour vinegar mixture over hot cooked rice and fold gently until well incorporated. Allow rice to cool to room temperature.
03 - Position oven rack to middle position and preheat oven to 400°F.
04 - Place salmon fillet on a parchment-lined baking sheet and brush lightly with neutral oil. Bake for 12 to 15 minutes until salmon is opaque throughout and flakes easily with a fork. Allow to cool slightly, then flake salmon into bite-sized pieces using a fork.
05 - Combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and chopped green onion in a mixing bowl. Fold gently until thoroughly blended, being careful not to break apart salmon pieces.
06 - Lightly oil a 9x9-inch baking dish and spread seasoned sushi rice evenly across the bottom in an even layer. Distribute crumbled nori evenly over rice surface.
07 - Spread spicy salmon mixture evenly over nori-seasoned rice. Distribute shredded mozzarella cheese uniformly over salmon layer if using.
08 - Place baking dish in preheated oven and bake for 10 to 12 minutes until casserole is heated through and cheese is melted and bubbling at edges.
09 - Remove from oven and let rest for 5 minutes. Top with toasted sesame seeds and sliced avocado. Drizzle with additional sriracha and mayonnaise according to preference. Serve warm as is or scooped onto roasted seaweed snacks.

# Expert Tips:

01 -
  • It gives you all the satisfaction of sushi night without needing a bamboo mat or perfect rolling skills.
  • The combination of warm rice, spicy salmon, and cool avocado creates layers of temperature and texture that keep every bite interesting.
  • It feeds a crowd easily and looks impressive when you pull it out of the oven all bubbly and golden.
  • Leftovers reheat beautifully, and honestly taste even better the next day when the flavors have melded together.
02 -
  • Do not skip rinsing the sushi rice, because I learned the hard way that unrinsed rice turns into a gummy, sticky mess that does not hold its shape.
  • Let the salmon cool slightly before mixing it with the mayo and sriracha, or the heat will make the mayo separate and turn oily instead of creamy.
  • If you are not using cheese, increase the baking time by a couple of minutes to make sure the top gets a little color and the flavors meld together.
  • Press the rice down firmly in the baking dish so it holds together when you scoop servings, otherwise it crumbles apart and looks messy on the plate.
03 -
  • Use a rice paddle or wooden spoon to mix the rice vinegar into the cooked rice, because metal utensils can break the grains and make the texture mushy.
  • If you want a spicier kick, mix a little wasabi paste into the salmon mixture along with the sriracha for an extra layer of heat.
  • Make the spicy salmon mixture a few hours ahead and let it chill in the fridge, because the flavors deepen and it becomes even creamier and more cohesive.
  • Do not overload the baking dish, because a thinner layer bakes more evenly and gives you more of those coveted crispy edges that everyone loves.
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