Spicy Salmon Sushi Bake (Printable)

Layered sushi casserole with seasoned rice, spicy salmon, creamy toppings, and savory garnishes. Perfect for gatherings!

# What You 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 and Toppings

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 for drizzling
19 - Additional mayonnaise for drizzling

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or medium saucepan and cook according to package instructions.
02 - Heat rice vinegar, sugar, and salt in a small saucepan until dissolved. Pour mixture over cooked rice and gently fold to combine. Allow to cool slightly.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet on a parchment-lined baking sheet, brush with neutral oil, and bake for 12 to 15 minutes until cooked through. Flake with a fork and cool slightly.
05 - Combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and chopped green onion in a mixing bowl. Blend until well incorporated.
06 - Lightly oil a 9 by 9 inch baking dish. Spread seasoned sushi rice evenly across the bottom and sprinkle crumbled nori over the rice layer.
07 - Top rice mixture with spicy salmon mixture. Sprinkle shredded mozzarella cheese evenly over the top.
08 - Bake in preheated oven for 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and allow to rest for 5 minutes. Garnish with sesame seeds and avocado slices. Drizzle with additional sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or as desired.

# Expert Advice:

01 -
  • It delivers all the flavor of spicy salmon rolls without the intimidation of rolling sushi.
  • The warm, melty topping contrasts beautifully with cool avocado and crunchy nori.
  • It feeds a crowd with minimal effort and always disappears fast.
  • You can adjust the heat level without compromising the creamy, savory balance.
02 -
  • Don't skip rinsing the rice or it will turn out gummy and clumpy instead of light and sticky.
  • Let the rice cool slightly before adding the vinegar mixture or it will become mushy.
  • Overbaking the salmon makes it dry, so check it at 12 minutes and flake a piece to test.
  • If you skip the nori layer, you lose that essential sushi flavor that ties everything together.
03 -
  • Use a rice paddle or spatula to fold the vinegar into the rice instead of stirring, which prevents breaking the grains.
  • Line your baking dish with parchment paper for easy cleanup and perfect portions.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling, it wakes up their flavor completely.
  • If the top isn't golden enough after baking, turn on the broiler for one minute and watch it closely.
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