Spicy Salmon Sushi Bake

My neighbor knocked on my door holding her phone, face lit up with excitement over some sushi bake video that had just taken over her feed. Within twenty minutes, we were in my kitchen, oven preheating, debating whether regular mayo could possibly work as well as Kewpie. That afternoon turned into one of those spontaneous cooking sessions where you keep sneaking bites straight from the pan, convinced you need to "test" it one more time. The way that creamy, spicy salmon melted into warm rice, all topped with crispy bits of nori, made us understand exactly why the internet couldn't stop talking about it. We polished off half the pan before anyone else even got home.

I brought this to a potluck once, skeptical that a casserole dish of deconstructed sushi would hold its own against lasagnas and casseroles. By the time I looked up from chatting, the entire pan was gone, and three people were asking for the recipe. One friend admitted she'd never liked salmon until that night, which felt like the highest compliment. The combination of warm, seasoned rice and that punchy sriracha mayo won over even the pickiest eaters. Watching everyone scoop it onto seaweed snacks like little edible spoons turned dinner into something unexpectedly fun and interactive.

Ingredients

• Sushi rice: Short grain rice is essential here because it gets sticky and holds together beautifully, creating the perfect base that supports all those toppings without falling apart.
• Rice vinegar: This is what gives sushi rice that subtle tang and authentic flavor, so don't skip the step of mixing it in while the rice is still warm.
• Salmon fillet: Fresh, skinless salmon works best and bakes up tender and flaky, make sure it's fully cooked through before shredding it into the spicy mixture.
• Kewpie mayonnaise: The Japanese mayo is richer and slightly sweeter than regular mayo, though in a pinch, standard mayo mixed with a tiny bit of sugar works too.
• Sriracha sauce: Adjust this based on your heat tolerance, start with two tablespoons and taste before adding more because it can sneak up on you.
• Soy sauce: Adds that savory, umami depth to the salmon mixture, and if you need gluten free, tamari is a perfect swap.
• Toasted sesame oil: Just a couple teaspoons bring a nutty, aromatic quality that makes the whole dish smell incredible.
• Nori sheets: Crumbled between the rice and salmon, they add that essential seaweed flavor and a hint of crunch.
• Mozzarella cheese: Totally optional and not traditional, but it melts into gooey, golden bubbles that make this feel more like comfort food.
• Avocado: Creamy, cool slices on top balance out the spice and add a fresh contrast to the warm, rich layers below.

Instructions

Prepare the Rice:

Rinse your sushi rice until the water runs clear, this removes excess starch and prevents gummy rice. Cook it in a rice cooker or on the stovetop, then gently fold in the warm vinegar mixture so every grain gets coated without turning mushy.

Bake the Salmon:

Brush the fillet lightly with oil and bake until it flakes easily with a fork, about 12 to 15 minutes depending on thickness. Let it cool just enough to handle, then shred it into bite sized pieces that will mix easily with the sauce.

Make the Spicy Mixture:

Combine the flaked salmon with mayo, sriracha, soy sauce, sesame oil, and green onions in a bowl, stirring until everything is creamy and well blended. Taste it now and adjust the sriracha if you want more heat or add a touch more mayo to mellow it out.

Assemble the Bake:

Press the seasoned rice evenly into your greased baking dish, then scatter crumbled nori over the top like a savory blanket. Spread the spicy salmon mixture over that, smoothing it out, and if you're using cheese, sprinkle it generously across the surface.

Bake and Finish:

Slide the dish into a hot oven and bake until everything is heated through and the cheese is bubbly and golden around the edges. Let it rest for five minutes before topping with sesame seeds, avocado slices, and zigzags of extra sriracha and mayo for that classic sushi bake look.

Save to Pinterest

The first time I made this for my family, my kids treated it like a build your own adventure, piling their portions onto seaweed snacks and experimenting with different drizzle patterns. My husband, who usually avoids anything spicy, kept going back for seconds with extra mayo to balance the heat. It stopped being just dinner and turned into this hands on, laughing around the table kind of meal. That's when I realized some recipes aren't just about the food, they're about the way they bring people together and make everyone feel like they're part of something fun.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, they're dangerously good cold straight from the container. If you want to reheat, a few minutes in the oven or toaster oven brings back that just baked warmth without drying it out. The microwave works in a pinch, but the rice can get a little softer than ideal. I like to add fresh avocado and a new drizzle of sriracha mayo after reheating to perk everything back up.

Swaps and Variations

If salmon isn't your thing, cooked shredded crab or even imitation crab makes a sweet, delicate version that's just as satisfying. I've also used canned tuna mixed with a little extra mayo and sriracha when I needed something quick and pantry friendly. For a vegetarian take, try mixing mashed edamame or crispy tofu with the spicy mayo mixture. You can even layer in thinly sliced cucumber or pickled radish between the rice and topping for extra crunch and brightness.

Serving Suggestions

This is one of those dishes that feels like a party on a plate, especially when you set out little bowls of toppings and let everyone customize their servings. Roasted seaweed snacks make perfect edible scoops, but you can also serve it with crispy wonton chips or even just a fork if you want to keep things simple. A cold sake or a crisp white wine like Sauvignon Blanc pairs beautifully with the creamy, spicy flavors.

• Top with thinly sliced jalapeños if you want an extra kick.
• Add a sprinkle of furikake seasoning for more umami and crunch.
• Serve alongside a light cucumber salad dressed with rice vinegar to balance the richness.

Save to Pinterest

There's something about pulling a bubbly, golden pan of sushi bake out of the oven that makes you feel like you've created something special, even on the most ordinary weeknight. It's the kind of recipe that turns into a regular request, the one people remember and ask you to bring again and again.

Recipe FAQs

→ What makes this different from traditional sushi?

This deconstructed version serves sushi flavors warm rather than cold. The rice forms a base layer, while the salmon mixture creates a creamy, spicy topping that melts together during baking. It's meant to be scooped onto seaweed sheets rather than rolled.

→ Can I prepare this ahead of time?

Yes! Prepare the seasoned rice and salmon mixture separately up to 24 hours in advance. Store them in the refrigerator, then assemble and bake when ready to serve. You may need a few extra minutes in the oven if baking cold.

→ What type of salmon works best?

Fresh, high-quality salmon fillets work best. You can use Atlantic, sockeye, or king salmon. The fish is cooked first, then flaked, so even slightly thicker cuts work well. Avoid previously frozen salmon if possible, as it can become watery when baked.

→ Is Kewpie mayonnaise necessary?

Kewpie mayonnaise is preferred for its richer, egg-forward flavor and creamier texture, but regular mayonnaise works fine. The difference is subtle, so use what you have available or can easily find at your local grocery store.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Note that the rice will harden when cold. Reheat in the oven at 180°C (350°F) for about 10-15 minutes, or microwave individual portions. The texture won't be exactly the same as fresh, but it's still enjoyable.

→ Can I make this gluten-free?

Absolutely! Use gluten-free soy sauce or tamari in place of regular soy sauce. Verify that your mayonnaise and other condiments are certified gluten-free. The rice, salmon, and most other ingredients are naturally gluten-free.