Spicy Salmon Sushi Bake (Print Version)

Layers of seasoned rice, spicy salmon, and creamy toppings come together in this Japanese-American inspired casserole.

# Ingredient List:

→ 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 Garnish

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:

01 - Rinse sushi rice thoroughly 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 over medium heat until completely dissolved. Pour the mixture over cooked rice and gently fold together. Allow to cool slightly.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on a parchment-lined baking sheet and brush with neutral oil. Bake for 12 to 15 minutes until cooked through. Flake the salmon with a fork and allow to cool slightly.
05 - In a mixing bowl, combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and chopped green onions. Mix until well blended.
06 - Lightly oil a 9-inch by 9-inch baking dish. Spread seasoned sushi rice evenly across the bottom layer and sprinkle crumbled nori over the rice.
07 - Top the nori-covered rice with the spicy salmon mixture and distribute evenly. Sprinkle shredded mozzarella cheese over the top if desired.
08 - Bake in the preheated oven for 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and allow to cool for 5 minutes. Garnish with toasted sesame seeds, avocado slices, and drizzle with additional sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or served as desired.

# Expert Advice:

01 -
  • It delivers all the flavor of fancy sushi rolls without any intimidating rolling or knife skills required.
  • The creamy, spicy salmon mixture gets even better after a few minutes in the oven, with edges that crisp up just enough.
  • You can prep everything ahead and just bake it when guests arrive, making it the easiest impressive dish in your rotation.
  • Leftovers reheat beautifully and somehow taste even more addictive the next day.
02 -
  • Don't skip rinsing the rice or your base will turn out gluey instead of tender and sticky in the right way.
  • Mix the vinegar into the rice while it's still hot so it absorbs properly and develops that authentic sushi flavor.
  • Let the baked salmon cool slightly before mixing or the mayo can separate and turn oily.
  • If you're not using cheese, add an extra drizzle of mayo on top before baking to keep the surface moist and creamy.
03 -
  • Use a rice paddle or spatula sprayed lightly with water to press the rice into the pan without it sticking to your hands.
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on top, it makes their flavor so much more intense.
  • If you want a crispier top, switch the oven to broil for the last two minutes, but watch it closely so the cheese doesn't burn.
  • Make a double batch of the spicy salmon mixture and keep it in the fridge, it's incredible on rice bowls, salads, or even as a bagel spread.
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