Spicy Salmon Sushi Bake

A warm and comforting twist on sushi, this Spicy Salmon Sushi Bake combines seasoned sushi rice and creamy salmon for a perfect dish to share at gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Fusion, Japanese

Calories: 350

Ingredients Method Notes

Ingredients

For the Sushi Rice

2 cups sushi rice (uncooked)
2.5 cups water
0.25 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

For the Salmon Layer

1 lb fresh salmon fillet, skinless and diced
0.5 cup mayonnaise
2 tablespoons Sriracha sauce adjust to taste
1 teaspoon sesame oil
0.5 cup green onions, chopped plus extra for garnish

Optional Toppings

1 sheet nori, cut into small strips
Tobiko (fish roe)
Avocado slices

Method

Preparation

Preheat your oven to 375°F (190°C).
Rinse the sushi rice under cold water until the water runs clear. Cook with water according to package instructions until tender.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Fluff the cooked rice and gently fold in the vinegar mixture.
Spread the seasoned rice evenly in the bottom of a baking dish. Let it cool slightly.

Assembly

In a bowl, combine diced salmon, mayonnaise, Sriracha, sesame oil, and green onions. Mix until creamy and well combined, tasting to adjust spice as needed.
Spread the salmon mixture evenly over the rice layer.

Baking

Bake uncovered for 25–30 minutes, until the salmon is cooked through and the top is lightly golden.

Garnishing

Remove from the oven and let cool for a few minutes. Garnish with green onions, nori strips, and tobiko if desired.

Notes

Allow the bake to cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Pro tips include marinating the salmon beforehand for extra flavor and using panko breadcrumbs mixed with melted butter for added crunch.