Spicy Salmon Sushi Bake

My neighbor brought this to a potluck last spring, and I watched everyone circle back for thirds. The pan was scraped clean before the main course even cooled. I begged for the recipe, half-expecting some complicated technique, but she laughed and said it was just layered rice and salmon baked until bubbly. I made it the following weekend and understood why people couldn't stop eating.

I served this at a birthday dinner where half the guests had never tried sushi, and it became the gateway dish. The familiar casserole format made it approachable, but the flavors were bold enough to feel exciting. One friend scooped it onto seaweed crisps like little boats, and suddenly everyone was doing the same. It turned into an interactive meal without any planning on my part.

Ingredients

• Sushi rice: Short-grain rice turns sticky and tender, holding the layers together without falling apart when you scoop it out.
• Rice vinegar: This gives the rice that tangy sweetness you recognize from sushi restaurants, balancing the richness of the salmon mixture.
• Salmon fillet: Fresh salmon bakes up moist and flaky, and its natural oils blend beautifully with the creamy mayo mixture.
• Kewpie mayonnaise: Japanese mayo is richer and slightly sweeter than regular mayo, with a silky texture that coats every flake of salmon.
• Sriracha sauce: Adds heat and a touch of garlic, but you control the fire depending on how brave you feel that day.
• Soy sauce: A small amount deepens the umami without making the dish salty or overwhelming the other flavors.
• Toasted sesame oil: Just a couple teaspoons fill the kitchen with a nutty aroma that makes everything smell like takeout.
• Nori sheet: Crumbled seaweed between the rice and salmon adds that ocean-y flavor you expect from sushi.
• Mozzarella cheese: Not traditional, but it melts into gooey pockets that everyone fights over, and it helps bind the top layer.
• Avocado: Cool, creamy slices cut through the heat and add a fresh contrast to the warm, spicy salmon.
• Sesame seeds: Toasted seeds sprinkled on top add a gentle crunch and a final nutty note that ties everything together.

Instructions

Rinse and cook the rice:

Run cold water over the sushi rice in a fine-mesh strainer until the water runs clear, which removes excess starch and keeps the grains from turning gummy. Cook it in your rice cooker or on the stovetop until tender and glossy.

Season the rice:

Warm the rice vinegar, sugar, and salt in a small pan just until the sugar dissolves, then drizzle it over the hot rice and fold gently with a wooden spoon. Let it cool slightly so it doesn't steam your toppings later.

Preheat the oven:

Set your oven to 200 degrees Celsius so it's ready when you assemble everything. A hot oven helps the cheese bubble and the edges crisp up without drying out the salmon.

Bake the salmon:

Lay the salmon on a parchment-lined baking sheet, brush it with a little oil, and bake for 12 to 15 minutes until it flakes easily. Let it cool for a few minutes, then use a fork to break it into bite-sized pieces.

Mix the spicy salmon:

Combine the flaked salmon with mayonnaise, sriracha, soy sauce, sesame oil, and chopped green onions in a bowl, stirring until every piece is coated. Taste it and add more sriracha if you want extra heat.

Layer the rice:

Lightly oil a 9x9-inch baking dish and press the seasoned rice evenly across the bottom, smoothing it with the back of a spoon. Sprinkle the crumbled nori over the rice so every bite gets a hint of seaweed.

Add the salmon and cheese:

Spread the spicy salmon mixture over the nori layer, then scatter shredded mozzarella on top if you're using it. The cheese isn't traditional, but it melts into golden, gooey spots that make people very happy.

Bake until bubbly:

Slide the dish into the oven for 10 to 12 minutes, until the cheese melts and the edges start to sizzle. The smell will fill your kitchen and make everyone ask when dinner is ready.

Garnish and serve:

Let the bake cool for five minutes so it sets up slightly, then top with sesame seeds, avocado slices, and drizzles of sriracha and mayo. Serve it warm, scooped onto roasted seaweed snacks or straight from the pan.

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This dish became my go-to when I needed to feed a crowd without spending hours in the kitchen. I'd assemble it in the morning, cover it with foil, and leave it in the fridge until dinnertime. When friends arrived, I'd pop it in the oven and have 15 minutes to set the table and pour drinks. It felt like magic every time, and no one ever guessed how little active work it required.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and I've found they actually taste better the next day when the flavors meld. Reheat individual portions in the microwave for about a minute, or warm the whole dish in a 180-degree oven covered with foil to keep it moist. The rice might firm up a bit in the fridge, but it softens again as it heats and still has that satisfying chew.

Swaps and Variations

I've made this with canned crab when salmon was too pricey, and it worked beautifully with the same creamy, spicy treatment. You can swap the mozzarella for a sprinkle of panko mixed with melted butter if you want crunch instead of gooeyness. For a vegetarian version, replace the salmon with finely chopped cooked mushrooms or crumbled tofu mixed with the same sauces, and it still delivers that umami punch.

Serving Suggestions

This pairs well with a simple cucumber salad dressed in rice vinegar, or a bowl of miso soup to start. Some people love scooping it onto crispy seaweed snacks for texture, while others just eat it straight from the dish with a spoon. I've served it alongside edamame and pickled ginger for a full sushi-night spread, and it always feels like a celebration even on a weeknight.

• Add sliced jalapeños on top if you want more heat and a pop of color.
• Drizzle with eel sauce or spicy mayo for an extra layer of flavor.
• Serve with cold sake, a crisp white wine, or even iced green tea for balance.

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This recipe has saved more dinner parties than I can count, and it always disappears faster than I expect. Make it once, and you'll understand why people keep asking you to bring it again.

Recipe FAQ

→ Can I make this ahead of time?

Yes! Assemble the entire dish up to 24 hours in advance and refrigerate. When ready to serve, bake for 15-18 minutes until heated through.

→ Can I use brown rice instead of sushi rice?

While brown rice works, the texture and flavor profile will change. For the most authentic experience, stick with short-grain sushi rice.

→ What other proteins can I use?

Cooked crab, imitation crab, or even cooked shrimp work beautifully as alternatives to salmon. Adjust cooking time accordingly.

→ Is the cheese necessary?

No, the mozzarella is optional. The dish works perfectly without it for a dairy-free version.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.