Spicy Salmon Sushi Bake (Print View)

Deconstructed sushi casserole with spicy salmon, seasoned rice, and creamy toppings

# What You’ll 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 lb 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 and mayonnaise for drizzling

# How To Make It:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in rice cooker or pot, cook according to package instructions.
02 - Heat rice vinegar, sugar, and salt in small saucepan until dissolved. Pour over cooked rice and gently mix. Allow to cool slightly.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on parchment-lined baking sheet, brush with oil. Bake for 12 to 15 minutes until cooked through. Flake with fork and cool slightly.
05 - Combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions in mixing bowl. Mix until well blended.
06 - Lightly oil 9x9-inch baking dish. Spread seasoned sushi rice evenly on bottom. Sprinkle crumbled nori over rice.
07 - Top rice with spicy salmon mixture. Sprinkle shredded mozzarella cheese over top if using.
08 - Bake in preheated oven for 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and cool for 5 minutes. Garnish with sesame seeds, avocado slices, and drizzle with extra sriracha and mayonnaise. Serve warm.

# Expert Suggestions:

01 -
  • It tastes like sushi night without the stress of rolling anything or shaping perfect rice parcels.
  • The creamy, spicy topping gets little crispy edges in the oven that are dangerously addictive.
  • You can prep everything ahead and just slide it into the oven when guests arrive.
  • Leftovers reheat beautifully and taste even better the next day when the flavors meld together.
02 -
  • Rinse the rice thoroughly or the texture will turn sticky and clumpy instead of tender and fluffy.
  • Don't skip the cooling step after baking, or the layers will slide apart when you scoop them out.
  • Taste the spicy salmon mixture before spreading it, because sriracha brands vary wildly in heat level.
  • Use fresh salmon instead of frozen if possible, as it flakes more cleanly and has better flavor.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it wakes up their flavor and adds a deeper nuttiness.
  • Press the rice firmly into the pan so it holds together when you scoop it, or you'll end up with loose grains instead of neat squares.
  • Let the bake rest for five full minutes after it comes out of the oven, or the layers will be too soft to serve cleanly.
  • Use a sharp, wet knife to cut clean portions if you want to plate it fancy instead of scooping it casually.
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