Go Back
Delicious spicy salmon sushi bake served in a dish with toppings.

Spicy Salmon Sushi Bake

A hands-off dish that transforms sushi flavors into a comforting casserole, perfect for weeknights or entertaining.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Party Food
Cuisine: Fusion, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sushi rice
  • 2 cups sushi rice (uncooked) Short-grain rice becomes sticky when cooked.
  • 2.5 cups water Use as needed for cooking rice.
  • 1/4 cup rice vinegar Provides tang and gloss to rice.
  • 2 tablespoons sugar Sweetens the rice.
  • 1 teaspoon salt Balances the flavor.
For the salmon topping
  • 1 lb fresh salmon fillet (skinless and diced) Sushi-grade salmon for best flavor.
  • 1/2 cup mayonnaise Creates creamy texture.
  • 2 tablespoons Sriracha sauce Adjust spice level to taste.
  • 1 teaspoon sesame oil Adds depth of flavor.
  • 1/2 cup green onions (chopped) For flavor and garnish.
  • 1 sheet nori (cut into small strips) For garnish.
  • to taste Tobiko (optional for garnish) Adds a pop of flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the sushi rice according to package instructions.
  3. In a mixing bowl, combine rice vinegar, sugar, and salt until dissolved.
  4. Fluff the cooked rice with a fork and gently fold in the vinegar mixture.
  5. Spread the rice evenly at the bottom of the baking dish and let cool slightly.
Mixing the Topping
  1. In another bowl, mix the diced salmon, mayonnaise, Sriracha, sesame oil, and green onions until well combined.
  2. Spread the salmon mixture evenly over the rice in the baking dish.
Baking
  1. Bake in the preheated oven for about 25–30 minutes until the salmon is cooked through and the top is slightly golden.
  2. Remove from the oven and let cool for a few minutes before garnishing with green onions, nori strips, and tobiko. Serve warm.

Notes

Control rice moisture by slightly undercooking it to maintain texture. Let the dish rest after baking to prevent a soupy base.