Spicy Salmon Sushi Bake

This Spicy Salmon Sushi Bake brings all the great flavors of sushi into an easy-to-make casserole that’s perfect for sharing or a comforting meal at home. It’s creamy, a little spicy, and has a satisfying texture that even sushi beginners can enjoy without any complicated rolling.

I first made this for a weekend gathering and everyone loved how easy it was to serve and how packed with flavor it turned out. Now it’s a go-to when I want sushi vibes without ordering takeout.

Gather Your Ingredients

• 2 cups sushi rice uncooked: the base for sticky, perfectly textured rice; rinse well to remove excess starch
• 2.5 cups water: essential for cooking the rice evenly
• ¼ cup rice vinegar: adds the classic sushi tang; make sure it is plain mild rice vinegar, not seasoned
• 2 tablespoons sugar: balances the vinegar’s acidity for that signature sushi rice flavor
• 1 teaspoon salt: enhances overall taste
• 1 lb fresh salmon fillet skinless and diced: fresh quality fish makes all the difference here; look for firm texture and bright color
• ½ cup mayonnaise: adds creaminess and helps bind the topping; use Japanese mayo if you can for authenticity
• 2 tablespoons Sriracha sauce or adjust to taste: delivers the spicy kick, use more or less based on your heat preference
• 1 teaspoon sesame oil: a small amount gives a warm, nutty flavor that complements the salmon
• ½ cup green onions chopped plus extra for garnish: freshness and crunch
• 1 sheet nori cut into small strips: gives a subtle seaweed flavor and texture on top
• Tobiko optional for garnish: bright orange fish roe adds a fun pop and extra seafood nuance

How to Make It

Preheat oven:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.

Cook rice:

Cook the sushi rice by rinsing it under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil then cover and simmer on low until water is absorbed and rice is tender. Fluff with a fork once done.

Make seasoning:

In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until completely dissolved to create a sweet and tangy sushi seasoning. Gently fold this mixture into the cooked rice while it is still warm so the rice absorbs the flavor evenly. Spread the seasoned rice evenly in the bottom of your 9 by 13 inch baking dish and let it cool slightly so the topping won’t melt immediately.

Prepare topping:

In another mixing bowl, thoroughly combine the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Taste and adjust the spiciness here if you want more heat or prefer it milder.

Assemble:

Evenly spread the spicy salmon mixture on top of the rice layer in the baking dish making sure to cover it completely.

Bake:

Place the baking dish in the preheated oven and bake for about 25 to 30 minutes. Look for the salmon to be fully cooked and the topping to develop a light golden color.

Rest and garnish:

Remove from the oven and let the baked sushi rest for a few minutes to cool slightly before serving. Garnish with additional chopped green onions, nori strips, and tobiko if you have it.

Serve:

Serve warm by scooping portions out with a spoon. Enjoy the creamy, spicy, umami-packed layers of this sushi bake.

My favorite part of this recipe has to be the playful spicy mayo topping. It brings a creamy heat that balances perfectly with the slightly tangy sushi rice. One memorable evening, I served this at a family cookout where everyone was hesitant about sushi flavors in a casserole form, but they ended up asking for seconds and even thirds.

Flavor Boosters

Store leftovers in an airtight container in the refrigerator and consume within two days for best freshness. Reheat gently in the oven at 350 degrees Fahrenheit until warmed through so the topping stays creamy without drying out.

Serving Suggestions

Pair this sushi bake with a crisp cucumber salad or pickled ginger on the side to brighten the meal. Soy sauce and wasabi make excellent dipping options. For a heartier spread, complement it with steamed edamame or miso soup.

Creative Twists

Sushi bake is a popular fusion dish especially in North America that captures the essence of Japanese sushi flavors without requiring the traditional rolling technique. It’s sometimes called "deconstructed sushi" and has become a fun and approachable way to enjoy sushi ingredients in an easy one-dish format. In warmer months, serve the bake slightly chilled as a refreshing summer casserole. You can also swap green onions for fresh herbs like shiso or cilantro to add a seasonal twist. In fall and winter, try adding more warming spices like a touch of ginger in the salmon mixture.

This spicy salmon sushi bake is a crowd-pleaser that balances creamy heat with tangy rice perfectly and is great for easy entertaining.

Common Questions About the Recipe

→ Can I use other seafood instead of salmon?

Yes, cooked crab or shrimp can be substituted for salmon to vary the flavor and texture.

→ How spicy is the dish typically?

The heat mainly comes from Sriracha sauce. You can adjust its amount to make the dish milder or spicier based on preference.

→ What type of rice works best?

Sushi rice is ideal due to its sticky texture, which holds the bake together but any short-grain rice can be used if sushi rice is unavailable.

→ Is there a recommended serving suggestion?

Serve warm with soy sauce on the side for dipping and garnish with green onions, nori strips, or tobiko for extra flavor and texture.

→ Can it be prepared ahead of time?

Yes, assemble the layers in advance and bake just before serving to maintain freshness and texture.