Spicy Salmon Sushi Bake (Printable Page)

Layered sushi casserole with spicy salmon, seasoned rice, and creamy toppings. TikTok viral favorite in 45 minutes.

# What You 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 pound skinless salmon fillet
07 - 1 tablespoon neutral oil such as canola or vegetable oil
08 - 0.5 cup mayonnaise preferably Kewpie
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 optional
15 - 1 tablespoon toasted sesame seeds
16 - 1 avocado sliced
17 - 3 sheets roasted seaweed snacks for serving optional
18 - Additional sriracha and mayonnaise for drizzling

# Steps:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or medium saucepan, cooking according to package instructions until tender and fluffy.
02 - In a small saucepan, heat rice vinegar, sugar, and salt over low heat until dissolved. Pour over cooked rice and gently fold together with a spatula. Allow to cool slightly before assembly.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet on a parchment paper-lined baking sheet. Brush lightly with neutral oil. Bake for 12 to 15 minutes until cooked through. Flake into bite-sized pieces with a fork and cool slightly.
05 - In a mixing bowl, combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and green onions. Mix until evenly blended with no dry streaks.
06 - Lightly oil a 9 by 9 inch baking dish. Spread seasoned sushi rice evenly across the bottom, pressing gently. Sprinkle crumbled nori over the rice layer.
07 - Spread spicy salmon mixture evenly over the nori and rice. If using mozzarella cheese, sprinkle the shredded cheese over the top in an even layer.
08 - Bake in preheated oven for 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and let cool for 5 minutes. Garnish with toasted sesame seeds and avocado slices. Drizzle with additional sriracha and mayonnaise according to preference.
10 - Serve warm, scooped onto roasted seaweed snacks or plated individually as desired.

# Expert Advice:

01 -
  • It gives you all the flavors of sushi without the intimidation of rolling anything.
  • The creamy, spicy salmon mixture gets even better when baked until the edges caramelize slightly.
  • You can make it ahead and just pop it in the oven when guests arrive.
  • Everyone gets to build their own bite with seaweed snacks, making it interactive and fun.
02 -
  • Do not skip rinsing the rice or it will turn out sticky and clumpy instead of tender and fluffy.
  • Let the salmon cool slightly before mixing it with mayo, or the mayo will separate and become oily.
  • Press the rice firmly into the dish so it holds together when you scoop servings out.
  • If you skip the cheese, increase the baking time by a couple minutes to ensure the top gets warm and slightly crispy.
03 -
  • Toast your sesame seeds in a dry skillet for thirty seconds before sprinkling them on top, it brings out a deeper nutty flavor.
  • Use a spatula to press the rice down firmly in the dish, this prevents it from falling apart when you scoop servings.
  • If you love extra spice, mix a little sriracha directly into the rice layer for heat in every bite.
  • Leftover sushi bake reheats surprisingly well in the oven at 175 degrees C, just cover it with foil so the top does not dry out.
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