Spicy Salmon Sushi Bake

My roommate brought this home from a potluck last spring, still warm in a foil-covered dish, and I ate three servings standing at the counter. The creamy, spicy salmon melted into the rice, and I loved how it felt like sushi without any of the fuss. By the next weekend, I was making my own version, tweaking the heat and toppings until it felt just right. It's become my go-to whenever I want something impressive but easy. Everyone always asks for the recipe.

I made this for a group of friends who claimed they didn't like cooked salmon, and they devoured it. The combination of the tangy rice, the creamy spicy topping, and the crunch of sesame seeds won them over completely. One friend even scraped the dish clean with a piece of nori. It's proof that presentation and texture can change someone's mind about an ingredient. I've been making it for gatherings ever since.

Ingredients

• Sushi rice: Short-grain rice is essential here because it gets sticky and holds the layers together, plus it soaks up the vinegar seasoning beautifully.
• Rice vinegar: This is what gives the rice that classic sushi tang, and heating it with sugar and salt helps everything dissolve evenly.
• Salmon fillet: Fresh, skinless salmon works best, and baking it keeps it moist without adding extra oil or mess.
• Kewpie mayonnaise: It's richer and slightly sweeter than regular mayo, and it makes the spicy mixture incredibly creamy.
• Sriracha sauce: Adjust this to your heat tolerance, start with less if you're unsure, you can always drizzle more on top.
• Soy sauce: Adds a salty, umami depth that balances the richness of the mayo.
• Toasted sesame oil: Just a little bit brings a nutty warmth that ties everything together.
• Nori sheet: Crumbling it over the rice adds that seaweed flavor you expect from sushi.
• Mozzarella cheese: Optional, but it melts into a gooey, golden layer that makes this feel like comfort food.
• Avocado: Creamy, fresh slices on top add color and balance the heat.

Instructions

Prepare the rice:

Rinse the sushi rice until the water runs clear to remove excess starch, then cook it in a rice cooker or pot with the water. Once done, gently fold in the warm vinegar mixture so the grains stay intact and glossy.

Bake the salmon:

Brush the fillet lightly with oil and bake it until it flakes easily with a fork, about 12 to 15 minutes. Let it cool just enough to handle, then flake it into bite-sized pieces.

Make the spicy salmon mixture:

Combine the flaked salmon with mayo, sriracha, soy sauce, sesame oil, and green onions in a bowl. Mix until everything is creamy and well blended, tasting to adjust the heat level.

Assemble the layers:

Press the seasoned rice evenly into a lightly oiled baking dish, then sprinkle crumbled nori on top. Spread the spicy salmon mixture over the nori layer, and if you're using cheese, sprinkle it generously over the salmon.

Bake until bubbly:

Slide the dish into the preheated oven and bake for 10 to 12 minutes, until the top is golden and bubbling. Let it rest for a few minutes before serving so the layers set slightly.

Garnish and serve:

Top with sesame seeds, avocado slices, and drizzle with extra sriracha and mayo. Scoop onto seaweed snacks or serve it straight from the dish with a spoon.

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The first time I brought this to a dinner party, someone said it tasted like the inside of their favorite sushi roll, but better. That stuck with me because it's exactly what I love about this dish, all the flavor, none of the pressure. It's the kind of recipe that makes people feel like you went to a lot of trouble, even though it comes together in under an hour. I keep making it because it never fails to impress.

How to Store and Reheat

Leftovers keep well in an airtight container in the fridge for up to two days. I reheat individual portions in the microwave for about a minute, or you can warm the whole dish in a low oven covered with foil. The rice softens a bit, but the flavors stay just as bold. Add fresh avocado and a drizzle of mayo after reheating to brighten it up.

Swaps and Variations

If you're not a salmon fan, cooked shrimp or imitation crab work beautifully in the spicy mixture. I've also made a vegetarian version with baked tofu and extra veggies like cucumber and edamame. For a spicier kick, mix in some chili garlic paste or top with sliced jalapeños. You can even skip the baking step and serve it cold as a sushi bowl, it's just as good.

Serving Suggestions

I love serving this with roasted seaweed snacks for scooping, but it's also great with crispy wonton chips or even tortilla chips if that's what you have. A simple cucumber salad with rice vinegar on the side cuts through the richness perfectly. Cold sake, a light beer, or sparkling water with lime all pair well. It's casual enough for a weeknight but feels special enough for company.

• Top with thinly sliced radish or pickled ginger for extra crunch and tang.
• Serve alongside miso soup or a seaweed salad for a full Japanese-inspired spread.
• Let guests customize their own toppings at the table for a fun, interactive meal.

Save

This dish has become my answer to easy entertaining and weeknight cravings alike. It's one of those recipes that feels like a treat every single time, and I hope it becomes a favorite in your kitchen too.

Recipe FAQs

→ Can I use regular rice instead of sushi rice?

Sushi rice is recommended for its sticky texture and ability to hold together when baked. Regular short-grain rice can work, but the texture won't be as authentic.

→ How do I adjust the spice level?

Start with 2 tablespoons of sriracha and taste the salmon mixture before assembling. Add more gradually until you reach your preferred heat level.

→ Can I make this ahead of time?

Yes, you can prepare the rice and salmon mixture separately up to 24 hours in advance. Assemble and bake just before serving for best results.

→ What can I substitute for salmon?

Cooked crab meat, imitation crab, or even cooked shrimp work wonderfully. You can also try canned tuna for a budget-friendly option.

→ Is the cheese necessary?

The mozzarella is optional and adds a creamy, melty layer. You can omit it for a more traditional flavor or use cream cheese for extra richness.

→ How should I store leftovers?

Store covered in the refrigerator for up to 2 days. Reheat in the oven at 180°C (350°F) for best texture, though microwave reheating also works.