Spicy Salmon Sushi Bake (Printer-Friendly)

Deconstructed sushi casserole with seasoned rice, spicy salmon, and creamy toppings. A viral TikTok favorite!

# What You Need:

→ Sushi Rice

01 - 2 cups sushi rice
02 - 2 1/2 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
08 - 1/2 cup mayonnaise
09 - 2-3 tablespoons sriracha sauce
10 - 1 tablespoon soy sauce
11 - 2 teaspoons toasted sesame oil
12 - 1 tablespoon finely chopped green onion

→ Assembly

13 - 1 sheet nori, crumbled
14 - 1/2 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

# Directions:

01 - Rinse sushi rice under cold running water until water runs clear. Combine rice and water in rice cooker or medium saucepan and cook according to package instructions.
02 - Heat rice vinegar, sugar, and salt in small saucepan until dissolved. Pour mixture over cooked rice and gently fold together. Allow to cool slightly.
03 - Set oven temperature to 400°F.
04 - Place salmon fillet on parchment paper-lined baking sheet, brush with oil, and bake for 12-15 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. Blend until uniform.
06 - Lightly oil 9x9-inch baking dish. Spread seasoned sushi rice evenly across bottom layer. Sprinkle crumbled nori over rice.
07 - Top rice and nori layer with spicy salmon mixture. Sprinkle shredded mozzarella cheese over top.
08 - Bake in preheated oven for 10-12 minutes until heated through and cheese melts and bubbles.
09 - Remove from oven and allow to cool for 5 minutes. Garnish with sesame seeds, avocado slices, and drizzle with sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or as desired.

# Expert Suggestions:

01 -
  • It gives you all the flavor of spicy salmon rolls without any rolling or fancy knife skills.
  • You can prep it ahead and bake it right before guests arrive, making hosting so much easier.
  • The creamy, spicy topping gets bubbly and golden in the oven, which is weirdly satisfying to watch.
  • Leftovers reheat beautifully and taste just as good the next day.
02 -
  • Don't skip rinsing the rice, or it will turn out gummy and stick to the dish in clumps.
  • Let the rice cool slightly before mixing in the vinegar so it doesn't get mushy.
  • Taste the spicy salmon mixture before assembling, it's much easier to adjust the heat now than after baking.
  • If you're not using cheese, the dish will still be delicious but won't have that golden, bubbly top layer.
03 -
  • Use a rice paddle or wet spatula to press the rice into the dish so it doesn't stick to your hands.
  • For the best texture, let the baked dish rest for five minutes before cutting into it.
  • If you want a crispier top, broil it for the last minute or two, but watch it closely so the cheese doesn't burn.
  • Make the spicy salmon mixture a few hours ahead and keep it chilled, it deepens the flavors and makes assembly faster.
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