Spicy Salmon Sushi Bake (Printable)

Layers of seasoned rice, flaked salmon, spicy mayo, and sriracha, baked until bubbly and topped with fresh avocado, sesame seeds, and nori.

# What You'll 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 lb skinless salmon fillet
07 - 1 tablespoon neutral oil
08 - 0.5 cup mayonnaise
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 Garnish

13 - 1 sheet nori, crumbled
14 - 0.5 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

# How To Make It:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice with 2.5 cups water in a rice cooker or medium saucepan and cook according to package instructions.
02 - Heat rice vinegar, sugar, and salt in a small saucepan until dissolved. Pour the vinegar mixture over cooked rice and gently fold to combine. Allow to cool slightly.
03 - Set oven temperature to 400°F and allow to fully preheat.
04 - Place salmon fillet on a parchment-lined baking sheet, brush lightly with oil, and bake for 12 to 15 minutes until cooked through. Flake gently with a fork and allow to cool slightly.
05 - Combine flaked salmon with mayonnaise, sriracha, soy sauce, sesame oil, and green onions in a mixing bowl. Blend thoroughly until well combined.
06 - Lightly oil a 9x9 inch baking dish. Spread seasoned sushi rice evenly across the bottom and sprinkle crumbled nori over the rice layer.
07 - Spread the spicy salmon mixture evenly over the rice and nori layer. Sprinkle shredded mozzarella cheese over the top if using.
08 - Place in preheated oven and bake for 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and cool for 5 minutes. Top with sesame seeds and avocado slices, then drizzle with additional sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or directly onto plates as desired.

# Expert Advice:

01 -
  • It gives you all the flavor of spicy salmon rolls without the pressure of perfect sushi technique or sticky fingers.
  • The contrast between the warm, creamy salmon layer and the tangy sushi rice is genuinely addictive.
  • You can make it ahead, pop it in the oven when guests arrive, and look like you planned everything perfectly.
02 -
  • Rinsing the rice is non-negotiable, because I skipped it once and ended up with a sticky, gummy mess that no amount of vinegar could save.
  • Don't overbake the salmon in step four, because it will bake again in the casserole and you don't want it to dry out.
  • Let the finished bake rest for a few minutes before serving, or the layers will slide apart and you'll lose that beautiful cross-section.
03 -
  • Use a rice paddle or the back of a spoon dipped in water to press the rice into the pan without it sticking to your hands.
  • If you want extra heat, mix a little sriracha directly into the rice layer before adding the salmon.
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling them on top, because it deepens their flavor and makes them taste almost buttery.
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