Spicy Salmon Sushi Bake (Printable Version)

Deconstructed sushi casserole with seasoned rice, spicy salmon, and savory toppings. A viral favorite reimagined as a warm, shareable dish.

# 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 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 Topping

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

# Step-by-Step Guide:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or medium saucepan, then cook according to package instructions.
02 - Heat rice vinegar, sugar, and salt in a small saucepan until dissolved. Pour seasoning mixture over cooked rice and gently fold together. Allow to cool slightly.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on a parchment-lined baking sheet, brush with oil, and bake for 12 to 15 minutes until cooked through. Flake with a fork and allow to cool slightly.
05 - In a mixing bowl, combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and chopped green onions. Mix until well blended.
06 - Lightly oil a 9 by 9 inch baking dish. Spread seasoned sushi rice evenly across the bottom and sprinkle crumbled nori over the rice layer.
07 - Top rice with the spicy salmon mixture and sprinkle shredded mozzarella cheese over the surface.
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 sesame seeds, avocado slices, and drizzle with additional sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or directly onto plates as desired.

# Expert Advice:

01 -
  • It looks fancy enough to impress people but honest enough to make on a random Tuesday without stress.
  • The spicy salmon mixture is addictively creamy and a little dangerous once you realize how good it is.
  • Everyone scoops their own portion, so the kitchen suddenly feels less like cooking and more like a small party.
02 -
  • Do not skip rinsing the rice or you'll end up with a gluey situation that tastes more like wallpaste than dinner.
  • Taste your spicy salmon mixture before baking it because the seasonings need to be bold enough to carry through the rice and cheese.
  • If your oven runs hot, check the bake around the 9-minute mark so your cheese doesn't burn into something sad and brown.
03 -
  • Mix your spicy salmon at room temperature so the mayo doesn't seize up from hitting cold salmon straight out of the oven.
  • Use Kewpie mayonnaise if your store carries it—the difference is real and worth the extra dollar or two.
  • Don't bake the assembled dish longer than 12 minutes or the rice underneath starts to dry out and the whole thing loses its comfort-food texture.
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