Spicy Salmon Sushi Bake

My roommate scrolled through TikTok at midnight, phone glowing in the dark kitchen, and suddenly demanded we make sushi bake the next evening. I'd never heard of it, but watching that viral video of molten salmon and cheese bubbling out of the oven hooked me instantly. What started as a joke about following trends became something I actually crave now, especially when I need to feed a crowd without spending hours rolling individual pieces. The beauty of this dish is that it tastes impressive while being genuinely easy, and somehow it feels less precious than traditional sushi, more like comfort food wearing a fancy outfit.

I made this for my best friend's birthday dinner last spring, and she arrived exhausted from work expecting takeout. Instead, I pulled this bubbling, golden casserole from the oven, and her entire face changed. We sat on the back porch as the sun set, eating straight from the baking dish with wooden spoons, and she kept saying, "This is better than any restaurant," which might have been the wine talking but I'll take it anyway. That night taught me that the best recipes aren't always the fanciest ones, they're the ones that make people feel seen and fed.

Ingredients

• Sushi Rice (2 cups uncooked): This is the foundation and honestly non-negotiable—regular rice won't have the slight stickiness that holds everything together when baked.
• Rice Vinegar, Sugar, and Salt (for seasoning): These three create that tangy-sweet profile that makes sushi rice taste like sushi rice; don't skip the cooling step or you'll cook the vinegar off.
• Salmon Fillet (450 g skinless): Buy the freshest salmon you can find, and make sure it's skinless before you start—it bakes more evenly that way.
• Mayonnaise (preferably Kewpie): Kewpie mayo has a richer, slightly sweeter flavor than Western brands and makes a noticeable difference; if you only have regular mayo, it'll work but add a tiny squeeze of lime juice to brighten it.
• Sriracha Sauce (2–3 tablespoons): This is your spice anchor—start with 2 tablespoons and taste as you go because everyone's heat tolerance is different.
• Soy Sauce (1 tablespoon): Use low-sodium if you can because the flavors are already concentrated in this bake.
• Toasted Sesame Oil (2 teaspoons): A little goes a long way; it's the secret whisper that makes people ask what's in this.
• Mozzarella Cheese (1/2 cup, optional): I was skeptical at first, but that melted cheese layer adds a textural contrast that somehow works; feel free to skip it if you want to keep it more authentic to traditional sushi.
• Nori, Sesame Seeds, Avocado, and Green Onion: These are your finishing touches and each one brings something necessary—crunch, creaminess, freshness, and that unmistakable sushi flavor.

Instructions

Prepare the Rice Foundation:

Rinse your sushi rice under cold water, stirring gently with your fingers until the water runs clear—this removes the excess starch and prevents a gluey mess. Cook according to package directions, then while it's still steaming, pour the vinegar-sugar-salt mixture over it and fold gently with a wooden paddle or rice spoon, working from the outside in so every grain gets coated.

Cook the Salmon:

Line your baking sheet with parchment paper, brush the salmon with a thin coat of neutral oil, and slide it into a 400°F oven for 12–15 minutes until it flakes easily with a fork but is still slightly moist inside. Overcooked salmon turns stringy and dry, so set a timer and don't wander off.

Make the Spicy Salmon Mixture:

Once the salmon has cooled just enough to handle, flake it into a mixing bowl and combine it with mayo, sriracha, soy sauce, sesame oil, and green onions, stirring until everything is evenly distributed. Taste and adjust the heat level—this is your moment to make it yours.

Layer and Assemble:

Lightly oil your baking dish and press the cooled sushi rice into an even layer on the bottom, then sprinkle the crumbled nori over top. Spread the spicy salmon mixture over that, and if you're using cheese, scatter it across like you're blessing the whole thing.

Bake Until Golden:

Pop it into the preheated oven for 10–12 minutes; you're looking for the cheese to bubble at the edges and everything to be heated through, which happens faster than you'd think. Let it rest for 5 minutes out of the oven so it's not nuclear hot when you dig in.

Garnish and Serve:

Top with sesame seeds, avocado slices, and dramatic drizzles of extra sriracha and mayo, then scoop it onto roasted seaweed sheets or serve straight from the dish if your guests are close enough to not judge you. The seaweed acts as an edible wrapper and also stops it from falling apart, which is more practical than it sounds.

Save

There's something almost ceremonial about watching this dish come together, the way the layers build like you're constructing something that matters. I've made it at least a dozen times now, and it still feels a little bit like magic when you pull it from the oven and the whole apartment fills with that aroma of toasted sesame and baked salmon.

Why This Became My Go-To Dinner

Sushi bake hit different during that weird period when I was tired of cooking but too broke for restaurants. It's the kind of dish that looks like you care without requiring you to have perfect knife skills or exotic equipment. My partner jokes that I make it once a month, and he's not entirely wrong—there's something about the simplicity of it that keeps me coming back.

Understanding the Technique

This dish is essentially deconstructed sushi reimagined as a baked casserole, which means you get all the flavors you love without the precision required for hand-rolling. The oven does the heavy lifting here, melding the layers together and warming everything evenly. The key is respecting each component enough to prepare it properly before assembly, so nothing is fighting against anything else when the heat hits.

Timing and Texture Tricks

Timing in this recipe is less forgiving than you might think—bake it too long and the rice dries out, too short and the salmon topping won't be hot enough to matter. The 5-minute rest after baking lets everything set slightly, making it easier to scoop without the layers sliding around on the plate. One small detail that changed my life was adding the avocado and extra mayo drizzle right at the end, which adds both temperature contrast and visual appeal that makes people actually want to eat it.

• Use a spoon to scoop instead of a spatula so you keep the layers intact and get a clean bite with everything stacked together.
• If you're not using cheese, brush a little extra sesame oil on top before baking so it still gets a golden finish.
• Leftover sushi bake actually tastes good cold the next day, which is shocking but true.

Save

This sushi bake sits somewhere between weeknight comfort and restaurant-quality presentation, which is exactly why it's taken over my dinner rotation. Make it once and you'll understand why your friends keep asking for the recipe.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the rice and salmon mixture up to 24 hours in advance. Store separately in the refrigerator, then assemble and bake when ready to serve.

→ What can I substitute for Kewpie mayonnaise?

Regular mayonnaise works well, though Kewpie provides a richer, more authentic flavor. You can also use Japanese mayo mixed with a pinch of MSG for similar results.

→ Is this dish spicy?

The heat level is adjustable. Start with 2 tablespoons sriracha for moderate spice, or reduce to 1 tablespoon for a milder version. You can always add more when serving.

→ Can I use other types of fish?

Absolutely! Cooked crab, imitation crab, or even cooked shrimp work beautifully as alternatives to salmon. Adjust cooking time accordingly if using raw seafood.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through. The rice may dry out slightly, so add a splash of water before reheating.

→ Do I need a sushi rice cooker?

No, you can cook sushi rice on the stovetop. Rinse the rice, combine with water, bring to a boil, then simmer covered for 20 minutes. Let steam for 10 minutes before seasoning.