Spicy Salmon Sushi Bake (Printable)

Deconstructed sushi casserole featuring seasoned rice, spicy salmon, and savory toppings ready in 45 minutes.

# 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 pound 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:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and 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 mixture over cooked rice and gently fold together. Allow to cool slightly.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet on a parchment-lined baking sheet, brush with neutral oil, and bake for 12 to 15 minutes until cooked through. Flake the salmon with a fork and allow to cool slightly.
05 - Combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and green onions in a mixing bowl. Blend until well combined.
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 - Spread spicy salmon mixture evenly over the rice layer. Sprinkle shredded mozzarella cheese over the top if desired.
08 - Bake in the preheated oven for 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and allow to cool for 5 minutes. Top with sesame seeds and avocado slices. Drizzle with additional sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or plated individually as desired.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when really you just layered things and let the oven do the work.
  • The spicy salmon filling is addictively creamy and has enough kick that you'll find yourself eating it straight from the baking dish with a spoon.
  • Everyone at the table tries it expecting traditional sushi and gets something warmer, melted, and somehow more satisfying.
  • You can prep everything while the rice cools, meaning dinner is actually on the table within 45 minutes.
02 -
  • The sushi rice needs to cool completely before assembly or the heat will make everything soggy and separate; I learned this the hard way on my first attempt.
  • Don't skip the parchment paper under the salmon or you'll spend 10 minutes scraping it off the sheet pan.
  • The avocado slices go on right before serving—add them too early and they'll turn gray and sad looking.
03 -
  • Spread the sushi rice while it's still slightly warm so it compacts into an even, stable base layer.
  • If your salmon is particularly thick, partially cook it first, then flake and mix into the mayo mixture so it finishes cooking in the oven without drying out.
  • The sesame oil is non-negotiable for that authentic sushi taste—don't substitute it with regular sesame oil or you'll lose that toasted, nutty flavor.
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