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- Spicy Salmon Sushi Bake Recipe
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Warm, cozy, and ridiculously easy to share: this Spicy Salmon Sushi Bake Recipe turns simple sushi rice and fresh salmon into a crowd-pleasing casserole that’s perfect for weeknight dinners, potlucks, or an indulgent appetizer night. I love it when sushi flavors meet home-cooking comfort—because who doesn’t want spicy mayo, tender salmon, and crisp nori in one scoop? If you’re wondering which salmon to choose for the best texture and flavor, check this quick guide to the best salmon for sushi before you shop.
Why cook this at home
This dish blends familiar sushi flavors with a hands-off bake: no rolling, minimal prep, and big flavor payoff. It’s budget-friendly (you use a single salmon fillet for many servings), kid-friendly when you dial back the Sriracha, and easy to scale up for guests. Leftovers reheat well and even make great sushi bowls the next day.
“Hands down our new favorite dinner — creamy, a little spicy, and perfect for sharing.” — a happy home cook
How this recipe comes together
You’ll cook and season sushi rice, mix diced salmon with a creamy spicy mayo, layer it over the rice, and bake until the top sets and edges get lightly golden. It’s essentially sushi flavor in casserole form: rice base, seasoned fish topping, then garnishes for crunch and umami.
What you’ll need
2 cups sushi rice (uncooked), 2.5 cups water, 1/4 cup rice vinegar, 2 tablespoons sugar, 1 teaspoon salt, 1 lb fresh salmon fillet (skinless and diced), 1/2 cup mayonnaise, 2 tablespoons Sriracha sauce (or to taste), 1 teaspoon sesame oil, 1/2 cup green onions (chopped, plus extra for garnish), 1 sheet nori (cut into small strips), to taste tobiko (optional for garnish)
Quick substitutions:
- Rice: short-grain sushi rice is best; use medium-grain in a pinch.
- Salmon: fresh, sashimi-grade or high-quality farmed salmon works—see the best salmon for sushi guide if unsure.
- Mayo: swap for Japanese kewpie mayo for a richer, slightly tangier finish.
- Sriracha: substitute chili garlic sauce or adjust with gochujang for deeper heat.
Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- Rinse 2 cups sushi rice under cold water until the water runs clear. Combine rice and 2.5 cups water in a rice cooker or pot and cook until tender per package instructions.
- In a small bowl, stir together 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved.
- When the rice is done, fluff with a fork and gently fold in the vinegar mixture. Spread the seasoned rice evenly in the bottom of a baking dish and let it cool for a few minutes so the salmon topping won’t cook instantly.
- In a separate bowl, combine 1 lb diced salmon, 1/2 cup mayonnaise, 2 tablespoons Sriracha (or to taste), 1 teaspoon sesame oil, and 1/2 cup chopped green onions. Mix gently so the salmon keeps some texture; taste and adjust spiciness.
- Spread the salmon mixture evenly over the rice layer. Smooth the top so it bakes uniformly.
- Bake in the preheated oven for 25–30 minutes, or until the salmon is cooked through and the top is slightly golden. If you like a charred finish, broil for the last 1–2 minutes watching carefully.
- Remove from the oven and let cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if using. Serve warm, scooping portions with a spoon.
Best ways to enjoy it
Serve scoops on a communal platter with extra nori strips for wrapping, or spoon onto individual bowls with a side of quick cucumber salad, pickled ginger, and edamame. Crisp textures like toasted sesame seeds or crushed furikake add contrast. This is fantastic for casual family dinners, game-day spreads, or a laid-back sushi night.
Storage and reheating tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a shallow, airtight container for up to 1 month; thaw overnight in the fridge before reheating.
- Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes until heated through, or microwave covered in 30–45 second bursts until hot. Ensure reheated salmon reaches 165°F for safety.
- Tip: For best texture after freezing, reheat in the oven to restore some crispness to the top layer.
Pro chef tips
- Dice the salmon into bite-sized pieces so it cooks evenly and mixes well with the mayo.
- Let the rice cool slightly before layering to prevent the salmon from starting to cook prematurely.
- Use a thin metal spatula to get clean lifts when serving.
- For a glossy top, brush a light layer of mayo on the surface before broiling.
- If using sashimi-grade salmon, still bake it; the heat gives a different, comforting texture while keeping that fresh salmon flavor.
Flavor swaps
- Spicy tuna bake: Swap salmon for chopped sushi-grade tuna and proceed the same way.
- California-style: Mix in a little finely chopped avocado and imitation crab for a milder topping.
- Vegan: Use mashed or crumbled smoked tofu with vegan mayo and sriracha.
- Extra crunch: Scatter panko mixed with a teaspoon of sesame oil on top before baking for a crunchy finish.
Helpful answers
Q: Is it safe to bake salmon in a sushi-style dish?
A: Yes. This recipe cooks the salmon through in the oven, which eliminates raw-fish safety concerns. Use fresh, high-quality fish and bake to an internal temperature of 145°F if you want to follow FDA guidance.
Q: Can I make this ahead for a party?
A: You can prep the rice and salmon topping separately up to a day in advance. Assemble and bake 30–45 minutes before serving for best texture. Fully baked leftovers can be reheated, but assembly-then-bake yields the freshest results.
Q: Can I use leftover cooked salmon?
A: Yes — gently flake leftover cooked salmon into the mayo mixture and reduce baking time to just warm and meld flavors (about 10–15 minutes).
Q: What if I don’t have sushi rice?
A: Short- or medium-grain rice will work; avoid long-grain varieties as they won’t give the sticky texture that holds the bake together.
- Best salmon for sushi
- Best salmon for sushi
Spicy Salmon Sushi Bake Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
This Spicy Salmon Sushi Bake combines sushi flavors in a cozy casserole, perfect for sharing at weeknight dinners, potlucks, or as an indulgent appetizer.
Ingredients
- 2 cups sushi rice (uncooked)
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 lb fresh salmon fillet (skinless and diced)
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce (or to taste)
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped, plus extra for garnish)
- 1 sheet nori (cut into small strips)
- to taste tobiko (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse sushi rice under cold water until the water runs clear. Cook rice with water until tender per package instructions.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Fluff the rice and fold in the vinegar mixture. Spread it evenly in a baking dish and let cool.
- In a separate bowl, combine diced salmon, mayonnaise, Sriracha, sesame oil, and green onions. Mix gently and taste for spiciness.
- Spread the salmon mixture over the rice layer and smooth the top.
- Bake for 25–30 minutes, until the salmon is cooked through and the top is slightly golden. Broil for 1–2 minutes for a charred finish, watching carefully.
- Remove from the oven, garnish with green onions, nori strips, and tobiko if using, and serve warm.
Notes
Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg