Spicy Salmon Sushi Bake

My roommate burst through the door with her phone in hand, babbling about a casserole that tasted like spicy salmon rolls but fed eight people. I was skeptical until she showed me the video: golden, bubbly, gloriously messy. We made it that night with whatever salmon we had in the freezer, and by the time we pulled it from the oven, the entire apartment smelled like a sushi bar. It disappeared in minutes.

I brought this to a potluck once, and people hovered around the dish like gulls. Someone asked if I went to culinary school. I laughed and admitted I learned it from a twenty second video. The best part was watching people scoop it onto seaweed snacks, then go back for thirds. One friend texted me the next day asking for the recipe, and I knew it had officially made it into my rotation.

Ingredients

• Sushi rice: Short grain rice is essential here because it gets sticky and holds everything together, regular long grain will fall apart and ruin the texture.
• Rice vinegar: This is what makes sushi rice taste like sushi rice, dont skip it or substitute with white vinegar, the flavor is completely different.
• Salmon fillet: Use fresh or thawed frozen, skin off, and make sure its sushi grade if you prefer it less cooked, though we bake it fully here.
• Kewpie mayonnaise: The Japanese mayo is richer and slightly sweeter than American mayo, it makes a noticeable difference but regular mayo works in a pinch.
• Sriracha sauce: Start with two tablespoons and taste, you can always add more heat but you cant take it back once its mixed in.
• Toasted sesame oil: A little goes a long way, it adds that nutty depth that makes the salmon mixture taste authentic and complex.
• Nori sheet: Crumbling it between the rice and salmon gives you that seaweed flavor in every bite without chewing whole sheets.
• Mozzarella cheese: Totally optional and not traditional, but it melts into gooey pockets that people absolutely love, especially kids.
• Avocado: Slice it right before serving so it stays green and creamy, it cools down the spice and adds richness.

Instructions

Prepare the sushi rice:

Rinse the rice under cold water until it runs clear, this removes excess starch and prevents gummy rice. Cook it in a rice cooker or on the stovetop, then fold in the warm vinegar mixture gently so you dont smash the grains.

Bake the salmon:

Brush the fillet lightly with oil and bake it until it flakes easily with a fork, about twelve to fifteen minutes depending on thickness. Let it cool for a few minutes before flaking it into bite sized pieces.

Mix the spicy salmon:

Combine the flaked salmon with mayo, sriracha, soy sauce, sesame oil, and green onions in a bowl. Stir gently so the salmon stays in chunks, you want texture not paste.

Assemble the layers:

Press the seasoned rice into the bottom of a greased baking dish, sprinkle crumbled nori on top, then spread the spicy salmon mixture evenly. Add cheese if using, then bake until bubbly and golden on top.

Garnish and serve:

Let it cool for five minutes so it sets up and is easier to scoop. Top with sesame seeds, avocado slices, and drizzle with extra sriracha and mayo in zigzag patterns.

Save

The first time I made this for my parents, my dad ate three servings and declared it better than takeout. My mom, who usually critiques everything, just nodded and asked if there was more. That night, it stopped being just a trendy internet recipe and became something I was proud to serve. It felt like I had unlocked a new level of home cooking.

Choosing Your Salmon

I used to buy the most expensive salmon thinking it mattered, but honestly mid range wild or farmed works perfectly here since youre baking and mixing it. The key is making sure its fresh or properly thawed, with no fishy smell. If youre nervous about raw fish, this recipe is forgiving because everything gets cooked through. I once used leftover grilled salmon and it still turned out great, just skip the baking step and flake it directly into the mayo mixture.

Make Ahead Magic

You can assemble the entire dish up to the point of baking, cover it tightly, and refrigerate for up to a day. When youre ready, just add ten extra minutes to the bake time since its going in cold. I do this every time I host because it means I can actually talk to my guests instead of sweating over the stove. The rice does firm up a bit in the fridge, but it softens again beautifully as it bakes and the flavors meld even more overnight.

Serving and Storing

This is best served warm, scooped onto crispy seaweed snacks or eaten straight from the dish with a spoon. Leftovers keep in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave for about a minute, or warm the whole dish in a low oven covered with foil so it doesnt dry out.

• Add a squeeze of lime juice over the top right before serving for brightness.
• If you want crunch, throw some panko on top during the last five minutes of baking.
• Serve with pickled ginger and soy sauce on the side for people to customize their bowls.

Save

This dish taught me that the best recipes arent always the ones that take hours or require fancy techniques. Sometimes its about taking something beloved and making it accessible, shareable, and just a little bit yours.

Recipe Questions

→ Can I make this ahead of time?

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 the salmon?

Cooked crab, imitation crab, or shredded cooked chicken work well as alternatives. Adjust seasonings to complement your chosen protein.

→ Is this served hot or cold?

Best served warm from the oven, though leftovers can be enjoyed at room temperature. Reheat gently to maintain texture.

→ Can I freeze sushi bake?

Freeze the assembled, unbaked casserole for up to 1 month. Thaw overnight in the refrigerator before baking as directed.

→ What should I serve with this?

Pair with roasted seaweed snacks for scooping, miso soup, cucumber salad, or pickled vegetables for a complete meal.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for 2-3 days. The rice may dry out slightly—add a splash of water when reheating.