Spicy Salmon Sushi Bake (Printable)

Layers of seasoned rice, spicy salmon, and creamy toppings baked to golden perfection.

# 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 Toppings

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 Make It:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in rice cooker or pot and cook according to package instructions.
02 - In small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour mixture over cooked rice and gently fold to combine. Allow to cool slightly.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet on parchment-lined baking sheet, brush with oil, and bake for 12 to 15 minutes until cooked through. Flake salmon with fork and allow to cool slightly.
05 - In mixing bowl, combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions. Mix until well blended.
06 - Lightly oil 9 by 9 inch baking dish. Spread seasoned sushi rice evenly on bottom layer. Sprinkle crumbled nori over rice.
07 - Top rice and nori with spicy salmon mixture. Sprinkle shredded mozzarella cheese over top.
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 as desired.

# Expert Tips:

01 -
  • It gives you all the flavor of spicy salmon rolls without the fussy rolling or knife skills.
  • The creamy, spicy topping gets slightly caramelized in the oven, which is dangerously good.
  • You can make it ahead and just bake it when guests arrive, no last minute panic.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • If you skip rinsing the rice, the bottom layer will turn into a sticky, gluey mess that sticks to the pan.
  • Dont overbake the salmon in step four or it will dry out and make the final dish taste chalky instead of creamy.
  • Let the bake rest for five minutes after pulling it from the oven, cutting into it immediately makes it fall apart and lose structure.
03 -
  • Use a rice paddle or wooden spoon to mix the vinegar into the rice, metal spoons can smash the grains and make it mushy.
  • If your salmon mixture looks too dry, add an extra tablespoon of mayo, it should be creamy enough to spread easily but not soupy.
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top, it makes them nutty and fragrant instead of flat.
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