Spicy Salmon Sushi Bake (Printable)

Deconstructed sushi casserole with spicy salmon, seasoned rice, and creamy toppings. A viral favorite reimagined as a warm, shareable bake.

# Ingredient List:

→ Sushi Rice

01 - 2 cups sushi rice
02 - 2 1/2 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 - 1/2 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

13 - 1 sheet nori, crumbled
14 - 1/2 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

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in rice cooker or saucepan, cooking according to package instructions until tender.
02 - In small saucepan, heat rice vinegar, sugar, and salt over medium heat until dissolved. Pour over cooked rice and gently fold together until evenly coated. Allow to cool slightly.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet on parchment-lined baking sheet, brush lightly with oil, and bake for 12 to 15 minutes until flesh is opaque throughout. Flake with fork and let cool slightly.
05 - In mixing bowl, combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and green onions. Stir until fully incorporated with consistent heat distribution.
06 - Lightly oil a 9 by 9 inch baking dish. Spread seasoned sushi rice evenly across the bottom in a compact layer. Distribute crumbled nori evenly over rice surface.
07 - Spread spicy salmon mixture uniformly over nori-seasoned rice. Top with shredded mozzarella cheese if using.
08 - Bake in preheated oven for 10 to 12 minutes until heated through and cheese melts and begins to bubble at edges.
09 - Remove from oven and rest for 5 minutes. Top with sesame seeds and avocado slices. Drizzle with additional sriracha and mayonnaise according to preference.
10 - Portion warm and serve scooped onto roasted seaweed snacks or in individual bowls as preferred.

# Expert Suggestions:

01 -
  • All the flavor of sushi without the rolling skills or the pressure of perfect presentation.
  • It feeds a crowd and actually gets better when everyone digs in at once, warm and gooey.
  • You can prep the rice and salmon ahead, then just assemble and bake when company arrives.
02 -
  • Rinsing the rice is non negotiable, skip it and you'll end up with a gluey mess instead of fluffy grains.
  • Let the salmon cool slightly before mixing or the mayo will separate and turn oily.
  • If your rice seems dry after baking, a light drizzle of water before the final bake helps it steam and stay moist.
03 -
  • Use a rice paddle or wooden spoon to fold the vinegar into the rice, metal spoons can smash the grains.
  • If you want extra crispy edges, brush the top with a little melted butter before the final bake.
  • Kewpie mayo really does make a difference, its richer and tangier, worth hunting down at an Asian market or ordering online.
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