This spicy salmon sushi bake brings all the flavors you love from classic sushi into a warm, comforting casserole. Creamy, slightly spicy, and rich with umami, it is layered with perfectly seasoned rice and tender salmon, then baked until lightly golden. It is an easy, shareable dish that feels special without being complicated.
Why You’ll Love This Recipe
This recipe transforms sushi night into a stress-free oven bake that anyone can make at home. There is no rolling, no special tools, and no advanced technique required. The contrast of fluffy seasoned rice with creamy, spicy salmon creates a satisfying balance of textures and flavors. It is ideal for family dinners, casual gatherings, or whenever you crave sushi flavors in a cozy, warm form.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups sushi rice, uncooked
2 1/2 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
1 teaspoon sesame oil
1/2 cup green onions, finely chopped
1 sheet nori, cut into small strips
Directions
Rinse the sushi rice under cold water until the water runs mostly clear. Combine the rinsed rice and water in a rice cooker or pot and cook until tender.
In a small bowl, mix the rice vinegar, sugar, and salt until fully dissolved. Once the rice is cooked, fluff it gently and fold in the vinegar mixture. Let the rice rest for about 10 minutes so it firms up slightly.
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread the seasoned rice evenly across the bottom of the dish and allow it to cool slightly.
In a mixing bowl, combine the diced salmon, mayonnaise, sriracha sauce, sesame oil, and green onions. Stir until evenly coated.
Spread the salmon mixture evenly over the rice layer. Place the dish in the oven and bake for 25 to 30 minutes, until the salmon is cooked through and the top is lightly golden.
Remove from the oven and let the bake rest for a few minutes. Sprinkle nori strips over the top before serving.
For a milder version, reduce the sriracha and add a little extra mayonnaise for creaminess.
You can add diced avocado or cucumber on top after baking for a fresh contrast.
For extra heat, drizzle more sriracha on top just before serving.
Sesame seeds can be sprinkled over the top for added texture and nutty flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in the oven at 325°F (165°C) until heated through, or microwave in short intervals to avoid drying out the salmon. This dish is best enjoyed warm and freshly reheated rather than piping hot.
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the layers a few hours in advance and keep it covered in the refrigerator. Bake just before serving for the best texture.
Is this sushi bake very spicy?
The spice level is moderate, but you can easily adjust it by adding less or more sriracha to suit your taste.
Can I use leftover cooked rice?
Yes, but freshly cooked and seasoned sushi rice gives the best texture and flavor.
What type of salmon works best?
Fresh, skinless salmon fillet is ideal. Make sure it is patted dry before mixing.
Do I need a rice cooker?
No, you can cook the rice in a regular pot as long as you follow the correct water ratio.
Can I freeze this dish?
Freezing is not recommended, as the texture of the rice and mayonnaise topping can change once thawed.
What should I serve with this sushi bake?
It pairs well with a simple salad, steamed vegetables, or pickled sides.
Can I eat it cold?
It can be eaten cold, but the flavors and texture are best when it is gently warmed.
How do I prevent the top from over-browning?
Keep an eye on the bake during the last few minutes and remove it once lightly golden.
Can I double the recipe?
Yes, simply use a larger baking dish and allow a few extra minutes of baking time.
Conclusion
This spicy salmon sushi bake is a comforting and flavorful way to enjoy sushi-inspired ingredients without the extra work. With its creamy topping, tender salmon, and perfectly seasoned rice, it is a dish that feels indulgent yet approachable. Whether you are serving it to guests or enjoying it at home, this recipe is sure to become a favorite.
This spicy salmon sushi bake is a cozy, flavorful twist on classic sushi. Made with seasoned rice, creamy sriracha mayo salmon, and topped with nori, it’s baked to golden perfection—no rolling required. Ideal for casual dinners or sushi cravings at home.
Author:Sophia
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings
Category:Main Dish
Method:Baking
Cuisine:Japanese-American
Diet:Halal
Ingredients
2 cups sushi rice, uncooked
2 1/2 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
1 teaspoon sesame oil
1/2 cup green onions, finely chopped
1 sheet nori, cut into small strips
Instructions
Rinse the sushi rice under cold water until the water runs mostly clear. Combine the rice and water in a rice cooker or pot and cook until tender.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice and let rest for 10 minutes.
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread the seasoned rice evenly into the bottom of the dish and let cool slightly.
In a bowl, combine diced salmon, mayonnaise, sriracha, sesame oil, and green onions. Mix until well coated.
Spread the salmon mixture over the rice layer evenly.
Bake for 25–30 minutes, until the salmon is cooked through and the top is lightly golden.
Remove from oven, let cool slightly, then sprinkle with nori strips before serving.
Notes
Adjust sriracha for a milder or spicier version.
Add avocado or cucumber on top after baking for freshness.
Sprinkle sesame seeds before baking for extra texture.
