Spicy Salmon Sushi Bake

My friend showed me this recipe on her phone during lunch break, scrolling through a carousel of golden, bubbly casserole photos. I was skeptical at first because sushi and casserole didn't belong in the same sentence in my mind. But that weekend, I tried it, and by the time the cheese started bubbling and the kitchen smelled like sesame and sriracha, I knew I'd stumbled onto something special. It's messy, fun, and tastes exactly like your favorite spicy salmon roll, but without any of the rolling stress.

I made this for a small dinner party once, and everyone hovered around the dish with their little seaweed sheets, scooping up warm rice and salmon like it was chips and dip. Someone asked if I'd been to culinary school. I laughed and admitted I learned it from a viral video, but nobody cared because they were already going back for seconds. That night, the empty casserole dish felt like a trophy.

Ingredients

• Sushi rice: Short grain rice is essential here because it holds together and gets that signature sticky texture when seasoned with vinegar.
• Rice vinegar: This is what gives the rice its tangy, authentic sushi flavor, so don't skip the sugar and salt mixture.
• Salmon fillet: Fresh, skinless salmon works best, and baking it keeps the fish moist without adding extra oil or mess.
• Kewpie mayonnaise: The Japanese mayo is richer and slightly sweeter than regular mayo, and it makes the salmon mixture incredibly creamy.
• Sriracha sauce: Adjust this based on your heat tolerance, but a little kick is what makes this dish memorable.
• Soy sauce: Adds that umami depth and saltiness that ties all the flavors together.
• Toasted sesame oil: Just a couple teaspoons bring a nutty, aromatic warmth that smells like a real sushi restaurant.
• Nori sheet: Crumbled between the rice and salmon, it adds that briny, oceanic flavor you expect from sushi.
• Mozzarella cheese: Optional but highly recommended because it melts beautifully and adds a gooey, comforting layer.
• Avocado: Cool, creamy slices balance out the spice and add a fresh contrast to the warm casserole.
• Sesame seeds: Toasted seeds sprinkled on top add a subtle crunch and visual appeal.
• Roasted seaweed snacks: These act as edible spoons and make serving interactive and fun.

Instructions

Prepare the Sushi Rice:

Rinse the rice under cold water until it runs clear to remove excess starch, then cook it with water in a rice cooker or pot. Once done, gently fold in the warm rice vinegar mixture so every grain gets coated without turning mushy.

Bake the Salmon:

Brush the salmon with a little oil and bake it on parchment paper until it flakes easily with a fork. Let it cool slightly before breaking it into bite sized pieces so it mixes smoothly into the sauce.

Make the Spicy Salmon Mixture:

Combine the flaked salmon with mayo, sriracha, soy sauce, sesame oil, and green onions in a bowl. Mix until everything is evenly coated and the salmon looks creamy and glossy.

Assemble the Bake:

Press the seasoned rice into the bottom of a greased baking dish, creating an even layer. Sprinkle crumbled nori on top, then spread the spicy salmon mixture over it, and finish with shredded mozzarella if you're using it.

Bake Until Bubbly:

Slide the dish into a preheated oven and bake until the cheese melts and starts to brown in spots. The edges should look slightly crispy and the whole dish should smell irresistible.

Garnish and Serve:

Let it cool for a few minutes so it sets slightly, then top with sesame seeds, avocado slices, and drizzles of extra sriracha and mayo. Serve warm with roasted seaweed snacks for scooping.

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One evening, I served this straight from the oven and watched my kids, who usually pick at fish, scrape their plates clean. My daughter said it tasted like the inside of a sushi roll but better because it was warm. That simple comment made all the prep worthwhile, and now it's on our regular rotation whenever we want something that feels a little special but doesn't require much effort.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to two days. The rice may firm up, but it softens again when reheated. I usually reheat individual portions in the microwave for about a minute, or you can warm the whole dish covered in foil at 175 degrees C for about 15 minutes. Add fresh toppings like avocado and extra sriracha after reheating so they stay vibrant and don't get soggy.

Ingredient Swaps and Variations

If you're not a fan of salmon, cooked shrimp or flaked imitation crab work beautifully and give the dish a sweeter, milder flavor. You can also make it vegetarian by swapping the fish for finely chopped cooked mushrooms mixed with the same spicy mayo base. I've tried adding a thin layer of cream cheese under the salmon mixture, and it turns the whole thing even richer and more decadent. For extra crunch, toss in some diced cucumber or pickled radish as a topping right before serving.

Serving Suggestions

This casserole shines as the centerpiece of a casual dinner, but it also works great as part of a larger spread with edamame, miso soup, or a crisp cucumber salad. I like putting out small bowls of extra toppings like sliced jalapeños, pickled ginger, and furikake seasoning so everyone can build their perfect bite. It pairs wonderfully with cold sake, a light beer, or even iced green tea.

• Serve with roasted seaweed snacks for an interactive, hands on experience.
• Add a side of steamed broccoli or snap peas for color and crunch.
• Drizzle with spicy mayo or eel sauce for extra indulgence.

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This dish has become my go to whenever I want to impress without the pressure of perfection. It's warm, comforting, and tastes like a hug from your favorite sushi spot.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, prepare the components separately up to 24 hours in advance. Assemble and bake just before serving for best results.

→ What can I substitute for salmon?

Cooked crab, imitation crab, or even shrimp work well as alternatives. Adjust cooking time accordingly.

→ Is this spicy?

The heat level is adjustable. Start with 2 tablespoons sriracha and increase to 3 tablespoons for more spice.

→ Do I need a rice cooker?

No, you can cook the rice on the stovetop following package instructions. A rice cooker just makes it easier.

→ How should I serve this?

Serve warm scooped onto roasted seaweed snacks, with extra sriracha and mayonnaise for drizzling.

→ Can I freeze leftovers?

Yes, store in airtight containers for up to 3 months. Reheat in the oven at 350°F until warmed through.