Spicy Salmon Sushi Bake (Print Version)

Deconstructed sushi casserole featuring spicy salmon, seasoned rice, and savory 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 lb 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

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 Steps:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or medium saucepan, cooking according to package directions.
02 - Heat rice vinegar, sugar, and salt in a small saucepan until dissolved. Pour mixture over cooked rice and gently fold to combine. Allow to cool slightly before assembly.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on a parchment-lined baking sheet and brush with neutral oil. Bake for 12 to 15 minutes until fully cooked. Flake with a fork and cool slightly.
05 - Combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions in a mixing bowl. Blend until evenly incorporated.
06 - Lightly oil a 9 by 9 inch baking dish. Spread seasoned sushi rice in an even layer across the bottom. Sprinkle crumbled nori over the rice.
07 - Distribute spicy salmon mixture evenly over nori layer. Top with shredded mozzarella cheese if desired.
08 - Bake in preheated oven for 10 to 12 minutes until heated through and cheese is melted with visible bubbles.
09 - Remove from oven and allow to rest for 5 minutes. Top with sesame seeds and avocado slices. Drizzle with additional sriracha and mayonnaise.
10 - Scoop warm portions onto roasted seaweed snacks or serve as desired.

# Expert Hints:

01 -
  • It gives you all the flavor of sushi without needing a bamboo mat or perfect knife skills.
  • The creamy, spicy salmon mixture gets even better when it bakes and caramelizes slightly at the edges.
  • It feeds a crowd and everyone can customize their own bite with toppings.
  • Leftovers reheat surprisingly well, making it perfect for meal prep or next day lunch.
02 -
  • Don't skip rinsing the rice or it will turn out gummy and sticky in the wrong way.
  • Let the rice cool slightly before adding the vinegar mixture or it will absorb unevenly and taste too sharp.
  • If your salmon mixture looks dry, add an extra tablespoon of mayo because the baking process will thicken it.
  • Use parchment paper under the salmon to avoid sticking and make cleanup easier.
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top to unlock their nutty aroma.
  • If you want a crispier top, switch the oven to broil for the last two minutes and watch it closely.
  • Make the spicy salmon mixture a few hours ahead and keep it chilled so the flavors meld together beautifully.
  • Use a sharp knife dipped in water to slice the bake cleanly into squares for a prettier presentation.
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