Spicy Salmon Sushi Bake (Printable Version)

Deconstructed sushi casserole with layers of sushi rice, spicy salmon, mayo, and sriracha. A TikTok favorite!

# 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, preferably Kewpie
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, optional
15 - 1 tablespoon toasted sesame seeds
16 - 1 avocado, sliced
17 - 3 sheets roasted seaweed snacks, for serving, optional
18 - Additional sriracha and mayonnaise for drizzling

# Steps:

01 - Rinse sushi rice under cold running water until water runs clear. Combine rinsed rice and water in a rice cooker or medium saucepan, cooking according to package instructions until tender.
02 - In a small saucepan, heat rice vinegar, sugar, and salt over medium heat, stirring until dissolved. Pour mixture over cooked rice and gently fold together until evenly combined. Allow to cool slightly.
03 - Set oven to 400°F and allow to fully preheat.
04 - Place salmon fillet on a parchment paper-lined baking sheet. Brush lightly with oil. Bake for 12 to 15 minutes until opaque throughout. Remove from oven, flake salmon into bite-sized pieces with a fork, and allow to cool slightly.
05 - In a mixing bowl, combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and chopped green onions. Stir until ingredients are evenly distributed and mixture is well blended.
06 - Lightly oil a 9x9-inch baking dish. Spread seasoned sushi rice evenly across the bottom of the dish, pressing gently to compact. Sprinkle crumbled nori evenly over the rice layer.
07 - Distribute spicy salmon mixture evenly over the nori layer. If using cheese, sprinkle shredded mozzarella cheese over the top.
08 - Bake in preheated 400°F oven for 10 to 12 minutes until heated through completely and cheese is melted and bubbling. Remove from oven and let rest for 5 minutes.
09 - Top with toasted sesame seeds and avocado slices. Drizzle with additional sriracha and mayonnaise as desired. Serve warm, scooped onto roasted seaweed snacks or as preferred.

# Expert Advice:

01 -
  • All the flavor of sushi without the fussy technique or perfect knife skills.
  • It feeds a crowd from one pan and everyone gets to customize their own bite.
  • The creamy, spicy topping gets these crispy edges in the oven that are borderline addictive.
  • You can prep most of it ahead and just bake before serving.
02 -
  • Don't skip rinsing the rice or you'll end up with a gluey, sticky mess instead of fluffy grains.
  • Let the baked salmon cool slightly before mixing or the mayo will break and turn oily.
  • Press the rice firmly into the dish so it holds together when you scoop servings.
  • If the top isn't browning, switch your oven to broil for the last two minutes but watch it closely.
03 -
  • Use a rice paddle or spatula dipped in water to press the rice into the pan without it sticking to your hands.
  • For extra heat, mix a little gochugaru or chili crisp into the salmon mixture.
  • Let the dish rest after baking so the layers set and you get clean, beautiful scoops instead of a messy pile.
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling, it makes them nutty and fragrant.
Go Back