Spicy Salmon Sushi Bake (Printable version)

Deconstructed sushi casserole with seasoned rice, spicy salmon, mayo, sriracha, and savory toppings in 45 minutes.

# What You’ll 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 pound 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

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or medium saucepan and cook according to package instructions.
02 - Heat rice vinegar, sugar, and salt in a small saucepan until dissolved. Pour over cooked rice and gently fold together. Allow to cool slightly.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on a parchment-lined baking sheet, brush with oil, and bake for 12 to 15 minutes until cooked through. Flake salmon with a fork and allow to cool slightly.
05 - In a mixing bowl, combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and green onions. Mix until well blended.
06 - Lightly oil a 9 by 9 inch baking dish. Spread seasoned sushi rice evenly across the bottom. Sprinkle crumbled nori over the rice layer.
07 - Spread spicy salmon mixture over nori. Sprinkle shredded mozzarella cheese over the top if using.
08 - Bake in preheated oven for 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and cool for 5 minutes. Garnish with sesame seeds and avocado slices. Drizzle with additional sriracha and mayonnaise. Serve warm, scooped onto roasted seaweed snacks if desired.

# Expert Advice:

01 -
  • It tastes like your favorite spicy salmon roll, but you can make enough to feed a group without rolling a single piece.
  • The creamy, spicy topping gets just crispy enough on the edges while staying luscious in the center.
  • You can prep the rice and salmon ahead, then just assemble and bake when guests arrive.
  • Even people who claim they cannot cook sushi feel like kitchen heroes when they serve this.
02 -
  • Do not skip rinsing the rice, or you will end up with a sticky, gluey mess instead of tender, separate grains.
  • Let the rice cool slightly before assembling, or the heat will start cooking the mayo and make the texture weird.
  • Taste the spicy salmon mixture before spreading it, because sriracha brands vary wildly in heat and you might need more or less.
  • If you are not using cheese, consider adding a bit more mayo on top before baking so the surface stays moist and does not dry out.
03 -
  • Use day old cooked rice if you have it, because it spreads more easily and does not get mushy in the oven.
  • Run your spatula under cold water before pressing the rice into the dish, it keeps the grains from sticking to the spatula.
  • If you want a crispier top, turn on the broiler for the last two minutes of baking, but watch it closely so it does not burn.
  • Make the spicy salmon mixture a few hours ahead and let it chill, the flavors meld and the whole thing tastes even better.
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