Spicy Salmon Sushi Bake

My neighbor brought this over on a Friday night, still warm in a foil-covered dish, and I ate three servings before I even asked what it was called. The creamy, spicy salmon melted into the rice, and every bite had that addictive mix of heat and richness. She laughed when I texted her an hour later begging for the recipe. Now it's my go-to when I want something that feels special but doesn't require standing over the stove for hours.

I made this for a potluck once and watched people go back for seconds before they'd even finished their firsts. Someone asked if I'd ordered it from a restaurant. Another person scraped the dish clean with a piece of nori and declared it genius. It's the kind of recipe that makes you look like a culinary wizard when really, you just layered things in a pan and let the oven do the work.

Ingredients

• Sushi rice: Short-grain rice is essential here because it gets sticky and holds everything together, plus it soaks up the vinegar seasoning like a dream.
• Rice vinegar: This is what gives sushi rice that signature tangy sweetness, and heating it with sugar and salt helps everything dissolve evenly.
• Skinless salmon fillet: Fresh salmon works best, and once it's baked and flaked, it becomes incredibly tender and mixes perfectly with the creamy sauce.
• Mayonnaise: Kewpie mayo is richer and slightly sweeter than regular mayo, and it makes the salmon mixture taste authentic and luxurious.
• Sriracha sauce: Adjust this to your heat tolerance, but don't skip it entirely because the spice is what makes this dish crave-worthy.
• Soy sauce: Just a tablespoon adds deep umami flavor without making the mixture too salty.
• Toasted sesame oil: A little goes a long way, and it adds a nutty, toasted flavor that ties everything together.
• Nori: Crumbling it over the rice layer adds that ocean-y sushi flavor and a subtle crunch.
• Mozzarella cheese: This is optional but highly recommended because it melts into gooey, golden bubbles that everyone fights over.
• Avocado: Cool, creamy avocado slices on top balance out the heat and add a fresh contrast.
• Toasted sesame seeds: They look pretty and add a nutty crunch that makes every bite more interesting.

Instructions

Prepare the Sushi Rice:

Rinse the rice until the water runs clear to remove excess starch, then cook it in a rice cooker or pot with the water. Once it's done, fold in the warmed vinegar mixture gently so the grains stay intact and glossy.

Bake the Salmon:

Brush the salmon with oil and bake it until it flakes easily with a fork, about 12 to 15 minutes. Let it cool slightly before breaking it into bite-sized pieces so it doesn't turn to mush.

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 creamy and evenly coated, tasting as you go to adjust the heat.

Assemble the Bake:

Press the seasoned rice into the bottom of a greased baking dish, sprinkle the crumbled nori over it, then spread the spicy salmon mixture on top. If you're using mozzarella, scatter it generously over the salmon layer.

Bake Until Bubbly:

Slide the dish into the oven and bake for 10 to 12 minutes until the cheese melts and the edges start to brown. Let it cool for a few minutes so it sets and doesn't fall apart when you scoop it.

Garnish and Serve:

Top with sesame seeds, avocado slices, and drizzles of sriracha and mayo. Serve it warm with roasted seaweed snacks on the side for scooping.

Save

The first time I served this to my family, my brother-in-law ate half the pan by himself and then asked if I could make it for his birthday instead of cake. My sister rolled her eyes, but I noticed she went back for thirds. It's the kind of dish that turns a regular dinner into a little celebration, and no one ever guesses how simple it actually is to pull off.

How to Store and Reheat Leftovers

Store any leftovers in an airtight container in the fridge for up to two days. When you're ready to eat, reheat individual portions in the microwave for about a minute, or warm the whole dish in a 180°C (350°F) oven until heated through. The rice might firm up a bit in the fridge, but it softens again with gentle reheating. Add fresh avocado and a drizzle of mayo after reheating to bring back that creamy, just-made feel.

Swaps and Variations

If salmon isn't your thing, cooked shrimp or lump crab works beautifully in the spicy mixture. You can also use imitation crab for a budget-friendly version that still tastes amazing. For a vegetarian twist, swap the seafood for finely chopped mushrooms sautéed until golden, then mix them with the same creamy, spicy sauce. Some people like to add a layer of cream cheese between the rice and the salmon for extra richness, which is indulgent and totally worth trying.

Serving Suggestions

This dish is perfect on its own, but it's even better when you set out little bowls of toppings and let everyone customize their servings. Try sliced cucumber, pickled ginger, furikake seasoning, or thinly sliced radishes. Serving it with roasted seaweed snacks turns each scoop into a hand-held bite, which is fun and keeps things casual.

• Pair it with a cold Japanese lager or a crisp white wine like Sauvignon Blanc.
• Serve alongside a simple cucumber salad dressed with rice vinegar and sesame oil.
• For a full spread, add edamame and miso soup to round out the meal.

Save

Once you make this, it'll become one of those recipes you turn to again and again, tweaking it to your taste and serving it to anyone who needs convincing that casseroles can be exciting. It's comfort food that tastes like you tried way harder than you did.

Recipe Questions & Answers

→ Can I use brown rice instead of sushi rice?

Brown rice works but will alter the texture and flavor profile. Sushi rice's short grains create the essential sticky consistency that holds the layers together. If substituting, expect a nuttier taste and less cohesion.

→ Is this dish spicy?

The heat level is easily adjustable. Start with 2 tablespoons sriracha for mild-medium spice, increase to 3 tablespoons for more kick, or reduce to 1 tablespoon for a gentler version. You can always add extra sriracha as a garnish.

→ Can I make this ahead of time?

Prepare components up to 24 hours in advance and store separately. Assemble and bake when ready to serve. Leftovers keep refrigerated for 2-3 days and reheat well in the microwave or oven.

→ What can I substitute for salmon?

Cooked crab, imitation crab, shrimp, or even cubed tofu work well. Adjust cooking time accordingly—pre-cooked proteins just need heating through, while raw options require full cooking.

→ Do I need Kewpie mayonnaise?

Kewpie's richer, egg-yolk-forward flavor is traditional, but regular mayonnaise works fine. For a closer match, add a splash of rice vinegar or a pinch of MSG to regular mayo.

→ Can I freeze this dish?

Freezing isn't recommended as the rice texture becomes grainy and avocado turns mushy. However, the salmon mixture freezes well for up to 1 month—just thaw and assemble with fresh rice and toppings.