Spicy Salmon Sushi Bake (Printable Version)

Deconstructed sushi casserole featuring seasoned rice, spicy salmon, and savory toppings baked to 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 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 and Garnish

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 for drizzling
19 - Additional mayonnaise for drizzling

# How-To Steps:

01 - Rinse sushi rice under cold running water until water runs clear. Combine rinsed rice with 2.5 cups water in a rice cooker or medium saucepan and cook according to package directions until tender and liquid is absorbed.
02 - In a small saucepan, heat rice vinegar, sugar, and salt over medium heat, stirring until sugar and salt dissolve completely. Pour vinegar mixture over cooked rice and gently fold to combine. Allow to cool slightly.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet skin-side down on a parchment paper-lined baking sheet. Brush lightly with neutral oil. Bake for 12 to 15 minutes until cooked through and opaque. Remove from oven and flake into bite-sized pieces using a fork. Allow to cool slightly.
05 - In a mixing bowl, combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and chopped green onion. Fold ingredients together until evenly blended, adjusting sriracha heat level to preference.
06 - Lightly oil a 9 by 9 inch baking dish. Spread seasoned sushi rice evenly across the bottom layer, pressing gently to compact. Sprinkle crumbled nori uniformly over rice layer.
07 - Spread spicy salmon mixture evenly over nori-topped rice. Sprinkle shredded mozzarella cheese over the salmon layer.
08 - Bake in preheated oven for 10 to 12 minutes until heated throughout and cheese is melted with visible bubbles around edges.
09 - Remove from oven and allow to rest for 5 minutes. Top with toasted sesame seeds and avocado slices. Drizzle with additional sriracha and mayonnaise as desired.
10 - Scoop portions directly from baking dish onto roasted seaweed snacks or serve warm as a standalone dish.

# Expert Tips:

01 -
  • It tastes like fancy sushi but comes together in a casserole dish with almost no knife skills required.
  • The creamy, spicy topping gets all bubbly and golden in the oven, which is somehow even better than raw spicy salmon.
  • You can make it ahead, pop it in the oven when guests arrive, and look like you planned everything perfectly.
  • Leftovers reheat beautifully and taste just as good the next day, maybe even better once the flavors settle in.
02 -
  • Don't skip rinsing the rice or it will turn out gummy and sticky in the wrong way, clumping instead of holding together.
  • Let the salmon cool slightly before mixing it with the mayo or the heat will make the sauce runny and separate.
  • Press the rice firmly into the dish so it forms a solid base that won't crumble when you serve it.
  • If you're not a fan of cheese on sushi, leave it off, but know that the melted mozzarella adds a richness that's surprisingly perfect here.
03 -
  • Use day-old rice if you have it because it's drier and will hold its shape better in the bake.
  • Toast the sesame seeds yourself in a dry pan for a minute or two, they'll taste so much better than pre-toasted ones.
  • If you want a crispier top, switch the oven to broil for the last two minutes and watch it closely so it doesn't burn.
  • Make the spicy salmon mixture a few hours ahead and let it chill in the fridge so the flavors deepen and meld together.
Go Back