Spicy Salmon Sushi Bake

My friend texted me a video link with the words try this NOW and honestly, I almost ignored it. But something about the bubbling cheese and pink salmon pulled me in, and by that evening I was at the grocery store buying sushi rice and way too much sriracha. The first time I pulled this out of the oven, my kitchen smelled like a sushi restaurant had moved in, and I understood why the internet couldn't stop talking about it. It's messy, it's indulgent, and it's the kind of dish that makes everyone lean over the pan with a spoon before you've even plated it.

I brought this to a potluck once, skeptical that a casserole version of sushi would go over well. Within ten minutes the dish was empty and three people had asked for the recipe. One friend, who claimed she didn't even like salmon, went back for seconds. There's something about the combination of warm rice, creamy spice, and those little bits of nori that just works, even for people who'd never order sushi.

Ingredients

• Sushi rice: The short grains get sticky and hold everything together, and rinsing it really does make a difference in texture, even when you're impatient.
• Rice vinegar, sugar, and salt: This is what makes the rice taste like actual sushi rice instead of just plain rice, and it's worth the extra two minutes.
• Salmon fillet: Fresh is ideal, but I've used frozen and thawed it with great results, just make sure it's completely dry before baking.
• Kewpie mayonnaise: The Japanese mayo is richer and slightly sweeter, and once you try it you'll understand why people are obsessed, though regular mayo works in a pinch.
• Sriracha sauce: Start with less if you're not sure, you can always drizzle more on top, but you can't take it back once it's mixed in.
• Soy sauce and sesame oil: These add that deep umami flavor that makes the salmon mixture taste like it came from a restaurant.
• Nori sheet: Crumbling it between the rice and salmon adds that seaweed flavor without making the dish soggy.
• Mozzarella cheese: Totally optional and not traditional, but it melts into this gooey layer that makes the whole thing feel like comfort food.
• Avocado and sesame seeds: The creamy avocado cools down the spice, and the sesame seeds add a little crunch that makes every bite feel complete.

Instructions

Prepare the sushi rice:

Rinse the rice until the water runs clear, it'll feel like forever but it's what keeps the rice from turning gummy. Cook it in your rice cooker or on the stove, then fold in the warm vinegar mixture while the rice is still hot so it absorbs all that tangy sweetness.

Bake the salmon:

Brush the fillet with a little oil and bake it until it flakes easily with a fork, the smell alone will make you hungry. Let it cool just enough to handle, then flake it into bite sized pieces.

Make the spicy salmon mixture:

Combine the flaked salmon with mayo, sriracha, soy sauce, sesame oil, and green onions in a bowl. Mix it until everything is creamy and pink, and taste it to make sure the heat level is where you want it.

Assemble the base:

Press the seasoned rice into a lightly oiled baking dish, packing it down gently so it holds together. Sprinkle the crumbled nori on top, it'll look like little flecks of seaweed confetti.

Add the salmon layer:

Spread the spicy salmon mixture over the rice and nori, smoothing it out to the edges. If you're using mozzarella, sprinkle it generously over the top and watch it melt into golden bubbles.

Bake until bubbly:

Slide the dish into the preheated oven and bake until everything is heated through and the cheese is melted and lightly browned. Let it rest for a few minutes before serving, or everyone will burn their tongues like I did the first time.

Garnish and serve:

Top with sesame seeds, avocado slices, and drizzle with extra sriracha and mayo in a zigzag pattern. Serve it warm with roasted seaweed snacks on the side for scooping, or just hand out spoons and let people dig in.

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The night I made this for my family, my dad, who usually avoids anything spicy, ate two full servings and asked if there was more. My mom kept saying it was like a warm hug from a sushi bar, which is probably the best compliment I've ever gotten on a dish. It's become the thing I make when I want to impress people without actually impressing myself into exhaustion.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to two days, though the rice will firm up as it cools. Reheat individual portions in the microwave for about a minute, or warm the whole dish in a 180 degree C oven covered with foil so it doesn't dry out. The texture won't be quite as creamy as fresh, but it's still delicious and makes for an easy lunch the next day.

Variations You Can Try

Swap the salmon for lump crab meat or chopped imitation crab if you want something sweeter and less fishy. I've also used cooked shrimp, and it turned out great, just make sure to chop it into small pieces so it mixes well. If you want to go vegetarian, use diced tofu or mushrooms with extra soy sauce and sesame oil for that umami punch.

What to Serve It With

This dish is rich and filling, so I like to serve it with something light and crunchy on the side like a simple cucumber salad with rice vinegar or a bowl of miso soup. Pickled ginger and wasabi are great for people who want that classic sushi experience, and a cold Japanese beer or sake makes it feel like a real occasion.

• Add sliced cucumber or pickled radish on top for extra crunch and a pop of color.
• Drizzle with eel sauce or spicy mayo if you want even more flavor.
• Serve with edamame or a seaweed salad to round out the meal.

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This is the kind of recipe that makes you look like a genius in the kitchen, even though it's really just layering and baking. Make it once, and I promise it'll become your go to for potlucks, lazy weeknights, and whenever you need something that feels special without the fuss.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble everything up to step 7 and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking cold.

→ What can I substitute for salmon?

Cooked crab, imitation crab, or even shredded cooked chicken work well as alternatives. Adjust cooking time accordingly since these are already cooked.

→ Is this spicy?

The heat level depends on your sriracha amount. Start with 2 tablespoons for mild-medium spice, or add more if you prefer extra kick.

→ Do I need a rice cooker?

No, you can cook sushi rice on the stovetop. Use a 1:1.25 ratio of rice to water, bring to a boil, then simmer covered for 20 minutes.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10-15 minutes until warmed through.