Spicy Salmon Sushi Bake (Printable version)

Layers of seasoned sushi rice topped with spicy salmon mixture, creamy mayo, and sriracha, baked until golden and bubbly.

# 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

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 - In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour over cooked rice and gently mix. Let cool slightly.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet on a parchment paper-lined baking sheet. Brush with oil and bake for 12 to 15 minutes until cooked through. Flake with a fork and let cool slightly.
05 - In a mixing bowl, combine flaked salmon, mayonnaise, sriracha, 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 on the bottom. Sprinkle crumbled nori over rice.
07 - Top rice with the spicy salmon mixture. 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 let cool for 5 minutes. Garnish with sesame seeds, avocado slices, and drizzle with extra sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or as desired.

# Expert Tips:

01 -
  • It gives you all the flavor of spicy salmon rolls without the stress of actually rolling anything.
  • The creamy, spicy salmon mixture gets even better when it bakes and the edges start to caramelize.
  • You can make it ahead and just pop it in the oven when guests arrive, which saved me more than once.
  • It feeds a crowd without breaking the bank, and everyone thinks you worked way harder than you did.
02 -
  • Don't skip rinsing the rice, the first time I didn't bother and the texture was gluey and weird.
  • Let the salmon cool a bit before mixing it with the mayo or the heat will make the mixture runny and separate.
  • If you're making this ahead, assemble everything but wait to bake it until you're ready to serve so the rice doesn't dry out.
03 -
  • Use a rice paddle or spatula dipped in water to spread the rice, it keeps everything from sticking to your hands.
  • Toast the sesame seeds in a dry pan for a minute before sprinkling them on top, it brings out a nutty flavor that makes a difference.
  • If the top isn't browning enough, turn on the broiler for the last minute or two, but watch it closely so it doesn't burn.
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