Spicy Salmon Sushi Bake

This spicy salmon sushi bake brings all the flavors you love about sushi into one easy casserole dish. No rolling required! Just layer seasoned rice with creamy, spicy salmon, pop it in the oven, and you’ve got a dish that’s bubbly, golden, and absolutely delicious. It’s perfect for busy weeknights when you want something special without the fuss.

Spicy Salmon Sushi Bake Ingredients

Here’s everything you’ll need to make this crowd-pleasing bake:

For the Rice Layer:

• 2 cups sushi rice (uncooked)
• 2½ cups water
• ¼ cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

For the Salmon Topping:

• 1 lb fresh salmon fillet (skinless, diced into small pieces)
• ½ cup mayonnaise
• 2 tablespoons sriracha sauce (adjust to taste)
• 1 teaspoon sesame oil
• ½ cup green onions (chopped, plus extra for garnish)

For Serving:

• 1 sheet nori (cut into strips)
• Furikake seasoning (optional but delicious)
• Tobiko or sesame seeds (optional garnish)

How to Make Spicy Salmon Sushi Bake

Step 1: Preheat your oven to 375°F. Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package directions with 2½ cups water until tender and fluffy.

Step 2: While the rice cooks, mix together the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is done, fluff it with a fork and gently fold in the vinegar mixture. Let it cool slightly.

Step 3: Spread the seasoned rice evenly across the bottom of a 9×13 inch baking dish. Press it down gently to create a firm layer.

Step 4: In a mixing bowl, combine the diced salmon, mayonnaise, sriracha, sesame oil, and chopped green onions. Mix until everything is well coated.

Step 5: Spread the salmon mixture evenly over the rice layer in your baking dish.

Step 6: Bake for 25-30 minutes until the salmon is cooked through and the top turns golden and bubbly.

Step 7: Remove from the oven and let it rest for 5 minutes. Garnish with extra green onions, nori strips, and furikake or tobiko if using.

Step 8: Serve warm with soy sauce on the side for dipping. Scoop out portions and enjoy!

Tips for the Best Spicy Salmon Sushi Bake

Rinse your rice well before cooking to prevent gummy texture. Pat the salmon dry with paper towels before mixing it with the mayo mixture so everything stays creamy instead of watery. Watch the oven closely during the last few minutes of baking since broilers and ovens vary. You want golden and bubbly, not burnt.

If you like things extra spicy, add more sriracha to the salmon mixture. Start with 2 tablespoons and taste before adding more. For a milder version, use just 1 tablespoon or swap in a touch of sweet chili sauce instead.

Let the bake rest for a few minutes after it comes out of the oven. This helps everything set so it’s easier to scoop and serve. If you’re feeding seafood lovers, try our sheet pan lemon garlic butter salmon for another easy salmon dinner.

Variations to Try

Swap the Protein: Use cooked shrimp, imitation crab, or canned tuna instead of salmon. Just make sure everything is diced small and mixed well with the mayo mixture.

Add Vegetables: Fold diced cucumber, avocado, or edamame into the rice layer for extra color and crunch. You can also sprinkle shredded carrots on top before baking.

Change the Heat Level: Use less sriracha for a mild version, or add a pinch of red pepper flakes or wasabi paste to the mayo mixture if you want more kick.

Make It Creamier: Mix a couple tablespoons of cream cheese into the salmon mixture for an extra rich, creamy topping.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes or warm the whole dish covered with foil in a 350°F oven for about 15 minutes. The rice might firm up a bit when cold, but it softens again when reheated.

You can also enjoy leftovers cold as a sushi bowl. Just top with fresh cucumber, avocado, and a drizzle of soy sauce or extra sriracha mayo.

What to Serve With Spicy Salmon Sushi Bake

This bake is filling on its own, but a few simple sides make it feel like a complete meal. Serve it with a crisp strawberry spinach salad for a fresh contrast, or try garlic fried rice on the side if you want extra carbs. Pickled ginger, wasabi, and soy sauce are always nice to have on the table for dipping.

For a fun presentation, you can serve this family-style and let everyone scoop their own portions. Add nori sheets on the side so people can wrap bites like hand rolls if they want.

Spicy Salmon Sushi Bake

An easy casserole combining creamy spicy salmon with seasoned sushi rice, baked until golden and bubbly. All the flavor of sushi without the rolling!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups sushi rice uncooked
• 2.5 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 lb fresh salmon fillet skinless, diced into small pieces
• 1/2 cup mayonnaise
• 2 tablespoons sriracha sauce adjust to taste
• 1 teaspoon sesame oil
• 1/2 cup green onions chopped, plus extra for garnish
• 1 sheet nori cut into strips for serving
• furikake seasoning optional for garnish
• tobiko or sesame seeds optional for garnish

Equipment

• 9×13 inch baking dish
• Rice cooker or pot
• Mixing bowls
• Fork or spoon for mixing

Method

 

1. Preheat your oven to 375°F. Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package directions with 2½ cups water until tender and fluffy.
2. While the rice cooks, mix together the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is done, fluff it with a fork and gently fold in the vinegar mixture. Let it cool slightly.
3. Spread the seasoned rice evenly across the bottom of a 9×13 inch baking dish. Press it down gently to create a firm layer.
4. In a mixing bowl, combine the diced salmon, mayonnaise, sriracha, sesame oil, and chopped green onions. Mix until everything is well coated.
5. Spread the salmon mixture evenly over the rice layer in your baking dish.
6. Bake for 25-30 minutes until the salmon is cooked through and the top turns golden and bubbly.
7. Remove from the oven and let it rest for 5 minutes. Garnish with extra green onions, nori strips, and furikake or tobiko if using.
8. Serve warm with soy sauce on the side for dipping. Scoop out portions and enjoy!

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. You can also enjoy cold as a sushi bowl with fresh toppings.

Variations: Swap salmon for cooked shrimp, crab, or tuna. Add diced cucumber or avocado to the rice layer. Adjust spice level by using more or less sriracha.

Tip: Pat salmon very dry before mixing to prevent watery topping. Watch the oven closely during the last few minutes to avoid burning.

Frequently Asked Questions