Name: Spicy Salmon Sushi Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese-inspired
Ingredients: 2 cups sushi rice, uncooked; 2.5 cups water; ¼ cup rice vinegar; 2 tablespoons sugar; 1 teaspoon salt; 1 lb fresh salmon fillet, skinless and diced; ½ cup mayonnaise; 2 tablespoons Sriracha sauce, or to taste; 1 teaspoon sesame oil; ½ cup green onions, chopped, plus extra for garnish; 1 sheet nori, cut into small strips; Tobiko (flying fish roe), optional for garnish

Introduction

This Spicy Salmon Sushi Bake is an easy, flavorful twist on traditional sushi that you can enjoy right from your oven. Layers of tender sushi rice and spicy salmon come together for a comforting, crowd-pleasing dish perfect for weeknight dinners or casual gatherings.

This image shows a close-up of sushi cubes arranged in a neat row on a wooden board placed on a white marbled surface. Each sushi piece has two layers: a bottom layer of tightly packed white rice and a thick top layer of pink-orange seared salmon with a slightly charred texture. The salmon is topped with small bright red fish eggs and finely chopped green onions, along with tiny black and white sesame seeds sprinkled on top. Dark brown sauce is drizzled over the salmon and dripping onto the wooden board, adding a glossy finish. In the background, there are two small white bowls filled with dark soy sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sushi rice, uncooked
2.5 cups water
¼ cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
1 lb fresh salmon fillet, skinless and diced
½ cup mayonnaise
2 tablespoons Sriracha sauce (or to taste)
1 teaspoon sesame oil
½ cup green onions, chopped, plus extra for garnish
1 sheet nori, cut into small strips
Tobiko (optional, for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cook the sushi rice according to the package instructions. Typically, rinse the rice under cold water, then combine it with water in a rice cooker or pot and cook until tender.
Step 3: In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
Step 4: Spread the rice evenly at the bottom of your baking dish and let it cool slightly.
Step 5: In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until well combined. Adjust the spiciness to your preference.
Step 6: Spread the salmon mixture evenly over the rice layer in the baking dish.
Step 7: Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
Step 8: Remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
Step 9: Serve warm, scooping out the bake with a spoon and enjoy!

Tips & Variations

You can substitute the salmon with cooked crab or shrimp for a different seafood twist.
For a milder flavor, reduce the amount of Sriracha sauce or omit it entirely.
Serve with soy sauce on the side for an extra savory touch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid overheating as the rice can dry out.

How to Serve

The image shows several pieces of sushi arranged in rows on a wooden board, each piece having two layers: a bottom layer of white sticky rice with a slightly grainy texture, and a top layer of thick, grilled salmon with a slightly charred surface, glazed with a dark, shiny sauce that drips down the sides. The salmon is sprinkled with tiny red roe and bright green chopped scallions, adding pops of color and texture. Small white sesame seeds are scattered over the top, and there are splashes of sauce on the wooden board. In the blurred background, there are two small white bowls with dark soy sauce. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw it completely and pat it dry before dicing and mixing to avoid excess moisture.

Is there a gluten-free option?

Yes, this recipe is naturally gluten-free if you use gluten-free soy sauce or tamari when serving.

Spicy Salmon Sushi Bake Recipe

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★★★★★

4.9 from 67 reviews

This Spicy Salmon Sushi Bake is a delicious and comforting twist on traditional sushi, featuring layers of seasoned sushi rice topped with a creamy, spicy salmon mixture baked to perfection. It’s easy to prepare and perfect for sushi lovers looking for a warm, shareable dish.

Author: Kai
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Japanese-inspired

Ingredients

Scale

Rice Base

2 cups sushi rice, uncooked
2.5 cups water
¼ cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

Salmon Topping

1 lb fresh salmon fillet, skinless and diced
½ cup mayonnaise
2 tablespoons Sriracha sauce, or to taste
1 teaspoon sesame oil
½ cup green onions, chopped, plus extra for garnish

Garnish

1 sheet nori, cut into small strips
Tobiko (flying fish roe), optional for garnish

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the sushi bake.
Cook Sushi Rice: Rinse sushi rice under cold water until water runs clear. Cook it with 2.5 cups water in a rice cooker or pot until tender, following package instructions.
Prepare Vinegar Mixture: In a bowl, mix rice vinegar, sugar, and salt until the sugar and salt dissolve completely.
Season Rice: Once the rice is cooked, fluff it gently with a fork. Fold in the vinegar mixture carefully to season the rice evenly without mashing it.
Assemble Rice Layer: Spread the seasoned rice evenly at the bottom of a baking dish and let it cool slightly to make layering easier.
Mix Salmon Topping: In a separate bowl, combine diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Adjust the quantity of Sriracha to suit your preferred spice level.
Layer Salmon Over Rice: Evenly spread the salmon mixture over the prepared rice layer in the baking dish.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the salmon is fully cooked and the top is slightly golden and bubbling.
Garnish and Serve: Remove from oven and allow it to cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if using. Serve warm and scoop portions with a spoon to enjoy.