Spicy Salmon Sushi Bake

This cozy Spicy Salmon Sushi Bake transforms the flavors of a spicy salmon roll into a casserole-style bake, making it perfect for weeknights or gatherings without the fuss of rolling sushi.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 350

Ingredients Method Notes

Ingredients

For the rice base

2 cups sushi-style rice (uncooked) Rinse thoroughly under cold water before cooking.
2.5 cups water Adjust slightly if using a different rice cooker.
0.25 cups rice vinegar Use seasoned rice vinegar or plain rice vinegar blended with sugar and salt.
2 tablespoons granulated sugar Can reduce slightly for less sweetness.
1 teaspoon fine salt Enhances the rice flavor.

For the spicy salmon topping

1 pound fresh salmon fillet, skin removed and cut into small cubes Sushi-grade or very fresh supermarket salmon is ideal.
0.5 cups mayonnaise Japanese mayo (like Kewpie) gives the richest creaminess.
2 tablespoons Sriracha Adjust for desired heat level.
1 teaspoon toasted sesame oil Adds a warm, nutty note.
0.5 cups scallions/green onions, finely chopped Reserve extra for garnish.

For garnish and finishing

1 sheet nori (seaweed), sliced into thin strips Use roasted nori.
to taste Tobiko (flying fish roe) Optional, adds color and flavor.

Method

Preparation

Preheat your oven to 375°F (190°C).
Rinse and cook the sushi rice: Rinse 2 cups sushi rice in a fine-mesh sieve under cold water until the water runs mostly clear, then combine with 2.5 cups of water and cook.
Let the rice rest covered for 10 minutes off the heat after cooking.
Whisk together 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a bowl until dissolved and season the rice.
Spread the seasoned rice evenly across the bottom of a 9x13-inch baking dish.

Making the Salmon Mixture

Combine salmon, mayonnaise, Sriracha, sesame oil, and green onions in a separate bowl and stir gently.

Baking

Spread the salmon mixture evenly over the rice layer and press lightly.
Bake in the preheated oven for 25-30 minutes until cooked through and slightly golden.

Garnishing and Serving

Let the bake rest for 5 minutes, then garnish with green onions, nori strips, and tobiko if using.
Serve warm with soy sauce and pickled ginger on the side.

Notes

This dish is forgiving and allows for tweaks. Use lighter mayo for a healthier option or adjust spices as desired. Serve with customizable garnishes for a fun twist.