Spicy Salmon Sushi Bake (Printable)

Layers of seasoned sushi rice topped with spicy salmon mixture, baked to bubbly perfection and finished with avocado, sesame seeds, and extra drizzle of sauces.

# What You Need:

→ Sushi Rice

01 - 2 cups sushi rice
02 - 2 1/2 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 - 1/2 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 - 1/2 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

# Steps:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice with 2 1/2 cups water in rice cooker or medium saucepan and cook according to package instructions.
02 - Heat rice vinegar, sugar, and salt in small saucepan until dissolved. Pour vinegar mixture over cooked rice and gently fold to combine. Allow to cool slightly.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on parchment-lined baking sheet. Brush with neutral oil. Bake 12 to 15 minutes until cooked through. Flake with fork and allow to cool slightly.
05 - In mixing bowl, combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and chopped green onions. Mix until thoroughly blended.
06 - Lightly oil 9 by 9-inch baking dish. Spread seasoned sushi rice evenly across bottom. Sprinkle crumbled nori over rice layer.
07 - Distribute spicy salmon mixture evenly over nori. Sprinkle shredded mozzarella cheese over top if desired.
08 - Bake in preheated oven 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and allow to rest 5 minutes. Garnish with sesame seeds, avocado slices, and drizzle with additional sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or as desired.

# Expert Advice:

01 -
  • You get every flavor of spicy salmon rolls without any fussy technique or special equipment.
  • It feeds a crowd from one pan and everyone can customize their own bite with toppings.
  • The contrast between creamy salmon, chewy rice, and crunchy nori makes every scoop exciting.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have melded together.
02 -
  • Do not skip rinsing the rice or it will turn out gummy and sticky in the wrong way.
  • Let the rice cool slightly before mixing in the vinegar or the grains will become mushy and lose their shape.
  • If your salmon is very thick, check it a few minutes early to avoid overcooking and drying it out.
  • Press the rice firmly into the pan so it holds together when you scoop servings, loose rice will fall apart.
03 -
  • Use a rice paddle or spatula lightly moistened with water to press the rice into the pan without it sticking to your hands.
  • For extra richness, mix a tablespoon of cream cheese into the spicy salmon mixture before spreading it over the rice.
  • If you want a crispier top, broil the bake for the last two minutes, watching closely so the cheese doesn't burn.
  • Prep the rice and salmon mixture a few hours ahead and assemble just before baking for an easy entertaining option.
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