Save The first time I saw this bubbling out of someone's oven, I thought they'd completely lost their mind with dinner. My friend Sarah just laughed as she pulled this gorgeous, golden casserole from the oven, the scent of seasoned rice and spicy salmon filling her entire kitchen. One bite later and I was texting everyone I knew about this absolute game-changer of a dish.
Last summer, I made this for my sister's birthday dinner when she specifically requested something fun and interactive. We set up a little topping station with cucumbers, extra avocado, and pickled radishes, letting everyone customize their own portions. Watching her kids carefully construct their perfect bites was basically the highlight of the entire night.
Ingredients
- 2 cups sushi rice: Short-grain rice creates that perfect sticky texture that holds everything together beautifully
- 2 1/2 cups water: The ideal ratio for fluffy, perfectly cooked rice every single time
- 3 tablespoons rice vinegar: This is what gives sushi rice its signature tangy sweetness
- 2 tablespoons sugar: Balances the vinegar for that authentic sushi rice flavor
- 1 teaspoon salt: Enhances all the other flavors without overwhelming the delicate rice
- 450 g (1 lb) skinless salmon fillet: Fresh salmon works best here since it will be flaked and mixed with spices
- 1 tablespoon neutral oil: Helps the salmon cook evenly without adding competing flavors
- 1/2 cup mayonnaise: Kewpie mayonnaise is worth seeking out for its extra rich, creamy texture
- 2–3 tablespoons sriracha sauce: Start with less and add more until you hit your perfect spice level
- 1 tablespoon soy sauce: Adds that essential umami depth to the spicy salmon mixture
- 2 teaspoons toasted sesame oil: A little goes a long way for that wonderful nutty aroma
- 1 tablespoon finely chopped green onion: Fresh onion brightness cuts through all the rich, spicy flavors
- 1 sheet nori, crumbled: Adds authentic ocean flavor and lovely crisp bits throughout
- 1/2 cup shredded mozzarella cheese: Totally optional but creates the most gorgeous bubbly, golden top
- 1 tablespoon toasted sesame seeds: For that restaurant-style finish and extra crunch
- 1 avocado, sliced: Creamy, cool contrast to the spicy, warm salmon mixture
- 3 sheets roasted seaweed snacks: Perfect little vessels for scooping and eating
- Additional sriracha and mayonnaise: For serving because you can never have enough of the good stuff
Instructions
- Perfect the sushi rice:
- Rinse your rice under cold water until it runs completely clear, then combine with water and cook according to your package directions.
- Season the rice:
- Heat vinegar, sugar, and salt in a small saucepan until dissolved, then gently fold into your cooked rice and let it cool slightly.
- Bake the salmon:
- Preheat your oven to 200°C (400°F), brush the salmon with oil, and bake for 12–15 minutes until just cooked through.
- Create the spicy mixture:
- Flake the cooled salmon with a fork, then mix with mayonnaise, sriracha, soy sauce, sesame oil, and green onions until everything is well blended.
- Build your bake:
- Spread the seasoned rice evenly in an oiled 9x9-inch baking dish, sprinkle with crumbled nori, then top with the spicy salmon mixture.
- Add the cheese:
- Sprinkle mozzarella over the top if you're using it for that extra golden, bubbly finish.
- Bake until golden:
- Bake for 10–12 minutes until everything is heated through and the cheese has melted into gorgeous bubbly patches.
- Garnish and serve:
- Let it cool for 5 minutes, then top with sesame seeds, avocado slices, and extra drizzles of sriracha and mayo.
- Enjoy immediately:
- Scoop portions onto roasted seaweed snacks or eat it straight up with a spoon while still warm.
Save My roommate walked in while this was in the oven and literally said, whatever you're making, I'm staying for dinner. We ended up eating it straight from the baking dish while standing at the counter, both agreeing it was better than any sushi takeout we'd ever ordered.
Make It Your Own
I've tried this with cooked crab meat when I couldn't find good salmon, and it was absolutely delicious. The sweetness of crab pairs beautifully with the spicy mayo mixture, though you'll want to skip the initial baking step and just mix everything together.
The Rice Game
Getting the rice right makes or breaks this dish. Take the extra time to rinse it thoroughly until the water runs completely clear, and really let that vinegar mixture fully dissolve before mixing it in. Your future self will thank you for the perfect texture.
Serving Suggestions
This recipe creates the most fun, interactive dinner experience. Set out little bowls of extra toppings and let everyone go wild with their own combinations. Cold sake or a crisp white wine cuts through the richness perfectly.
- Cucumber slices add the most refreshing crunch
- Pickled radishes bring a bright tangy element
- Extra sriracha on the side for the spice lovers
Save Whether it's Tuesday takeout in or Friday night with friends, this sushi bake brings all the joy of your favorite roll with zero of the fuss. Grab some seaweed sheets and dig in.
Kitchen Tips & Answers
- → Can I prepare the spicy salmon sushi bake in advance?
You can prepare the sushi rice and the spicy salmon mixture a day ahead. Store them separately in airtight containers in the refrigerator. Assemble and bake just before serving for the best texture and freshness.
- → What are good alternatives if I don't have salmon?
Cooked crab meat, imitation crab, or even canned tuna (drained well) are excellent substitutes for salmon in the spicy mixture. Ensure any alternative protein is flaked or shredded before mixing with the mayo and sriracha.
- → How should I store and reheat any leftover portions?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or oven until warmed through. Note that the rice texture may soften slightly upon reheating.
- → What other toppings can enhance the flavors?
Beyond avocado and sesame seeds, consider adding finely sliced cucumber, pickled radishes, or a sprinkle of furikake for extra texture and umami. A drizzle of eel sauce can also add a touch of sweetness.
- → How can I adjust the spiciness level of the bake?
The spiciness primarily comes from the sriracha. You can easily reduce the amount used in the salmon mixture for a milder flavor, or add more if you prefer extra heat. Always taste and adjust as you go.
- → Can I use a different type of rice besides sushi rice?
Sushi rice is recommended for its sticky texture, which helps hold the bake together. While other medium-grain white rice varieties might work, they may not achieve the same desired consistency. Long-grain rice is generally not suitable.