Spicy Salmon Sushi Bake

My roommate walked in one evening while I was pulling this out of the oven, and the look on her face said everything. She thought I'd ordered takeout from our favorite sushi spot downtown. The smell of toasted sesame and warm rice had filled the whole apartment, and when I told her it was baked, not rolled, she grabbed a fork before I could even plate it. We ended up eating straight from the dish, laughing at how something this easy could taste so indulgent.

I first made this for a potluck where everyone else brought chips or store-bought appetizers. I wasn't trying to show off, I just wanted something warm and filling that felt special. People kept asking if I'd trained as a sushi chef, and I had to admit I'd just watched a TikTok video twice and winged the rest. By the end of the night, the dish was scraped clean, and three people had texted me for the recipe before I even got home.

Ingredients

• Sushi rice: Short-grain rice is non-negotiable here because it gets that sticky, clingy texture that holds everything together in each scoop.
• Rice vinegar: This is what gives the rice that slightly sweet, tangy punch you recognize from real sushi, so don't skip the seasoning step.
• Salmon fillet: Fresh, skinless salmon works best, and baking it instead of using raw fish makes this approachable for anyone nervous about food safety.
• Kewpie mayonnaise: The Japanese mayo is richer and slightly sweeter than regular mayo, and it makes the salmon mixture taste like it came from a restaurant.
• Sriracha sauce: Start with two tablespoons and taste as you go, because heat tolerance varies and you can always add more at the table.
• Toasted sesame oil: Just a couple teaspoons adds a nutty, roasted depth that makes the whole dish feel more complex.
• Nori sheet: Crumbling it over the rice layer brings that oceanic, umami flavor without making the dish soggy.
• Mozzarella cheese: This isn't traditional, but it melts beautifully and adds a creamy, golden top that people go crazy for.
• Avocado: Slice it fresh right before serving so it stays bright green and creamy against the warm, spicy salmon.
• Roasted seaweed snacks: These make perfect edible scoops and add a salty crunch that balances the richness.

Instructions

Prepare the Sushi Rice:

Rinse the rice under cold water until it runs clear, which removes excess starch and keeps it from turning gummy. Cook it in your rice cooker or on the stovetop, then fold in the warm vinegar mixture gently so the grains stay intact and glossy.

Bake the Salmon:

Brush the fillet lightly with oil and bake it until it flakes easily with a fork, which usually takes about 12 to 15 minutes. Let it cool just enough to handle, then break it into bite-sized pieces with your fingers or a fork.

Make the Spicy Salmon Mixture:

Combine the flaked salmon with mayo, sriracha, soy sauce, sesame oil, and green onions in a bowl, stirring until everything is creamy and evenly coated. Taste it now and adjust the heat or salt before it goes into the oven.

Assemble the Bake:

Press the seasoned rice into the bottom of your greased baking dish, creating an even layer that will hold up when you scoop it later. Sprinkle the crumbled nori over the rice, then spread the spicy salmon mixture on top, and finish with shredded mozzarella if you're using it.

Bake Until Bubbly:

Slide the dish into your preheated oven and bake for 10 to 12 minutes, until the cheese melts and the edges start to turn golden. Let it rest for five minutes after baking so the layers set and don't slide apart when you serve.

Garnish and Serve:

Sprinkle sesame seeds over the top, arrange avocado slices in a pretty pattern, and drizzle extra sriracha and mayo in zigzag lines. Serve it warm with roasted seaweed snacks on the side for scooping, or just grab spoons and dig in.

Save

The first time I brought this to a family dinner, my uncle, who usually only eats meat and potatoes, went back for seconds without saying a word. Later, he pulled me aside and asked if I could teach his wife how to make it, which was his way of saying he loved it without actually admitting he liked something with fish and seaweed. That quiet compliment meant more to me than any over-the-top praise ever could.

Serving Suggestions

This dish is rich and filling, so I like to serve it with something light and crunchy on the side, like a cucumber salad dressed with rice vinegar and a pinch of sugar. The cool, crisp vegetables cut through the creamy, spicy salmon and give your palate a break between bites. If you want to make it a full meal, add a simple miso soup or a small bowl of edamame sprinkled with flaky sea salt. For drinks, cold sake or a dry Riesling works beautifully, but iced green tea is just as good if you want to keep it casual.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to two days, though the avocado won't stay as pretty, so I usually add fresh slices when I reheat. You can warm individual portions in the microwave for about a minute, or reheat the whole dish covered in foil at 175 degrees Celsius for 10 minutes. The rice might firm up a bit in the fridge, but it softens again with a little heat and still tastes great. I don't recommend freezing this because the texture of the mayo and cheese changes, and the rice can get grainy when thawed.

Variations and Swaps

If salmon isn't your thing, cooked shredded crab or even imitation crab works beautifully and gives you that classic California roll vibe. For a vegetarian version, try using finely chopped marinated tofu or crispy fried mushrooms mixed with the same spicy mayo mixture. You can also swap the mozzarella for cream cheese if you want something richer and more tangy, which leans into that Philadelphia roll flavor profile.

• Add thinly sliced cucumber or pickled radish on top for extra crunch and a pop of color.
• Drizzle with eel sauce or ponzu instead of extra sriracha if you want a sweeter, tangier finish.
• Mix in a handful of masago or tobiko with the salmon for a fun texture and a fancy presentation.

Save

This recipe turned me into the person friends text when they need something impressive but doable for dinner parties. It's become my go-to whenever I want to feel like I know what I'm doing in the kitchen, even on nights when I definitely don't.

Recipe FAQs

→ Can I use brown rice instead of sushi rice?

Brown rice works, though the texture will be heartier and less sticky. Adjust water to 3 cups and cook 10 minutes longer. The vinegar mixture helps bind the grains.

→ Is it safe to cook salmon in this casserole?

Yes. The salmon is fully cooked during the initial 12-15 minute bake at 200°C (400°F) before being mixed and baked again. This ensures it reaches a safe internal temperature.

→ Can I prepare this ahead of time?

Prepare components up to 24 hours ahead: cook and season rice, bake and flake salmon, store separately. Assemble and bake when ready to serve for best texture.

→ What's the best way to serve sushi bake?

Serve warm scooped onto roasted seaweed sheets, crackers, or simply eat with a fork. The seaweed adds authentic sushi flavor and crunch.

→ Can I make this gluten-free?

Yes. Use gluten-free soy sauce or tamari. Check that your sriracha and other condiments are certified gluten-free, as some brands contain wheat.

→ How spicy is this dish?

With 2-3 tablespoons sriracha, it delivers medium heat. Adjust to your preference—reduce to 1 tablespoon for mild or increase to 4 for spicy lovers.