Description
Spicy Salmon Sushi Bake is a cozy, casserole-style twist on classic sushi rolls. It combines seasoned sushi rice, creamy spicy salmon, and crisp fresh toppings baked to golden perfection—no rolling mat required. Perfect for family dinners, potlucks, or a quick sushi fix without the fuss.
Ingredients
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2 cups (400 g) sushi rice
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2 ½ cups (590 ml) water
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¼ cup (60 ml) rice vinegar
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2 tbsp (25 g) sugar
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1 tsp (5 g) salt
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1 lb (450 g) fresh skinless salmon
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¼ cup (60 ml) mayonnaise
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2 tbsp (30 ml) sriracha sauce
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1 tsp (5 ml) sesame oil
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½ cup (50 g) chopped green onions
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½ cup (50 g) diced cucumber
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¼ cup (5 g) nori sheets, sliced
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Soy sauce, for serving
Instructions
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Rinse sushi rice until water runs clear. Cook with 2½ cups water in a rice cooker or pot (about 20 min). Let rest covered for 10 min.
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In a bowl, mix rice vinegar, sugar, and salt. Gently fold into warm rice.
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Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
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Flake salmon into a bowl. Stir in mayonnaise, sriracha, and sesame oil until creamy.
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Spread rice evenly in the dish, pressing gently. Top with salmon mixture.
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Bake 20–25 min, until bubbly and golden.
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Cool 5 min. Top with green onions, cucumber, and nori strips. Serve with soy sauce.
Notes
Add extra sriracha or chili flakes for more heat.
Substitute salmon with imitation crab or shrimp for variation.
Sprinkle sesame seeds for extra crunch.
Assemble ahead of time, refrigerate, and bake before serving.
Store leftovers in an airtight container for up to 3 days. Reheat covered at 350°F, or enjoy cold as a sushi bowl.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Plats (Main Dish)
- Method: Baking
- Cuisine: Japanese-American Fusion