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A delicious spicy salmon sushi bake in a casserole dish

Classic Spicy Salmon Sushi Bake

This classic spicy salmon sushi bake features seasoned sushi rice topped with a creamy, spicy salmon mixture, all baked together for an easy and delicious meal, perfect for sharing.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 people
Calories 450 kcal

Equipment

  • rice cooker
  • large bowl
  • microwave-safe bowl
  • rice paddle or wooden spoon
  • baking sheet
  • parchment paper
  • medium bowl
  • 9x13-inch baking dish

Ingredients
  

For the Sushi Rice

  • 2 cups Japanese short-grain rice (sushi rice)
  • 2.5 cups water
  • 0.25 cup rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt

For the Spicy Salmon Topping

  • 1 lb salmon fillet, skin removed (fresh or previously frozen and thawed)
  • 0.5 cup mayonnaise (Japanese mayo like Kewpie is highly recommended)
  • 2-4 tablespoons sriracha (adjust to your spice preference)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced (for the mix and garnish)

For Serving & Garnish

  • Roasted seaweed snacks or nori sheets, cut into squares
  • Sesame seeds (white and/or black)
  • Extra green onions, chopped

Optional

  • Avocado slices
  • Cucumber sticks
  • Pickled ginger
  • Lemon wedges

Instructions
 

Prepare the Sushi Rice

  • Rinse sushi rice under cold water until clear, then cook according to package directions in a rice cooker or on the stovetop.

Season the Rice

  • Combine rice vinegar, sugar, and salt; microwave until dissolved. Pour over hot rice and gently fold to coat all grains, then cool slightly.

Bake the Salmon

  • Preheat oven to 400°F (200°C). Bake salmon on parchment paper for 12-15 minutes until cooked through. Cool slightly, then flake into small pieces.

Make the Spicy Salmon Mixture

  • Mix flaked salmon with mayonnaise, sriracha, soy sauce, sesame oil, and half of the green onions. Gently combine, then taste and adjust sriracha as desired.

Assemble the Bake

  • Lightly grease a 9x13-inch baking dish. Press seasoned sushi rice into the bottom, then spread the spicy salmon mixture evenly over the rice.

Bake the Sushi Bake

  • Bake in the preheated oven for 15-20 minutes, or until the salmon topping is heated through, slightly golden, and bubbling.

Garnish and Serve

  • Garnish with remaining green onions and sesame seeds. Let cool for a few minutes before serving.

Notes

For extra flavor, lightly toast the seaweed snacks before serving. This dish is also great with a drizzle of unagi sauce or a sprinkle of togarashi for an extra kick.