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A close-up shot of a delicious and golden-brown Spicy Salmon Sushi Bake, perfect for a quick and flavorful meal.

Easy Spicy Salmon Sushi Bake

This Easy Spicy Salmon Sushi Bake delivers all the satisfying flavors of sushi in an easy-to-make casserole. It features layers of seasoned sushi rice topped with a creamy, spicy salmon mixture, baked to golden perfection. Perfect for a hassle-free sushi experience!
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Japanese
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sushi rice
  • 2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1.5 lbs sushi-grade salmon, skinless and boneless
  • 1/4 cup mayonnaise Japanese Kewpie mayo preferred
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 2 tablespoons green onions, thinly sliced
  • 1 tablespoon masago or tobiko optional
  • Sesame seeds, for garnish
  • Nori seaweed sheets, cut into squares or strips
  • Avocado slices optional
  • Spicy mayo optional, for drizzling
  • Eel sauce optional, for drizzling

Equipment

  • Medium saucepan
  • Large bowl
  • Small saucepan or microwave-safe bowl
  • Rice paddle or wooden spoon
  • 9x13 inch baking dish
  • Oven
  • Knife
  • Cutting board
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. Rinse the sushi rice 3-4 times until the water is mostly clear.
  2. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
  3. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18 minutes. Do not lift the lid during this time.
  4. After 18 minutes, remove the pot from the heat and let it stand, covered, for 10 more minutes.
  5. While the rice is resting, prepare the sushi vinegar mixture. In a small saucepan or microwave-safe bowl, combine the rice vinegar, sugar, and salt. Heat gently until the sugar and salt dissolve.
  6. Gently transfer the cooked rice to a large bowl. Pour the sushi vinegar mixture over the rice and gently fold it in using a rice paddle or a wooden spoon. Fan the rice while mixing to help it cool down quickly.
  7. Dice the sushi-grade salmon into small, bite-sized pieces.
  8. In a medium bowl, combine the mayonnaise, sriracha, soy sauce, sesame oil, grated ginger, minced garlic, and green onions. Mix well.
  9. Gently fold the diced salmon into the spicy mayo mixture. If using masago or tobiko, gently fold it in now.
  10. Preheat your oven to 375°F (190°C).
  11. Lightly grease a 9x13 inch baking dish with cooking spray or line it with parchment paper.
  12. Spread the seasoned sushi rice evenly over the bottom of the baking dish, creating a solid layer. Gently press it down to compact it slightly.
  13. Spread the spicy salmon mixture evenly over the rice layer.
  14. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the top is lightly golden brown.
  15. Remove the sushi bake from the oven and let it cool for a few minutes before garnishing. Sprinkle with sesame seeds, and serve with nori seaweed sheets, avocado slices (if using), spicy mayo, and eel sauce.

Notes

Adjust the amount of sriracha to your spice preference. You can prepare the sushi rice and spicy salmon topping separately and store them in the refrigerator for up to 24 hours before baking. For extra flavor, consider adding a pinch of sugar or a few drops of chili oil.