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A close-up, featured image of a delicious Spicy Salmon Sushi Bake served in a baking dish, ready to be scooped onto seaweed.

Easy Spicy Salmon Sushi Bake

This deconstructed sushi casserole delivers all the creamy, spicy flavors of a salmon roll without the fuss of rolling. Layers of seasoned sushi rice, a spicy salmon mixture, and a creamy topping are baked and served warm with nori and fresh garnishes. It's the ultimate easy, shareable dish for a fun sushi night at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Japanese Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups short-grain sushi rice
  • 2 1/4 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/4 cup mayonnaise preferably Japanese Kewpie mayo
  • 2-3 tablespoons sriracha sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon freshly grated ginger
  • 2 green onions, finely sliced
  • 1/2 cup mayonnaise
  • 2 tablespoons Japanese Kewpie mayonnaise or more regular mayo
  • 1 tablespoon sriracha
  • 1 tablespoon unagi/eel sauce or more soy sauce
  • 1 teaspoon black or white sesame seeds
  • 1 sheet nori seaweed
  • 1 avocado, sliced optional, for serving
  • 1 cucumber, julienned optional, for serving

Equipment

  • Fine-mesh strainer
  • Rice cooker or heavy-bottomed pot with lid
  • Small saucepan or microwave-safe bowl
  • Large non-metallic bowl
  • Rice paddle or spatula
  • Medium mixing bowl
  • 9x9-inch baking dish
  • Aluminum foil
  • Small mixing bowl

Method
 

  1. Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs almost clear.
  2. Combine the rinsed rice and water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes. Remove from heat and let sit, covered, for 10 minutes.
  3. While the rice cooks, gently heat the rice vinegar, sugar, and salt in a small saucepan or microwave until dissolved. Do not boil.
  4. Transfer the hot rice to a large, non-metallic bowl. Drizzle the vinegar mixture over it and, using a rice paddle, fold and slice to coat evenly. Fan the rice while mixing to cool it. Let it cool to room temperature.
  5. Preheat oven to 375°F (190°C).
  6. In a medium bowl, combine the cubed salmon, 1/4 cup mayo, sriracha, soy sauce, sesame oil, and grated ginger. Gently fold until the salmon is evenly coated.
  7. Fold in most of the sliced green onions, reserving some for garnish.
  8. Lightly grease a 9x9 inch baking dish.
  9. Press the seasoned sushi rice firmly into an even layer at the bottom of the dish.
  10. Spread the spicy salmon mixture evenly over the rice layer.
  11. Cover the dish with foil and bake for 15-18 minutes, or until the salmon is just cooked through.
  12. While it bakes, mix the creamy topping: combine the 1/2 cup mayo, Kewpie mayo, and 1 tablespoon sriracha in a small bowl.
  13. Once baked, remove the dish from the oven. Drizzle the creamy spicy mayo and unagi sauce over the top.
  14. Sprinkle generously with sesame seeds, nori strips, and the remaining green onions.
  15. Serve immediately while warm with roasted seaweed snacks or nori sheets, avocado, and cucumber for scooping.

Notes

For best results, use sushi-grade salmon. The rice and salmon mixture can be prepared up to a day ahead and stored separately in the fridge before assembling and baking. Leftovers can be stored in an airtight container for up to 2 days and reheated gently. Variations: add a layer of mashed avocado under the salmon, mix in imitation crab, or sprinkle buttered panko on top before baking. If you don't have a rice cooker, a heavy pot with a tight lid works perfectly.