Go Back
A close-up shot showcases a delicious Spicy Salmon Sushi Bake with visible layers of rice, salmon, and spicy mayo topping.

Spicy Salmon Sushi Bake Ultimate

This Spicy Salmon Sushi Bake Ultimate recipe delivers a perfect balance of flavor, texture, and spice. By understanding the nuances of each component, from the sushi rice to the spicy salmon topping, you can create a truly exceptional dish that's sure to impress.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Japanese
Calories: 600
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, finely diced
  • 1/2 cup Japanese mayonnaise Kewpie preferred
  • 2-3 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 cup chopped green onions
  • 1 tablespoon masago or tobiko optional
  • Nori seaweed sheets
  • Avocado, sliced optional
  • Sesame seeds, for garnish
  • Eel sauce unagi sauce), for drizzling (optional
  • Spicy mayo, for drizzling optional

Equipment

  • Pot
  • Small saucepan
  • Rice paddle
  • Mixing bowl
  • 9x13 inch baking dish
  • Oven
  • Knife
  • Cutting board

Method
 

  1. Combine rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
  2. Remove from heat and let stand, covered, for 10 minutes.
  3. While rice is cooking, prepare the sushi vinegar by combining rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring until sugar and salt are dissolved. Do not boil.
  4. Gently fold the sushi vinegar into the cooked rice, using a rice paddle to avoid crushing the grains. Allow the rice to cool slightly before assembling the bake.
  5. In a bowl, combine the diced salmon, mayonnaise, sriracha, soy sauce, sesame oil, green onions, and masago/tobiko (if using). Mix well.
  6. Preheat oven to 350°F (175°C).
  7. Lightly grease a 9x13 inch baking dish.
  8. Spread the cooked sushi rice evenly in the baking dish.
  9. Carefully spread the spicy salmon mixture over the rice.
  10. Bake for 10-15 minutes, or until the salmon is cooked through and the topping is slightly browned.
  11. Remove from oven and let cool slightly.
  12. Cut the sushi bake into squares.
  13. Serve with nori seaweed sheets for wrapping or scooping.
  14. Garnish with avocado slices, sesame seeds, eel sauce, and spicy mayo, if desired.

Notes

For best results, use sushi-grade salmon and Japanese Kewpie mayonnaise. Adjust the amount of sriracha to your spice preference. Leftovers can be stored in the refrigerator for up to 2 days.