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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.

Ultimate Spicy Salmon Sushi Bake

This deconstructed sushi casserole captures all the addictive flavors of a spicy salmon roll in a warm, scoopable dish. Featuring seasoned sushi rice, a creamy spicy salmon layer, and fresh toppings, it's a foolproof, shareable meal perfect for a weeknight or a crowd. Serve with roasted seaweed sheets for the ultimate DIY sushi experience.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Fusion, Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups uncooked short-grain sushi rice
  • 2 1/4 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 lb skinless salmon fillet
  • Salt and pepper for seasoning salmon
  • 1/2 cup Japanese mayonnaise like Kewpie
  • 2-3 tablespoons sriracha sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 green onions, finely sliced
  • 2 tablespoons furikake seasoning
  • 1 ripe avocado, sliced or diced
  • 1 small cucumber, julienned or finely diced
  • 1 sheet nori seaweed
  • For serving: Roasted seaweed snacks or crackers
  • Optional: Pickled ginger, extra sriracha, masago capelin roe

Equipment

  • Fine-mesh strainer
  • Rice cooker or medium saucepan with lid
  • Small saucepan or microwave-safe bowl
  • Large non-metallic bowl (wood or glass)
  • Rice paddle or spatula
  • Parchment paper
  • Baking sheet
  • Medium mixing bowl
  • 9x9 inch or similar baking dish
  • Kitchen shears
  • Cutting board
  • Chef's knife

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 and cook according to instructions. For stovetop, 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 rice cooks, gently heat rice vinegar, sugar, and salt in a small saucepan (or microwave) until dissolved. Do not boil.
  4. Transfer hot cooked rice to a large non-metallic bowl. Drizzle the vinegar mixture over the rice. Using a cutting and folding motion with a rice paddle, gently mix to coat and cool the rice. Fan while mixing if possible. Set aside to cool to room temperature.
  5. Preheat oven to 425°F (220°C). Place salmon on a parchment-lined baking sheet, season lightly with salt and pepper. Bake for 12-15 minutes, or until cooked through and flaky. Let cool completely.
  6. Flake the cooled salmon into a medium bowl, removing any bones.
  7. To the salmon, add Japanese mayo, sriracha, soy sauce, sesame oil, and most of the green onions (reserve some for garnish). Mix gently until combined. Adjust sriracha to taste.
  8. Reduce oven temperature to 400°F (200°C). 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. Sprinkle the furikake seasoning evenly over the rice.
  11. Carefully spread the spicy salmon mixture over the rice to create a second layer.
  12. Bake for 10-12 minutes, or until the top is just starting to bubble and brown at the edges.
  13. Remove from oven and immediately top with avocado, cucumber, nori strips, and the remaining green onions.
  14. Serve warm with roasted seaweed sheets for scooping. Add optional pickled ginger and extra sriracha as desired.

Notes

For best results, use short-grain sushi rice. You can substitute regular mayonnaise for Kewpie. Adjust sriracha to control spice level. If you don't have furikake, use a mix of toasted sesame seeds and a pinch of salt. Leftovers keep covered in the fridge for 1 day; reheat gently and add fresh avocado. Variations: Try with imitation crab, cooked shrimp, spicy tuna, a layer of cream cheese, or diced mango.