Spicy Salmon Sushi Bake (Printable)

Deconstructed sushi casserole with seasoned rice, spicy salmon, and savory toppings.

# Required Ingredients:

→ Sushi Rice

01 - 2 cups sushi rice
02 - 2.5 cups water
03 - 3 tablespoons rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt

→ Spicy Salmon Mixture

06 - 1 pound skinless salmon fillet
07 - 1 tablespoon neutral oil
08 - 0.5 cup mayonnaise
09 - 2 to 3 tablespoons sriracha sauce
10 - 1 tablespoon soy sauce
11 - 2 teaspoons toasted sesame oil
12 - 1 tablespoon finely chopped green onion

→ Assembly and Toppings

13 - 1 sheet nori, crumbled
14 - 0.5 cup shredded mozzarella cheese
15 - 1 tablespoon toasted sesame seeds
16 - 1 avocado, sliced
17 - 3 sheets roasted seaweed snacks
18 - Additional sriracha sauce for drizzling
19 - Additional mayonnaise for drizzling

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or medium saucepan, cooking according to package instructions until tender.
02 - In a small saucepan, heat rice vinegar, sugar, and salt until completely dissolved. Pour mixture over cooked rice and gently fold to combine. Allow rice to cool slightly before use.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on a parchment-lined baking sheet and brush lightly with neutral oil. Bake for 12 to 15 minutes until fully cooked through. Flake cooked salmon with a fork and allow to cool slightly.
05 - In a mixing bowl, combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and chopped green onions. Mix thoroughly until well incorporated.
06 - Lightly oil a 9-inch square baking dish. Spread seasoned sushi rice evenly across the bottom of the dish. Sprinkle crumbled nori over the rice layer.
07 - Distribute spicy salmon mixture evenly over the nori and rice base. Sprinkle shredded mozzarella cheese over the top if desired.
08 - Bake in preheated oven for 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and cool for 5 minutes. Garnish with toasted sesame seeds, avocado slices, and drizzle with sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or plated as desired.

# Expert Advice:

01 -
  • It delivers all the flavor of sushi rolls without the fussy rolling and shaping
  • The creamy, spicy salmon mixture gets irresistibly caramelized edges in the oven
  • You can make it ahead and bake it right before guests arrive
  • Everyone gets to build their own bite with seaweed snacks and toppings
02 -
  • If you don't rinse the rice, it will turn out gummy and sticky in a bad way, not the good sushi rice way
  • Let the rice cool slightly before pressing it into the dish or the heat will make the nori soggy and limp
  • Don't overbake the salmon in step one or it will dry out and the final dish will taste chalky instead of creamy
03 -
  • Use a rice paddle or spatula lightly moistened with water to press the rice into the dish without it sticking to your hands
  • If you want extra crispy edges, switch the oven to broil for the last two minutes and watch it closely so the top gets golden and bubbly
  • Crumble the nori with your hands instead of cutting it, the irregular pieces distribute better and give you surprise hits of umami
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