Spicy Salmon Sushi Bake

My neighbor texted me a TikTok link on a rainy Tuesday with just the words "make this." I watched someone pull a golden, bubbly casserole from the oven and scoop it onto nori like nachos, and I was already grabbing my keys to buy salmon. That evening, my kitchen smelled like sesame and heat, and I understood why the internet had lost its mind over this dish. It's sushi without the fuss, comfort food with a kick, and the kind of recipe that makes you look like a genius at potlucks.

I brought this to a game night once, still warm in the dish wrapped in towels, and watched six adults hover around it like moths to a flame. Someone asked if I went to culinary school. I laughed and said no, just TikTok. We ran out before halftime and I found myself wishing I'd made two pans.

Ingredients

• Sushi rice: Short grain rice is essential here because it gets sticky and holds together when you scoop it, creating the perfect base that won't fall apart on your seaweed.
• Rice vinegar: This is what makes sushi rice taste like sushi rice, adding that subtle tang that balances the rich, spicy topping.
• Salmon fillet: Use fresh, sushi grade if you can find it, but any good quality skinless fillet works beautifully once it's baked and flaked.
• Kewpie mayonnaise: The Japanese mayo is richer and slightly sweeter than American mayo, and it makes the salmon mixture incredibly creamy, though regular mayo works in a pinch.
• Sriracha sauce: Start with two tablespoons and taste before adding more, because the heat builds as it bakes and you can always drizzle extra on top.
• Toasted sesame oil: Just a couple teaspoons add a deep, nutty aroma that makes the whole dish smell like your favorite sushi restaurant.
• Nori sheet: Crumbling it between the rice and salmon adds little pockets of ocean flavor and that unmistakable sushi taste.
• Mozzarella cheese: Not traditional, but it melts into gooey, golden perfection and adds a fusion twist that makes this casserole style dish work.
• Avocado: Slice it fresh right before serving because it adds cool creaminess that cuts through the spice.
• Roasted seaweed snacks: These crispy sheets are your edible spoons and they make eating this feel fun and interactive.

Instructions

Prep the rice:

Rinse your sushi rice until the water runs clear, which removes excess starch and prevents gummy rice. Cook it in a rice cooker or pot, then fold in the warm vinegar mixture gently so you don't smash the grains.

Bake the salmon:

Brush the fillet with oil and bake until it flakes easily with a fork, about 12 to 15 minutes. Let it cool just enough to handle, then flake it into bite sized pieces.

Mix the spicy topping:

Combine the flaked salmon with mayo, sriracha, soy sauce, sesame oil, and green onions in a bowl. Taste it and adjust the heat, because this is your chance to make it exactly as spicy as you like.

Layer the bake:

Press the seasoned rice into an oiled baking dish, sprinkle crumbled nori on top, then spread the spicy salmon mixture evenly. If you're using mozzarella, scatter it over everything.

Bake until bubbly:

Slide the dish into a preheated oven and bake for 10 to 12 minutes until the cheese melts and the edges start to turn golden. The smell will make everyone wander into the kitchen.

Garnish and serve:

Let it cool for five minutes, then top with sesame seeds, avocado slices, and zigzags of sriracha and mayo. Serve it warm with seaweed snacks on the side for scooping.

Save

The first time I made this, my partner wandered in during the final bake and said it smelled like our favorite date night spot. We ate it straight from the pan, sitting on the kitchen counter, and it became one of those meals that feels like a small celebration. Now it's our go to whenever we want something special without leaving the house.

Choosing Your Salmon

I've made this with both wild and farmed salmon, and honestly, both work beautifully. The wild stuff has a deeper color and slightly firmer texture, but farmed salmon is richer and more forgiving if you accidentally overbake it a minute or two. If you're near a good fish counter, ask what came in fresh that day and let them guide you.

Make Ahead Magic

This dish is a dream for entertaining because you can cook the rice and salmon in the morning, keep them covered in the fridge, then assemble and bake right before guests arrive. The cold ingredients actually make it easier to spread the layers evenly. Just add an extra two or three minutes to the baking time if everything goes in cold.

Serving Suggestions

I love putting out little bowls of toppings and letting people customize their bites. Sliced cucumber adds crunch, pickled ginger brings brightness, and a sprinkle of furikake seasoning makes it feel even more authentic.

• Pair it with cold sake or a crisp Sauvignon Blanc for a grown up dinner party vibe.
• Leftovers reheat surprisingly well in the oven at 180 degrees C, covered with foil so the top doesn't dry out.
• If you have picky eaters, set aside some plain rice and baked salmon before adding the spice.

Save

This recipe turned me into someone who actually looks forward to hosting, because it's impressive without being stressful. I hope it brings as much joy to your table as it has to mine.

Recipe FAQ

→ Can I make this ahead of time?

Yes, prepare the components up to 24 hours in advance. Store the rice and salmon mixture separately in the refrigerator. Assemble and bake when ready to serve, adding a few extra minutes to the baking time if chilled.

→ What can I substitute for the salmon?

Cooked crab, imitation crab, or even shredded cooked chicken work well as alternatives. For a vegetarian version, use marinated tofu or a mix of sautéed mushrooms with similar seasonings.

→ Is this gluten-free?

The dish can be gluten-free if you use tamari instead of regular soy sauce. Check your sriracha and mayonnaise labels to ensure they don't contain hidden gluten ingredients.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10-15 minutes or microwave individual portions until heated through. The rice may dry out slightly, so add a splash of water before reheating.

→ Can I freeze this dish?

While possible, freezing isn't recommended as the rice texture changes significantly and becomes grainy. The dish is best enjoyed fresh or refrigerated for a few days. If freezing is necessary, skip the final baking step and freeze after assembly.

→ What other toppings work well?

Sliced cucumber, pickled ginger, masago (capelin roe), chopped cilantro, or drizzled eel sauce add great flavor and texture. Fresh scallions, radish slices, or even a sprinkle of furikake seasoning make excellent garnishes.