Spicy Salmon Sushi Bake (Printer-Friendly)

Layers of seasoned sushi rice topped with spicy salmon, creamy mayo, and sriracha, finished with savory toppings.

# What You Need:

→ 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

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 and mayonnaise for drizzling

# How-To Steps:

01 - Rinse sushi rice under cold running water until water runs clear. Combine rice and water in a rice cooker or medium saucepan, cooking according to package directions.
02 - Heat rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved. Pour mixture over cooked rice and gently fold to combine. Allow to cool slightly.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet on a parchment paper-lined baking sheet. Brush with neutral oil and bake for 12 to 15 minutes until cooked through. Flake with a fork and cool slightly.
05 - Combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions in a mixing bowl. Stir until well blended.
06 - Lightly oil a 9 by 9 inch baking dish. Spread seasoned sushi rice evenly across the bottom and sprinkle crumbled nori over the surface.
07 - Distribute spicy salmon mixture evenly over the rice layer. Sprinkle shredded mozzarella cheese over the top.
08 - Bake in preheated oven for 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and let rest for 5 minutes. Garnish with sesame seeds and avocado slices. Drizzle with additional sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or as desired.

# Helpful Hints:

01 -
  • All the flavor of spicy salmon rolls without any rolling or knife skills required.
  • It feeds a crowd in one pan and everyone gets to build their own perfect bite.
  • The creamy, spicy topping gets slightly crispy edges in the oven that are absolutely addictive.
  • You can prep the rice and salmon ahead, then just assemble and bake when guests arrive.
02 -
  • Do not skip rinsing the rice or your base will turn out gluey and dense instead of fluffy and sticky.
  • Let the salmon cool slightly before mixing it with the mayo or the heat will make the mixture runny and separate.
  • Taste your spicy salmon mixture before assembling because once it's baked, you can't easily adjust the seasoning.
03 -
  • Use a rice paddle or spatula sprayed with a little water to spread the sticky rice without it clinging to your hands.
  • For crispier edges, run the finished bake under the broiler for one minute, watching it closely so the cheese doesn't burn.
  • Crumble the nori right before you use it because it loses its crunch quickly once exposed to air.
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