Spicy Salmon Sushi Bake

This spicy salmon sushi bake is perfect for a cozy night when you want all the sushi flavors without the fuss of rolling. It comes together quickly and makes a satisfying, shareable dish that feels special but is surprisingly easy to prepare.

I first made this after craving sushi but not wanting to go out. The creamy texture with a kick from Sriracha made it an instant family favorite that we return to often.

Ingredients

• Sushi rice uncooked: ensure it is fresh and slightly sticky for that perfect sushi texture
• Rice vinegar: adds subtle tang that brightens the rice buy a quality brand for the best flavor
• Sugar: balances the acidity in the vinegar and helps season the rice evenly
• Salt: essential to enhance all the other ingredients use fine salt for easy mixing
• Fresh salmon fillet skinless diced: choose sushi-grade if possible for safety and taste
• Mayonnaise: brings creaminess that mellows the heat and binds the topping
• Sriracha sauce: provides spicy heat adjust based on your spice tolerance
• Sesame oil: offers a nutty aroma that deepens the overall flavor
• Green onions fresh: and bright add crunch and mild pepperiness
• Nori: cut into strips adds a taste of the sea and a little texture contrast
• Tobiko optional: but gives a pop of color and a mild briny flavor if you want to make it fancy

Instructions

Cook The Rice:

Cook the sushi rice according to the package instructions by first rinsing it under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly. Then combine with water and cook in a rice cooker or pot until tender and sticky but not mushy.

Season The Rice:

In a mixing bowl combine rice vinegar sugar and salt. Stir until completely dissolved. When the rice is done cooking fluff it gently with a fork. Fold in the vinegar mixture carefully to avoid breaking the grains. Spread the rice evenly at the bottom of your baking dish and allow it to cool slightly so the salmon topping does not cook prematurely.

Mix The Salmon Topping:

In a separate bowl combine diced salmon mayonnaise Sriracha sauce sesame oil and chopped green onions. Stir well to blend all the flavors. Taste and adjust the heat by adding more Sriracha if needed.

Assemble And Bake:

Spread the salmon mixture evenly over the layer of rice in the baking dish. Place in the preheated oven at 375 degrees Fahrenheit 190 degrees Celsius for about 25 to 30 minutes until the salmon is cooked through and the top develops a light golden color.

Garnish And Serve:

Once out of the oven allow the bake to cool for a few minutes to settle. Garnish with extra green onions nori strips and tobiko if using. Serve warm scooping out portions generously.

Green onions are my favorite part here adding fresh crunch to the creamy spicy layers. This dish reminds me of family nights when we all gather around the table sharing stories and plates.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or microwave to keep the salmon tender and avoid drying out the rice.

Ingredient Swaps

If you prefer cooked seafood try poaching the salmon lightly before mixing it in. You can also substitute spicy mayo for the Sriracha mayo mix for a milder but still rich flavor.

Serving Ideas

Serve with a simple cucumber salad or pickled ginger on the side to cut through the richness. A crisp green vegetable like steamed bok choy pairs well for a balanced meal.

This sushi bake offers a perfect balance of creamy and spicy with minimal effort for a delightful meal.

Frequently Asked Recipe Questions

→ What type of salmon works best for this dish?

Fresh skinless salmon fillets are ideal, as they cook evenly and blend well with the creamy, spicy topping.

→ Can I use a substitute for sushi rice?

Short-grain rice gives the best sticky texture, but medium-grain rice can work if sushi rice isn’t available.

→ How is the spiciness adjusted?

Adjust the amount of Sriracha sauce to your preference, adding gradually until the desired heat level is reached.

→ What’s the purpose of the rice vinegar mixture?

Mixing rice vinegar with sugar and salt seasons the cooked rice, giving it a balanced tang that complements the rich salmon topping.

→ Can I prepare this dish ahead of time?

Yes, you can assemble it and bake just before serving. The flavors also deepen if allowed to rest briefly after baking.

→ What garnishes enhance the final dish?

Chopped green onions, nori strips, and optional tobiko add fresh, crisp textures and visual appeal to the warm bake.