This spicy salmon sushi bake is a cozy, deconstructed twist on traditional sushi rolls—no rolling required!
With layers of seasoned sushi rice, creamy spicy salmon, and fresh toppings, it’s a crowd-pleasing meal that’s easy to bake and serve.
Why You’ll Love This Recipe
All the sushi flavors in a comforting baked form
Perfect for potlucks, gatherings, or weeknight dinners
No rolling or special tools needed
Easily customizable with your favorite toppings
Kid-friendly and beginner-friendly
Ingredient Highlights (What You’ll Need)
For the Sushi Rice:
Sushi rice – Short-grain Japanese rice that becomes sticky when cooked
Water – To steam the rice
Rice vinegar – Adds classic tangy sushi flavor
Sugar and salt – Balance and season the rice
For the Spicy Salmon Mixture:
Fresh salmon – Boneless, skinless, and chopped
Mayonnaise – Adds creaminess
Sriracha – Spicy kick and bold flavor
Sesame oil – Nutty aroma and depth
Toppings & Garnish:
Green onions – Fresh crunch and color
Cucumber – Cool, refreshing contrast
Nori – Seaweed strips for sushi flavor
Soy sauce – For drizzling or dipping
Pro Tips Before You Start
Rinse sushi rice thoroughly until the water runs clear to remove excess starch.
Use fresh, good-quality salmon for best flavor and texture.
Adjust the amount of sriracha to match your spice preference.
Let the rice cool slightly before layering to keep the bake from becoming mushy.
Cut nori strips just before serving so they stay crisp.
How to Make Spicy Salmon Sushi Bake
Step 1: Prepare the Sushi Rice
Rinse the sushi rice under cold water until clear.
Combine with water in a rice cooker or pot.
Cook until tender, then let it rest for 10 minutes.
Mix in rice vinegar, sugar, and salt while the rice is still warm.
Step 2: Make the Spicy Salmon Topping
In a bowl, mix chopped fresh salmon with mayonnaise, sriracha, and sesame oil.
Stir until well coated. Taste and adjust spice if needed.
Step 3: Assemble the Sushi Bake
Lightly grease a 9×13-inch baking dish.
Spread the seasoned rice into an even layer and press gently.
Spoon the spicy salmon mixture evenly over the rice.
Step 4: Bake the Dish
Preheat oven to 375°F (190°C).
Bake the sushi dish for 20–25 minutes, until the salmon is fully cooked and the top is lightly golden.
Step 5: Finish and Serve
Remove from oven and let cool slightly.
Garnish with chopped green onions, diced cucumber, and nori strips.
Serve warm with soy sauce.
What to Serve It With
Miso soup or edamame for a full Japanese-inspired meal
Pickled ginger or wasabi for added zing
A green salad with sesame dressing
Variations & Substitutions
Use canned tuna or cooked shrimp instead of salmon
Make it vegetarian with tofu and avocado
Add cream cheese or shredded cheese for a richer bake
Top with furikake seasoning or eel sauce for extra flavor
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Microwave individual portions until warmed through.
Note: Nori will soften when stored—add fresh strips before serving again.
FAQs
Can I use cooked salmon instead of raw?
Yes! Leftover cooked salmon works well. Just flake and mix it with the spicy mayo.
Is sushi bake served hot or cold?
It’s best served warm or room temperature for the ideal texture and flavor.
Can I make it ahead of time?
Yes. Assemble the layers and refrigerate. Bake just before serving.
What if I don’t have sushi rice?
You can use short-grain rice or even jasmine rice, but sushi rice gives the best texture.
Is this dish spicy?
It has a mild-to-medium spice level from the sriracha. Adjust to taste.
Can I make it gluten-free?
Yes! Use gluten-free soy sauce and confirm all other ingredients are GF-certified.
Do I need a rice cooker?
Nope! A regular pot with a tight lid works just fine.
Final Thoughts
This spicy salmon sushi bake is everything I love about sushi—flavorful, fun, and endlessly customizable—without the fuss.
It’s perfect for sharing, meal prep, or whenever I crave sushi but want something warm and easy.
