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–+ servings
Baked spicy salmon sushi dish topped with green onions and seaweed

Spicy Salmon Sushi Bake Recipe

A warm, cheesy, slightly spicy casserole that turns the bright flavors of sushi into a cozy family-friendly dish, perfect for gatherings or weeknight dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Fusion, Japanese
Servings 6 servings
Calories 450 kcal

Ingredients
  

For the Sushi Rice

  • 2 cups sushi rice (uncooked) Rinse until the water runs clear.
  • 2.5 cups water Use for cooking rice.
  • ¼ cup rice vinegar Whisk with sugar and salt.
  • 2 tablespoons sugar To sweeten the vinegar.
  • 1 teaspoon salt To season the rice.

For the Salmon Mixture

  • 1 lb fresh salmon fillet (skinless and diced) Use sushi-grade if possible.
  • ½ cup mayonnaise For moisture and creaminess.
  • 2 tablespoons Sriracha sauce Adjust to taste for spice.
  • 1 teaspoon sesame oil For flavor.
  • ½ cup green onions (chopped) Plus extra for garnish.
  • 1 sheet nori (cut into small strips) For garnish.
  • Tobiko (optional, to taste) For garnish.

Instructions
 

Preheat and Prep

  • Preheat your oven to 375°F (190°C) and lightly oil or line your baking dish.

Cook the Sushi Rice

  • Rinse sushi rice under cold water until water runs clear, then combine with water and cook.
  • If using a pot, bring to a boil, reduce to low, cover, and simmer for 15-18 minutes.
  • Let the rice rest for 10 minutes with the lid on.

Season the Rice

  • Whisk together rice vinegar, sugar, and salt until dissolved.
  • Fluff cooked rice and fold in the vinegar mixture while still warm.
  • Spread seasoned rice in the baking dish and let it cool.

Make the Spicy Salmon Mixture

  • In a medium bowl, combine diced salmon, mayonnaise, Sriracha, sesame oil, and green onions.
  • Mix until evenly coated and adjust seasoning as necessary.

Spread and Bake

  • Spread the salmon mixture evenly over the rice layer in the baking dish.
  • Bake for 25-30 minutes or until cooked through and slightly golden.
  • Broil for 1-2 minutes if you want a browned surface.

Garnish and Rest

  • Let the dish cool for 5 minutes and garnish with green onions, nori strips, and tobiko.

Serve Warm

  • Scoop portions into bowls or onto plates, providing extra nori strips.

Notes

Store leftovers in an airtight container for up to 3 days. May freeze, but texture may change on thawing. For make-ahead, assemble rice and salmon mix and refrigerate before baking.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 1gSugar: 2g
Keyword Comfort Food, Easy Dinner, Family-Friendly, Salmon Bake, Sushi Bake
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