Spicy Salmon Sushi Bake
This Spicy Salmon Sushi Bake transforms classic sushi flavors into a warm, shareable casserole. Seasoned sushi rice is topped with creamy, spicy salmon and baked until bubbling, then finished with fresh cucumber, avocado, and nori for the perfect balance of heat, umami, and freshness.
Equipment
- 9x13 inch baking dish
- mixing bowls
- spatula
- oven
Ingredients
- 3 cups cooked sushi rice
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 lb fresh salmon, diced
- 1/3 cup mayonnaise
- 2 tbsp sriracha
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 green onions, chopped
- sliced cucumber
- diced avocado
- nori sheets, cut into squares
- sesame seeds
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9x13-inch baking dish.
- Mix the warm sushi rice with rice vinegar, sugar, and salt. Press evenly into the prepared dish to form a firm base.
- In a bowl, combine diced salmon, mayonnaise, sriracha, soy sauce, sesame oil, and chopped green onions until creamy.
- Spread the salmon mixture evenly over the rice layer.
- Bake for 15–18 minutes until the salmon is cooked through and lightly golden on top.
- Let cool for 5 minutes, then top with cucumber, avocado, nori, and sesame seeds. Serve warm.
Notes
Use sushi-grade salmon for best results. Do not overbake, as salmon cooks quickly. For extra crispiness, broil during the last 2 minutes while watching closely. Adjust sriracha to control heat.