Spicy Salmon Sushi Bake (Printable version)

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

# What You'll 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

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or medium saucepan and cook according to package instructions.
02 - In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour over cooked rice and gently mix until combined. Allow to cool slightly.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on a parchment-lined baking sheet. Brush with oil and bake for 12 to 15 minutes until cooked through. Flake with a fork and let cool slightly.
05 - In a mixing bowl, combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions. Mix until well blended.
06 - Lightly oil a 9x9-inch baking dish. Spread seasoned sushi rice evenly on the bottom layer. Sprinkle crumbled nori over rice.
07 - Top rice and nori layer with spicy salmon mixture. Sprinkle shredded mozzarella cheese over 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 cool for 5 minutes. Garnish with sesame seeds and avocado slices. Drizzle with extra sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or directly from the baking dish as desired.

# Expert Tips:

01 -
  • All the flavors of spicy salmon rolls without any tricky rolling or special skills required.
  • It feeds a crowd easily and everyone can customize their own scoop with extra toppings.
  • The warm, creamy, spicy layers are ridiculously comforting and completely addictive.
  • Leftovers reheat beautifully and taste just as good the next day.
02 -
  • Don't skip rinsing the rice or your base will turn out sticky and clumpy instead of fluffy and firm.
  • Let the rice cool slightly before pressing it into the dish or it will steam and turn mushy under the salmon layer.
  • Overbaking dries out the salmon mixture, so watch it closely once the cheese starts bubbling.
03 -
  • Use a wet spatula or wet hands when pressing the rice into the dish to prevent sticking.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on, it makes them incredibly fragrant.
  • If the top isn't golden enough after baking, switch the oven to broil for one to two minutes but watch it like a hawk.
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