Easy Spicy Salmon Sushi Bake Recipe – Creamy Baked Sushi with Salmon, Rice & Spicy Mayo
This Easy Spicy Salmon Sushi Bake Recipe is a fun, crowd-pleasing twist on traditional sushi rolls. Layers of fluffy rice, seasoned salmon, spicy mayo, and melty cheese are baked together into a creamy, savory casserole that’s perfect for family dinners, potlucks, or game nights. Garnished with sesame seeds, green onions, and drizzled with sriracha, it’s a bold, flavorful dish that’s simple to make and guaranteed to impress. Serve with seaweed sheets for scooping to get that sushi roll experience in every bite.
Equipment
- Rice cooker or pot
- Mixing bowls
- Baking dish (9x13 inch)
- Whisk or spatula
- Oven and broiler
Ingredients
- 2 cups sushi rice
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 lb salmon (cooked and flaked)
- ½ cup mayonnaise
- 2–3 tbsp sriracha (adjust to taste)
- 1 tsp soy sauce (optional)
- 1 tsp sesame oil
- 2 green onions, chopped
- 1 tbsp sesame seeds
- Roasted seaweed sheets (nori) for serving
- Optional toppings: avocado slices, cucumber, pickled ginger
Instructions
- Cook Rice: Rinse sushi rice until water runs clear. Cook, then season with rice vinegar, sugar, and salt. Spread evenly in a greased baking dish.
- Prepare Salmon Mixture: Flake salmon into a bowl. Mix with mayonnaise, sriracha, sesame oil, and soy sauce. Taste and adjust spice level.
- Layer: Spread salmon mixture evenly over rice. Sprinkle with sesame seeds and green onions.
- Bake: Bake at 375°F (190°C) for 15–20 minutes until hot and bubbly.
- Broil (Optional): Broil for 2–3 minutes for a crispy golden top.
- Serve: Scoop portions onto roasted seaweed sheets. Garnish with avocado, cucumber, or pickled ginger.
Notes
- Protein swaps: Use imitation crab, tuna, or shrimp instead of salmon.
- Spice level: Adjust sriracha or substitute gochujang for deeper heat.
- Low-carb option: Replace sushi rice with cauliflower rice.
- Make-ahead: Assemble ahead and refrigerate; bake just before serving.
- Storage: Keeps 2–3 days in fridge. Reheat in oven for best texture.
- Tip: Always serve with roasted seaweed sheets—they add crunch and umami.