Spicy Salmon Sushi Bake

This Spicy Salmon Sushi Bake brings together all the best flavors of your favorite sushi roll in one bubbling, irresistible casserole. Whenever I am craving takeout but want something more comforting and shareable, I pull out this recipe. The creamy spicy salmon paired with the umami-packed rice and gooey cheese makes it a guaranteed hit for dinner or parties.

I first baked this on a Friday night with friends after a sushi craving struck and now it is my go-to for potlucks and family movie evenings. Nobody can resist scooping crispy, spicy, cheesy spoonfuls.

Ingredients

• Cooked sushi rice: adds a fluffy, slightly sticky base that holds all the layers together opt for short-grain rice for best texture
• Rice vinegar: balances the richness with a gentle tang choose unseasoned rice vinegar for cleaner flavor
• Sugar and salt: season the rice and boost its authentic sushi flavor
• Skinless salmon fillet: brings healthy protein and omega fats use fresh or leftover cooked salmon and flake well
• Mayonnaise: creates a creamy texture and rich flavor Japanese mayo like Kewpie gives extra depth but regular works
• Sriracha sauce: adds a bold spicy kick adjust amount for desired heat
• Soy sauce: offers savory umami and seasoning pick a good quality low sodium soy sauce to control salt
• Sesame oil: enhances the flavor with toasty undertones use toasted sesame oil for best aroma
• Shredded mozzarella cheese: melts into the spicy topping for a satisfying finish whole milk mozzarella will yield creaminess
• Roasted seaweed nori: gives classic sushi flavor and texture look for crisp sheets with a shiny finish
• Green onions: add freshness and mild bite choose bright, firm stalks
• Toasted sesame seeds: provide nutty crunch for garnish and extra flavor buy pre-toasted or toast your own in a dry pan

Step-by-Step Instructions

Prepare the Rice:

Preheat your oven to four hundred degrees Fahrenheit. Grease an eight by eight inch baking dish lightly. In a bowl combine the cooked sushi rice with rice vinegar, sugar, and salt. Mix until the grains are evenly coated and the mixture tastes seasoned. Press the rice firmly and evenly into the bottom of your prepared baking dish to form a flat base. An offset spatula or damp hand works well to avoid sticking.

Mix the Spicy Salmon:

In another bowl combine your flaked cooked salmon with the mayonnaise, Sriracha sauce, soy sauce, and sesame oil. Stir until you have a well-blended, creamy spicy mixture. Use a fork to break up any larger flakes of salmon for even mixing.

Layer and Top:

Spoon the spicy salmon mixture over the pressed rice layer. Spread it evenly to all corners so you have a full layer from edge to edge. Sprinkle the shredded mozzarella cheese on top in an even layer so it will melt and brown in the oven.

Bake to Perfection:

Transfer the baking dish to the preheated oven. Bake for eighteen to twenty minutes until the cheese is melted, bubbling, and slightly golden. Watch closely near the end so the cheese does not overcook.

Garnish and Serve:

Remove your sushi bake from the oven and let it cool slightly. Sprinkle with thinly sliced green onions and toasted sesame seeds for color and crunch. Serve warm with nori squares on the side for scooping. Guests can use the seaweed squares as little spoons to enjoy all the layers in one bite.

Save

The moment I open up the Sriracha and sesame oil bottles the scent brings me right back to the first time I made this surrounded by friends all of us eagerly gathering around the table ready to dive in. My favorite ingredient is the roasted seaweed because its crunch and flavor blend perfectly with that creamy salmon topping.

Storage Tips

Store any leftovers tightly wrapped in the refrigerator for up to three days. To reheat just cover the dish loosely with foil and warm in a three hundred fifty degree oven or microwave individual portions until hot. The seaweed is best stored separately in a sealed bag so it does not get soft.

Ingredient Substitutions

Feel free to swap the salmon for canned tuna chopped cooked shrimp or even tofu for a vegetarian twist. If you want a dairy free version try vegan mayo and shredded non-dairy cheese. Brown rice works if you prefer it just note the texture will be less sticky.

Serving Suggestions

Serve your spicy salmon sushi bake straight from the baking dish family style or try portioning into small ramekins for individual servings. For an extra touch offer cucumber ribbons pickled ginger or sliced avocado on the side. It also makes a fun hands-on party dish when guests build their own bites with different toppings.

Cultural Context

Sushi bakes are a modern fusion dish popularized in Hawaii and in Asian American homes. They capture all the joy of a sushi roll but skip the rolling and knife skills. I love how this recipe brings everyone together and makes Japanese flavored comfort food easy for any cook.

Recipe FAQs

→ Can I use canned salmon instead of fresh?

Yes, canned salmon works well if drained thoroughly. Flake it and mix as you would with cooked fillet.

→ Which type of rice is best?

Sushi or short-grain rice provides the classic sticky texture needed for best results and flavor.

→ Is there a cheese alternative?

If mozzarella isn’t preferred, try Monterey Jack or omit the cheese for a lighter dish.

→ How do I serve this dish?

Serve warm, scooped onto crispy nori squares. It can also be enjoyed with chopsticks or a spoon.

→ Can I make this ahead of time?

You can assemble the layers ahead, refrigerate, and bake when ready to serve for convenience.