This spicy salmon sushi bake takes the flavors of a sushi roll and turns them into a comforting, shareable casserole — creamy, a little smoky at the edges, and perfect for feeding a relaxed crowd. It’s a great weeknight upgrade when you want sushi flavors without rolling, and it’s easy to scale up for potlucks. If you enjoy crowd-pleasing bakes, you might also like the rich, creamy texture of this Cajun cream cheese chicken pasta bake as another hearty option for busy nights.
Why you’ll love this dish
This recipe delivers the familiar sushi trio — vinegared rice, seasoned seafood, and crunchy nori — but in a spoonable, shareable form. It’s fast to assemble, forgiving with ingredient swaps, and appeals to both sushi lovers and people who prefer cooked fish. Ideal occasions include casual dinner with friends, game-day spreads, or a make-ahead meal for busy evenings.
"Family favorite: spicy, creamy, and everyone digs in — like sushi but cozier." — home cook review
Why it stands out:
- Minimal technique: no rolling or knife skills beyond dicing the salmon.
- Flavor-forward: Sriracha, sesame oil, and green onion echo sushi flavors with comforting mayo richness.
- Crowd-friendly: easy to double and serve buffet-style.
The cooking process explained
Here’s what you’ll do in a nutshell so you know what to expect: cook and season short-grain sushi rice, mix diced salmon with a spicy mayo, layer the mix over rice in a baking dish, and bake until just set and lightly golden. The whole process is mostly passive (rice cooks, oven does the rest), so prep is quick and cleanup is simple.
What you’ll need
- 2 cups sushi rice (uncooked) — short-grain is best for stickiness.
- 2.5 cups water — for cooking rice.
- 1/4 cup rice vinegar — seasons the rice; can reduce to 3 tbsp if you prefer less tang.
- 2 tablespoons sugar — balances the vinegar.
- 1 teaspoon salt — for the rice seasoning.
- 1 lb fresh salmon fillet, skinless and diced — use sushi-grade if you plan to lightly sear or if some prefer rare; otherwise fully cook in the bake.
- 1/2 cup mayonnaise — Japanese mayo (Kewpie) adds umami; regular mayo works too.
- 2 tablespoons Sriracha (or to taste) — adjust spiciness.
- 1 teaspoon sesame oil — small amount goes a long way for aroma.
- 1/2 cup green onions, chopped (plus extra for garnish).
- 1 sheet nori, cut into small strips for garnish.
- Tobiko (flying fish roe), optional for garnish — adds briny pops.
Ingredient notes/substitutions:
- For lower-fat, swap half the mayo for Greek yogurt, but expect slightly less creaminess.
- If you can’t find sushi rice, use the shortest-grain rice available and reduce water by a tablespoon or two if the cooker runs wet.
- Smoked salmon works in a pinch, but reduce oven time — smoked salmon will dry quickly.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the drain runs clear. Combine rice and 2.5 cups water in a rice cooker or pot; cook according to your cooker or bring to a boil, reduce to low, cover, and simmer 15–18 minutes until water is absorbed. Let rest 10 minutes.
- Meanwhile, whisk together rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the hot rice and fluff with a fork. Spread the rice evenly on the bottom of a 9×13-inch (or similar) baking dish. Let it cool slightly so the topping won’t steam excessively.
- In a bowl, mix the diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions. Taste and adjust Sriracha for desired heat.
- Spread the salmon mixture evenly over the rice layer. Smooth the top lightly with a spatula.
- Bake for 25–30 minutes, until the salmon is cooked through and the top is slightly golden. If you like a browned top, place under a hot broiler for 1–2 minutes — watch closely to avoid burning.
- Remove from oven and rest a few minutes. Garnish with extra green onions, nori strips, and tobiko if using. Serve warm, scooping portions into bowls or onto plates.
Key ingredients
This is a quick bullets recap for shopping and prep:
- Sushi rice (2 cups) and water (2.5 cups)
- Rice vinegar, sugar, salt (for sushi rice seasoning)
- 1 lb salmon (fresh, skinless)
- 1/2 cup mayo, 2 tbsp Sriracha, 1 tsp sesame oil
- 1/2 cup green onions, nori strips, optional tobiko
Substitution tips:
- Make it vegetarian by swapping diced, pan-fried tofu for the salmon and adding a splash of soy sauce.
- For lower heat, use sweet chili sauce or reduce Sriracha.
Best ways to enjoy it
This bake is delicious straight from the oven, but a few serving ideas elevate the meal:
- Spoon onto cucumber slices or onto crispy rice chips for party-style bites.
- Serve alongside a simple salad of cucumber, radish, and sesame dressing to cut the richness.
- For a family-style spread, offer toasted nori squares so guests can make mini hand-roll bites.
Pairing suggestion: If you enjoy hearty oven-baked mains, try pairing this with an equally comforting pasta bake like Paula Deen baked spaghetti for a crowd-pleasing buffet that balances spicy seafood with cheesy pasta.
Storage and reheating tips
Safety and shelf life:
- Refrigerate leftovers within 2 hours of baking. Store in an airtight container for up to 3 days.
- To freeze: portion into single-serve airtight containers and freeze for up to 1 month. Texture of rice will change slightly on thawing.
Reheating: - Reheat individual portions in the oven at 325°F (160°C) for 10–15 minutes until warmed through — this helps avoid soggy rice.
- Microwave on medium power (covered) for 1–2 minutes for a quick reheat; add a sprinkle of water to the rice if it seems dry and stir halfway.
Food safety note: If you used sushi-grade raw salmon and did not bake until fully opaque, treat leftovers with care — fully cooked is safest for storing and reheating.
Pro chef tips
- Choose the right rice: short-grain sushi rice gives the sticky, cohesive base that holds together when scooped.
- Dice salmon uniformly so it cooks evenly. Aim for 1/2-inch cubes.
- Don’t overmix the rice when adding vinegar; fold gently to preserve texture and keep grains from becoming gluey.
- If using regular mayo, a splash of rice vinegar or lemon juice brightens the topping.
- For a browned crust without broiling, bake an extra 2–3 minutes and move the dish to the upper rack — but watch closely.
- If you want a crunchy top, sprinkle panko mixed with a little melted butter and broil briefly.
Creative twists
- Spicy crab: swap half the salmon for imitation crab or fresh crab meat for a California-roll-inspired bake.
- Cheesy version: scatter shredded Monterey Jack or mozzarella over the top in the last 5–8 minutes of baking for a fusion take.
- Teriyaki glaze: brush a thin layer of teriyaki mixed with honey over the salmon topping before baking for a sweet-savory finish.
- Vegetarian: use seasoned, pan-fried tempeh or tofu cubes tossed with mayo and sriracha.
- Citrus kick: add yuzu kosho or a little lemon zest to the mayo mix for bright, aromatic notes.
Your questions answered
Q: Can I use raw salmon in this recipe?
A: The recipe bakes the salmon, so using fresh, high-quality salmon is fine. If you prefer the texture and safety of fully cooked fish, bake as instructed until opaque. If you plan to serve partly raw (rare) salmon, use sushi-grade and inform guests; leftovers with partially raw fish should be avoided.
Q: How long does this take from start to finish?
A: Plan for about 60–75 minutes total: 30–40 minutes active time (rice prep, dicing, mixing, layering) and 25–30 minutes baking. Rice resting time is included in that window.
Q: Can I make this ahead?
A: Yes. Assemble and refrigerate unbaked (cover tightly) for up to 24 hours; bake when ready, adding a few extra minutes if coming straight from the fridge. Fully baked leftovers keep for 3 days in the fridge.
Q: Is it safe to freeze the bake?
A: Yes — freeze single portions up to 1 month. Thaw overnight in the fridge and reheat in the oven for best texture.
Q: What if I don’t have a broiler?
A: No problem. Bake until warmed and slightly golden at the edges; a hot oven (375°F) will still develop nice color without broiling.
Enjoy this easy, spicy take on sushi that’s made for sharing and customization.
Spicy Salmon Sushi Bake
Ingredients
For the rice
- 2 cups sushi rice (uncooked) Short-grain is best for stickiness.
- 2.5 cups water For cooking rice.
- 1/4 cup rice vinegar Can reduce to 3 tbsp if you prefer less tang.
- 2 tablespoons sugar Balances the vinegar.
- 1 teaspoon salt For the rice seasoning.
For the salmon topping
- 1 lb fresh salmon fillet, skinless and diced Use sushi-grade if you plan to lightly sear or if someone prefers rare; otherwise fully cook.
- 1/2 cup mayonnaise Japanese mayo (Kewpie) adds umami; regular mayo works too.
- 2 tablespoons Sriracha Adjust spiciness to taste.
- 1 teaspoon sesame oil Small amount goes a long way for aroma.
- 1/2 cup green onions, chopped Plus extra for garnish.
- 1 sheet nori, cut into small strips For garnish.
- tobiko optional flying fish roe Adds briny pops.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the drain runs clear. Combine rice and 2.5 cups water in a rice cooker or pot; cook according to your cooker or bring to a boil, reduce to low, cover, and simmer for 15–18 minutes until water is absorbed. Let rest for 10 minutes.
- Meanwhile, whisk together rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the hot rice and fluff with a fork. Spread the rice evenly on the bottom of a 9×13-inch baking dish and let it cool slightly.
Layering
- In a bowl, mix the diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions. Taste and adjust Sriracha for desired heat.
- Spread the salmon mixture evenly over the rice layer. Smooth the top lightly with a spatula.
Baking
- Bake for 25–30 minutes, until the salmon is cooked through and the top is slightly golden. If you like a browned top, place under a hot broiler for 1–2 minutes — watch closely to avoid burning.
- Remove from oven and rest for a few minutes. Garnish with extra green onions, nori strips, and tobiko if using. Serve warm, scooping portions into bowls or onto plates.