Spicy Salmon Sushi Bake

My neighbor brought this to a potluck last spring, and I watched everyone hover around the dish like it was the only food in the room. The combo of creamy, spicy, and slightly sweet hit differently than regular sushi rolls. I asked for the recipe on the spot, made it the next weekend, and it disappeared faster than I could snap a photo. Now it's my go-to when I want to impress without spending hours rolling individual pieces.

I made this for a casual Friday dinner with friends who claimed they didn't like sushi. They devoured it straight from the pan with seaweed snacks, laughing about how wrong they'd been. One of them texted me the next day asking if I'd cater her birthday party. I didn't, but I did teach her how to make it herself, and now she swears it's her signature dish.

Ingredients

• Sushi rice: Short grain rice is essential here because it holds together and gets that perfect sticky texture when seasoned.
• Rice vinegar: This is what gives sushi rice its signature tangy sweetness, balancing the richness of the salmon and mayo.
• Salmon fillet: Fresh, skinless salmon bakes up tender and flakes beautifully into the creamy mixture.
• Kewpie mayonnaise: Japanese mayo is richer and slightly sweeter than regular mayo, and it makes a noticeable difference in flavor.
• Sriracha sauce: Adjust this to your heat tolerance, I usually start with two tablespoons and taste before adding more.
• Soy sauce: Adds a savory, umami depth that ties everything together.
• Toasted sesame oil: Just a small amount brings a nutty aroma that makes the whole dish smell incredible.
• Nori sheet: Crumbled seaweed between the rice and salmon adds that authentic sushi flavor.
• Mozzarella cheese: Optional but highly recommended, it melts into a gooey, golden layer that everyone loves.
• Avocado: Fresh, creamy slices on top add color and a cool contrast to the warm, spicy layers.
• Sesame seeds: Toasted seeds give a subtle crunch and visual appeal.
• Roasted seaweed snacks: Perfect for scooping and serving, they turn this into an interactive meal.

Instructions

Prepare the sushi rice:

Rinse the rice under cold water until it runs clear to remove excess starch, then cook it in a rice cooker or pot with the measured water. Once done, gently fold in the warmed mixture of rice vinegar, sugar, and salt while the rice is still hot so it absorbs the seasoning evenly.

Bake the salmon:

Preheat your oven to 200 degrees Celsius, brush the salmon with a little neutral oil, and bake it on a parchment lined sheet for 12 to 15 minutes until it flakes easily. Let it cool slightly before breaking it apart with a fork into bite sized pieces.

Make the spicy salmon mixture:

In a bowl, combine the flaked salmon with mayo, sriracha, soy sauce, sesame oil, and chopped green onions, stirring until everything is creamy and well mixed. Taste it now and adjust the heat or salt if needed.

Assemble the layers:

Lightly oil a 9x9 inch baking dish and press the seasoned sushi rice evenly into the bottom, then sprinkle crumbled nori over the rice. Spread the spicy salmon mixture on top and finish with shredded mozzarella if you're using it.

Bake and garnish:

Bake for 10 to 12 minutes until the cheese is melted and bubbling, then let it cool for five minutes before topping with sesame seeds, avocado slices, and drizzles of sriracha and mayo. Serve it warm with roasted seaweed snacks on the side for scooping.

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The first time I served this, my friend's kid, who normally picks at everything, ate three helpings and announced it was better than takeout. His mom looked at me like I'd performed magic. That's when I realized this dish has a way of winning over even the pickiest eaters, maybe because it feels familiar and exciting at the same time.

Choosing Your Salmon

I've used both wild and farmed salmon for this, and honestly, either works well. Wild salmon has a slightly firmer texture and deeper flavor, but farmed is milder and more budget friendly. Just make sure it's fresh, with no fishy smell, and if you can, ask your fishmonger to remove the skin for you. I've also tried it with leftover cooked salmon from dinner the night before, and it turned out great, just flake it and mix it in.

Serving and Presentation

I love putting the whole baking dish on the table with a stack of seaweed snacks and letting everyone build their own little scoops. It turns dinner into something interactive and fun, especially with kids or guests who like to customize. If you want to make it look fancy, portion it into individual ramekins before baking and garnish each one separately. You can also serve it over a bed of shredded lettuce or with a side of pickled ginger and wasabi for a more traditional sushi vibe.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to two days, though the rice does firm up a bit when cold. I reheat individual portions in the microwave for about a minute, or you can warm the whole dish in a low oven covered with foil. The texture won't be exactly the same as fresh out of the oven, but it's still tasty. Don't freeze this one, the rice and mayo don't hold up well after thawing.

• Add fresh toppings like avocado and sesame seeds after reheating for the best texture.
• If the rice feels dry, drizzle a tiny bit of water over it before warming.
• Pair leftovers with a simple cucumber salad to freshen things up.

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This dish has become my answer to what should I bring when I want to show up with something memorable. It's easy enough for a weeknight but special enough that people always ask for the recipe.

Recipe FAQs

→ What makes this dish special?

This bake captures the beloved flavors of spicy salmon rolls in an easy, shareable format. The combination of warm seasoned rice, creamy spicy salmon, and fresh toppings creates an irresistible contrast of textures and temperatures.

→ Can I make this ahead of time?

Prepare the seasoned rice and spicy salmon mixture up to 24 hours in advance. Store separately in the refrigerator. Assemble and bake when ready to serve for the best texture and flavor.

→ What can I substitute for the salmon?

Cooked crab meat, imitation crab, or even shredded cooked chicken work well. For a vegetarian version, use crispy tofu or marinated vegetables, adjusting seasonings to taste.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave. Note that the rice may dry out slightly, so add a splash of water before reheating.

→ Is this dish very spicy?

The heat level is adjustable. Start with 2 tablespoons of sriracha for mild spice, or increase to 3 tablespoons for medium heat. You can always add extra sriracha as a topping before serving.

→ Can I use regular rice instead of sushi rice?

Short-grain white rice works best for the sticky texture needed. Long-grain rice won't hold together as well. Arborio rice makes an acceptable substitute if sushi rice isn't available.