Spicy Salmon Sushi Bake is a fun and easy twist on traditional sushi, featuring layers of tender salmon, creamy spicy mayo, and perfectly cooked sushi rice all baked together until golden and bubbly. It’s like a cozy casserole with all the flavors of your favorite sushi rolls, but way simpler to make at home.
I love making this when I want sushi but don’t feel like rolling a bunch of little pieces. It’s quick to put together, and the spicy kick from the mayo gives it that perfect zing that keeps everyone coming back for more. I usually add a little extra sriracha on top before baking to give it a nice spicy finish.
My favorite way to serve it is scooping the warm, cheesy salmon mix onto crispy seaweed sheets or even some crunchy tortilla chips if I’m feeling a bit more casual. It’s a great dish to share with friends or family, especially when you want something fun and different on the table without a lot of fuss.
Key Ingredients & Substitutions
Sushi Rice: Using sushi rice is important because it’s sticky and helps hold the bake together. If you can’t find sushi rice, short-grain rice is a good substitute. Avoid long-grain rice as it’s too dry and loose.
Cooked Salmon: I prefer using fresh salmon cooked gently or leftover cooked salmon flakes. For variation, canned salmon or cooked shrimp works too if you’re not a fan of raw fish textures.
Japanese Mayonnaise: Kewpie mayo has a rich, tangy flavor that’s perfect here. Regular mayo works in a pinch but tastes milder. For a lighter version, try mixing mayo with a bit of Greek yogurt.
Sriracha Sauce: This adds color and heat. You can swap with any hot sauce or chili paste you like. Adjust the amount based on your spice tolerance. I usually add a bit extra on top before baking for a nice spicy crust.
Masago or Tobiko: These fish roe add a pop of flavor and texture but are optional. For a vegetarian option, sprinkle extra sesame seeds or chopped nuts instead.
How Do You Get Perfectly Flavored, Sticky Sushi Rice?
Making sushi rice right sets the base for this dish. Here’s what I do to get it just right:
- Rinse the rice thoroughly in cold water until the water runs clear — this removes excess starch and keeps the rice from being gummy.
- Cook the rice with the right water ratio (about 1:1.1 for sushi rice). Use a rice cooker or heavy pot with a tight lid for even cooking.
- While the rice cooks, mix rice vinegar, sugar, and salt. Stir until fully dissolved.
- When rice is ready, transfer to a wide bowl to help it cool quickly and fold in the vinegar seasoning gently. Avoid smashing the rice — treat it carefully to keep grains intact.
- Let the rice cool to room temperature before layering it in the dish. This helps the bake hold together well without becoming mushy.
Equipment You’ll Need
- Rice cooker or heavy pot – I recommend a rice cooker for perfect sushi rice without fuss.
- Small mixing bowls – great for blending the salmon mixture and vinegar seasoning.
- 8×8-inch baking dish – the ideal size to layer everything evenly and bake to golden perfection.
- Spatula or spoon – for spreading the rice and salmon mixture smoothly in the dish.
- Oven – to bake the casserole until bubbly and slightly crispy on top.
- Measuring spoons and cups – for accurate ingredient measurements.
Flavor Variations & Add-Ins
- Protein swap: Use cooked shrimp or crab meat for a different seafood flavor, or try cooked chicken for a non-seafood version.
- Cheese option: A sprinkle of shredded mozzarella or Monterey Jack combined with the toppings adds a cheesy twist.
- Veggie mix: Add chopped cucumber, avocado, or shredded carrots inside the salmon layer for extra crunch and freshness.
- Spice level: Increase the sriracha in the mayo for more heat, or add a pinch of chili flakes on top before baking for extra spice.
Spicy Salmon Sushi Bake
Ingredients You’ll Need:
For the Rice:
- 2 cups sushi rice
- 2 1/4 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Salmon Mixture:
- 12 ounces cooked salmon, flaked
- 1/2 cup mayonnaise (preferably Japanese mayo like Kewpie)
- 2-3 tablespoons sriracha sauce (adjust to spice preference)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Toppings:
- 1/4 cup masago (smelt roe) or tobiko (optional)
- 1/4 cup shredded nori or furikake seasoning
- 2 tablespoons sesame seeds
- 2 tablespoons chopped green onions
- Unagi sauce or teriyaki sauce for drizzling
- Additional mayonnaise for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, around 30 minutes for cooking the rice and mixing the ingredients, plus 10-15 minutes to bake until golden and bubbly. So, expect about 45-55 minutes from start to finish.
Step-by-Step Instructions:
1. Cook and Season the Rice:
Start by rinsing the sushi rice under cold water until the water runs clear—this helps remove extra starch. Cook the rice with 2 1/4 cups of water using a rice cooker or on the stove until tender. While it cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. When the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
2. Prepare the Spicy Salmon Mixture:
In another bowl, combine the flaked cooked salmon with mayonnaise, sriracha, soy sauce, and sesame oil. Mix well so all the flavors blend evenly.
3. Assemble and Bake:
Preheat your oven to 375°F (190°C). Spread the seasoned rice evenly at the bottom of an 8×8-inch baking dish, pressing it down firmly. Next, layer the spicy salmon mixture evenly over the rice. Sprinkle the toppings—sesame seeds, shredded nori or furikake, and dollops of masago or tobiko if using—over the top. Drizzle with unagi or teriyaki sauce, and some mayonnaise if you like.
4. Finish and Serve:
Bake the dish in the preheated oven for 10-15 minutes until the top is bubbly and golden. Remove from the oven, garnish with chopped green onions, and serve warm. You can scoop it onto toasted nori sheets or enjoy it as is—either way, it’s delicious!
Can I Use Frozen Salmon for This Recipe?
Yes, frozen salmon works great! Just be sure to thaw it completely in the fridge overnight and pat it dry before flaking to avoid extra moisture in your sushi bake.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave until warmed through, adding a splash of soy sauce or mayo if it feels dry.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the rice and salmon mixture a day before, then assemble and bake right before serving for maximum freshness and flavor.
What Can I Use Instead of Masago or Tobiko?
If you don’t have fish roe, you can sprinkle extra sesame seeds or furikake for crunch and flavor. Alternatively, finely chopped seaweed or even small diced cucumbers add a nice texture.