Spicy Salmon Sushi Bake (Print version)

Layers of vinegared rice topped with spicy salmon, creamy mayo, and savory toppings.

# What You'll Need:

→ Sushi Rice

01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 3 tablespoons rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt

→ Spicy Salmon Mixture

06 - 1 lb skinless salmon fillet
07 - 1 tablespoon neutral oil
08 - 1/2 cup mayonnaise
09 - 2-3 tablespoons sriracha sauce
10 - 1 tablespoon soy sauce
11 - 2 teaspoons toasted sesame oil
12 - 1 tablespoon finely chopped green onion

→ Assembly

13 - 1 sheet nori, crumbled
14 - 1/2 cup shredded mozzarella cheese
15 - 1 tablespoon toasted sesame seeds
16 - 1 avocado, sliced
17 - 3 sheets roasted seaweed snacks
18 - Additional sriracha and mayonnaise for drizzling

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Combine rinsed rice with 2 1/2 cups water in a rice cooker or pot, then cook according to package instructions until tender and water is absorbed.
02 - In a small saucepan over medium heat, combine rice vinegar, sugar, and salt, stirring until completely dissolved. Pour the warm vinegar mixture over cooked rice and gently fold together until evenly combined. Allow to cool slightly before assembly.
03 - Set oven rack to middle position and preheat oven to 400°F.
04 - Place salmon fillet skin-side down on a parchment paper-lined baking sheet. Brush lightly with neutral oil. Bake for 12-15 minutes until flesh is opaque and flakes easily with a fork. Remove from oven and let cool slightly, then flake into bite-sized pieces using a fork.
05 - In a mixing bowl, combine flaked salmon, mayonnaise, sriracha sauce, soy sauce, toasted sesame oil, and chopped green onion. Fold gently until all ingredients are evenly incorporated.
06 - Lightly oil a 9x9-inch baking dish. Spread seasoned sushi rice evenly across the bottom in a compact layer. Sprinkle crumbled nori over the rice layer.
07 - Spread spicy salmon mixture evenly over the nori-topped rice layer. Distribute shredded mozzarella cheese uniformly across the top.
08 - Place baking dish in preheated 400°F oven and bake for 10-12 minutes until heated through and cheese is melted with bubbling edges.
09 - Remove from oven and let cool for 5 minutes. Garnish top with toasted sesame seeds and avocado slices. Drizzle with additional sriracha and mayonnaise according to preference.
10 - Scoop portions with a spatula onto roasted seaweed snacks or serve directly in bowls. Serve warm with additional condiments on the side.

# Expert Tips:

01 -
  • It gives you all the flavors of a spicy salmon roll without the stress of rolling or slicing anything perfectly.
  • The creamy, spicy topping gets just slightly crispy at the edges when it bakes, which is oddly addictive.
  • You can make it ahead and bake it right before guests arrive, so you're not stuck in the kitchen while everyone else is having fun.
02 -
  • Don't skip rinsing the rice, or you'll end up with a gluey, mushy base instead of tender, separate grains that hold their shape.
  • Let the salmon cool slightly before mixing it with the mayo, because if it's too hot, the mayo can separate and get oily.
  • Taste your spicy salmon mixture before assembling, because it's much easier to adjust the sriracha or soy sauce now than after it's baked.
03 -
  • Use a rice paddle or wooden spoon to fold the vinegar into the rice, because metal spoons can smash the grains and make them mushy.
  • If you want a crispier top, switch your oven to broil for the last two minutes and watch it closely so the cheese gets golden and bubbly.
  • Kewpie mayo really does make a difference, but in a pinch, regular mayo mixed with a tiny squeeze of lemon juice works in a similar way.
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