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Spicy Salmon Sushi Bake

Irresistible Spicy Salmon Sushi Bake for Cozy Nights In

This Spicy Salmon Sushi Bake transforms traditional sushi into a warm, shareable casserole perfect for cozy gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Base
  • 2 cups Sushi Rice Rinse well to achieve grain separation.
  • 2.5 cups Water Essential for cooking the sushi rice.
  • 1/4 cup Rice Vinegar Apple cider vinegar can be used as a substitute.
  • 2 tablespoons Sugar Balances acidity of rice vinegar.
  • 1 teaspoon Salt Enhances taste.
For the Topping
  • 1 pound Fresh Salmon Fillet Can substitute with cooked crab or shrimp.
  • 1/2 cup Mayonnaise Consider low-fat for lighter version.
  • 2-3 tablespoons Sriracha Sauce Adjust to taste.
  • 1 tablespoon Sesame Oil Adds depth and nuttiness.
  • 2 green onions Chopped Green Onions Freshness and color for garnishing.
For Garnish
  • Nori Cut into strips for added flavor.
  • Tobiko Optional garnish for texture.

Equipment

  • 9x13-inch baking dish
  • Medium pot
  • Mixing bowl
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Rinse the sushi rice under cold water until clear. In a pot, combine the rice and water, bring to a boil, then simmer for 18 minutes. Let it rest covered for 10 minutes.
  3. Whisk together rice vinegar, sugar, and salt in a bowl until dissolved. Gently fold into the rested sushi rice.
  4. Spread the seasoned sushi rice evenly in the baking dish, smoothing it out. Let it cool slightly.
  5. Combine diced salmon, mayonnaise, sriracha, sesame oil, and green onions in a bowl, mixing until fully combined.
  6. Spread the salmon topping evenly over the sushi rice.
  7. Bake in the oven for 25-30 minutes until the topping is bubbling and golden brown.
  8. Let cool for a few minutes, garnish with green onions, nori strips, and tobiko if desired, then serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 24gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 470mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 15mgIron: 2mg

Notes

For best results, pat salmon dry before mixing and allow the sushi rice to rest post-cooking for perfect texture.

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