Spicy Salmon Sushi Bake (Print Version)

Layers of seasoned rice, spicy salmon, and savory toppings baked to golden perfection.

# What You Need:

→ Sushi Rice

01 - 2 cups sushi rice
02 - 2.5 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 - 0.5 cup mayonnaise
09 - 2 to 3 tablespoons sriracha sauce
10 - 1 tablespoon soy sauce
11 - 2 teaspoons toasted sesame oil
12 - 1 tablespoon finely chopped green onion

→ Assembly and Toppings

13 - 1 sheet nori, crumbled
14 - 0.5 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 rice and water in a rice cooker or medium saucepan and cook according to package instructions.
02 - In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour over cooked rice and gently mix. Allow to cool slightly.
03 - Preheat oven to 400°F (200°C).
04 - Place salmon fillet on a parchment-lined baking sheet. Brush with neutral oil. Bake for 12 to 15 minutes until cooked through. Flake with a fork and allow to cool slightly.
05 - In a mixing bowl, combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and chopped green onions. Mix until well blended.
06 - Lightly oil a 9x9-inch baking dish. Spread seasoned sushi rice evenly on the bottom. Sprinkle crumbled nori over rice.
07 - Top rice with spicy salmon mixture. Sprinkle shredded mozzarella cheese over the top if using.
08 - Bake in preheated oven for 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and let cool for 5 minutes. Garnish with sesame seeds, avocado slices, and drizzle with extra sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or plated as desired.

# Expert Tips:

01 -
  • It gives you all the sushi flavor without the pressure of perfect rolls or knife skills.
  • You can prep most of it ahead and just bake it when guests arrive, which makes you look calm and capable.
  • Leftovers reheat beautifully, and honestly taste even better the next day when the flavors have mingled.
02 -
  • Don't skip rinsing the rice or you'll end up with a gluey mess that sticks to the pan and your spoon.
  • Let the rice cool slightly before mixing in the vinegar or it will absorb unevenly and taste sour in spots.
  • If your salmon is still frozen, thaw it completely in the fridge overnight or it won't cook evenly and will steam instead of bake.
03 -
  • Press the rice firmly into the pan so it holds together when you scoop it, otherwise it falls apart and looks messy on the plate.
  • Taste the spicy salmon mixture before spreading it and adjust the sriracha, it should have a kick but not make your eyes water.
  • Let the bake rest for five minutes after it comes out of the oven so the layers set and don't slide around when you serve it.
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