Name: Spicy Salmon Sushi Bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 2 cups sushi rice uncooked; 2.5 cups water; 1/4 cup rice vinegar; 2 tablespoons sugar; 1 teaspoon salt; 1 lb fresh salmon fillet skinless and diced; 1/2 cup mayonnaise; 2 tablespoons Sriracha sauce or to taste; 1 teaspoon sesame oil; 1/2 cup green onions chopped, plus extra for garnish; 1 sheet nori cut into small strips; tobiko to taste optional for garnish

If you’ve ever wished sushi was easier to make at home—without the fuss of rolling or tricky knife skills—you’re in for a treat with this Spicy Salmon Sushi Bake Recipe. It’s like your favorite sushi in a cozy casserole form that’s perfect for sharing (or not!). Trust me, once you try this, it’s going to become your go-to comfort food especially when you want sushi vibes without leaving the kitchen.

❣️

Why You’ll Love This Recipe

Easy to Make: No sushi rolling required—just mix, bake, and enjoy.
Bold Flavor: The spicy mayo and sesame oil combo brings sushi-grade excitement to your oven.
Family Friendly: Great for sharing, plus you can adjust the spice level to suit everyone.
Versatile: Perfect as a weeknight dinner or a fun dish for gatherings and potlucks.

Spicy Salmon Sushi Bake, sushi bake recipe, baked salmon sushi, easy sushi dinner, salmon sushi casserole - The image shows nine square sushi pieces arranged on a wooden board. Each piece has two layers: a thick base layer of sticky white rice and a top layer of grilled salmon with a slightly charred texture. On top of the salmon, there is a dark brown sauce drizzled unevenly, along with small bright orange fish roe, and finely chopped green onions scattered around and on top. The sushi is sprinkled lightly with black and white sesame seeds and tiny seaweed bits. In the background, there are two white bowls with dipping sauce and spices. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Spicy Salmon Sushi Bake Recipe is a harmony of simple ingredients, each playing a key role. The sushi rice gives you that sticky base that holds everything together, while the fresh salmon mixed with spicy mayo adds richness and a kick you’ll crave.

Spicy Salmon Sushi Bake, sushi bake recipe, baked salmon sushi, easy sushi dinner, salmon sushi casserole - Flat lay of fresh diced salmon fillet with a vibrant pink-orange color, a small pile of uncooked sushi rice grains, bright green chopped green onions scattered artistically, a glossy drizzle of creamy mayonnaise, a small drizzle of vivid red Sriracha sauce, thin black strips of dried nori, a few glistening orange tobiko pearls, and a small dish of light amber sesame oil, all arranged neatly and beautifully placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Sushi Rice: Its sticky texture is essential for keeping the bake together and mimicking sushi bites.
Rice Vinegar, Sugar & Salt: This classic sushi seasoning brightens the rice, giving it that signature tangy-sweet flavor.
Fresh Salmon Fillet: Using fresh, skinless salmon ensures tenderness and a clean taste—don’t skip on quality here.
Mayonnaise: Adds creaminess and lets the spicy flavor cling to the salmon nicely.
Sriracha Sauce: Brings the perfect spicy heat; you can dial it up or down based on your mood.
Sesame Oil: Just a hint adds a nutty depth, making the dish really pop.
Green Onions: Freshness and a little crunch, both inside the bake and as garnish, lift the dish.
Nori Strips: A touch of seaweed flavor and texture, reminiscent of traditional sushi.
Tobiko (Optional): Those little fish eggs add crunch and a burst of salty umami—definitely worth a try if you find it!

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love this spicy salmon sushi bake as a base, but it’s also super fun to play around with. You can add extra toppings or swap ingredients to suit your taste or dietary needs—let me share a few of my favorite tweaks.

Variation: Sometimes I add avocado slices on top after baking for creaminess that cools down the spice—it’s dreamy.
Vegetarian: You can swap the salmon for tofu mixed with the same spicy mayo blend, and it’s just as satisfying.
Extra Crunch: Sprinkle crispy tempura flakes on top just before serving for a fabulous texture contrast.
Mild Version: Cut down the Sriracha and add a drizzle of honey to balance out the heat if you’re sensitive to spice.

Step-by-Step: How I Make Spicy Salmon Sushi Bake Recipe

Step 1: Cooking that Perfect Sushi Rice

Start by rinsing 2 cups of sushi rice under cold water until the water runs clear—this gets rid of excess starch and stops the rice from getting gummy. Then cook it with 2.5 cups of water, either in a rice cooker or on the stove. When it’s tender and steaming, fluff it gently with a fork to keep those grains separate and light.

Step 2: Season the Rice Like a Pro

While the rice cooks, whisk together ¼ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved. Fold this mixture gently into the warm rice—you’re aiming for evenly seasoned but fluffy rice that’s bursting with sushi flavor. Spread it out in your baking dish to cool slightly; this cooling step helps when you add the salmon layer.

Step 3: Mix Your Spicy Salmon Magic

In a bowl, combine diced 1 lb fresh salmon fillet with ½ cup mayonnaise, 2 tablespoons Sriracha (or to taste), 1 teaspoon sesame oil, and ½ cup chopped green onions. Mix gently but thoroughly—this is where all the flavor magic happens. Taste a tiny bit (careful with raw salmon!) and adjust the spice or mayo to your liking.

Step 4: Layer and Bake

Spread the salmon mixture evenly over the rice in the baking dish. Give it a little pat-down so it holds together nicely during baking. Pop it into a preheated 375°F (190°C) oven and bake for 25-30 minutes. You’re looking for the salmon to be cooked through and the top to turn a slightly golden color—like a mini gratin but with serious sushi vibes.

Step 5: Garnish, Serve, and Enjoy!

Once it’s out of the oven, let it rest a few minutes. Then garnish with more green onions, nori strips, and if you’re feeling fancy, a sprinkle of tobiko. Serve warm, scoop it out with a spoon, and watch everyone go back for seconds.

👨‍🍳

Pro Tips for Making Spicy Salmon Sushi Bake Recipe

Use Fresh, High-Quality Salmon: I can’t stress this enough—freshness makes all the difference in flavor and texture.
Don’t Overmix the Rice: Fold in the vinegar mixture gently to avoid mushy rice.
Adjust the Spice Level Early: Taste your salmon mayo mix before baking and tweak the Sriracha so it’s just right for you.
Watch Baking Time Closely: Bake until salmon is just cooked through to keep it moist and tender, not dry.

How to Serve Spicy Salmon Sushi Bake Recipe

Spicy Salmon Sushi Bake, sushi bake recipe, baked salmon sushi, easy sushi dinner, salmon sushi casserole - The image shows sushi pieces arranged on a wooden board, each piece having three main layers: the bottom white rice layer, a thick pink salmon layer on top, and a final layer of dark red-orange fish roe with green chopped herbs sprinkled all over. The sushi is drizzled with a dark brown sauce that pools slightly on the wooden board. In the background, there are small white bowls, one containing a dark liquid and the others holding various condiments, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of keeping it simple but vibrant: extra chopped green onions add fresh crunch, nori strips bring that beloved seaweed flavor, and tobiko for a fun, popping texture. Sometimes, I drizzle a little extra sriracha or spicy mayo on top for that final hit of heat right before serving.

Side Dishes

This bake pairs amazingly well with simple miso soup or a crisp cucumber salad to balance the rich flavors. I also like serving it alongside edamame or pickled ginger—those little pops of acidity cut through the richness beautifully.

Creative Ways to Present

For special occasions, I sometimes layer the bake in individual ramekins, so everyone gets their own perfectly portioned “sushi casserole.” It’s a fun presentation that feels fancy but requires zero extra effort. Or, serve on a platter with small bowls of soy sauce and wasabi for dipping—makes it interactive and fun!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers tightly covered in the fridge for up to 2 days. It reheats well, but because of the rice, things can firm up a bit—just sprinkle some water on top before reheating to keep it moist.

Freezing

Freezing this bake is doable but not my favorite because the texture of the rice can change. If you freeze it, thaw overnight in the fridge and reheat gently to avoid drying it out.

Reheating

I reheat leftovers in a microwave-safe dish covered loosely with a damp paper towel to trap steam, zapping in 30-second intervals until warm. Alternatively, a quick reheat in a 350°F oven wrapped in foil keeps it nice and even.

FAQs

Can I use frozen salmon for the Spicy Salmon Sushi Bake Recipe?

Yes, you can use frozen salmon, but make sure to thaw it completely and pat dry to remove excess moisture. Fresh salmon is ideal for best texture and flavor, but thawed salmon works fine if that’s what you have on hand.
Is the spicy salmon cooked during baking?

Absolutely. Baking the salmon-mayo mixture ensures the salmon is cooked through while also developing a slightly golden and flavorful crust on top. It’s both safe to eat and deliciously textured.
Can I make this dish gluten-free?

Yes! Just ensure your Sriracha and any soy sauce you add on the side are gluten-free, as some brands contain wheat. Also, check all packaged ingredients for gluten-free labeling.
How spicy is this recipe?

The heat level depends on how much Sriracha you add—you can easily adjust it for mild or super spicy. I usually start with 2 tablespoons and add more if I’m feeling bold!

Final Thoughts

Honestly, this Spicy Salmon Sushi Bake Recipe has become one of those comforting dishes I crave when I want sushi vibes minus the fuss. It’s easy, flavorful, and perfect for sharing (or devouring solo). Give it a try—you might just find it becomes your favorite quick go-to to impress family and friends without breaking a sweat in the kitchen.