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Spicy Salmon Sushi Bake

A creamy, spicy, and comforting twist on classic sushi—this Spicy Salmon Sushi Bake layers seasoned rice, tender salmon, and a bold Sriracha-mayo topping for an easy, shareable meal baked to golden perfection.
Calories:
Author: Sandra Myers

Ingredients

  • 2 cups sushi rice uncooked
  • 2½ cups water
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 lb fresh salmon fillet skinless and diced
  • ½ cup mayonnaise
  • 2 tablespoons Sriracha sauce adjust to taste
  • 1 teaspoon sesame oil
  • ½ cup green onions chopped, plus extra for garnish
  • 1 sheet nori cut into thin strips
  • Tobiko optional, for garnish

Instructions

  • Rinse the sushi rice until the water runs clear, then cook with water in a rice cooker or pot until tender.
  • In a small bowl, dissolve rice vinegar, sugar, and salt, then gently fold it into the warm rice. Spread the rice evenly into a 9×13-inch baking dish and let it cool slightly.
  • In another bowl, mix diced salmon with mayonnaise, Sriracha, sesame oil, and green onions until evenly coated. Adjust the spice to your liking.
  • Spread the salmon mixture over the rice and bake at 375°F (190°C) for 25–30 minutes, until the top is golden and the salmon is cooked through.
  • Let it rest briefly, then top with extra green onions, nori strips, and tobiko if desired. Serve warm and enjoy the rich, spicy, sushi-inspired flavors in every bite.