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A vibrant and delicious Spicy Salmon Sushi Bake, the perfect dish for sushi lovers.

ULTIMATE SPICY SALMON SUSHI BAKE

This Spicy Salmon Sushi Bake is a deconstructed sushi roll that is baked to golden perfection. It features layers of seasoned sushi rice, creamy spicy salmon, and your favorite toppings, making it an easy and customizable crowd-pleaser perfect for potlucks or family dinners.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Japanese-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked sushi rice short-grain rice
  • 3 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 pound sushi-grade salmon, skin removed and finely diced
  • 1/4 cup mayonnaise Japanese mayo, like Kewpie, is best!
  • 2-3 tablespoons sriracha adjust to your spice preference
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 green onion, thinly sliced
  • 1 avocado, sliced
  • 1/2 cucumber, thinly sliced
  • 2 tablespoons sesame seeds black and white
  • 4 sheets nori seaweed, cut into strips or crumbled
  • 2 tablespoons masago or tobiko fish roe
  • Spicy mayo extra for drizzling
  • Unagi sauce eel sauce
  • Pickled ginger gari
  • Wasabi, to serve

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • spatula
  • knife
  • cutting board
  • whisk
  • Spoon

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Prepare the Rice: While the rice is still warm, transfer it to a large mixing bowl. In a separate small bowl, whisk together the rice vinegar, sugar, and salt until the sugar is dissolved. Pour this mixture over the warm rice and gently fold it in until evenly distributed. Be careful not to mash the rice.
  3. Make the Spicy Salmon Mixture: In another mixing bowl, combine the diced salmon, mayonnaise, sriracha, soy sauce, sesame oil, garlic powder, ground ginger, and green onion. Mix well until everything is thoroughly combined. Taste and adjust the spice level as needed.
  4. Assemble the Sushi Bake: Spread the seasoned rice evenly across the bottom of the baking dish, pressing it down gently to create a firm base.
  5. Spread the spicy salmon mixture evenly over the rice layer. Make sure to cover the entire surface.
  6. Bake: Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the top is slightly golden brown.
  7. Add Toppings and Serve: Remove the sushi bake from the oven and let it cool slightly before adding your toppings. Arrange the avocado slices, cucumber slices, sesame seeds, nori seaweed, and masago (or tobiko) on top. Drizzle with extra spicy mayo and unagi sauce, if desired. Serve immediately with pickled ginger and wasabi on the side.

Notes

Use sushi-grade salmon for safety. Adjust the spice level to your preference. Toast the nori seaweed for extra flavor and crunch. Kewpie mayo is recommended for a richer flavor. Crispy rice edges can be achieved by brushing the edges with sesame oil before baking or broiling briefly. Let the sushi bake cool slightly before adding toppings to prevent them from wilting. The sushi bake can be stored in the refrigerator for up to 2 days. Spicy tuna, vegetarian, crab, or shrimp can be substituted for salmon. Brown rice can also be used as a healthier alternative.