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; 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 (or to taste); 1 teaspoon sesame oil; ½ cup green onions, chopped (plus extra for garnish); 1 sheet nori, cut into small strips; Tobiko (optional, to taste)

Jump to Recipe· 4.4 from 1 review

I absolutely love making this Spicy Salmon Sushi Bake Recipe whenever I want the delicious flavors of sushi in a much simpler, cozy, and shareable form. It combines creamy, spicy salmon with perfectly seasoned sushi rice all baked to bubbly perfection. This dish is my go-to for gatherings with friends or even a satisfying weeknight meal, as it feels both indulgent and comforting without all the fuss of rolling sushi. Whenever I serve it, everyone keeps asking for seconds!

Why You’ll Love This Spicy Salmon Sushi Bake Recipe

What truly sets this recipe apart for me is the incredible balance of flavors and textures. The sushi rice is tangy from the rice vinegar mixture and tenderly sticky, forming a perfect base for the rich, creamy salmon topping with just the right kick of heat from the Sriracha sauce. Every bite offers a satisfying blend of spicy, savory, and subtly sweet flavors that keeps me coming back for more. Plus, the sesame oil and fresh green onions add a fragrant, nutty complexity that elevates this dish far beyond a typical casserole.

Aside from the fantastic taste, I really appreciate how accessible this recipe is. There’s no need to master rolling maki or nigiri here! The steps are straightforward, making it perfect even if you’re not a sushi expert. I love how quickly it pulls together with mostly pantry staples and fresh salmon. It’s equally great for impressing guests at a casual dinner party or for cozy nights when I just want something special without spending hours in the kitchen. This Spicy Salmon Sushi Bake Recipe is truly a standout dish that feels both fancy and approachable.

Ingredients You’ll Need

A white rectangular dish filled with a layered baked meal is shown, with a corner scooped out revealing three layers: a bottom layer of steamed white rice with a soft and slightly sticky texture, a middle layer of mixed shredded ingredients with light orange and off-white hues, and a top layer covered in melted cheese drizzled with vivid orange and red sauce in thin stripes. The top is sprinkled with finely chopped green onions and small black crumbs, adding a fresh and textured look. The dish sits on a wooden board, and in the background, there is a stack of white plates on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are simple but essential, each one contributing to the authentic sushi flavors and satisfying textures. From the perfectly cooked sushi rice that forms a gentle, tangy base to the luscious salmon mixture with its creamy-spicy punch, every component plays a key role in creating that irresistible baked sushi experience.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

2 cups sushi rice uncooked: The foundation of this dish, it’s sticky and slightly sweet when cooked properly.
2.5 cups water: For perfectly cooking the rice without drying it out.
¼ cup rice vinegar: Gives the rice that signature sushi tanginess.
2 tablespoons sugar: Balances out the vinegar with subtle sweetness.
1 teaspoon salt: Enhances all the flavors evenly.
1 lb fresh salmon fillet skinless and diced: Adds rich, tender protein with amazing flavor and texture.
½ cup mayonnaise: Creamy binder that gives the topping lusciousness and mild tang.
2 tablespoons Sriracha sauce: Provides the perfect spicy kick, adjust to taste.
1 teaspoon sesame oil: Adds depth with its toasty, nutty aroma.
½ cup green onions chopped: Brings fresh color and a bit of sharpness.
1 sheet nori cut into small strips: For garnish and authentic sushi flavor notes.
Tobiko (optional): Adds a fun crunchy texture and pop of color as a garnish.

Directions

Step 1: Preheat your oven to 375°F (190°C) so it’s ready to bake your sushi casserole perfectly once assembled.

Step 2: Rinse the sushi rice under cold water until the water runs clear to remove excess starch, then combine it with 2.5 cups of water in a rice cooker or pot. Cook it until tender and fluffy, about 15-20 minutes depending on your method.

Step 3: While the rice is cooking, mix together the rice vinegar, sugar, and salt in a bowl until the sugar dissolves completely. This seasoning will give the rice its classic sushi flavor.

Step 4: When the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a fork to coat the rice evenly without mashing it. This step is crucial for that tangy, sticky sushi rice texture.

Step 5: Spread the seasoned rice evenly at the bottom of your baking dish and allow it to cool for a few minutes while you prepare the salmon topping.

Step 6: In a separate bowl, combine the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Mix thoroughly until well combined, tasting and adjusting the spiciness if needed.

Step 7: Spread the spicy salmon mixture evenly over the rice layer in the baking dish, smoothing it out for even baking.

Step 8: Bake the assembled dish in your preheated oven for 25-30 minutes, until the salmon is cooked through and the top is just starting to turn golden and bubbly.

Step 9: Remove from the oven and let it cool for a few minutes. Garnish generously with additional green onions, nori strips, and tobiko if you like for that extra sushi authenticity.

Step 10: Serve warm by scooping portions directly onto plates or serving with spoons so everyone can dig in. Enjoy the blend of creamy, spicy, and tangy flavors in every bite!

Servings and Timing

This Spicy Salmon Sushi Bake Recipe serves comfortably about 4 people. The prep time takes roughly 20 minutes, mostly focused on cooking and seasoning the rice and mixing the topping. The bake time is approximately 25-30 minutes, which means the total time from start to finish should be around 50 minutes. I find it’s best to let it rest for a few minutes after baking so it firms up slightly for easier serving and optimal flavors.

How to Serve This Spicy Salmon Sushi Bake Recipe

A square piece of sushi cake sits in the center of a white plate with black patterns on the border. The bottom layer is made of white rice with bits of seaweed visible. Above this is a thick layer of orange creamy topping, likely spicy salmon or similar, textured with small pieces visible. The top is decorated with chopped green onions, thin sliced radish, and small bits of seaweed. Dark brown sauce is drizzled over the sushi cake, creating a glossy look. To the right of the sushi cake is a small pile of light pink pickled ginger. The plate rests on a white marbled surface, with parts of other sushi cake pieces blurred in the background. photo taken with an iphone --ar 4:5 --v 7

When I serve this Spicy Salmon Sushi Bake Recipe, I like to keep the sides fairly simple to let the bold main dish shine. A small bowl of soy sauce on the side is always welcome for that extra salty depth. Fresh cucumber slices or seaweed salad make refreshing, crunchy accompaniments that complement the rich salmon beautifully. For a playful twist, I sometimes place small sheets of nori or crunchy rice crackers alongside for scooping portions.

Presentation-wise, I love garnishing with a good sprinkle of green onions and those tiny orange tobiko eggs for bursts of color and texture—it really makes the dish feel festive and authentic. Serving warm is ideal, as it keeps that creamy topping luscious and tender. You can plate it in individual bowls or serve family-style straight from the dish, which is perfect for casual dinners or parties. It’s also lovely for special occasions like birthdays or holiday gatherings where you want something unique yet comforting.

As for beverages, I’ve found chilled sake or a dry white wine like Sauvignon Blanc pairs amazingly with the spicy, creamy flavors. For a non-alcoholic option, sparkling water with a lime wedge adds a refreshing finish that cuts through the richness. Whenever I make this, it feels like a fun little celebration of sushi flavors without any fuss, making it a guaranteed crowd-pleaser.

Variations

I enjoy experimenting with this Spicy Salmon Sushi Bake Recipe by swapping out ingredients to suit different tastes or dietary needs. For example, if you prefer shellfish, cooked crab or shrimp works beautifully in place of salmon and adds a slightly sweeter note. You can also tone down the heat by reducing or omitting the Sriracha for a milder flavor that’s great for kids or spice-sensitive guests.

If you’re following a gluten-free diet, this recipe is naturally safe as long as you use gluten-free soy sauce or tamari for serving. For dairy-free versions, I replace the mayonnaise with a vegan mayo alternative without sacrificing the creamy texture. To add an extra dimension, I sometimes like to sprinkle toasted sesame seeds over the top before baking or include finely diced avocado after baking for creaminess and color contrast.

For a different cooking method, I’ve even tried using a broiler for a few minutes at the end to quickly char the salmon topping for a little smokiness and a crispier edge. Or you can portion the mixture into smaller ramekins for individual servings, which bake a bit faster and make adorable presentations. The flexibility of this recipe is one reason I keep coming back to it — it’s easy to personalize while keeping that signature deliciousness intact.

Storage and Reheating

Storing Leftovers

If you have any leftovers, I recommend transferring the Spicy Salmon Sushi Bake into an airtight container and refrigerating it promptly. It will keep well in the fridge for up to 2-3 days without losing much flavor or texture. When storing, try to avoid stacking heavy items on top so the rice layer doesn’t get squished. Glass or BPA-free plastic containers with tight lids work best.

Freezing

Freezing this dish is possible, though I prefer enjoying it fresh. If you want to freeze, let it cool completely after baking, then wrap the whole baking dish tightly with plastic wrap and foil or portion it into freezer-safe containers. It should keep well up to 1 month. To thaw, transfer to the fridge overnight before reheating gently in the oven. Keep in mind the texture of the rice might soften a bit after freezing but it’ll still taste delicious.

Reheating

The best way I’ve found to reheat this sushi bake is in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through, which helps preserve the creamy topping and gives the rice a nice fresh texture. Avoid microwaving if possible, as it tends to make the rice gummy and the topping less appealing. If you must use a microwave, do it in short bursts and stir gently between intervals.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon as long as it’s fully thawed and patted dry before dicing. Using fresh salmon gives the best texture and flavor, but thawed salmon works well in this sushi bake too.

Is this recipe spicy? Can I adjust the heat level?

This Spicy Salmon Sushi Bake Recipe does have a nice kick from the Sriracha sauce, but it’s very easy to adjust the heat. Start with less Sriracha and add more to taste, or omit entirely for a mild version that’s just creamy and flavorful.

Can I make this vegan or vegetarian?

For a vegan version, you can swap the salmon with diced hearts of palm or cooked tofu marinated in soy sauce. Use vegan mayo and ensure all condiments fit your dietary needs. The flavor profile will shift but it can still be delicious with the right seasoning.

What’s the best rice to use?

Sushi rice or short-grain rice is best for this recipe because it sticks together nicely and has the right texture. Long-grain or basmati rice won’t work as well since they’re less sticky.

Can I prepare parts of this recipe ahead of time?

Absolutely! You can cook and season the rice ahead and refrigerate it for a few hours, then mix the salmon topping just before baking. Just assemble and bake right before serving for the best texture and freshness.

Conclusion

If you’re craving the delightful flavors of sushi but want a fun, fuss-free way to enjoy them at home, this Spicy Salmon Sushi Bake Recipe is an absolute winner. I love how easy it is to prepare, how wonderfully it balances spicy, creamy, and tangy notes, and how perfect it is for sharing with family and friends. I hope you have as much fun making and eating it as I do — it’s always a crowd-pleaser in my kitchen!