Spicy Salmon Sushi Bake Recipe
Quick overview of the dish and what to expect
A layered tray bake that turns sushi flavors into an easy, shareable casserole, this spicy salmon sushi bake blends seasoned sushi rice, creamy spicy salmon topping, and crisp nori for a hands-off crowd pleaser. Prep time is short, most steps are assembly-based, and it scales well for family dinners or potlucks. If you need other simple weeknight ideas while this cooks, check these 10 easy one-pan gnocchi recipes for inspiration.
Ingredients and pantry staples to gather
Gather sushi rice, rice vinegar, sugar, kosher salt, fresh sushi-grade salmon (or cooked salmon if preferred), mayonnaise, sriracha, soy sauce, sesame oil, and toasted sesame seeds. Also have nori sheets, scallions, and optionally furikake or toasted panko for crunch. Quantities: plan on 3–4 cups cooked rice and about 1 pound salmon for a 9×13 pan to serve 6–8.
Rice tips for best texture
Rinse sushi rice until water runs clear, then cook with a 1:1.1 rice-to-water ratio for slightly firmer grains that hold under the topping. While warm, fold in seasoned rice vinegar (2–3 tablespoons vinegar, 1–2 teaspoons sugar, pinch of salt) and fan until glossy. Let rice cool slightly before spreading in the pan so the topping won’t sink.
Making the spicy salmon topping
Flake raw or cooked salmon into a bowl and gently fold in Japanese mayonnaise (or regular mayo), sriracha to taste, a splash of soy sauce, and a few drops of sesame oil. Adjust heat: start with 1 tablespoon sriracha per pound and increase if you want a pronounced kick. Taste for balance: creamy, salty, and spicy.
Assembly and baking steps
Spread the seasoned rice evenly in a lightly oiled 9×13 pan, pressing to create a compact base. Layer nori strips or torn sheets over rice, then spoon the spicy salmon mixture on top. For a golden finish, sprinkle panko or furikake and dot with extra mayonnaise for browning. Bake at 375°F (190°C) for 10–12 minutes until warmed through and lightly browned on top; broil 1–2 minutes if you want deeper color—watch closely to avoid burning.
Garnishes, serving ideas, and pairings
After baking, let the pan rest 3–5 minutes, then garnish with sliced scallions, sesame seeds, and a drizzle of soy or unagi sauce. Serve with extra nori sheets and a side of pickled ginger or quick cucumber salad. For a light finish after a serving of this rich bake, consider a refreshing option like these 12 tasty chia seed smoothie recipes that pair well without overpowering the flavors.
Variations, swaps, and make-ahead tips
Swap salmon for imitation crab or cooked shrimp if needed; reduce mayo for a lighter topping and add Greek yogurt if you prefer tang. Make the rice and salmon mix a day ahead, store separately, then assemble and bake before serving for fresher texture. If you want a simple dessert after this crowd-pleaser, try a no-bake treat like these 10-minute no-bake tiramisu balls for easy entertaining.
Storage and reheating instructions
Cool leftovers completely, cover tightly, and refrigerate up to 3 days. Reheat single portions in a microwave covered briefly or rewarm the whole pan at 350°F (175°C) for 10–15 minutes until heated through. To preserve crispness, re-toast a thin layer under the broiler for 1–2 minutes right before serving.
Conclusion
For a clear step-by-step visual guide to the technique, review this helpful how-to from FeedMi that demonstrates assembly and timing: How to Make Salmon Sushi Bake – FeedMi Recipes. For an alternate take with creamy spicy mayo and different proportions, this variation outlines another approach worth comparing: Easy Salmon Sushi Bake with Creamy Spicy Mayo | What Great Grandma Ate.
