I created this Spicy Salmon Sushi Bake to capture the spirit of sushi in a warm, easy-to-serve casserole. Layers of seasoned rice topped with creamy, spicy baked salmon, crisp nori, and fresh garnishes deliver bold flavor without rolling or raw fish.

Why You’ll Love This Recipe

I adore how this dish blends the familiar comfort of rice casserole with the zesty kick of spicy salmon and umami-rich toppings. It’s simple to assemble, perfect for sharing, and gives me sushi vibes without sushi skills—anyone can scoop it into crispy seaweed cups or bowls for a fun meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sushi rice (short-grain rice cooked and seasoned)
Rice vinegar, sugar, salt
Salmon fillet, about 1 pound, flaked
Japanese mayonnaise (like Kewpie)
Sriracha or chili paste
Soy sauce or tamari
Sesame oil
Optional: finely chopped scallions or garlic
Nori sheets, sliced into strips or sheets for serving
Optional garnishes: sesame seeds, sliced scallions, avocado, pickled ginger

Directions

I rinse and cook sushi rice according to package instructions, then season it with rice vinegar, sugar, and salt while still warm.
I press the seasoned rice into a greased or parchment-lined baking dish to form an even base layer.
I mix flaked cooked salmon with Japanese mayonnaise, sriracha, soy sauce, sesame oil, and scallions or garlic if using, adjusting heat to my taste.
I spread the salmon mixture evenly over the rice layer.
I bake the dish in a preheated oven at about 350 °F (175 °C) until the topping is golden, bubbly, and warmed through—around 10–12 minutes.
I remove from the oven and let it rest for a few minutes for easier serving.
I serve scoops of the sushi bake on top of nori strips or sheets, then garnish with sesame seeds, scallions, avocado, or pickled ginger as desired.

Servings And Timing

This recipe serves about 6 people as a main dish or more as a shared appetizer.

Prep time: 15 minutes
Rice cooking time: ~20 minutes
Bake time: about 12 minutes
Total time: around 45 minutes

Variations

I swap salmon for cooked shrimp, crab meat, or tuna for new flavor profiles.
I mix in tempura flakes or crispy onions on top before baking for crunch.
I substitute sriracha with gochujang or chili crisp for a different spice style.
I stir in finely diced cucumber or snow peas for freshness when serving.
I use a mix of mayonnaise and Greek yogurt or plant-based mayo for lighter texture.

Storage/Reheating

I store leftover sushi bake in the fridge in an airtight container for up to 2 days. To reheat, I bake portions at 325 °F until warmed through or microwave gently and crisp under a broiler briefly. I add fresh garnishes after reheating for best flavor and texture.

Spicy Salmon Sushi Bake

FAQs

What Type Of Rice Should I Use?

I always choose short-grain sushi rice—it’s sticky and holds together well when baked as a casserole.

Can I Make It Ahead Of Time?

Yes—I assemble it a few hours in advance and refrigerate until ready. I bake it right before serving to refresh the top layer.

How Spicy Is It By Default?

It depends on how much sriracha I use. I start with a moderate amount and taste the salmon mixture before adjusting to my desired spice level.

Can I Use Canned Salmon?

I can—just make sure it’s drained and flaked well. The topping won’t be as firm, but the flavor still works nicely.

Is It Gluten-Free?

Yes—if I use gluten-free tamari or soy sauce. The other ingredients are naturally GF if I choose certified versions.

Conclusion

I love making this Spicy Salmon Sushi Bake when I want flavorful, sushi-inspired comfort without rolling or raw fish. With creamy, spicy salmon baked over seasoned rice and topped with fresh garnishes, it’s easy to serve and always well-received—great for family meals or entertaining.