Description

This Spicy Salmon Sushi Bake transforms classic sushi flavors into a cozy, shareable casserole. With seasoned rice, spicy baked salmon, and fresh garnishes, it’s easy, comforting, and full of umami flavor—no rolling required.

Ingredients

2 cups sushi rice, cooked

3 tbsp rice vinegar

1 tbsp sugar

1 tsp salt

1 lb cooked salmon, flaked

1/3 cup Japanese mayonnaise (e.g. Kewpie)

1–2 tbsp sriracha or chili paste (to taste)

1 tbsp soy sauce or tamari

1 tsp sesame oil

2 scallions, finely chopped (optional)

1 clove garlic, minced (optional)

Nori sheets, sliced for serving

Optional garnishes: sesame seeds, sliced scallions, avocado, pickled ginger

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Instructions

Rinse and cook sushi rice according to package directions. While warm, mix with rice vinegar, sugar, and salt.
Preheat oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking dish.
Press seasoned rice evenly into the baking dish.
In a bowl, mix flaked salmon with mayo, sriracha, soy sauce, sesame oil, scallions, and garlic (if using). Adjust heat to taste.
Spread the salmon mixture evenly over the rice layer.
Bake for 10–12 minutes, or until warm and slightly golden on top.
Let rest for a few minutes before serving. Scoop onto nori strips or sheets.
Top with garnishes like sesame seeds, scallions, avocado, or pickled ginger if desired.

Notes

Swap salmon for cooked shrimp, crab, or tuna if preferred.

Top with crispy onions or tempura flakes for extra texture.

Use gochujang or chili crisp for a different spicy kick.

Add fresh cucumber or snow peas for cool contrast when serving.

Use Greek yogurt or plant-based mayo for a lighter option.

Nutrition

Serving Size: 1/6 of casserole
Calories: 370
Sugar: 3g
Sodium: 690mg
Fat: 19g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 20g
Cholesterol: 60mg