Spicy Salmon Sushi Bake Recipe

Introduction

Spicy Salmon Sushi Bake is a comforting and flavorful dish that combines the best elements of sushi with the convenience of a casserole. This easy-to-make recipe features tender flaked salmon, creamy spicy sauce, and melted cheese layered over seasoned sushi rice.

Ingredients

• 2 cups cooked sushi rice
• 1 tablespoon rice vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 12 oz skinless salmon fillet, cooked and flaked
• 1/4 cup mayonnaise
• 2 tablespoons Sriracha sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 cup shredded mozzarella cheese
• 2 sheets roasted seaweed (nori), cut into small squares
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and lightly grease an 8×8-inch baking dish.
2. Step 2: In a bowl, combine the cooked sushi rice, rice vinegar, sugar, and salt. Mix well, then press the rice evenly into the bottom of the prepared baking dish.
3. Step 3: In another bowl, mix the flaked salmon, mayonnaise, Sriracha sauce, soy sauce, and sesame oil until thoroughly combined.
4. Step 4: Spread the spicy salmon mixture evenly over the rice layer. Sprinkle shredded mozzarella cheese evenly on top.
5. Step 5: Bake for 18-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool slightly.
6. Step 6: Garnish with sliced green onions and toasted sesame seeds. Serve warm, using the roasted seaweed squares to scoop portions.

Tips & Variations

• For extra flavor, add a drizzle of unagi sauce or a sprinkle of tobiko (fish roe) on top before serving.
• Use cream cheese instead of mayonnaise for a richer texture.
• Substitute mozzarella with Monterey Jack or a mild cheddar if preferred.
• If you like it spicier, increase the amount of Sriracha or add a pinch of chili flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. To maintain the best texture, avoid microwaving too long as the rice can become dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw salmon for this recipe?

It’s best to use cooked salmon to ensure food safety, especially if you’re serving it warm. You can bake, grill, or pan-sear the salmon before flaking it for the recipe.

What can I use instead of sushi rice?

Short-grain white rice is ideal due to its stickiness, but you can substitute with other types of cooked rice like jasmine or calrose, though the texture will be slightly different.

Spicy Salmon Sushi Bake Recipe

Print Recipe

★★★★★

4.7 from 120 reviews

This Spicy Salmon Sushi Bake is a delicious and easy-to-make sushi-inspired casserole that combines tender flaked salmon with spicy mayo, melted mozzarella cheese, and seasoned sushi rice. Baked to perfection and garnished with fresh green onions and toasted sesame seeds, it offers all the flavors of sushi in a warm, comforting dish perfect for gatherings or weeknight dinners.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Japanese-inspired

Ingredients

Scale 1x2x3x

Rice Base

• 2 cups cooked sushi rice
• 1 tablespoon rice vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon salt

Salmon Mixture

• 12 oz skinless salmon fillet, cooked and flaked
• 1/4 cup mayonnaise
• 2 tablespoons Sriracha sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Toppings & Garnishes

• 1/2 cup shredded mozzarella cheese
• 2 sheets roasted seaweed (nori), cut into small squares
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 400°F (200°C) and lightly grease an 8×8-inch baking dish to ensure the sushi bake doesn’t stick during cooking.
2. Prepare Sushi Rice Layer: In a medium bowl, mix the cooked sushi rice with rice vinegar, sugar, and salt until evenly combined. Then press this seasoned rice firmly and evenly into the bottom of the prepared baking dish to form a sturdy base.
3. Mix Salmon Topping: In another bowl, combine the flaked cooked salmon with mayonnaise, Sriracha sauce, soy sauce, and sesame oil. Stir well until all ingredients are thoroughly mixed to create a spicy, creamy salmon topping.
4. Assemble Sushi Bake: Spread the spicy salmon mixture evenly over the pressed rice layer. Then sprinkle the shredded mozzarella cheese evenly across the top to add a melty, savory finish.
5. Bake: Place the baking dish in the preheated oven and bake for 18-20 minutes, or until the mozzarella cheese is fully melted, bubbly, and lightly golden. Remove from oven and let it cool slightly to allow the dish to set.
6. Garnish and Serve: Once cooled, garnish the sushi bake with thinly sliced green onions and toasted sesame seeds for freshness and a nutty crunch. Serve warm with small squares of roasted seaweed (nori) to scoop and eat like sushi.

Notes

• You can substitute mozzarella with Monterey Jack or a mild cheddar for different flavor profiles.
• If you prefer less heat, reduce the amount of Sriracha sauce in the salmon mixture.
• Use freshly cooked salmon for best flavor, or canned wild salmon as a convenient alternative.
• Press the rice firmly in the dish to help the sushi bake hold together when serving.
• Leftovers can be refrigerated for up to 2 days and reheated in the oven to maintain the cheesy topping texture.

Keywords: Spicy Salmon Sushi Bake, Sushi Casserole, Salmon Recipe, Baked Sushi, Easy Sushi Bake