Name: Spicy Salmon Sushi Bake
Prep time: 30 min
Cook time: 20 min
Total time: 60 min
Ingredients: 2 cups sushi rice (short-grain) (Rinsed under cold water until clear.); 2.5 cups water (For cooking the sushi rice.); 1 lb salmon fillet (Baked and flaked.); 1/4 cup mayonnaise (Use Japanese mayo like Kewpie for richer flavor.); 2 tablespoons sriracha sauce (Adjust to taste.); 1 tablespoon soy sauce (Use tamari for gluten-free.); 1 teaspoon sesame oil; 1 medium avocado, sliced; 1/4 cup green onions, chopped; N/A sheets Nori sheets (seaweed), cut into strips; N/A tablespoons Furikake seasoning (Optional, for finishing.)

I fell in love with this Spicy Salmon Sushi Bake the first time I made it for a busy weeknight — the creamy, spicy salmon layer over warm sushi rice gives the illusion of a fancy roll without the rolling or sushi-grade cutlery. It’s comfort food with a Japanese twist: easy to scale for a crowd, forgiving on technique, and reliably addictive. If you’re into simple baked dishes that feel special, this one delivers every time. For other quick baked crowd-pleasers, try this 2-Ingredient Baked Cake Donuts.

Why you’ll love this dish

This sushi bake takes the flavors of spicy salmon rolls and turns them into an oven-friendly casserole. That means you get bold, creamy heat without needing to master sushi rolling or spend hours on prep. It’s perfect for:

Weeknight dinners when you want something quick but impressive.
Potlucks — it feeds a group and tastes great at room temperature.
Families: you can keep the sriracha on the side for kids and let adults add heat.

“One bite and everyone asked for seconds — the avocado on top balances the heat perfectly.” — a quick review from my dinner table

Beyond taste, it’s economical: a single salmon fillet goes a long way when bulked with seasoned sushi rice. It’s also flexible: swap the heat level, change proteins, or turn it into a veggie-forward bake.

How this recipe comes together

This is a straightforward three-phase process:

Cook sushi rice and fluff it so it holds together but isn’t gummy.
Bake and flake the salmon, then mix it with mayo, sriracha, soy, and sesame for that classic spicy-salmon texture.
Layer rice and salmon in a baking dish, bake briefly to meld flavors, then top with avocado, nori, and green onions.

Expect active time of about 25–35 minutes and total time around 50–60 minutes including rice. The oven steps are forgiving — you’re baking more for melded flavors and slight browning than for precision.

What you’ll need

2 cups sushi rice (short-grain)
2 1/2 cups water
1 lb salmon fillet
1/4 cup mayonnaise (use Japanese mayo like Kewpie for richer flavor, optional)
2 tablespoons sriracha sauce (adjust to taste)
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
1 avocado, sliced
1/4 cup green onions, chopped
Nori sheets (seaweed), cut into strips
Furikake seasoning (optional, for finishing)

Substitutions/notes:

Short on salmon? Use canned wild salmon (drain well) and skip the initial bake.
For a lighter version, swap half the mayo for plain Greek yogurt.
If you can’t find sushi rice, a short-grain rice will work best to achieve stickiness.

Directions to follow

Preheat your oven to 375°F (190°C).
Rinse the sushi rice under cold water until the water runs clear. Drain.
Combine the rinsed rice and 2 1/2 cups water in a pot or rice cooker. Cook according to package instructions (typically 15–20 minutes), then let rest 10 minutes and fluff with a rice paddle or fork.
While the rice cooks, place the salmon on a parchment-lined baking sheet. Bake at 375°F for 15–20 minutes, until the salmon flakes easily with a fork. Let cool slightly, then flake into bite-size pieces.
In a mixing bowl, combine the flaked salmon, mayonnaise, sriracha, soy sauce, and sesame oil. Stir until evenly coated. Taste and adjust salt or heat.
Spread the cooked sushi rice evenly into a 9×13-inch baking dish (or similar). Press gently to form a compact layer.
Spoon the salmon mixture over the rice and smooth the top into an even layer.
Bake the assembled dish for 15–20 minutes, until the top is slightly golden and bubbling at the edges.
Remove from the oven and let it cool for 5 minutes.
Top with sliced avocado and chopped green onions. Garnish with nori strips and a sprinkle of furikake if desired. Serve hot.

Tip: Use short, controlled bakes — the goal is warm, bubbly topping, not drying the salmon mixture.

Best ways to enjoy it

Scoop onto small plates and serve with pickled ginger and a side of soy for dipping.
Turn it into hand-held bites: place spoons of the bake onto toasted nori squares for a casual appetizer.
Pair with a bright salad (cucumber, daikon, rice vinegar dressing) or a bowl of miso soup.
Serve with chilled sake, a crisp white wine, or a citrusy lager to cut through the richness.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for up to 3 days. Because of the avocado, it’s best to remove slices before refrigerating; add fresh slices when serving.
Reheat: Warm individual portions in the oven at 350°F (175°C) for 10–12 minutes, or microwave in 45–60 second intervals until heated through.
Freezing: You can freeze the rice-and-salmon layer (without avocado or nori) for up to 1 month. Wrap tightly in foil and place in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Food safety note: Cooked rice can harbor bacteria if left at room temperature too long. Refrigerate leftovers promptly (within 2 hours).

Pro chef tips

Rinse rice well: removing excess starch prevents a gluey texture.
Use warm rice when layering: it helps the top meld and brown evenly.
Control the spice: fold in 1 tablespoon sriracha first, then add more to taste.
Texture matters: a little mayonnaise keeps the salmon creamy, while a tiny sprinkle of panko on top before baking adds a pleasing crunch.
Don’t overbake the salmon — it will finish cooking in the oven after being mixed; overcooked salmon becomes dry.

For inspiration on small-batch baked ideas and timing hacks, see this Baked Cinnamon Sugar Donuts.

Creative twists

Spicy Tuna version: swap salmon for canned or seared tuna mixed with the same sauce.
Veggie-forward: use mashed, roasted sweet potato or seasoned tofu instead of fish for a vegetarian take.
Low-carb: serve the salmon layer over cauliflower rice and skip the nori, or serve on trimmed cucumber slices.
Cheesy fusion: add a light sprinkle of mozzarella or a Japanese mayo and Sriracha drizzle for an “Americanized” comfort bake.

For mini, party-friendly portions, try portioning into ramekins or muffin tins—similar to these Baked Cinnamon Sugar Mini Donuts approach.

Helpful answers

Q: Can I use raw salmon and mix it with spicy mayo like poke?
A: No — this recipe expects cooked salmon. Baking the fillet first ensures safe internal temperature and a flaky texture that mixes well with mayo.

Q: Can I make this gluten-free?
A: Yes. Use tamari instead of regular soy sauce and ensure your furikake (if used) is gluten-free.

Q: Is this safe for kids?
A: Yes, if you reduce or omit the sriracha for a kid-friendly version. Keep in mind that sushi rice and cooked salmon are safe when properly prepared.

Q: How long does it take to reheat without drying the salmon?
A: Reheat in a 350°F oven for 10–12 minutes covered with foil to keep moisture, or microwave briefly with a damp paper towel over the top.

Q: Can I assemble ahead of time?
A: You can assemble up to a day ahead, cover tightly, and bake within 24 hours. Add avocado and nori fresh at serving.

Conclusion

If you want a crowd-pleasing, hands-off weeknight recipe that tastes like your favorite spicy salmon roll without the fuss, this Spicy Salmon Sushi Bake fits the bill. For a detailed variation and more step photos, check out this guide on how to make salmon sushi bake from FeedMi: How to Make Salmon Sushi Bake – FeedMi Recipes. If you’d like another perspective on seasoning and topping ideas, this post explores a colorful take on the same concept: Spicy Salmon Sushi Bake – The Food Blog.