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Spicy Salmon Sushi Bake

A creamy, spicy salmon layer over warm sushi rice baked to perfection, reminiscent of a fancy sushi roll but without the hassle.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the sushi base
  • 2 cups sushi rice (short-grain) Rinsed under cold water until clear.
  • 2.5 cups water For cooking the sushi rice.
For the salmon mixture
  • 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
For the topping
  • 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.

Method
 

Preparation of Sushi Rice
  1. Preheat your oven to 375°F (190°C).
  2. Rinse the sushi rice under cold water until the water runs clear. Drain.
  3. 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.
Preparation of Salmon
  1. 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.
  2. 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.
Assembly and Baking
  1. Spread the cooked sushi rice evenly into a 9×13-inch baking dish (or similar). Press gently to form a compact layer.
  2. Spoon the salmon mixture over the rice and smooth the top into an even layer.
  3. Bake the assembled dish for 15–20 minutes, until the top is slightly golden and bubbling at the edges.
  4. Remove from the oven and let it cool for 5 minutes.
Garnishing
  1. Top with sliced avocado and chopped green onions. Garnish with nori strips and a sprinkle of furikake if desired. Serve hot.

Notes

Store leftovers in an airtight container for up to 3 days. Remove avocado slices before refrigerating; add fresh slices when serving. Reheat in a 350°F oven for 10–12 minutes covered with foil to keep moisture.