Name: Spicy Salmon Sushi Bake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups cooked sushi rice; 2 tablespoons rice vinegar; 1 tablespoon granulated sugar; ½ teaspoon salt; 8 ounces skinless salmon fillet, diced; ¼ cup mayonnaise; 1 ½ tablespoons Sriracha sauce; 1 tablespoon soy sauce; 1 teaspoon toasted sesame oil; ½ cup shredded mozzarella cheese; 2 sheets roasted seaweed (nori), cut into strips; 1 tablespoon chopped green onions; 1 tablespoon toasted sesame seeds

How I First Botched (Then Nailed) This Spicy Salmon Sushi Bake

Okay, so here’s the thing—my obsession with sushi started long before I ever touched a rice paddle. There’s this little place down the road that does a bang-on spicy salmon roll, but my wallet was like, “Girl, can you chill?” Anyway, one rainy Sunday, after they ran out of takeout (no joke), I thought, why not try making a sushi bake instead? Except... I forgot the nori, couldn’t find my measuring cups, and my first effort looked more like a casserole that'd had a rough night (Still tasted decent, though!)

Anyway, a few tries later (and with a slightly less chaotic kitchen), Spicy Salmon Sushi Bake earned a spot in my somewhat unpredictable weeknight dinner rotation. It’s hearty but not heavy, spicy without totally torching your tastebuds, and dude, it’s somehow even better eaten straight from the casserole dish on the sofa—no shame here.

Why I Keep Making This (Even When I Swear I'll Try Something New)

I make this when we’re too lazy for real sushi but craving all that flavor. My family goes nuts for it—it’s the one meal where nobody’s fussing about "what’s for dinner." (Confession: I got tired of rolling individual sushi, so this is my hacky way out.)

Actually, I find it works better if I’m generous with the spicy mayo. One time I made it with leftover rotisserie chicken instead of salmon—the kids still ate every crumb, though my eldest loudly declared the salmon version “just way more epic.”

Oh, and it's perfect for when you've got random fridge stragglers. Seriously, just throw them in. Cucumber on its way out? In it goes! Worst case—it ends up a little weird, but always tasty enough you’ll forgive yourself by the second bite.

Stuff You'll Need (With My Usual Swaps)

2 cups cooked Japanese rice (I sometimes use leftover short grain rice—my gran swears by Nishiki, but any sticky rice is fine. Or...regular rice in a pinch.)
400g cooked salmon, flaked (You can use canned salmon if that’s what you’ve got, but fresh or leftover grilled salmon makes it shine. I’m not above using smoked salmon sometimes when I'm fancying it.)
⅓ cup Kewpie mayo (Or any creamy mayo—the Japanese one’s just extra dreamy.)
2 tablespoon sriracha* (adjust for spicy teeth)
1 tablespoon soy sauce
2 teaspoon rice vinegar
1 teaspoon sugar
½ teaspoon sesame oil (but a glug turns out fine, honestly)
2 sheets roasted seaweed (nori) (Or those little snack-size ones! When I forget them, I skip, but it’s just not the same.)
1 green onion, sliced thin
Black or white sesame seeds, for sprinkling
½ avocado, diced (optional—my brother hates avocado, so leave this out if you’re not a fan)

The Game Plan: Here's How I Do It (Roughly)

Preheat your oven to 375°F (190°C). If you remember. Sometimes I forget, then get mad at myself when nothing’s hot. Get an 8x8-inch baking dish or something similar—it doesn't have to be a perfect fit.
Mix up the rice layer. In a bowl, stir together your cooked rice, rice vinegar, sugar, and a smidge of salt. Tip: taste it—should be a little tangy and lightly sweet. Press this into the base of your dish. Don’t worry if it’s a bit messy.
Make the salmon filling. In another bowl (or the same if you’re like me and hate washing up), mix your flaked salmon, Kewpie mayo, sriracha, soy sauce, and sesame oil. This is where I sneak a taste every time. Should be creamy and punchy.
Spread the goodness. Spoon the salmon mixture right on top of your rice, spreading it out as evenly as you can muster. If it looks a bit weird? Don’t fret—it always comes together in the oven.
Bake for about 15–20 minutes. You want it bubbling around the edges and to smell amazing. Sometimes I go a bit longer if the top isn’t golden-ish.
Finishing touches. Pull it out and let it rest for 5-ish minutes (if you can wait). Sprinkle with green onions, sesame seeds, avocado cubes, and roughly torn nori sheets.

Notes: What I Learned the Hard Way

The first time I made it, I accidentally used apple cider vinegar instead of rice vinegar. Tasted...not bad, but not sushi bake.
If your rice feels dry, add a splash more vinegar before baking. Or a little more mayo—never too much mayo, honestly.
I've tried skipping the resting step, but it falls apart a bit more when scooping. Tastes the same but looks a hot mess.

Tinkering With Variations (Some Worked, Some... Not So Much)

Once, I swapped salmon for shredded rotisserie chicken and tossed in extra Sriracha. Pretty solid, just less sushi-ish.
Attempted a veggie version with marinated tofu and edamame; my meat-loving uncle was confused but said “Not half bad.”
Tried smoked mackerel instead of salmon—just a bit too fishy for us, but your mileage may vary!

Gadgets and Gear (Or the Lack Thereof)

I use a basic square baking dish, but once I tried it in a random Pyrex bread pan. Worked just fine. If you don’t have an oven, you could even use a toaster oven—just watch the top so it doesn't go scorched-earth on you. Oh, and a rice paddle is handy, but a big spoon is honestly good enough.

Keeping Leftovers (If There Are Any...)

You can pop leftovers (ha, good luck) in an airtight container in the fridge. Keeps about 2 days, but honestly, in my house it never lasts more than a day! Reheat gently in the oven or microwave. I think this tastes better the next day, when the flavors kinda settle and get to know each other.

How I Like to Serve It

I sometimes just plop spoonfuls right onto little nori squares and roll ‘em up taco-style. My younger cousin likes to dip bites into extra soy sauce with a dot of wasabi—I think it’s overkill, but hey, no judgement. Pair with miso soup if you’re feeling the Japanese restaurant vibe (or just grab a cold beer, works either way).

If I Could Go Back In Time: My Spicy Salmon Sushi Bake Wisdom

One time I rushed the rice (I was so hungry it was laughable) and didn’t let it cool before layering. Ended up kind of gooey, not in a good way. So, yeah, patience pays off.
Don’t skimp on the spicy mayo. I really tried to once (was low on groceries), and it just wasn’t the same—learn from my mistake!

FAQ (Because Apparently, Folks Ask Me About This A Lot?)

Can I use cooked salmon leftovers?: Absolutely! I actually think day-old grilled salmon tastes even better. Use what you’ve got—it’s all good.
Will this work with brown rice instead?: Probably, but it won’t be as sticky. If you like it a little nuttier and heartier, though, go for it!
Is there a way to make this dairy-free?: Yep—just swap in a vegan mayo, and you’re good. I’ve tried Just Mayo before, worked a treat.
Where can I get that fancy Kewpie mayo?: Most Asian groceries carry it, but I’ve also ordered it online from Umamicart. Or, just use regular mayo, honest.
Do I have to use sriracha?: Nope. Sub with any chili sauce or even a dash of hot sauce from the bottom of your fridge (ya know, everyone's got that random bottle).
Help, my bake fell apart when serving! What’s up?: That happens to me sometimes. Maybe let it rest longer before scooping, or just call it deconstructed sushi bake and call it a day. It still tastes banging.

Oh! Before I forget, if you want to see how other home cooks riff on sushi bakes, check Just One Cookbook’s Sushi Bake guide. Loads of good stuff in her archives (and sometimes I just look at the pics, let’s be honest).

Spicy Salmon Sushi Bake