This Spicy Salmon Sushi Bake is a warm, creamy, and wonderfully easy way to enjoy all the flavors of your favorite sushi roll, but in a comforting casserole form. It’s the perfect dish for sharing with people you love.
My sister Jennifer insisted we try this after seeing it online. Our first attempt was a joyful mess of sticky rice and laughter, and now this salmon sushi casserole is our go-to treat for movie nights, a pan full of happy memories.
A Few Reasons This Recipe is So Special
- Deconstructed Sushi: This recipe gives you all the delicious flavors of a spicy salmon roll without the hassle of rolling.
- Perfect for Sharing: A single pan makes a wonderful appetizer or main course for a small group.
- Customizable Heat: You can easily adjust the amount of sriracha to make the spicy salmon layer as mild or fiery as you like.
- Quick & Easy: From start to finish, this salmon baked sushi comes together in under 40 minutes, making it great for a weeknight.
What You’ll Need for This Cozy Bake
For the Rice Base:
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 sheets nori (seaweed), cut to fit baking dish
For the Salmon Layer:
- 1 lb fresh salmon, cubed
- 1/3 cup mayonnaise
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For Topping:
- 1 avocado, thinly sliced
- 1/2 cup cream cheese, softened
- 2 tablespoons green onions, sliced
- 2 tablespoons sesame seeds
- 2 tablespoons tobiko or salmon roe (optional)
- Extra sriracha mayo for drizzle
The Tools I Keep Handy
8×8-inch Baking Dish
A simple square baking dish is all you need to assemble this wonderful layered casserole.
Glass Mixing Bowls
I love using a set of glass bowls to mix the rice seasoning and the spicy salmon mixture separately before layering.
Bringing the Casserole to Life, Step by Step
First, Warm the Oven and Prep Your Dish
Preheat your oven to 375°F (190°C). Go ahead and grease or line an 8×8-inch baking dish. Getting everything ready first makes the whole process feel so much calmer.
Create the Perfect Sushi Rice Foundation
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves. Gently fold this mixture into your warm sushi rice. Press the rice evenly into the bottom of your prepared dish and then lay your nori sheets on top. Try not to press the rice down too firmly, just enough to create an even layer.
Mix the Creamy, Spicy Salmon Topping
In another bowl, gently combine the salmon cubes with the mayonnaise, sriracha, soy sauce, and sesame oil until everything is well coated. This is where you can really customize the heat of this salmon sushi bake recipe, so add a little more or less sriracha to your heart’s content! Spread this lovely mixture over the rice-nori base.
Add a Velvety Layer of Cream Cheese
Now, gently spread the softened cream cheese over the salmon layer. A little tip: if your cream cheese is still a bit firm, running your spatula under hot water can make it easier to spread without disturbing the salmon.
Bake Until It’s Bubbly and Wonderful
Bake for 15–18 minutes. You’ll know it’s ready when the salmon is just cooked through and the edges are getting a little bubbly and golden. The kitchen will smell absolutely incredible.
Dress It Up with Fresh Toppings
Top your beautiful salmon sushi bake with fresh avocado slices, a sprinkle of green onions, sesame seeds, and tobiko, if you’re using it. Finish with a generous drizzle of extra sriracha mayo for that final flourish.
Serve It Warm From the Heart
Slice the bake into squares and serve it warm. We love to eat it with extra soy sauce for dipping or by scooping it up with small roasted seaweed squares.
A Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities you use. I always see these numbers as a guideline rather than a strict rule.
For a Lighter Take on This Bake
- Use Brown Rice: For a whole-grain option, you can substitute the sushi rice with short-grain brown rice. Just be sure it’s cooked well so it sticks together.
- Swap the Mayo: Feel free to use light mayonnaise, or for a tangy twist, try substituting half of the mayonnaise with plain Greek yogurt.
- Load Up on Veggies: Add a layer of thinly sliced cucumbers or some shelled edamame to the top for extra crunch and nutrients.
Our Favorite Ways to Enjoy It
- Seaweed Scoops: My sister Jennifer’s favorite way to eat this is by scooping it up with small, crisp squares of roasted seaweed snacks. It’s like having a little nacho, but with sushi bake!
- With a Fresh Salad: Pair a square of the warm bake with a simple, crisp cucumber and ginger salad for a wonderfully refreshing contrast.
- The Main Event: For a cozy night in, this salmon sushi casserole is the star. Just serve it right from the dish and let everyone dig in. It’s a meal that feels both special and incredibly comforting.
A Few of My Kitchen Secrets
- On Cooking the Salmon: Be sure to watch the bake closely. If you overcook the salmon, it can become dry. You want it to be just cooked through so it’s tender and flaky.
- On Preparing the Rice: It’s much easier to mix the vinegar seasoning into and press into the pan when your sushi rice is still warm. Cold, hard rice just won’t cooperate as nicely.
- On Flavoring the Base: That little bit of vinegar, sugar, and salt makes a world of difference. It gives the base that signature, authentic sushi rice flavor that balances the richness of the spicy salmon topping.
Storing Any Precious Leftovers
This sushi bake is truly at its best when enjoyed fresh and warm from the oven. If you do have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Please note that the texture will change upon reheating, so I recommend enjoying it cold or just slightly warmed.
From My Kitchen to Yours
There’s a special kind of warmth that comes from sharing a meal made with love. I hope this Spicy Salmon Sushi Bake brings as much joy and comfort to your table as it has to ours. May it be the start of a new tradition and help you create beautiful memories with the ones you hold dear.
Your Questions, Answered
Can I use a different fish for this bake?
Absolutely! While this spicy salmon sushi is a favorite, this recipe is wonderful with cooked crab meat (for a California roll style bake) or even cooked shrimp, chopped into small pieces.
Is sushi rice really necessary?
For the best texture and authentic flavor, short-grain sushi rice is highly recommended. Its sticky nature is perfect for creating the base layer. In a pinch, any short-grain white rice could work, but it may not hold together as well.
Can I prepare this casserole ahead of time?
You can prepare the components ahead of time to make assembly quicker. You can make the rice and the salmon mixture and store them in separate airtight containers in the fridge for up to a day. However, I highly recommend assembling and baking it right before you plan to serve it for the best warm, creamy texture.
Print
Spicy Salmon Sushi Bake
- Total Time: 33 minutes
- Yield: 4 servings 1x
Description
This Spicy Salmon Sushi Bake is a warm, creamy, and wonderfully easy way to enjoy all the flavors of your favorite spicy salmon roll, but in a comforting casserole form. Perfect for sharing and full of customizable heat.
Ingredients
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 sheets nori (seaweed), cut to fit baking dish
- 1 lb fresh salmon, cubed
- 1/3 cup mayonnaise
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 avocado, thinly sliced
- 1/2 cup cream cheese, softened
- 2 tablespoons green onions, sliced
- 2 tablespoons sesame seeds
- 2 tablespoons tobiko or salmon roe (optional)
- Extra sriracha mayo for drizzle
Instructions
- Preheat oven to 375°F (190°C) and grease or line an 8×8-inch baking dish.
- Mix rice vinegar, sugar, and salt until dissolved. Fold into warm sushi rice. Press evenly into dish and top with nori sheets.
- In a bowl, mix salmon cubes with mayonnaise, sriracha, soy sauce, and sesame oil. Spread mixture over rice and nori base.
- Spread softened cream cheese gently over salmon layer.
- Bake for 15–18 minutes, until salmon is cooked through and edges are bubbly.
- Top with avocado slices, green onions, sesame seeds, tobiko (if using), and drizzle with extra sriracha mayo.
- Slice into squares and serve warm with roasted seaweed snacks or soy sauce for dipping.
Notes
Best enjoyed fresh and warm from the oven. Leftovers can be stored in the fridge for up to 2 days but texture may change. Customize heat by adjusting sriracha. For a lighter version, use brown rice, light mayo, or add cucumbers and edamame.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 square
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: spicy salmon sushi bake, sushi casserole, baked sushi, salmon recipe