I love simple food that feels special. This Spicy Salmon Sushi Bake is one of those dishes I make when I want big flavor with little fuss. I first shared this on our spicy salmon sushi bake recipe page and it has become a family favorite.
My Dad James cheered the first time I baked this, and Mom Eva reached for extra green onions. Sister Jennifer calls it party food in a pan.
Gathering Your Ingredients
- 2 cups sushi rice (uncooked)
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 lb fresh salmon fillet (skinless and diced)
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce (or to taste)
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped, plus extra for garnish)
- 1 sheet nori (cut into small strips)
- to taste tobiko (optional for garnish)
The Tools That Help
I use a medium baking dish, a rice cooker or pot with lid, a mixing bowl, and a spatula. For clean slices at serving, a sharp spoon helps. For more tips on timing and pans, see the short notes on our spicy salmon sushi bake page.
The Step-by-Step Process
- Preheat the oven to 375°F (190°C).
- Rinse the sushi rice until the water runs clear.
- Cook the rice with 2.5 cups water until tender.
- Mix rice vinegar, sugar, and salt until dissolved.
- Fold the vinegar mix into the cooked rice and cool slightly.
- Spread the rice evenly in the baking dish.
- Mix diced salmon, mayonnaise, Sriracha, sesame oil, and green onions.
- Spread the salmon mix evenly over the rice.
- Bake for 25 to 30 minutes until the top is lightly golden.
- Let the bake cool for a few minutes before garnishing.
- Garnish with extra green onions, nori strips, and tobiko if you like.
- Serve warm and scoop out with a spoon.
Lighter, Healthier Touches
Use light mayonnaise or Greek yogurt to cut fat and keep the spice. Swap some salmon for cooked shrimp or a firm white fish for variety. If you want a non-seafood option, try a baked swap inspired by our ground turkey and sweet potato bake for a lighter meal.
Perfect Pairings
I like simple sides: pickled ginger, soy sauce, and a crisp cucumber salad. A bowl of miso soup or steamed edamame rounds the meal. Serve with toasted sesame seeds and extra nori for texture.
Common Stumbles to Avoid
Do not overcook the rice or it turns mushy. Cool the rice a bit before adding the salmon mix so the mayo does not break down. Watch the oven near the end so the top browns but does not dry out.
Storing Your Creation
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave until warm. I do not recommend freezing this bake; the texture changes.
A Final Warm Word
I make this when friends stop by and when I need comfort food that feels a little fancy. It warms the kitchen and the crowd.
Answering Your Questions
How long can I keep Spicy Salmon Sushi Bake in the fridge?
I keep leftovers in an airtight box for up to 2 days and then I toss what is left. Eat it sooner for best taste and safety.
Can I use frozen salmon in Spicy Salmon Sushi Bake?
Yes. Thaw the salmon fully and pat it dry before dicing. This keeps the texture firm and helps flavors blend.
Is Spicy Salmon Sushi Bake safe if I skip baking?
No. This recipe uses raw salmon in the mix and baking cooks it through. Skipping the bake raises food safety risks, so I always bake it.
Print
Spicy Salmon Sushi Bake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A simple yet flavorful Spicy Salmon Sushi Bake that combines sushi rice and a seasoned salmon mix for a delicious twist on traditional sushi.
Ingredients
- 2 cups sushi rice (uncooked)
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 lb fresh salmon fillet (skinless and diced)
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce (or to taste)
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped, plus extra for garnish)
- 1 sheet nori (cut into small strips)
- to taste tobiko (optional for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the sushi rice until the water runs clear.
- Cook the rice with 2.5 cups water until tender.
- Mix rice vinegar, sugar, and salt until dissolved.
- Fold the vinegar mix into the cooked rice and cool slightly.
- Spread the rice evenly in the baking dish.
- Mix diced salmon, mayonnaise, Sriracha, sesame oil, and green onions.
- Spread the salmon mix evenly over the rice.
- Bake for 25 to 30 minutes until the top is lightly golden.
- Let the bake cool for a few minutes before garnishing.
- Garnish with extra green onions, nori strips, and tobiko if you like.
- Serve warm and scoop out with a spoon.
Notes
Use light mayonnaise or Greek yogurt to cut fat. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg
Keywords: sushi bake, salmon, easy recipe, family favorite, party food