Go Back
–+ servings
Spicy Salmon Sushi Bake

Spicy Salmon Sushi Bake: Your New Favorite Comfort Dish

Spicy Salmon Sushi Bake is a warm, creamy casserole that pairs sushi flavors with comfort, making it perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Layer
  • 3 cups Cooked Sushi Rice Substitution Note: Use any short-grain rice if sushi rice is unavailable.
  • 1/4 cup Rice Vinegar No substitution necessary; essential for flavor.
  • 2 tablespoons Sugar Optional; can reduce for a less sweet profile.
  • 1 teaspoon Salt Use kosher salt for best results; adjust based on dietary preferences.
For the Salmon Mixture
  • 1 pound Skinless Salmon Fillet Fresh or canned salmon can be used.
  • 1/2 cup Mayonnaise Use Japanese mayonnaise for an authentic flavor; light mayo will work too.
  • 3 tablespoons Sriracha Sauce Adjust quantity to taste; can substitute with other hot sauces for different heat levels.
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free version.
  • 1 tablespoon Sesame Oil Can omit, but this affects flavor.
For the Topping
  • 1 cup Shredded Mozzarella Cheese Substitute with pepper jack for extra spice or a dairy-free cheese.
  • 4 sheets Roasted Seaweed (Nori) Use additional nori if desired for garnishing.
  • 2 tablespoons Green Onions Chives or shallots can be used as a substitute.
  • 1 tablespoon Toasted Sesame Seeds Omit if allergic, or use sunflower seeds.

Equipment

  • 8x8-inch baking dish
  • large mixing bowls
  • Spatula
  • Cooking spray

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Lightly grease an 8x8-inch baking dish with cooking spray or oil.
  2. In a large bowl, combine cooked sushi rice with rice vinegar, sugar, and salt. Mix until evenly distributed, then press firmly into the bottom of the baking dish.
  3. Flake the cooked salmon fillet in another bowl and combine with mayonnaise, Sriracha, soy sauce, and sesame oil. Stir gently to combine without overmixing.
  4. Spread the salmon mixture over the rice layer and smooth it out. Sprinkle shredded mozzarella cheese generously on top.
  5. Bake in the preheated oven for 18-20 minutes until the cheese is melted and bubbly with a golden hue.
  6. Let cool for about 5 minutes, then garnish with chopped green onions and toasted sesame seeds. Serve warm with roasted seaweed for scooping.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 38gProtein: 23gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 55mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 150mgIron: 2.5mg

Notes

Allow the cooked sushi rice to cool completely before pressing it into the baking dish. This prevents sogginess and ensures a firm base. Adjust the amount of Sriracha based on your spice preference. Pair with a side of steamed vegetables or a fresh salad.

Tried this recipe?

Let us know how it was!