Meet your new favorite weeknight dinner

This Spicy Salmon Sushi Bake is an easy, comforting dish that tastes like a sushi roll in a baking dish. It is creamy, spicy, and full of salmon flavor. It comes together fast and works well for family meals or a casual party. If you like relaxed, homey recipes, you might also enjoy a sweet treat like baked apple fritters to finish the meal.

Why this recipe is a great pick

• Fast to prep and mostly hands-off in the oven.
• Feels fancy but uses simple ingredients.
• Easy to adjust spice and portion size.
• Great for serving a group — everyone can scoop their own.

Step-by-step: how to make Spicy Salmon Sushi Bake

Follow these steps in order and you’ll have a tasty bake in about an hour.

1. Preheat your oven to 375°F (190°C).
2. Cook the sushi rice according to package directions: rinse under cold water, then cook with 2.5 cups water until tender.
3. In a small bowl, stir rice vinegar, sugar, and salt until dissolved. When the rice is done, fluff it and fold in the vinegar mix gently.
4. Spread the seasoned rice evenly across the bottom of a baking dish. Let the rice cool a bit so it holds together.
5. In another bowl, mix the diced salmon, mayonnaise, Sriracha (add more or less to taste), sesame oil, and chopped green onions until combined.
6. Spread the salmon mix evenly over the rice layer.
7. Bake for 25–30 minutes, until the salmon is cooked through and the top looks lightly golden.
8. Remove from the oven and let cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if you like. Serve warm, scooping portions with a spoon.

For ideas on plating and finishing touches, you can compare techniques with other simple ideas like this no-bake cheesecake recipe to see how small garnishes change the look.

What you need (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)
• Tobiko (optional for garnish)

How to serve Spicy Salmon Sushi Bake

Serve it warm straight from the baking dish. Scoop into bowls or onto plates and add nori strips on top so people can make a crunchy scoop. This dish also pairs well with a small bowl of pickled ginger or soy sauce for dipping.

How to store leftovers

• Cool the bake to room temperature, then cover and refrigerate for up to 2 days.
• Reheat in the oven at 350°F (175°C) for 10–15 minutes, or microwave in short bursts until warm.
• Do not freeze: the rice texture and mayo mixture won’t hold up well after freezing.

Simple tips for the best result

• Use fresh sushi rice and rinse it well to remove excess starch.
• Pat salmon dry before dicing so the mix is not too wet.
• Taste the salmon mix and adjust Sriracha to your spice level.
• Let the rice cool slightly before adding the salmon layer so it stays compact.
• Garnish just before serving to keep nori crisp.

Easy variations to try

• Make it with cooked shrimp or crab instead of raw salmon.
• Swap half the mayo for Greek yogurt for a lighter feel.
• Add a drizzle of unagi sauce (teriyaki-like) on top for a sweet finish.

Quick nutrition notes

Counts are approximate per serving (based on 6 servings):

• Calories: ~350–450
• Protein: ~20–25 g
• Fat: ~15–25 g (from mayo and salmon)
• Carbs: ~30–40 g (mainly from rice)
  Actual values depend on portion size and exact ingredient brands.

Family-friendly serving ideas

• Let kids scoop and top their own bowls with extra nori or cucumber slices.
• Serve on small plates with soy sauce containers for dipping.
• Make it part of a bigger spread with simple sides like edamame or seaweed salad.
  For a light dessert after this savory dish, try these cherry cheesecake bars.

What goes well with this bake

• Soy sauce, pickled ginger, and wasabi for classic flavors.
• Miso soup or a simple green salad to round out the meal.
• Steamed or roasted vegetables like asparagus or snap peas for color and crunch.

Frequently asked questions

Q: Can I use frozen salmon?
A: Yes. Thaw it completely and pat dry before dicing. If it is previously cooked, reduce bake time.

Q: Is the salmon safe to eat if it’s not fully cooked on top?
A: This recipe bakes the salmon through. If you prefer fully opaque salmon, bake until it flakes easily and reaches an internal temperature of 145°F (63°C).

Q: Can I make this ahead for a party?
A: You can assemble the rice and salmon mix ahead, keep them chilled separately, then bake later. Bake just before serving for best texture.

Q: Is there a non-spicy version?
A: Yes — skip the Sriracha and add a little lemon zest or a touch of soy for flavor.

Conclusion

If you want more step-by-step photos or other versions, check these guides: How to Make Salmon Sushi Bake – FeedMi Recipes, Spicy Salmon Sushi Bake – The Food Blog, and Easy Salmon Sushi Bake with Creamy Spicy Mayo | What Great Grandma Ate.

Spicy Salmon Sushi Bake

An easy, comforting dish that replicates sushi flavors in a baking dish, ideal for weeknight dinners or casual gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course dinner, Main Course

Cuisine Japanese

Servings 6 servings

Calories 400 kcal

Ingredients

  

For the sushi base

• 2 cups sushi rice (uncooked) Rinse well before cooking
• 2.5 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

For the salmon topping

• 1 lb fresh salmon fillet (skinless and diced) Pat dry before dicing
• 1/2 cup mayonnaise Can be substituted with Greek yogurt for a lighter option
• 2 tablespoons Sriracha sauce Adjust to taste for desired spiciness
• 1 teaspoon sesame oil
• 1/2 cup green onions (chopped, plus extra for garnish)
• 1 sheet nori (cut into small strips) Optional for garnish
• to taste Tobiko Optional for garnish

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C).
• Cook the sushi rice according to package directions: rinse under cold water, then cook with 2.5 cups water until tender.
• In a small bowl, stir rice vinegar, sugar, and salt until dissolved. Once the rice is done, fluff it and fold in the vinegar mixture gently.
• Spread the seasoned rice evenly across the bottom of a baking dish. Allow to cool slightly.
• In another bowl, mix diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions until combined.
• Spread the salmon mixture evenly over the rice layer.

Baking

• Bake for 25–30 minutes, until the salmon is cooked through and the top is lightly golden.
• Remove from the oven and let cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if desired.
• Serve warm, scooping portions with a spoon.

Notes

Cool leftovers to room temperature, cover and refrigerate for up to 2 days. Reheat in the oven or microwave as needed. Do not freeze.

Keyword Comfort Food, Easy Dinner, Family Meal, Spicy Salmon Sushi Bake, Sushi Bake