Spicy Salmon Sushi Bake

Name: Spicy Salmon Sushi Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 cups cooked sushi rice; 1 tablespoon rice vinegar; ½ teaspoon sugar; ½ teaspoon salt; 12 oz skinless salmon fillet, cooked and flaked; ¼ cup mayonnaise; 2 tablespoons Sriracha sauce; 1 tablespoon soy sauce; 1 teaspoon sesame oil; ½ cup shredded mozzarella cheese; 2 sheets roasted seaweed (nori), cut into small squares; 2 green onions, thinly sliced; 1 tablespoon toasted sesame seeds

written by :

Eliza Nooman

October 26, 2025

Delicious and spicy salmon sushi bake topped with crunchy tempura flakes

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Why Make This Recipe

Spicy Salmon Sushi Bake is a fun and easy twist on traditional sushi rolls. It combines the delicious flavors of salmon and spicy sauces, all baked together for a warm and satisfying dish. It’s perfect for a family dinner, a gathering with friends, or even a special occasion. Plus, it’s simple to make and doesn’t require any rolling skills!

How to Make Spicy Salmon Sushi Bake

Ingredients:

2 cups cooked sushi rice
1 tablespoon rice vinegar
½ teaspoon sugar
½ teaspoon salt
12 oz skinless salmon fillet, cooked and flaked
¼ cup mayonnaise
2 tablespoons Sriracha sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
½ cup shredded mozzarella cheese
2 sheets roasted seaweed (nori), cut into small squares
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds

Directions:

Preheat the oven to 400°F (200°C). Lightly grease an 8×8-inch baking dish.
In a bowl, combine cooked sushi rice, rice vinegar, sugar, and salt. Mix well and press the rice evenly into the bottom of the prepared baking dish.
In another bowl, mix flaked salmon, mayonnaise, Sriracha sauce, soy sauce, and sesame oil until well combined.
Spread the spicy salmon mixture evenly over the rice layer. Sprinkle shredded mozzarella cheese on top.
Bake for 18-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool slightly.
Garnish with green onions and toasted sesame seeds. Serve warm with roasted seaweed squares for scooping.

How to Serve Spicy Salmon Sushi Bake

Serve Spicy Salmon Sushi Bake warm, allowing everyone to scoop out their portions using squares of roasted seaweed. This adds a crunchy texture that perfectly complements the creamy and spicy salmon mix. It makes for a fun and interactive meal!

How to Store Spicy Salmon Sushi Bake

If you have leftovers, store the cooled Spicy Salmon Sushi Bake in an airtight container in the fridge. It will last for about 2-3 days. Reheat in the oven or microwave before serving again.

Tips to Make Spicy Salmon Sushi Bake

Make sure the sushi rice is well-cooked and slightly sticky, as this helps it hold together.
You can adjust the Sriracha based on your spice preference; add more for extra heat!
Experiment with different types of cheese or toppings, like avocado, for variation.

Variation

For a different flavor, consider adding vegetables like diced cucumber or avocado to the salmon mixture. You can also substitute the salmon with crab meat to create a crab sushi bake!

FAQs

Can I use raw salmon instead of cooked?
Yes, you can use raw salmon, but make sure it is sushi-grade and safe for consumption. Be aware that it will need to be cooked through to be safe to eat.

What can I serve with this dish?
This sushi bake pairs well with a side salad, pickled vegetables, or miso soup for a full meal experience.

Is it possible to make this recipe ahead of time?
Yes, you can prepare it a day ahead by assembling everything and storing it in the fridge. Just bake it when you’re ready to serve.

Spicy Salmon Sushi Bake

Author: alhaouil
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Pescatarian

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Description

A warm and satisfying twist on traditional sushi rolls, combining salmon and spicy sauces for a fun and interactive meal.

Instructions

Preheat the oven to 400°F (200°C). Lightly grease an 8×8-inch baking dish.
In a bowl, combine cooked sushi rice, rice vinegar, sugar, and salt. Mix well and press the rice evenly into the bottom of the prepared baking dish.
In another bowl, mix flaked salmon, mayonnaise, Sriracha sauce, soy sauce, and sesame oil until well combined.
Spread the spicy salmon mixture evenly over the rice layer. Sprinkle shredded mozzarella cheese on top.
Bake for 18-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool slightly.
Garnish with green onions and toasted sesame seeds. Serve warm with roasted seaweed squares for scooping.