Spicy Salmon Sushi Bake is a super tasty and easy way to enjoy sushi flavors at home without the rolling. It’s a creamy, spicy mix of cooked salmon, mayo, and a kick of sriracha layered over rice, then baked until bubbly and golden on top. The crunchy toasted topping contrasts perfectly with the smooth, spicy fish all baked together in one dish.
I love making this when I want sushi but don’t want to deal with tricky rolling or raw fish. It’s also great for sharing because you can make a big casserole that everyone can scoop up and enjoy. Plus, it’s simple to adjust how spicy or creamy you want it, depending on your mood or who you’re feeding.
My favorite way to eat it is straight out of the oven with a side of pickled ginger and some soy sauce on the side. Sometimes I add a sprinkle of green onions for that little fresh pop. It’s cozy, comforting, and a nice change from regular sushi nights—easy, flavorful, and always a crowd-pleaser in my house.
Key Ingredients & Substitutions
Sushi Rice: This sticky rice is key to getting that classic sushi texture. You can substitute with short-grain rice if sushi rice isn’t available, but avoid long-grain—it won’t be sticky enough.
Salmon: Fresh salmon fillet works best here. If you want a milder flavor or don’t eat fish, cooked chicken or even tofu can be fun substitutes. Just keep the texture similar for the bake.
Mayonnaise & Sriracha: Japanese mayo like Kewpie gives a richer, creamier taste, but regular mayo works too. Adjust sriracha to your preferred spice level. For less heat, try swapping sriracha with a milder chili sauce or skip it altogether.
Panko and Tobiko: Panko crumbs add crunch on top, while tobiko (fish roe) gives bursts of flavor. If you can’t find tobiko, masago (smaller fish roe) or a sprinkle of sesame seeds alone still taste great.
How Do You Get the Perfect Creamy and Crispy Top on the Sushi Bake?
The magic of this bake is the balance of creamy spicy salmon and the crispy topping. Here’s how to nail it:
- Mix the salmon gently with mayo, sriracha, soy sauce, and sesame oil to coat without breaking the fish apart.
- Spread the salmon mixture evenly over the pressed sushi rice to ensure even cooking.
- Sprinkle panko and tobiko over the top to add crunch and texture.
- Bake at 400°F (200°C) for just 10-12 minutes – this cooks the salmon while lightly browning the panko without drying out the topping.
- After baking, drizzle more mayo in a zigzag pattern for extra creaminess and flair. Optionally add unagi sauce for a touch of sweetness.
Keeping an eye on the baking time helps your sushi bake come out creamy inside and perfectly crisp on top every time.
Equipment You’ll Need
- Rice cooker or medium pot – I use it because it makes perfectly cooked, sticky sushi rice with less fuss.
- Mixing bowls – helpful for blending the sauce and salmon mix without mess.
- Baking dish (rectangular or square) – provides an even base for pressing and baking the sushi bake.
- Spatula or spoon – best for spreading the rice and salmon mixture evenly in the dish.
- Measuring spoons and cups – keep everything precise for great flavor and texture.
- Oven – simple but essential to bake the dish to golden perfection.
Flavor Variations & Add-Ins
- Use cooked shrimp or crab instead of salmon for a different seafood taste.
- Add sliced avocado or cucumber on top after baking for freshness and texture.
- Switch soy sauce with ponzu or add a splash of lemon juice for a citrus twist.
- Include chopped nori strips or sesame seeds on top for extra flavor and crunch.
Spicy Salmon Sushi Bake
Ingredients You’ll Need:
For the Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the Salmon Mixture:
- 12 oz fresh salmon fillet, skin removed
- 1/2 cup mayonnaise (preferably Japanese mayo like Kewpie)
- 2-3 tbsp sriracha sauce (adjust to your spice preference)
- 1 tbsp soy sauce
- 1 tsp sesame oil
For the Topping and Garnish:
- 1/4 cup panko bread crumbs
- 2 tbsp tobiko (flying fish roe) or masago
- 1 tbsp black sesame seeds
- 1/4 cup green onions, finely sliced
- Optional drizzle: unagi sauce (sweet eel sauce) or extra mayo
How Much Time Will You Need?
This recipe takes about 40 minutes total. You’ll spend roughly 20 minutes preparing and cooking the sushi rice, another 10 minutes mixing and assembling the salmon topping, and about 10-12 minutes baking everything until bubbly and golden. It’s fairly quick and perfect for a flavorful meal with minimal fuss!
Step-by-Step Instructions:
1. Cook and Season the Rice:
First, rinse the sushi rice under cold water until the water runs clear to wash away excess starch. Cook the rice with water in a rice cooker or pot according to instructions (typically 15-18 minutes). Once cooked, let it rest covered for 10 minutes. Meanwhile, whisk together rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice to create sushi rice, then set aside to cool to room temperature.
2. Prepare the Spicy Salmon Mixture:
Preheat your oven to 400°F (200°C). Cut the salmon fillet into small pieces or cubes. In a medium bowl, mix mayonnaise, sriracha, soy sauce, and sesame oil. Add the salmon and gently blend until all pieces are coated evenly with the spicy sauce.
3. Assemble and Bake:
Lightly grease or line a rectangular baking dish. Press the sushi rice evenly into the bottom in a layer about 1 inch thick. Spread the spicy salmon mixture evenly over the rice. Sprinkle panko bread crumbs and tobiko on top for crunch and flavor. Bake in the oven for 10-12 minutes, or until the salmon is cooked through and the topping is golden and slightly crispy.
4. Garnish and Serve:
Take the dish out of the oven and drizzle extra mayo in a zigzag pattern on top. If you like, add some unagi sauce for a sweet, savory finish. Garnish with sliced green onions and black sesame seeds. Serve warm, either in bowls or alongside seaweed sheets for scooping. Enjoy your creamy, spicy, and delicious sushi bake!
Can I Use Frozen Salmon for the Sushi Bake?
Yes, you can use frozen salmon, but be sure to fully thaw it in the fridge overnight before preparing. Pat it dry with paper towels to remove excess moisture, which helps the spicy mayo coat and bake better.
How Can I Make This Dish Less Spicy?
Simply reduce the amount of sriracha or swap it out for a milder chili sauce. You can also add more mayonnaise to balance out the heat and keep the creamy texture.
Can I Prepare Spicy Salmon Sushi Bake Ahead of Time?
You can assemble the bake a few hours in advance and keep it covered in the refrigerator. Bake it fresh just before serving to get that crispy, golden topping.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through to keep the texture crisp.
