Irresistible Spicy Salmon Sushi Bake for Cozy Gatherings

This Spicy Salmon Sushi Bake is a delightful twist on traditional sushi, combining comfort with bold flavors for a perfect dinner option.

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Prep Time 15

Cook Time 20

Cooling Time 5

Total Time 40

Servings: 6 servings

Course: Dinner

Cuisine: Japanese

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice Base

2 cups cooked sushi rice Use short-grain rice for the best sticky texture.
1 tablespoon rice vinegar Adds a tangy note; can substitute with apple cider vinegar for milder flavor.
0.5 teaspoon sugar Balances flavors; optional if you prefer less sweetness.
0.5 teaspoon salt Enhances overall taste; adjust according to your preference.

For the Salmon Mixture

12 oz skinless salmon fillet, cooked and flaked This rich protein gives your dish its heart; fresh or canned works nicely.
0.25 cup mayonnaise Creates a creamy texture; substitute with Greek yogurt for a lighter option.
2 tablespoons Sriracha sauce This brings the heat; adjust based on how spicy you like it!
1 tablespoon soy sauce Imparts depth; low-sodium soy sauce is a great alternative to cut back on salt.
1 teaspoon sesame oil Enhances nuttiness; olive oil can be swapped for a different flavor profile.

For the Topping

0.5 cup shredded mozzarella cheese Provides a bubbly finish; for a vegan option, choose dairy-free cheese.
2 sheets roasted seaweed (nori), cut into small squares Adds a fun texture for scooping; rice crackers can replace for a gluten-free choice.
2 green onions, thinly sliced Adds a fresh touch; chives make a fine substitute if needed.
1 tablespoon toasted sesame seeds Optional for garnish, adding a delightful crunch.

Equipment

8x8-inch baking dish
mixing bowls
spatula

Method

Step-by-Step Instructions

Preheat the oven to 400°F (200°C) and prepare your baking dish by greasing it with cooking spray or oil.
In a mixing bowl, combine the rice, rice vinegar, sugar, and salt. Stir until well incorporated and press into the bottom of the greased baking dish.
In another bowl, mix the flaked salmon, mayonnaise, Sriracha, soy sauce, and sesame oil until smooth and creamy.
Spread the salmon mixture evenly over the rice layer using a spatula, then sprinkle with shredded mozzarella cheese.
Bake for 18 to 20 minutes, monitoring for a golden-brown finish on the cheese.
Allow to cool slightly before garnishing with green onions and sesame seeds. Serve warm with nori squares.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 3mgCalcium: 150mgIron: 1.5mg

Notes

Ensure sushi rice is sticky for proper layering and structure. Allow the dish to rest before serving to help set layers.

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