Sometimes you want sushi… but the thought of rolling tiny, perfect pieces at home feels about as realistic as folding laundry before it wrinkles. That’s where Spicy Salmon Sushi Bake swoops in to save the day.

This baked sushi recipe takes all the flavors you adore—seasoned sushi rice, buttery salmon with spicy mayo, fresh avocado, and crunchy nori—and layers them up in a warm, bubbly casserole dish. It’s like sushi’s cozy, casserole-loving cousin. No rolling mats required, no fussy presentation—just scoop, wrap, and enjoy.

This dish is perfect for weeknights when you’re craving something bold and satisfying, or when you want to wow guests with a Japanese-inspired casserole that feels special but doesn’t keep you tied to the kitchen. It’s family-friendly, customizable, and best of all, ridiculously delicious.

Why You’ll Love This Spicy Salmon Sushi Bake

Easier than sushi rolls—layer, bake, and serve.
Creamy and bold flavor—thanks to salmon with spicy mayo.
Perfect for sharing—ideal for potlucks, parties, or family dinners.
Customizable—add your favorite sushi toppings to make it your own.

Ingredients You’ll Need

2 cups sushi rice
2 ½ cups water
¼ cup rice vinegar
2 tbsp sugar
1 tsp salt
1 lb skinless salmon fillet
2 tbsp mayonnaise
2 tbsp sriracha sauce
1 tsp sesame oil
1 avocado, sliced
¼ cup green onions, chopped
1 sheet nori, cut into strips
Soy sauce, for serving

Step-by-Step Instructions

Cook the rice. Rinse sushi rice until water runs clear. Cook in a rice cooker or pot with 2 ½ cups water until fluffy.
Season the rice. Mix vinegar, sugar, and salt. Fold gently into warm rice. Let cool slightly.
Bake the salmon. Place salmon in a dish and bake at 375°F for 15–20 minutes. Flake with a fork once cooled slightly.
Mix the filling. Combine flaked salmon with mayonnaise, sriracha, and sesame oil until creamy.
Assemble the bake. Spread rice evenly in a baking dish. Top with salmon mixture.
Bake again. Return to the oven for 10–15 minutes until warmed through and slightly crispy on top.
Top and serve. Add avocado slices and green onions. Serve with nori strips and soy sauce for dipping.

Tips for the Perfect Baked Sushi Recipe

Don’t overmix the rice. Gentle folding keeps it fluffy instead of gummy.
Adjust the heat. Add more or less sriracha depending on your spice tolerance. (Kids usually prefer it mild!)
Short on time? Use pre-cooked salmon or even canned salmon to speed things up.
Make it extra fancy. Drizzle more spicy mayo or sprinkle sesame seeds before serving.
Serving trick: Instead of cutting into squares, scoop portions with a spoon and wrap in nori like little hand rolls.

A Little Story from My Kitchen

The first time I made this sushi bake, it was for a girls’ night at my place. I didn’t have the energy to roll out dozens of sushi pieces, but I still wanted that flavor party we all love. Enter this recipe.

I set the baking dish in the middle of the table, put out bowls of nori strips, soy sauce, and wasabi, and just let everyone scoop and wrap their own. Not only was it so much fun, but it also sparked conversations about “DIY sushi parties” becoming a thing. By the end of the night, we’d eaten almost the entire dish, and I’d officially retired from stressing over homemade sushi rolls.

What to Serve with Spicy Salmon Sushi Bake

This dish is hearty enough to stand alone, but here are a few sides that make it shine:

Miso soup for a cozy, traditional touch.
Seaweed salad to add brightness and crunch.
Pickled ginger for a refreshing palate cleanser.
Edamame with sea salt—a quick, healthy snack alongside.
A light cucumber salad with sesame dressing for balance.

And if you’re feeling playful, serve with sake or sparkling water flavored with yuzu for that restaurant-style vibe at home.

How to Store and Reheat

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not ideal—the texture of sushi rice doesn’t love freezing.
Reheating: Warm gently in the oven at 350°F until heated through. A microwave works in a pinch, but the oven helps keep the layers nice.
Lunchbox hack: Pack chilled portions in a bento-style container with extra nori strips—it’s just as tasty cold!

FAQs About Spicy Salmon Sushi Bake

Can I use other fish?

Yes! Tuna, imitation crab, or even cooked shrimp all work beautifully.

What if I don’t like spicy food?

Skip the sriracha and add extra mayo or a drizzle of teriyaki for a milder version.

Can I make it ahead of time?

Definitely. Assemble the layers, refrigerate, and bake right before serving.

Do I need sushi rice?

Yes, ideally. Its sticky texture holds the casserole together. Regular rice won’t have the same bite.

Can I add more toppings?

Absolutely—cucumber, sesame seeds, tobiko, or even a drizzle of eel sauce can take it to the next level.

Bringing It All Together

At the end of the day, Spicy Salmon Sushi Bake is proof that comfort food and sushi can happily share a casserole dish. With layers of seasoned rice, creamy salmon with spicy mayo, and fresh toppings, it’s everything you love about sushi—without the rolling, fuss, or takeout bill.

Whether you’re hosting friends, feeding family, or just craving a Japanese-inspired casserole for yourself, this dish is a winner. So grab your baking dish, warm up the oven, and get ready for sushi night—no bamboo mat required.

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Spicy Salmon Sushi Bake

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Author: Olivia Hartwellen
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Low Lactose

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Description

Spicy Salmon Sushi Bake is a Japanese-inspired fusion casserole that layers seasoned sushi rice, creamy salmon with spicy mayo, avocado, and crunchy nori for a cozy, shareable dish. It’s an easy, no-roll sushi recipe perfect for weeknights, potlucks, or parties—delivering all the flavors of sushi in a warm, bubbly bake.

Ingredients

Scale

2 cups sushi rice
2½ cups water
¼ cup rice vinegar
2 tbsp sugar
1 tsp salt
1 lb skinless salmon fillet
2 tbsp mayonnaise
2 tbsp sriracha sauce (adjust to taste)
1 tsp sesame oil
1 avocado, sliced
¼ cup green onions, chopped
1 sheet nori, cut into strips
Soy sauce, for serving

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Instructions

Cook the Rice
Rinse sushi rice until water runs clear. Cook in a rice cooker or pot with 2½ cups water until fluffy.
Season the Rice
Mix rice vinegar, sugar, and salt until dissolved. Gently fold into warm rice. Let cool slightly.
Bake the Salmon
Place salmon on a baking dish and bake at 375°F (190°C) for 15–20 minutes. Flake with a fork once slightly cooled.
Mix the Filling
Combine flaked salmon with mayonnaise, sriracha, and sesame oil until creamy.
Assemble
Spread the seasoned rice evenly into a greased baking dish. Top with the salmon mixture.
Bake Again
Return to the oven for 10–15 minutes, until heated through and lightly crisp on top.
Top and Serve
Add avocado slices and green onions. Serve warm with nori strips and soy sauce for dipping.

Notes

Adjust spice by adding more or less sriracha.

For faster prep, use pre-cooked or canned salmon.

Add toppings like sesame seeds, tobiko, or cucumber for variety.

Assemble ahead, refrigerate, then bake before serving.

Not freezer-friendly—best enjoyed fresh or refrigerated for up to 3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Plats
Method: Cuisson au four
Cuisine: Japonaise – Fusion

Spicy Salmon Sushi Bake: A Cozy Japanese-Inspired Casserole for Busy Nights