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
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
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