Spicy Salmon Sushi Bake is a fun and tasty twist on traditional sushi that’s baked to creamy, spicy perfection. It’s packed with tender salmon, creamy mayo, spicy sriracha, and a crispy rice base that adds a great texture. If you love the flavors of sushi but want something easier to share or serve at home, this dish really hits the spot.
I love making this when I want a casual meal that feels special without all the rolling and prep of regular sushi. The spicy mayo sauce is just the right kick, and I like to sprinkle a little extra green onion or sesame seeds on top for color and crunch. It’s so simple but always makes everyone at the table smile.
One of my favorite ways to enjoy this sushi bake is scooping it up with nori sheets or plain crackers, turning it into an easy party appetizer or a comfy weeknight dinner. It’s a great recipe to keep in your back pocket when you want something flavorful and impressive, but without a lot of hassle.
Key Ingredients & Substitutions
Sushi Rice: Sushi rice is sticky and perfect for layering. If you don’t have sushi rice, short-grain or medium-grain rice works well too. Just rinse it thoroughly to remove extra starch for the best texture.
Salmon: Cooked salmon adds a tender, mild flavor. I like using baked or canned salmon when fresh isn’t available. For a lighter option, you can swap salmon for cooked shrimp or crab meat.
Mayonnaise & Sriracha: Japanese mayo (like Kewpie) has a creamier, less tangy taste than regular mayo. If you don’t have it, regular mayo works fine. Adjust sriracha to your preferred spice level or substitute with chili garlic sauce for a different kick.
Panko Breadcrumbs: These add a crispy top layer after baking. If you don’t have panko, regular breadcrumbs work, but panko gives a lighter crunch. You can skip this for a softer finish.
Nori & Green Onions: Shredded nori gives that classic seaweed flavor and a nice contrast in texture. Green onions add freshness and brightness. You can also add sesame seeds, which I love for a nutty twist.
How Do You Get the Perfect Crispy Top on Spicy Salmon Sushi Bake?
The crispy top makes all the difference in this dish. Here’s how to nail it:
- After layering the spicy salmon mix over the sushi rice, sprinkle panko breadcrumbs evenly. This helps form a crunchy crust when baked.
- Make sure your oven is fully preheated to 375°F (190°C). This temperature crisps the topping without drying out the salmon.
- Bake uncovered so steam can escape, allowing the top to brown nicely.
- Keep an eye on the bake during the last 5 minutes to avoid burning. The panko should be golden brown yet still tender inside.
For an extra touch, drizzle a little mayo or sriracha on top before baking to caramelize and add flavor. I like finishing with fresh green onions and nori after baking to keep their brightness.
Equipment You’ll Need
- Rice cooker or pot – I prefer a rice cooker because it cooks the rice evenly and hands-free.
- Small mixing bowls – perfect for mixing rice vinegar, mayo, and spicy salmon mixture.
- Baking dish (around 8×8 inch) – the ideal size for layering and baking the sushi bake.
- Oven – for baking until the top is bubbly and golden brown.
- Spooning tools – to spread the rice and salmon layers smoothly.
Flavor Variations & Add-Ins
- Swap salmon for cooked shrimp or crab for different seafood flavors.
- Mix in cream cheese or chopped avocado for extra creaminess.
- Add a sprinkle of sesame seeds or shredded nori on top before baking for added texture and flavor.
- Adjust spice level by varying the amount of sriracha or trying a chili garlic sauce instead.
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
- 2 tablespoons sugar
- 1 teaspoon salt
For the Spicy Salmon Mix:
- 12 oz cooked salmon, flaked
- 1/2 cup mayonnaise (preferably Japanese mayo like Kewpie)
- 2-3 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
For Topping & Garnishes:
- 1/2 cup panko breadcrumbs
- 2 green onions, thinly sliced
- Nori sheets, shredded or cut into thin strips
- Extra mayonnaise and sriracha for drizzling on top
How Much Time Will You Need?
This recipe takes about 25 minutes of preparation including cooking the rice and mixing ingredients. Baking the sushi bake will take another 15-20 minutes. So, plan for roughly 45 minutes from start to finish.
Step-by-Step Instructions:
1. Cook and Season the Rice:
Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice with water in a rice cooker or pot until tender. While still warm, mix rice vinegar, sugar, and salt until dissolved, then gently fold this seasoning into the cooked rice. Set aside.
2. Prepare the Spicy Salmon Mix:
In a bowl, combine flaked cooked salmon, mayonnaise, sriracha sauce, soy sauce, sesame oil, and garlic powder. Adjust the sriracha to taste for the level of spiciness you prefer.
3. Assemble and Bake:
Preheat your oven to 375°F (190°C). In an 8×8-inch baking dish, spread the seasoned sushi rice evenly as the bottom layer. Spread the spicy salmon mixture evenly on top of the rice. Sprinkle the panko breadcrumbs evenly over the top for a crunchy finish. Bake uncovered for 15-20 minutes, until bubbling and golden brown on top.
4. Garnish and Serve:
Remove the bake from the oven and let it cool slightly. Drizzle extra mayonnaise and sriracha on top to add flavor and moisture. Garnish with freshly sliced green onions and shredded nori. Serve warm, scooping portions onto nori sheets or crackers and enjoy!
Can I Use Frozen Salmon for the Sushi Bake?
Yes! Just make sure the salmon is fully thawed before using. Thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water for quicker thawing. Pat it dry to avoid extra moisture in your bake.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the spicy salmon mixture and cooked rice in advance. Assemble the bake and refrigerate, then bake just before serving. It’s best enjoyed fresh but can be stored covered in the fridge for up to 2 days.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through, or microwave in short bursts to keep the texture intact.
What Can I Use Instead of Nori Sheets?
If you don’t have nori, you can serve the sushi bake with crackers, rice crackers, or even lettuce leaves for a low-carb option. They all provide a nice crunch and make great vessels for scooping up the sushi bake.
