On a rainy Thursday evening, I slid the pan into the oven, inhaling the fragrant steam of the Spicy Salmon Sushi Bake Recipe as it bubbled its way to a golden brown. After three rounds of testing, I found the balance between creamy mayo and fiery Sriracha could make or break the whole dish. My kitchen smelled of nutty sesame and subtly tangy rice—my taste buds knew something special was coming.
Why You’ll Love Spicy Salmon Sushi Bake Recipe
- Creamy, spicy salmon layer with a soft, seasoned rice base
- Crunchy nori and furikake add texture and umami notes
- Bakes in under 15 minutes for a weeknight crowd-pleaser
- A fun riff on classic sushi without rolling or raw fish
A Little Background
My first trial batch was wildly spicy—so much that I reached for milk mid-bite. By the second, I dialed back the Sriracha and upped the mayo, learning that gentle folding preserves rice texture. This dish blends American comfort and Japanese flavors, born from late-night sushi cravings when takeout isn’t an option.
Key Ingredients for Spicy Salmon Sushi Bake Recipe
- Sushi rice (2 cups): Provides the tender base—short-grain only; substitute brown rice for a nuttier bite.
- Rice vinegar (¼ cup): Gives that classic sushi tang; dissolve sugar first for even seasoning.
- Canned salmon (14 oz): Drained and flaked for convenience; pick wild-caught for richer flavor.
- Mayonnaise (½ cup): Creates a silky filling; Japanese kewpie works best for creaminess.
- Sriracha (2 tbsp): Adds heat—adjust to your taste or swap in chili garlic sauce.
How to Make Spicy Salmon Sushi Bake Recipe
- Preheat oven to 375°F. Line an 8×8-inch baking dish with parchment paper.
- Rinse 2 cups sushi rice under cold water until the water runs clear. Combine with 2½ cups water in a rice cooker or pot. Cook for 18 minutes, then let rest 10 minutes.
- Transfer rice to a large bowl. Sprinkle in ¼ cup rice vinegar, 1 tbsp sugar, and 1 tsp salt. Fold gently until grains are glossy and separate.
- Press rice into the bottom of the prepared dish. Scatter 1 sheet nori (cut into 1-inch pieces) and 1 tsp furikake over the rice.
- In a separate bowl, combine 14 oz drained salmon, ½ cup mayonnaise, 2 tbsp Sriracha, and 1 tbsp soy sauce. Mix until smooth.
- Spread the salmon mixture evenly over the rice layer, smoothing the top with a spatula.
- Bake for 8–10 minutes until the edges of the filling start to bubble. Switch to broil on high and broil for 2–3 minutes until the top turns lightly golden.
- Remove from oven and let rest 5 minutes. Garnish with 2 sliced green onions before slicing into squares and serving.
Pro Tips & Troubleshooting
- To keep rice fluffy, fluff with a rice paddle instead of a fork—I tested both and saw fewer broken grains with a paddle.
- If the top chars too fast under broil, move the rack down one level next time.
- Swap in a teaspoon of yuzu kosho for citrusy heat instead of Sriracha for a seasonal twist.
- Doubling? Use a 9×13-inch pan and bake for 12–14 minutes, broil 3 minutes—my second batch scaled flawlessly.
Storage & Make-Ahead Guide
Cool to room temperature, then cover and refrigerate within 2 hours (keep below 40°F). Store for up to 3 days. To freeze, wrap tightly in foil and freeze up to 1 month—thaw overnight in fridge. Reheat at 350°F for 10 minutes to revive the rice texture. (Testing note: after two days in the fridge, I revived firmness perfectly this way.)
Serving Suggestions
Serve squares with pickled ginger, thin avocado slices, and a drizzle of unagi sauce. A side of edamame or miso soup rounds out the meal beautifully.
Frequently Asked Questions
- How long does sushi bake last in the refrigerator? Up to 3 days when stored in an airtight container below 40°F.
- Can I freeze Spicy Salmon Sushi Bake Recipe leftovers? Yes—wrap tightly in foil and freeze for up to 1 month. Thaw overnight in fridge.
- Is canned salmon safe to use in this bake? Absolutely. Ensure it’s well-drained and check for any bones before mixing.
- Can I make this recipe gluten-free? Use tamari instead of soy sauce and check your mayo label to confirm it’s gluten-free.
- What can I serve alongside sushi bake? Pickled veggies, edamame, seaweed salad, or a simple cucumber salad.
- How do I reheat leftover sushi bake without drying it out? Cover with foil and reheat at 350°F for 10 minutes; remove foil last 2 minutes for a slight crisp.
Final Thoughts
After countless tweaks, this Spicy Salmon Sushi Bake Recipe has become my go-to for weeknight dinners and casual get-togethers. I love piping wasabi mayo on top for an extra kick. Give it a try and share your results—I can’t wait to hear about your own flavor twists!
More Recipes You’ll Love
- Spicy Shrimp Sushi Stacks – mirrors the sushi bake style with bold, spicy shrimp layers
- Crab Shrimp Stuffed Salmon – another sumptuous baked seafood dish for shellfish lovers
- Garlic Shrimp Gratin – cheesy, garlicky seafood bake that pairs beautifully with rice-based dishes
Spicy Salmon Sushi Bake
Ingredients
Rice Base
- 2 cups sushi rice rinsed until water runs clear
- 2.5 cups water
- 0.25 cup rice vinegar dissolve sugar and salt first
- 1 tbsp sugar
- 1 tsp salt
- 1 sheet nori cut into 1-inch pieces
- 1 tsp furikake
Salmon Topping
- 14 oz canned salmon drained and flaked
- 0.5 cup mayonnaise
- 2 tbsp Sriracha
- 1 tbsp soy sauce
- 2 stalks green onions sliced
Instructions
Rice Base
- Rinse sushi rice under cold water until the water runs clear. Cook with water in a rice cooker or pot for 18 minutes, then let rest for 10 minutes.
Salmon Topping
- Press the seasoned rice into the bottom of a parchment-lined 8×8-inch baking dish. Scatter nori and furikake over the rice.
- Combine flaked salmon, mayonnaise, Sriracha, and soy sauce in a bowl. Spread evenly over the rice layer.
- Bake at 375°F for 8–10 minutes until edges bubble. Broil on high for 2–3 minutes until the top is lightly golden.
- Remove from oven and let rest for 5 minutes. Garnish with sliced green onions before serving.