Spicy Salmon Sushi Bake

ByMadison Rae
Jump to Recipe·Print Recipe
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Why Make This Recipe

Spicy Salmon Sushi Bake is a fun and easy way to enjoy sushi flavors without the fuss of rolling. It’s perfect for gatherings or a cozy night in. The combination of creamy salmon, spicy kicks from Sriracha, and gooey melted cheese makes every bite delicious. Plus, it’s a unique take on sushi that everyone will love!

How to Make Spicy Salmon Sushi Bake

Ingredients

  • 2 cups cooked sushi rice
  • 1 tablespoon rice vinegar
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 12 oz skinless salmon fillet, cooked and flaked
  • ¼ cup mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ½ cup shredded mozzarella cheese
  • 2 sheets roasted seaweed (nori), cut into small squares
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds

Directions

  1. Preheat the oven to 400°F (200°C). Lightly grease an 8×8-inch baking dish.
  2. In a bowl, combine cooked sushi rice, rice vinegar, sugar, and salt. Mix well and press the rice evenly into the bottom of the prepared baking dish.
  3. In another bowl, mix flaked salmon, mayonnaise, Sriracha sauce, soy sauce, and sesame oil until well combined.
  4. Spread the spicy salmon mixture evenly over the rice layer. Sprinkle shredded mozzarella cheese on top.
  5. Bake for 18-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool slightly.
  6. Garnish with green onions and toasted sesame seeds. Serve warm with roasted seaweed squares for scooping.

How to Serve Spicy Salmon Sushi Bake

This dish is best served warm. You can serve it directly from the baking dish, allowing everyone to scoop out their own portion using roasted seaweed squares. It’s a fun and interactive way to enjoy the meal. Pair it with some pickled ginger and wasabi for added flavor!

How to Store Spicy Salmon Sushi Bake

If you have leftovers, you can store them in an airtight container in the fridge. It will last for about 2-3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through. You can also use the microwave, but the oven will keep it crispier.

Tips to Make Spicy Salmon Sushi Bake

  • Make sure your sushi rice is sticky. This helps it hold together better when you press it into the baking dish.
  • Adjust the amount of Sriracha based on your spice preference. You can start with less and add more if you like it spicier.
  • Feel free to add some veggies like diced cucumbers or avocado into the salmon mixture for extra flavor and texture.

Variation

You can switch up the protein by using canned tuna or cooked shrimp instead of salmon. For a vegetarian version, consider using tofu mixed in with the flavors of the sauce!

FAQs

Q: Can I use leftover salmon for this recipe?
A: Yes, leftover cooked salmon works great in this dish!

Q: Is sushi rice necessary for this recipe?
A: Sushi rice is recommended for its sticky texture, but if you don’t have it, you can use any short-grain rice.

Q: Can I freeze Spicy Salmon Sushi Bake?
A: It’s best enjoyed fresh, but you can freeze it before baking. Just thaw and cook when you’re ready to enjoy it!

Print
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Spicy Salmon Sushi Bake

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian
Print Recipe

Description

A fun and easy way to enjoy sushi flavors without the fuss of rolling, featuring creamy salmon, Sriracha, and gooey melted cheese.

Ingredients

Scale
  • 2 cups cooked sushi rice
  • 1 tablespoon rice vinegar
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 12 oz skinless salmon fillet, cooked and flaked
  • ¼ cup mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ½ cup shredded mozzarella cheese
  • 2 sheets roasted seaweed (nori), cut into small squares
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Preheat the oven to 400°F (200°C). Lightly grease an 8×8-inch baking dish.
  2. In a bowl, combine cooked sushi rice, rice vinegar, sugar, and salt. Mix well and press the rice evenly into the bottom of the prepared baking dish.
  3. In another bowl, mix flaked salmon, mayonnaise, Sriracha sauce, soy sauce, and sesame oil until well combined.
  4. Spread the spicy salmon mixture evenly over the rice layer. Sprinkle shredded mozzarella cheese on top.
  5. Bake for 18-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool slightly.
  6. Garnish with green onions and toasted sesame seeds. Serve warm with roasted seaweed squares for scooping.

Notes

Best served warm; pair with pickled ginger and wasabi for added flavor. Can store leftovers in the fridge for 2-3 days.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 18g
  • Cholesterol: 60mg

Keywords: sushi, salmon, bake, easy, spicy

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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