Description
This Spicy Salmon Sushi Bake is a deconstructed sushi roll turned into a warm, creamy casserole layered with seasoned rice, spicy salmon mix, and baked to perfection for an easy, crowd-pleasing meal.
Ingredients
2 cups cooked sushi rice
2 tbsp rice vinegar
1 tbsp sugar
1/2 tsp salt
8 oz fresh salmon, cooked and flaked
3 tbsp mayonnaise
1 tbsp sriracha (adjust to taste)
1 tsp soy sauce
1 tsp sesame oil
1 sheet nori, shredded (optional)
2 tbsp green onions, sliced
1 tbsp sesame seeds
For serving:
Nori sheets or roasted seaweed snacks
Sliced avocado
Cucumber matchsticks
Extra sriracha or spicy mayo
Instructions
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir into the warm cooked rice.
3. Spread seasoned rice evenly in the bottom of an 8×8-inch baking dish.
4. In another bowl, mix flaked salmon, mayonnaise, sriracha, soy sauce, and sesame oil until combined.
5. Spread the salmon mixture evenly over the rice layer.
6. Top with shredded nori (if using), sesame seeds, and green onions.
7. Bake for 10–12 minutes, or until warmed through and slightly golden on top.
8. Let cool slightly, then scoop portions onto nori sheets.
9. Top with avocado, cucumber, and extra spicy mayo if desired.
Notes
For extra flavor, mix imitation crab with the salmon or substitute with canned salmon for convenience.
Make it spicier by adding wasabi or chili oil to the mayo mixture.
Leftovers can be refrigerated for up to 2 days — reheat gently before serving.
Perfect for meal prep or potluck dinners.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Main Course
- Method: Baked
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
Keywords: spicy salmon sushi bake, sushi casserole, baked sushi, deconstructed sushi, easy Japanese recipe