Description
Easy Spicy Salmon Sushi Bake is a deconstructed sushi roll in casserole form, made with layers of seasoned rice, spicy salmon, creamy mayo, and crunchy toppings—no rolling required.
Ingredients
- 2 cups sushi rice
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 pound sushi-grade fresh salmon
- 1/2 cup mayonnaise
- 2–3 tablespoons sriracha or spicy sauce (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Nori sheets or seaweed snacks, for serving
- 2 scallions, sliced
- 1 tablespoon sesame seeds
- 1/2 cucumber, sliced (optional)
- 1 avocado, sliced (optional)
Instructions
- Rinse sushi rice under cold water until water runs clear, then cook according to package instructions.
- Mix rice vinegar, sugar, and salt, and stir into the cooked rice; let cool slightly.
- Preheat oven to 375°F (190°C).
- Flake the salmon and mix with soy sauce, sesame oil, and half of the spicy mayo (made by combining mayo and sriracha).
- Spread rice evenly in a baking dish and press down gently to form a base.
- Spoon the salmon mixture over the rice layer.
- Bake for 12–15 minutes, until salmon is cooked through and lightly browned on top.
- Remove from oven and drizzle with remaining spicy mayo.
- Top with sesame seeds and sliced scallions.
- Serve with nori sheets or seaweed snacks; add cucumber or avocado if desired.
Notes
- Use sushi-grade salmon or high-quality fresh salmon for best results.
- Customize spice level by adjusting sriracha amount.
- Try substituting with shrimp or imitation crab for variation.
- Serve with pickled ginger and soy sauce for extra flavor.
- Store leftovers in the fridge and reheat gently to preserve texture.
Nutrition
- Serving Size: 1 portion (1/6 of bake)
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 45mg
