Spicy Salmon Sushi Bake

This spicy salmon sushi bake is the ultimate crowd-pleasing dinner that brings all the incredible flavors of your favorite sushi roll into one warm and comforting baked dish. A golden layer of creamy spicy salmon mixture is baked over perfectly seasoned sushi rice and finished with a drizzle of sriracha and Japanese mayo, then served with crispy nori sheets for scooping. Easy to make, incredibly delicious, and perfect for sharing, this viral spicy salmon sushi bake recipe is guaranteed to become your new favorite dinner.

⏱Prep Time

15 minutes

⏱Cook Time

25 minutes

⏱Total Time

40 minutes

🥘 Servings

4 Serving

Ingredients

For the sushi rice:

  • 2 cups sushi rice
  • 2½ cups water
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

For the spicy salmon topping:

  • 300g fresh salmon fillet, cooked and flaked
  • 3 tablespoons Japanese mayo (Kewpie)
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon sriracha (adjust to taste)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions, sliced

For garnish:

  • Extra sriracha for drizzling
  • Extra Japanese mayo for drizzling
  • Toasted sesame seeds
  • Sliced green onions
  • Thin cucumber slices
  • Nori sheets for serving

🍽 Serving Suggestion

Serve the spicy salmon sushi bake hot straight from the oven. Scoop portions onto individual nori sheets and fold like a mini taco for the most authentic and fun eating experience. It pairs perfectly with a light miso soup or a fresh cucumber salad on the side.

Nutrition (Approximate)

Calories: 520 kcal        Protein: 32 g
Carbohydrates: 58 g        Fat: 18 g

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. Cook the sushi rice according to package instructions.
  3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold into the cooked rice while still warm.
  4. Spread the seasoned sushi rice evenly into a greased baking dish and press down firmly into an even layer.
  5. In a bowl, mix the flaked salmon, Japanese mayo, cream cheese, sriracha, soy sauce, sesame oil, and sliced green onions until well combined.
  6. Spread the spicy salmon mixture evenly over the sushi rice layer.
  7. Bake for 20–25 minutes until the top is golden and slightly bubbly.
  8. Remove from the oven and drizzle with extra sriracha and Japanese mayo in a zigzag pattern.
  9. Garnish with toasted sesame seeds, sliced green onions, and thin cucumber slices.
  10. Serve immediately with nori sheets on the side for scooping.

⭐ Tips

  • Use Kewpie Japanese mayo for the most authentic and creamy flavor
  • Add a layer of cream cheese directly on the rice before the salmon for extra richness
  • Use leftover cooked salmon or canned salmon for a quicker version
  • Adjust the sriracha to control the heat level to your preference