Spicy Salmon Sushi Bake (Printer-friendly)

Layers of seasoned sushi rice topped with spicy salmon mixture, baked until bubbly and garnished with fresh avocado and sesame seeds.

# What You'll Need:

→ Sushi Rice

01 - 2 cups sushi rice
02 - 2.5 cups water
03 - 3 tablespoons rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt

→ Spicy Salmon Mixture

06 - 1 lb skinless salmon fillet
07 - 1 tablespoon neutral oil
08 - 0.5 cup mayonnaise
09 - 2 to 3 tablespoons sriracha sauce
10 - 1 tablespoon soy sauce
11 - 2 teaspoons toasted sesame oil
12 - 1 tablespoon finely chopped green onion

→ Assembly

13 - 1 sheet nori, crumbled
14 - 0.5 cup shredded mozzarella cheese, optional
15 - 1 tablespoon toasted sesame seeds
16 - 1 avocado, sliced
17 - 3 sheets roasted seaweed snacks, optional
18 - Additional sriracha and mayonnaise for drizzling

# How to Make It:

01 - Rinse sushi rice under cold running water until water runs clear. Combine rice and water in rice cooker or medium saucepan and cook according to package instructions.
02 - Heat rice vinegar, sugar, and salt in small saucepan until completely dissolved. Pour mixture over cooked rice and gently fold until evenly combined. Allow to cool slightly.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on parchment-lined baking sheet and brush with neutral oil. Bake for 12 to 15 minutes until cooked through. Flake with fork and allow to cool slightly.
05 - In mixing bowl, combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions. Mix thoroughly until well blended.
06 - Lightly oil 9x9-inch baking dish. Spread seasoned sushi rice evenly across bottom. Sprinkle crumbled nori over rice layer.
07 - Distribute spicy salmon mixture evenly over nori. Top with shredded mozzarella cheese if using.
08 - Bake in preheated oven for 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and cool for 5 minutes. Top with sesame seeds and avocado slices. Drizzle with additional sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or as desired.

# Expert Suggestions:

01 -
  • All the flavor of spicy salmon rolls without needing a bamboo mat or perfect knife skills
  • The mix of creamy mayo, sriracha heat, and buttery salmon is dangerously addictive
  • It feeds a crowd and looks impressive even though it's ridiculously easy
  • Leftovers reheat beautifully and taste even better the next day
02 -
  • Don't skip rinsing the rice or it will turn out gummy and sticky in the wrong way
  • Let the salmon cool slightly before mixing or the mayo will separate and get oily
  • Press the rice firmly into the dish so it holds together when you scoop it out
  • If you're not using cheese, bake it just until heated through to avoid drying out the salmon
03 -
  • Use Kewpie mayo if you can find it because the difference in creaminess is noticeable
  • Toast your sesame seeds in a dry pan for a minute to deepen their flavor
  • Let the bake rest for five minutes after baking so it sets and is easier to scoop cleanly
  • If you like it spicier, mix extra sriracha into the rice layer for heat in every bite
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