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Spicy salmon sushi bake in a 9x13 baking dish topped with green onions, nori strips, and tobiko fresh from the oven

Spicy Salmon Sushi Bake

A creamy, spicy salmon casserole layered over seasoned sushi rice and baked to golden perfection. All the flavors of sushi without the rolling.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sushi rice uncooked
  • 2.5 cups water for cooking rice
  • 0.25 cup rice vinegar seasoned preferred
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 lb fresh salmon fillet skinless, diced small, patted dry
  • 0.5 cup mayonnaise Kewpie recommended
  • 2 tbsp Sriracha sauce adjust to taste
  • 1 tsp sesame oil
  • 0.5 cup green onions chopped, plus extra for garnish
  • 1 sheet nori cut into small strips for garnish
  • tobiko optional, for garnish

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Rice cooker or pot
  • Oven
  • Spatula or rice paddle

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C) and lightly grease a 9x13 inch baking dish.
  2. Rinse the sushi rice under cold water until the water runs clear, then cook according to package directions using 2.5 cups of water.
  3. Stir together rice vinegar, sugar, and salt until dissolved. Fold into the cooked rice while still warm. Spread evenly in the baking dish and cool for 10 minutes.
  4. Combine diced salmon, mayonnaise, Sriracha, sesame oil, and green onions in a mixing bowl. Stir until evenly coated and adjust spice to taste.
  5. Spread the salmon mixture in an even layer over the cooled rice without pressing down.
  6. Bake uncovered for 25 to 30 minutes until lightly golden and salmon reaches 145 degrees F internal temperature. Broil for 2 to 3 minutes for a crispier top if desired.
  7. Rest for 5 minutes, then garnish with green onions, nori strips, and tobiko. Scoop and serve warm.

Notes

Pat salmon dry before mixing for best browning. Substitute salmon with cooked crab or shrimp if preferred. Serve with soy sauce and pickled ginger. Assemble up to 24 hours ahead and refrigerate unbaked. Add 5 minutes to bake time if cooking straight from the fridge.