This Spicy Salmon Sushi Bake delivers creamy, spicy salmon over seasoned sushi rice with a crunchy finish all made in one pan. The top is silky and spicy, the rice is tangy and soft, and the nori and tobiko add that sushi-bar pop. If you love baked salmon ideas, check this baked Boursin salmon recipe for another easy twist on oven-baked salmon.

Why You’ll Love This Recipe

Ready in about 30–40 minutes from start to finish
Uses pantry staples and fresh salmon
Great for meal prep and serving a group
Bold, comforting sushi flavors without rolling sushi

Ingredients of Spicy Salmon Sushi Bake

For the Rice

2 cups sushi rice (uncooked)
2.5 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

For the Spicy Salmon Topping

1 lb fresh salmon fillet, skinless and diced
1/2 cup mayonnaise
2 tablespoons Sriracha sauce (or to taste)
1 teaspoon sesame oil
1/2 cup green onions, chopped (plus extra for garnish)
1 sheet nori, cut into small strips
Tobiko, to taste (optional, for garnish)

Step-by-Step Instructions of Spicy Salmon Sushi Bake

Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and 2.5 cups water in a rice cooker or pot. Cook until tender (rice cooker on regular setting or simmer covered 18–20 minutes on the stove).
Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Fold this seasoning into the hot cooked rice gently. Let rice cool slightly.
Preheat the oven to 400°F (205°C). Lightly oil a 9×9-inch or similar baking dish.
Place the seasoned sushi rice evenly in the bottom of the prepared dish and press gently to form a flat layer.
In a medium bowl, combine the diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions. Stir until well coated.
Spread the spicy salmon mixture evenly over the rice layer. Smooth the top with a spatula.
Bake the assembled dish in the preheated oven for 10–12 minutes, until the topping is warmed through and slightly bubbly. For a golden top, broil 1–2 minutes watch closely so it doesn’t burn.
Remove from oven and let rest 2–3 minutes. Garnish with nori strips, extra green onions, and tobiko if using.
Serve warm with extra Sriracha, soy sauce or gluten-free tamari, and toasted sesame seeds if you like.

Tips for Success

Use cold, fresh salmon for the best texture and flavor.
Don’t overmix the rice when folding in the vinegar keep it fluffy.
Broil only at the end for a brief moment to get a browned top; it goes from perfect to burned fast.

Substitutions & Variations of Spicy Salmon Sushi Bake

To Make It Vegan/Gluten-Free:

Vegan: Replace salmon with firm tofu or cooked jackfruit, use vegan mayo and gluten-free sriracha.
Gluten-free: Ensure your mayonnaise and Sriracha are labeled gluten-free, and serve with tamari instead of soy sauce.

Variations:

Add a layer of thinly sliced avocado on top after baking for creaminess.
Mix in a little cream cheese with the mayo for a richer texture.
Try spicy tuna instead of salmon for a classic sushi-bake swap.

Storage Instructions of Spicy Salmon Sushi Bake

Refrigerator:

Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warm, or microwave in short bursts to avoid drying out.

Freezer:

The assembled dish can be frozen, but texture will change slightly. Wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.

Make-Ahead:

Cook the rice and mix the salmon topping a few hours ahead, then assemble and bake when ready. This saves active time on busy nights.

Frequently Asked Questions (FAQ) of Spicy Salmon Sushi Bake

Can I use raw salmon straight from the store?

Yes, if it’s labeled sushi-grade or very fresh. If you’re unsure, briefly sear the diced salmon in a hot pan before mixing with the mayo and spices.

How spicy will this be?

The heat depends on how much Sriracha you add. Start with 1 tablespoon and taste the mixture; add more to suit your heat level.

Can I make this without a rice cooker?

Absolutely. Cook the rice on the stove in a covered pot with the stated water amount, then follow the same seasoning and assembly steps.

Final Thoughts

This Spicy Salmon Sushi Bake is a cozy crowd-pleaser that brings sushi flavors to your oven with minimal fuss. It’s perfect for busy weeknights, easy to adapt, and makes great leftovers a win for anyone juggling work, family, and dinner. Try it tonight and let me know how it went leave a comment and a star rating so others can find this simple, delicious recipe.

Spicy Salmon Sushi Bake

Print Recipe

A cozy, hands-off dinner featuring creamy, spicy salmon over seasoned sushi rice, all made in one pan.

Total Time: 45 minutes
Yield: 4 servings

Ingredients

Scale

2 cups sushi rice (uncooked)
2.5 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
1 lb fresh salmon fillet, skinless and diced
1/2 cup mayonnaise
2 tablespoons Sriracha sauce (or to taste)
1 teaspoon sesame oil
1/2 cup green onions, chopped (plus extra for garnish)
1 sheet nori, cut into small strips
Tobiko, to taste (optional, for garnish)

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Instructions

Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and 2.5 cups water in a rice cooker or pot. Cook until tender (rice cooker on regular setting or simmer covered 18–20 minutes on the stove).
Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Fold this seasoning into the hot cooked rice gently. Let rice cool slightly.
Preheat the oven to 400°F (205°C). Lightly oil a 9×9-inch or similar baking dish.
Place the seasoned sushi rice evenly in the bottom of the prepared dish and press gently to form a flat layer.
In a medium bowl, combine the diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions. Stir until well coated.
Spread the spicy salmon mixture evenly over the rice layer. Smooth the top with a spatula.
Bake the assembled dish in the preheated oven for 10–12 minutes, until the topping is warmed through and slightly bubbly. For a golden top, broil 1–2 minutes — watch closely so it doesn’t burn.
Remove from oven and let rest 2–3 minutes. Garnish with nori strips, extra green onions, and tobiko if using.
Serve warm with extra Sriracha, soy sauce or gluten-free tamari, and toasted sesame seeds if you like.

Notes

Use cold, fresh salmon for the best texture and flavor. Don’t overmix the rice when folding in the vinegar — keep it fluffy.

Author: soukaina
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Japanese
Diet: Pescatarian