Save The first time I brought this to a potluck, my friend Sarah literally hovered over the baking dish until it came out of the oven. She'd seen those TikTok videos but never tasted the real thing, and the way my entire apartment smelled like sesame and spicy fish had everyone asking what time dinner was actually being served.
I made this for my sister's birthday last year when she requested sushi but I had zero confidence in my rolling skills. Everyone ended up standing around the kitchen island, scooping rice onto seaweed snacks like it was taco night, and she told me it was better than the omakase we'd splurged on the month before.
Ingredients
- Sushi rice: Short-grain rice is non-negotiable here because it creates that sticky texture that holds everything together when you scoop it up
- Rice vinegar mixture: This seasons the rice from within and gives it that distinctive tangy sweetness that makes sushi rice taste like sushi rice
- Salmon fillet: Skinless works best since you will be flaking it anyway and the skin would just get in the way of that creamy mixture
- Kewpie mayonnaise: The rich egg yolk formula makes a difference but regular mayo works in a pinch
- Sriracha: Start with less and add more since you can always increase heat but cannot take it back
- Nori sheets: Crumbling these into the rice layer adds those ocean notes throughout every bite not just on top
- Mozzarella: Optional but creates this incredible bubbly browned topping that people will fight over
- Fresh avocado: The cool creaminess balances the hot spicy salmon like nothing else
Instructions
- Perfect the sushi rice:
- Rinse the rice until the water runs clear then cook it with the water until tender. While it is still warm fold in the vinegar sugar and salt mixture until each grain is glossy and seasoned.
- Prep the salmon:
- Bake the salmon at 200°C for about 12 minutes until it flakes easily with a fork. Let it cool slightly then use two forks to break it into flakes.
- Make the spicy mixture:
- Combine the flaked salmon with mayo sriracha soy sauce sesame oil and green onions. Taste and adjust the heat level before moving on.
- Assemble the layers:
- Press the seasoned rice into the bottom of your baking dish then scatter crumbled nori over the top. Spread the spicy salmon mixture evenly across the rice layer.
- Bake until bubbly:
- If you are using mozzarella sprinkle it over the salmon now. Bake for 10 to 12 minutes until everything is hot and the cheese has melted into those gorgeous golden spots.
- Finish with the good stuff:
- Top with sesame seeds and fresh avocado then drizzle with extra sriracha and mayo. Let it rest for 5 minutes before serving.
Save My roommate walked in while this was baking and asked if we were having guests because the whole kitchen smelled like our favorite sushi spot. Now whenever either of us has a rough day we text each other sushi bake question mark and somehow the answer is always yes.
Making It Your Own
The beauty of this dish is how forgiving it is. I have made it with imitation crab when salmon felt too pricey swapped the sriracha for gochujang when I wanted deeper funkier heat and even added cucumber for crunch when that was all I had in the fridge.
The Sushi Rice Foundation
Rinsing the rice until the water runs clear is the step that makes the difference between gummy and perfectly distinct grains. And seasoning the rice while it is still warm helps the vinegar mixture absorb evenly instead of sitting on top.
Serving Strategies
Set up a little toppings bar with extra seaweed snacks sliced cucumber pickled radish or even masago. Let everyone build their own perfect bite.
- Keep the avocado slices separate until the last minute so they do not brown
- Warm your seaweed snacks slightly so they do not get soggy too fast
- Have extra sriracha on the table because someone will always want more heat
Save There is something so satisfying about scooping that first bite all the layers coming together in one spoon. Hope your kitchen smells as amazing as mine always does.
Recipe Questions
- → What type of salmon is best for this dish?
For the best results, use a skinless salmon fillet. Sockeye or Atlantic salmon both work well. Ensure it's fresh and of good quality for optimal flavor and texture after baking.
- → Can I make this dish less spicy?
Absolutely! The spice level is easily adjustable. Simply reduce the amount of sriracha sauce used in the salmon mixture. You can also omit it entirely if you prefer a milder flavor profile, or serve extra sriracha on the side for individual customization.
- → Are there any good vegetarian or vegan alternatives for the salmon?
While this particular dish focuses on salmon, you could experiment with other ingredients. For a vegetarian option, consider seasoned roasted tofu or even marinated, shredded king oyster mushrooms for a similar texture. Ensure your mayonnaise is vegan if attempting a vegan version.
- → How should I serve the sushi bake?
This bake is typically served warm, scooped directly from the baking dish. It pairs wonderfully with roasted seaweed snacks or nori sheets, which act as a perfect wrapper for individual bites. Fresh avocado slices, extra sriracha, and mayonnaise for drizzling are also excellent accompaniments.
- → Can I prepare parts of this dish in advance?
Yes, some components can be prepared ahead. You can cook and season the sushi rice, and flake the salmon in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake just before serving for the best taste and texture.