Why You’ll Love This Recipe

Name: Spicy Salmon Sushi Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese-American
Ingredients: 3 cups cooked sushi rice; 3 tbsp rice vinegar; 1 tbsp sugar; 1 tsp salt; 1 lb fresh salmon (cooked or raw, diced); 1/3 cup mayonnaise; 2–3 tbsp sriracha (adjust to taste); 2 oz cream cheese (optional, softened); 4–5 nori sheets, cut into small pieces; 2 tbsp soy sauce (for serving); 2 green onions, sliced; 1 tbsp sesame seeds; 1/2 cucumber, diced (optional); 1 avocado, sliced (optional)

This sushi bake is creamy, spicy, and satisfying while being incredibly easy to make. It’s perfect for potlucks, family dinners, or parties since it feeds a crowd and requires minimal prep. Plus, you can customize it with your favorite sushi toppings to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sushi rice
Rice vinegar
Sugar and salt
Fresh salmon, cooked or raw (depending on preference)
Mayonnaise
Sriracha or spicy chili paste
Cream cheese (optional, for creaminess)
Nori sheets, cut into small pieces
Soy sauce, for serving
Green onions, sliced
Sesame seeds
Cucumber or avocado (optional toppings)

Directions

Cook sushi rice according to package instructions. Season with rice vinegar, sugar, and salt. Spread evenly in the bottom of a baking dish.
In a bowl, mix salmon with mayonnaise, sriracha, and cream cheese (if using) until creamy and well combined.
Spread the salmon mixture evenly over the rice.
Bake at 375°F (190°C) for 15–20 minutes until hot and slightly golden.
Top with green onions, sesame seeds, and any desired toppings like cucumber or avocado.
Serve warm with nori sheets and soy sauce for scooping.

Servings and timing

Serves 6–8 people.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Extra Spicy: Add more sriracha or mix in wasabi.
Different Protein: Substitute salmon with crab, tuna, or shrimp.
Cheesy Twist: Add shredded mozzarella or cheddar before baking.
Low-Carb Version: Use cauliflower rice instead of sushi rice.
Deluxe Toppings: Garnish with tobiko, pickled ginger, or spicy mayo drizzle.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven at 350°F until warmed through or microwave for 1–2 minutes.
Not suitable for freezing due to the texture of the rice and fish.

FAQs

Is sushi bake served hot or cold?

It’s typically served warm, but you can enjoy it chilled if preferred.

Do I need raw salmon for this recipe?

No, you can use cooked salmon if you prefer. Both options work.

Can I make sushi bake ahead of time?

Yes, assemble it up to a day in advance and bake before serving.

What’s the best rice to use?

Short-grain sushi rice is best for the sticky texture.

Can I make this without mayonnaise?

Yes, swap with Greek yogurt or omit for a lighter version.

Do I need to use nori?

Nori sheets are traditional for scooping, but you can serve with crackers or veggies.

Can I make it gluten-free?

Yes, just use gluten-free soy sauce and check your sriracha brand.

Can I use canned salmon?

Yes, canned salmon works as a quick and budget-friendly option.

Can I add cheese?

Yes, mozzarella or cheddar adds a melty, creamy layer.

How spicy is it?

It’s as spicy as you want it to be—adjust sriracha to your liking.

Conclusion

Spicy Salmon Sushi Bake is a creative and delicious way to enjoy the flavors of sushi without the hassle. With layers of seasoned rice, creamy salmon, and spicy kick, it’s perfect for sharing at parties or making a weeknight dinner a little more exciting