This Spicy Salmon Sushi Bake is the perfect cozy dinner when you want sushi flavors in a warm, satisfying dish. Imagine layers of flaky salmon and fluffy rice topped with golden, spicy mayo and baked until bubbly and slightly crispy on top.
I remember the first time I baked this — the kitchen filled with a mouthwatering aroma, and everyone gathered around the table eager for their slice. It’s like sushi and a casserole had the best baby ever.
Why You’ll Love It:
– Creamy and tender texture with a slightly crispy top for the perfect bite
– Bursts of fresh flavor from avocado, cucumber, and green onions
– Simple layering and baking method that’s fun and easy
– Beautiful, colorful presentation that looks gourmet but takes less than an hour
No fancy sushi skills needed here — just bake and enjoy comfort with a kick.
PrintSpicy Salmon Sushi Bake
A layered casserole combining cooked sushi rice, fresh salmon, and a spicy mayo topping baked to golden perfection, served with fresh cucumber, avocado, and green onions.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6
Ingredients
3 cups cooked sushi rice
1 lb fresh salmon fillet
1/2 cup mayonnaise
2 tbsp sriracha sauce
4 nori sheets, cut into small strips
1 tbsp furikake seasoning
1/2 cucumber, thinly sliced
1 avocado, sliced
3 green onions, thinly sliced
2 tbsp soy sauce
1 tsp sesame seeds
Instructions
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine mayonnaise and sriracha sauce to create the spicy mayo.
In a rectangular baking dish, spread the cooked sushi rice evenly as the base layer.
Place the fresh salmon fillet over the rice in chunks or pieces.
Drizzle soy sauce over the salmon and sprinkle furikake seasoning evenly.
Spread the spicy mayo mixture over the salmon and rice layer.
Top with nori strips on the surface.
Bake uncovered for 20-25 minutes, until the top is golden brown and slightly crispy.
Remove from oven and let stand for 5 minutes.
Serve sliced portions on a white ceramic plate, garnished with sliced cucumber, avocado, green onions, and a sprinkle of sesame seeds.
FAQ
Q: Can I prepare this ahead of time?
A: Absolutely! You can assemble the sushi bake a few hours before baking and keep it refrigerated until ready.
Q: How do I store leftovers?
A: Cover the baking dish tightly and refrigerate for up to 2 days. Reheat gently to keep the creamy texture.
Ready to savor this creamy, spicy salmon delight? Save this recipe, print it out, and get baking tonight!