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–+ servings
Serine Milo

Spicy Salmon Sushi Bake

A warm and slightly spicy casserole dish that combines oven-roasted salmon with sticky sushi rice and a creamy spicy mayo topping, perfect for casual family meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the sushi rice
  • 2 cups sushi rice (uncooked) Rinse under cold water until clear.
  • 2.5 cups water For cooking rice.
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
For the salmon and toppings
  • 1 lb salmon fillet (skin removed) Roast until flaky.
  • 1 tbsp soy sauce For brushing on salmon.
  • 1 tsp sesame oil For brushing on salmon.
  • 1/2 cup Japanese mayonnaise Regular mayo can also be used.
  • 3 tbsp Sriracha Adjust to taste.
  • 2 tsp tobiko or masago Optional, for texture.
  • 2 pcs green onions, thinly sliced For mixing into mayo and garnishing.
  • 1 tbsp sesame seeds For topping.
  • 4 sheets nori, cut into quarters For serving.
  • to taste pickled ginger and wasabi For serving.

Method
 

Preparation
  1. Rinse the sushi rice under cold water until it runs clear.
  2. Combine with water in a rice cooker or pot, and cook until tender.
  3. While still warm, mix the rice vinegar, sugar, and salt; fold into the rice gently and let cool slightly.
Roasting the Salmon
  1. Preheat oven to 400°F (200°C).
  2. Place the salmon on a baking sheet, brush with soy sauce and sesame oil.
  3. Roast for about 10–12 minutes, until just cooked through and flaky.
  4. Let it rest for a few minutes, then flake into large chunks.
Making the Spicy Mayo
  1. In a bowl, combine mayonnaise and Sriracha; taste and adjust heat.
  2. Fold in half the green onions and the tobiko if using.
Assembling the Bake
  1. Spread the sushi rice evenly in an 8x8-inch or similar baking dish.
  2. Scatter the flaked salmon over the rice, pressing lightly so it sits level.
  3. Spoon the spicy mayo over the top in an even layer.
  4. Sprinkle sesame seeds and remaining green onions.
Broiling for Crust
  1. Slide under a hot broiler for 2–4 minutes, watching closely until the mayo bubbles and develops light golden-brown spots.
Finishing and Serving
  1. Remove from oven and let rest for 2 minutes.
  2. Scoop onto nori squares or spoon onto plates.
  3. Serve with pickled ginger, wasabi, and extra soy if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 3gSodium: 400mgFiber: 2gSugar: 3g

Notes

Make ahead: Assemble the bake up to the broil step and refrigerate. Broil when ready to serve. For a low-carb option, replace rice with cauliflower rice. For different flavors, consider swapping Sriracha with gochujang.

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