Spicy Salmon Sushi Bake: A Delicious Family Favorite

Transform the beloved flavors of traditional sushi into an accessible, warm, and utterly irresistible casserole with this Spicy Salmon Sushi Bake.

Scale

Cook Mode Prevent your screen from going dark

In a bowl, gently combine 2 cups cooked sushi rice with 1 tablespoon rice vinegar, ½ teaspoon sugar, and ½ teaspoon salt. Mix until well incorporated and cool.
Preheat oven to 375°F (190°C). Place 12 oz skinless salmon fillet on a baking sheet. Bake for 12-15 minutes, or until cooked through and easily flaked with a fork. Let cool slightly, then flake into bite-sized pieces.
In a separate bowl, whisk together ¼ cup mayonnaise, 2 tablespoons Sriracha sauce, 1 tablespoon soy sauce, and 1 teaspoon sesame oil until smooth. Add the flaked salmon and half of the thinly sliced green onions to the sauce, gently folding to combine.
Preheat oven to 400°F (200°C). Line a 9×13-inch baking dish with parchment paper. Press the seasoned sushi rice evenly into the bottom of the dish to form a compact layer. Spread the spicy salmon filling evenly over the rice. Top with ½ cup shredded mozzarella cheese.
Bake for 15-20 minutes, or until the top is golden brown and bubbly. Remove from oven and let cool for 5-10 minutes. Garnish with the remaining green onions and 1 tablespoon toasted sesame seeds. Slice into squares and serve warm with roasted seaweed (nori) pieces for scooping.