Print

Spicy Salmon Sushi Bake

Spicy salmon sushi bake in a white casserole dish topped with avocado, cucumber, green onions, and sesame seeds
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A deconstructed sushi bake with spicy salmon, creamy layers, and seasoned sushi rice baked to perfection. All the flavors of your favorite spicy salmon roll in one easy casserole dish.

Ingredients

Scale
  • 2 cups uncooked short-grain Japanese rice
  • 2 1/4 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 lb salmon fillet, skin removed and diced into small pieces
  • 1/4 cup Japanese mayonnaise (Kewpie recommended)
  • 1–2 tablespoons sriracha, adjusted to taste
  • 1 teaspoon soy sauce
  • 1 cup imitation crab meat, shredded
  • 1/2 cup cucumber, diced
  • 1/2 cup avocado, diced
  • 1/4 cup green onions, sliced
  • Nori sheets, cut into strips
  • Sesame seeds for garnish
  • Additional soy sauce for serving

Instructions

  1. Cook the rice according to package instructions or in a rice cooker. Keep it covered and let it rest for 10 minutes after cooking to firm up the grains.
  2. In a small bowl, stir together rice vinegar, sugar, and salt until fully dissolved. Gently fold the mixture into the warm rice using a wooden spoon or rice paddle. Avoid aggressive stirring to preserve the texture.
  3. Spread the seasoned rice evenly into the bottom of a lightly greased 9×9 inch baking dish. Press down gently to form a solid, level base layer.
  4. In a separate bowl, combine the diced salmon, Japanese mayonnaise, sriracha, and soy sauce. Mix until the salmon is fully coated. Taste and adjust sriracha before spreading.
  5. Spread the spicy salmon mixture evenly over the rice layer, reaching all four corners for consistent results.
  6. Top with shredded imitation crab meat, spreading it in an even layer over the salmon.
  7. Bake at 375 degrees F (190 degrees C) for 20-25 minutes, or until the salmon is fully cooked through. Start checking at 20 minutes to avoid drying out the salmon.
  8. Remove from the oven and immediately top with diced cucumber, avocado, green onions, nori strips, and sesame seeds. Serve warm with soy sauce on the side.

Notes

  • Use sushi-grade salmon for the best flavor and food safety. Kewpie Japanese mayonnaise is strongly recommended over regular mayo for authentic flavor and creaminess.
  • Never add fresh toppings like cucumber and avocado before baking. Always add them after removing the dish from the oven to preserve texture and color.
  • Store fresh toppings separately if saving leftovers and add them after reheating for the best result. Freezing is not recommended.

Nutrition

Find it online: https://www.benefitiany.com/spicy-salmon-sushi-bake/