Spicy Salmon Sushi Bake

My phone had just blown up with friends sending me the same TikTok video over and over, each message more excited than the last. A sushi bake. Apparently it was everywhere, and everyone wanted me to make one. I was skeptical at first—sushi feels sacred, something you respect in its traditional form—but then I watched the video and saw that golden, bubbling casserole coming out of the oven, and something clicked. This wasn't trying to be authentic sushi; it was its own joyful, messy thing, and somehow that made it better.

I made this for a potluck last spring, and honestly, I almost didn't bring it because it felt too casual compared to everyone else's carefully plated dishes. Then someone at work asked for the recipe before they'd even finished their first bite, and suddenly there were five forks hovering over the baking dish at once. By the end of the night, someone's partner was standing in the kitchen asking if we could make it again the next day. That's when I realized casual doesn't mean forgettable.

Ingredients

• Sushi rice (2 cups): The foundation of everything, and it needs that gentle vinegar treatment to taste bright instead of bland.
• Rice vinegar, sugar, and salt (for seasoning): These three transform plain rice into something that actually tastes like sushi, so don't skip or rush this step.
• Salmon fillet (450g): Buy the freshest you can find—you're cooking it briefly, so quality matters more than you'd think.
• Mayonnaise (preferably Kewpie): The Kewpie version is thicker and richer, but regular mayo works if that's what you have; this is the creamy glue holding everything together.
• Sriracha sauce (2–3 tablespoons): Start with less and taste as you go, because heat levels vary wildly between brands and your guests' tolerance.
• Soy sauce (1 tablespoon): Adds that umami depth that makes people pause and ask what the secret ingredient is.
• Toasted sesame oil (2 teaspoons): A little goes a long way; the aroma alone sells the whole dish.
• Green onion (1 tablespoon): Fresh, sliced thin, and sprinkled in just before baking so it doesn't lose its brightness.
• Nori, sesame seeds, avocado, mozzarella cheese: These toppings are what make it visually stunning and give you all those different textures in one bite.

Instructions

Prepare your sushi rice:

Rinse the rice under cold water, working it gently between your fingers until the water runs mostly clear—this removes excess starch and helps it stay fluffy. Cook it in a rice cooker or pot according to package directions, and while it's still warm, pour the vinegar mixture over it and fold gently with a spatula until each grain glistens.

Make the vinegar seasoning:

Heat the rice vinegar, sugar, and salt in a small saucepan just until everything dissolves; you don't need it boiling, just warm enough to meld together. Drizzle it over your hot rice and fold it in slowly so you don't mash the grains.

Bake your salmon:

Line a baking sheet with parchment, brush your salmon fillet lightly with oil, and slide it into a 200°C oven for 12–15 minutes until it flakes easily with a fork. The fish will continue cooking slightly after you pull it out, so don't overdo it.

Build your spicy salmon mixture:

In a bowl, combine your flaked salmon with mayo, sriracha, soy sauce, sesame oil, and green onion, stirring until it's creamy and evenly colored. Taste it now and adjust the sriracha if you need more heat.

Layer your bake:

Oil your 9x9-inch baking dish lightly so nothing sticks, spread your seasoned rice evenly across the bottom, and sprinkle crumbled nori over it like you're creating the first textured layer. Top the nori with your spicy salmon mixture, smoothing it out, and sprinkle mozzarella over the top if you're using it.

Bake and finish:

Pop it into the oven for 10–12 minutes until everything is heated through and the cheese (if using) is bubbling and golden at the edges. Remove it, let it sit for 5 minutes so the layers set, then scatter sesame seeds and avocado slices over the top, drizzle with extra sriracha and mayo, and serve warm.

Save

What surprised me most wasn't how good it tasted, but how it became this thing people asked for again and again. A friend who's usually skeptical about fusion dishes texted me six months later just to ask if I was making it anytime soon. That's when I realized this dish isn't viral because it's trendy—it's viral because it actually makes people happy.

The Secret to Creamy Salmon

The magic isn't in any single ingredient—it's in the ratio of mayo to sriracha to everything else. Too much mayo and it tastes like you're eating a sandwich, too little and it gets grainy and dry. I learned this the hard way by making it three times and adjusting tiny amounts until it hit that sweet spot where you can't quite name what you're tasting, just that it's working. Start with the amounts listed and trust your palate; you know what creamy means to you better than any recipe can.

Why Bake Instead of Roll

Every time I see someone overthinking the rolling technique, I think about how this bake strips away that anxiety entirely. You're layering instead of rolling, mixing instead of assembling, and the result feels less precious and more forgiving. It's the difference between worrying about how it looks and just focusing on how it tastes, which is honestly where your head should be anyway.

Make It Your Own

The recipe is a guide, not a rule, and some of my best versions have come from improvising with what's in my fridge. I've added thinly sliced cucumber for crunch, swapped in crab when I couldn't find good salmon, and even experimented with different cheeses to see what stuck around. The foundation is solid enough that you can play with it without it falling apart.

• If heat isn't your thing, cut the sriracha in half and let people add more at the table instead of baking it in.
• Fresh cucumber, pickled radish, or even thin slices of jalapeño all work beautifully as garnishes if you want more crunch and brightness.
• Make sure your baking dish is oiled well so serving doesn't turn into a frustrating scraping situation—this matters more than you'd think.

Save

This dish proves that sometimes the most memorable food doesn't come from honoring tradition—it comes from having fun with it. Make this when you want something that tastes impressive but doesn't require you to be.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the components up to 24 hours in advance. Store the seasoned rice and salmon mixture separately in the refrigerator. Assemble and bake when ready to serve for best results.

→ What can I use instead of salmon?

Cooked crab, imitation crab, or even shredded cooked chicken work well as substitutes. Adjust cooking time accordingly since these proteins don't require baking like raw salmon.

→ Is Kewpie mayonnaise necessary?

Kewpie mayonnaise is preferred for its rich, creamy texture and umami flavor, but regular mayonnaise works fine. The main difference is subtle, so use what's available.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. The rice may become slightly softer after storage.

→ Can I freeze this dish?

Freezing isn't recommended as the rice texture changes significantly and the avocado topping doesn't freeze well. Best enjoyed fresh or refrigerated for leftovers within a few days.

→ How spicy is this dish?

The heat level is easily adjustable by varying the sriracha amount. Start with 2 tablespoons for medium spice, or reduce to 1 tablespoon for milder flavor. Add extra sriracha as a topping for those who prefer more heat.