Crispy nori sheets meet creamy, spicy salmon and perfectly seasoned rice in this deconstructed sushi dream. This Easy Spicy Salmon Sushi Bake delivers all the flavors of your favorite spicy salmon roll, but without the fuss of rolling. The combination of rich salmon, fiery sriracha, and umami-packed soy sauce creates a flavor explosion that’s both satisfying and incredibly easy to make.
This recipe works so well because it takes the core elements of a classic sushi roll and presents them in an accessible, bakeable format. The baking process gently cooks the salmon while allowing the flavors to meld together beautifully. This is perfect for a quick and delicious weeknight dinner or a fun dish to share with friends.
Why you’ll love this Easy Spicy Salmon Sushi Bake
- It’s ready in just 35 minutes, making it a perfect weeknight meal.
- Offers all the delicious flavors of a spicy salmon roll without the complicated rolling.
- The creamy, spicy salmon topping is incredibly flavorful and satisfying.
- Easy to customize to your spice preference. Add more or less sriracha for your ideal heat level.
- This spicy salmon sushi bake is a crowd-pleaser that everyone will enjoy.
- Leftovers are great for lunch the next day!
Ingredients & Substitutions
- 2 cups cooked sushi rice (short-grain white rice)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 pound skinless salmon fillet, diced
- 1/2 cup mayonnaise (Japanese mayonnaise, like Kewpie, adds extra richness)
- 2 tablespoons sriracha (or more, to taste)
- 1 tablespoon soy sauce (use tamari for a gluten-free option)
- 1 teaspoon sesame oil
- 1/4 cup chopped green onions
- 1 avocado, diced
- Toasted sesame seeds, for garnish
- Nori seaweed sheets, for serving
How to make Easy Spicy Salmon Sushi Bake
Step 1: Prepare the Rice
Spicy salmon sushi bake makes every moment feel sunny. Preheat oven to 375°F (190°C). Prepare the sushi rice according to package directions. While the rice is still warm, gently mix in the rice vinegar, sugar, and salt. This creates the signature slightly sweet and tangy flavor of sushi rice.
Step 2: Make the Spicy Salmon Mixture
In a bowl, combine the diced salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions. Mix well, ensuring the salmon is evenly coated in the spicy sauce.
Chef’s Tip: Don’t overmix the salmon mixture, as this can make the salmon tough.
Step 3: Assemble the Sushi Bake
Spread the seasoned sushi rice evenly in a baking dish (approximately 9×13 inches). Ensure the rice layer is compact for a good base.
Step 4: Bake
Spoon the spicy salmon mixture over the rice layer, spreading it evenly. Bake for 15-20 minutes, or until the salmon is cooked through and the topping is golden brown and bubbly. The salmon should flake easily with a fork.
Step 5: Garnish and Serve
Remove from oven and let cool slightly. Top with diced avocado and toasted sesame seeds. Serve immediately with nori seaweed sheets. To eat, scoop a portion of the sushi bake onto a nori sheet and enjoy! You can find great inspiration for other recipes by checking out Fork Haven’s recipe collection.
Tips for Success
- Use high-quality sushi rice for the best texture and flavor.
- Don’t overbake the salmon; it should be cooked through but still moist.
- Toast the sesame seeds for a more intense nutty flavor.
- Adjust the amount of sriracha to your spice preference. Start with less and add more to taste.
Serving Suggestions
This Easy Spicy Salmon Sushi Bake is delicious on its own, served with nori sheets for scooping. Consider adding a side of edamame or a simple cucumber salad for a complete meal. A chilled glass of sparkling water or iced green tea complements the flavors perfectly. You can even add a drizzle of chimichurri sauce for an unexpected flavor boost!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven until heated through. Be careful not to overcook the salmon when reheating.
Frequently Asked Questions
- Can I freeze this sushi bake? Freezing is not recommended, as the texture of the rice and salmon can change upon thawing.
- Is this dish very spicy? The spice level is moderate, thanks to the sriracha. You can easily adjust the amount of sriracha to control the heat.
- Can I use a different type of fish? While salmon is traditional for spicy sushi, you can experiment with tuna or even cooked shrimp.
This Easy Spicy Salmon Sushi Bake is a guaranteed hit, bringing all the deliciousness of a spicy salmon roll to your table in a fraction of the time. The creamy, spicy, and savory flavors, combined with the satisfying crunch of the nori, make this dish an instant favorite. Give it a try and let us know what you think in the comments below!
Easy Spicy Salmon Sushi Bake
Craving sushi but short on time? This Spicy Salmon Sushi Bake is the answer! Flaky salmon is tossed in a creamy, spicy sauce, then baked over a bed of seasoned sushi rice until golden and bubbly. It’s an incredibly easy and satisfying weeknight dinner that tastes just like your favorite spicy salmon roll, but without all the rolling. This deconstructed sushi bake boasts layers of flavor and texture, from the creamy avocado topping to the crispy nori seaweed sheets for serving. Get ready for a flavor explosion in every bite!
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 2 cups cooked sushi rice (short-grain white rice)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 pound skinless salmon fillet, diced
- 1/2 cup mayonnaise
- 2 tablespoons sriracha (or more, to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 cup chopped green onions
- 1 avocado, diced
- Toasted sesame seeds, for garnish
- Nori seaweed sheets, for serving
Instructions
- Preheat oven to 375°F (190°C). Prepare the sushi rice according to package directions. While the rice is still warm, gently mix in the rice vinegar, sugar, and salt.
- In a bowl, combine the diced salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions. Mix well.
- Spread the seasoned sushi rice evenly in a baking dish (approximately 9×13 inches).
- Spoon the spicy salmon mixture over the rice layer.
- Bake for 15-20 minutes, or until the salmon is cooked through and the topping is golden brown and bubbly.
- Remove from oven and let cool slightly. Top with diced avocado and toasted sesame seeds.
- Serve immediately with nori seaweed sheets. To eat, scoop a portion of the sushi bake onto a nori sheet and enjoy!
Notes
For extra flavor, try adding a sprinkle of furikake seasoning to the rice. You can adjust the amount of sriracha to control the spice level. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven. For a richer flavor, use Japanese mayonnaise. Feel free to add other toppings like masago or tobiko.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg