Spicy Salmon Sushi Bake
Spicy salmon sushi bake is an easy recipe you can assemble in minutes. Tender chunks of salmon are baked over a bed of rice and drizzled with a creamy spicy mayo. Topped with crisp vegetables for crunch, this is a budget-friendly way to enjoy sushi at home.
If you've got a sushi lover in your home like I do, you know how expensive this dining habit can be.
When my daughter is craving the unique texture combinations and bold flavors of her favorite sushi rolls, I've discovered a way to serve them up at home with budget-friendly ingredients I can whip together in minutes.
This easy spicy salmon sushi bake features a base of jasmine rice and is topped with savory chunks of salmon that cook up so quickly.
The final presentation is all in how you choose to garnish the dish. Spicy mayo, crispy veggies, and fresh avocado put the perfect finishing touch on each piece.
Why This is the Best Recipe
- Big Sushi Flavor, No Rolling Required: All your favorite flavors with none of the fuss of rolling or special tools required.
- Perfect for Busy Weeknights: This is a great way to use pre-cooked rice, you just measure and assemble the dish and it cooks quickly right in the oven.
- Family-Friendly and Customizable: At the core, this is salmon and rice. How you dress it up is up to each person at the table!
Ingredients
You'll have the baking dish ready to pop in the oven in no time with this short list of ingredients ready to go:
- Fresh Salmon Fillets: Start with skinless salmon fillets. You can have them removed right at the grocery store.
- Cooked Jasmine Rice: This is a great way to use up leftovers or even a batch of frozen rice. If you know you want to make this later in the week, cook your rice in advance to save time.
- Seasoned Rice Vinegar
- Sesame Oil
- Tamari: You could use soy sauce if you prefer.
- Sriracha Sauce
- Green Onions
- Sesame Seeds
- Kewpie Mayonnaise: If you can't find this Japanese mayonnaise, regular mayo will work in a pinch. I was able to find mine at Target in the International Foods aisle. You only need this if you plan to make the spicy mayo drizzle.
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Prepare the Rice
Every time I make my Instant Pot jasmine rice, I double the batch so I can stash leftovers in the freezer for easy dinners later.
If your cooked rice has been stored in the fridge, I highly recommend warming it through in the microwave before building the dish. This will reduce the amount of time the casserole needs to bake and keep the rice from getting too crunchy in the process.
The rice doesn't need to be hot, just warm or even room temperature will do.
Add the rice to a mixing bowl and stir in the seasoned rice vinegar and a few drops of sesame oil. Toss the rice to coat each grain.
Prepare the Salmon
Spray a 8x8-inch baking dish with cooking spray. Spread the rice into an even layer along the bottom and set aside.
Slice the salmon into small 1-inch sized pieces and add them to a large mixing bowl.
Add the tamari, remaining sesame oil, Sriracha, and the white parts of the chopped green onions to the bowl of salmon. Gently toss to coat.
Spoon the salmon right over the bed of rice and spread into an even layer.
Baking Instructions
Preheat the oven to 425°F.
Bake the salmon dish for 10 - 12 minutes or until the salmon is cooked through and lightly charred on top.
Garnish Options
Sprinkle the green parts of the chopped onions over the top and then garnish your sushi bake as desired.
I recommend making this easy spicy mayo for drizzling over the top.
Pickled vegetables, sliced cucumbers, or even this zesty cucumber salad would all make excellent options for giving some texture and crunch to the dish. We loved the combination of hot salmon and rice with the cool, crispy veggies in vinegar dressing.
Make Ahead Tips
I think the baked sushi dish tastes best the day you make it, but there are several ways to make this easy recipe go even faster:
- Pre-Cook the Rice: You can store cooked rice in the fridge for up to 24 hours or freeze it for up to 3 months. Then just warm through in the microwave before using.
- Pre-Chop the Salmon: You could slice and season the salmon and keep it in a covered dish in the fridge for up to 24 hours.
With those two elements ready to go, you could assemble and bake dinner and have it ready to serve in 15 minutes or less.
You can keep leftovers in the fridge for 24 hours and simply reheat it in the microwave.
Serving Suggestions
I cooked this fun dinner for my youngest daughter when it was just the two of us home for a "girls' night movie party." This was more than enough food with a spoonful of zesty cucumber salad on the side.
If you want to bulk up the dinner to serve a hungry family, you could add on a batch of air fryer stir fry vegetables, a sheet pan of roasted broccoli, or sliced fresh avocado that could be spooned over the top or enjoyed on the side.
More Salmon Recipes
Salmon is such an easy seafood dinner for the family and we cook it at least once a week. Here are some more of my favorite salmon recipes:
📖 Recipe
Spicy Salmon Sushi Bake
Ingredients
For the Spicy Mayo Garnish:
- 1/4 cup Kewpie mayonnaise
- 2 tablespoons Sriracha sauce
For the Cucumber Garnish:
- 1 batch cucumber salad optional
For the Salmon Sushi Bake:
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons sesame oil
- 2 cups cooked jasmine rice warmed through
- 1 pound skinless salmon fillet chopped into small pieces
- 1 1/2 tablespoons tamari
- 1 tablespoon Sriracha sauce
- 4 - 5 green onions trimmed, then chopped with green and whites separated
- 1 teaspoon sesame seeds black or white or mixed
Instructions Start Cooking
Prep the Spicy Mayo:
- Stir together the mayo and Sriracha in a small bowl. Cover and refridgerate until ready to use.
For the Salmon Sushi Bake:
- Preheat the oven to 425°F. Spray a 9x9-inch baking dish with cooking spray and set aside. If your cooked rice has been chilled in the fridge, warm it through in the microwave before assembling the recipe. It doesn't need to be piping hot but should not be cold. 1 minute on HIGH is enough for refridgerator-cold rice.
- Add the vinegar and just 1 teaspoon of the sesame oil to a medium-sized mixing bowl and stir. Add the cooked rice and toss in the liquid to coat.
- In a separate mixing bowl, add the salmon, tamari, remaining sesame oil, 1 teaspoon of Sriracha, and the white parts of the chopped green onions. Toss together to coat well.
- Spread the rice mixture evenly over the bottom of the prepared baking dish. Scatter the salmon evenly over the top.
- Bake the salmon for 10 - 12 minutes or until cooked through and golden brown on top.
- To serve: Drizzle the casserole with the prepared spicy mayo and sprinkle the pickled cucumber salad over the top. Sprinkle the reserved green onion greens and sesame seeds over the top and serve immediately.
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