This easy-to-make Spicy Salmon Sushi Bake is a delicious and viral, fan-favorite recipe filled with umami-packed flavors that’s perfect for sharing. Think of it as a sushi bowl but made into an easy to serve casserole for a crowd.
Making your own sushi can sound intimidating, but not anymore…thanks to this Spicy Salmon Sushi Bake. This is a delicious and trendy deconstructed sushi recipe that’s super simple to make at home, we promise! Creamy, spicy and savory, this salmon bake has all of the classic sushi flavors you love in a simple, no-fuss baked dish — no rolling necessary. It comes together in only 40 minutes too, so its great for a quick meal.
Tender salmon is seasoned with umami-rich flavors then layered with shrimp, fluffy rice and signature toppings like creamy Japanese mayo, nutty black sesame seeds and green onions. Everything is baked to crispy perfection in one dish, making it ideal for serving to friends and family. I also give you all sorts of variations of how to change this bake depending on what kind of sushi you like!
If you’re a seafood fan, try these other easy recipes. We love this flavor-packed Salmon Alfredo and this Parmesan Crusted Salmon is a weeknight go-to.
Why You’ll Love This Recipe
- Stress-Free Sushi: This is an easy sushi-inspired dish with all the components, but without the hassle of assembling and rolling.
- Perfect for Entertaining: Simple but impressive, and great for feeding a group, make this next time you host or for a family-style dinner.
- Customizable: Make this with any of your favorite toppings or add-ins. Whatever works for you, works here.
- Great for Cooked Seafood: This is an easy and delicious way to use cooked salmon and shrimp. No raw, sushi-grade fish needed!
Ingredients
For the Rice Mixture:
- Sushi Rice: With a signature sticky texture and slightly tangy flavor, this holds up well when baked.
- Water: Just a splash is needed.
- Rice Vinegar: For that classic sushi rice flavor.
For the Salmon Filets:
- Salmon: Rich and fatty, use center cut fillets.
- Salt & Pepper: To taste.
- Garlic Powder: For added seasoning.
The Filling:
- Shrimp: Use fresh or frozen and thawed, and whatever size you prefer.
- Japanese Mayo: Rich, creamy and savory, this is an essential ingredient here!
- Cream Cheese: Smooth and tangy.
- Sriracha: For a little kick and spice.
- Soy Sauce: Adds that umami punch.
The Toppings:
- Japanese Mayo: The same ingredient that is used in regular sushi for creamy flavor.
- Sriracha: For even more spice.
- Lime Juice: Bright and tangy finish.
- Green Onion: Subtle onion flavor and a nice pop of color.
- Black Sesame Seeds: Nutty and visually appealing!
How To Serve It:
- Roasted Seaweed: Light, crispy and salty, mimics the seaweed in traditional sushi.
- Cucumber: Crunchy and refreshing.
- Avocado: Rich and creamy, pairs perfectly with the other flavors and textures.
How To Make Salmon Sushi Bake
1. Start off by making the sushi rice first. To clean the, add into a fine-mesh sieve. Then run it under cold water for about 1 minute making sure to mix the rice around with a spoon.
2. Then place in a rice cooker add the water and turn it on. If you don’t have a rice cooker you can use a pot as well. Once cooked, transfer it to a rimmed baking sheet. Pour 1/4 cup rice vinegar over top and fold it in. You want to use a rice paddle to do this. Then set that aside and let it cool.
3. Now season the salmon fillet with salt, pepper, and garlic powder.
4. Bake at 400ºF for 15-20 minutes. Bake time may vary depending on the thickness of your salmon.
5. Once the salmon is cooled down, add it to a large bowl along with the chopped shrimp, Japanese mayo, softened cream cheese, sriracha and soy sauce.
6. Mix everything together well.
7. Now evenly spread and lightly compress the cooled sushi rice into a 9×13 baking dish.
8. Then spread the spicy salmon mixture over the rice and broil for 4 minutes in the oven.
9. Once the salmon sushi bake is done, drizzle some Japanese mayo and sriracha on top. Then garnish with chopped green onion and sesame seeds. Serve with Roasted seaweed, cucumber, and avocado.
Expert Tips
- Rinse The Rice: Don’t skip this step! It helps to remove excess starch and improves the texture.
- Cool Rice Before Assembling: Just for a few minutes so it’s not piping hot. This will make it easier to work with and give it a better overall texture.
- Use High-Quality Salmon: This will have the best flavor, so use decent, good-quality fillets.
- Don’t Over-mix The Rice: Stir until just combined. This will prevent the texture from being too gummy and mushy.
- Broil Briefly: This will give you a crispy top but without drying out the topping.
Variations
- Use Other Cooked Seafood: Try swapping salmon for canned salmon or imitation crab meat for a different flavor profile that’s just as easy to make.
- Make a Spicy Tuna Version: Use canned tuna with Japanese mayo and sriracha. Add panko for crunch!
- Make It Low-Carb: Try making this with cauliflower rice for a lighter version.
- Add Furikake: Add this classic Japanese seasoning to the rice for an umami flavor and crunchy texture.
- Adjust Spice Level: Add more sriracha if you want it super spicy, or just use a little if you prefer it milder.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
We don’t recommend freezing leftovers, as the texture of the rice could change once thawed. This dish is best enjoyed immediately, or the next day.
Make this sushi bake ahead of time for an easy meal. Assemble all of the layers, cool, then cover and store in the fridge until you’re ready to bake. You may need to add a few extra minutes to the cook time to make sure it’s heated all the way through.
FAQs
Definitely. This is a great use for leftover cooked salmon!
No — you can use a pot to cook the rice. Bring water to a boil, add rinsed rice, and test for doneness. The rice should be cooked through but still firm, not mushy. Drain well and continue cooking per the recipe instructions.
Absolutely. Use as much or as little sriracha as you’d prefer.
We recommend serving it immediately after baking, straight from the baking dish. Sprinkle on some sliced scallions, sesame seeds and a drizzle of Japanese mayo and enjoy!
More Asian-Inspired Recipes
Spicy Salmon Sushi Bake
Ingredients
Method
- Start off by making the sushi rice first. To clean the rice, add into a fine-mesh sieve. Then run it under cold water for about 1 minute making sure to mix the rice around with a spoon.
- Then place in a rice cooker add the water and turn it on. If you don’t have a rice cooker you can use a pot as well. Once the rice is cooked, transfer it to a rimmed baking sheet. Pour 1/4 cup rice vinegar over the rice and fold it in. You want to use a rice paddle to do this. Make sure to be gentle with the rice and not mash it up. Then set that aside and let it cool.
- Now season the salmon fillet with salt, pepper, and garlic powder.
- Bake at 400 degrees Fahrenheit for 15-20 minutes. Bake time may vary depending on the thickness of your salmon.
- Once the salmon is cooled down, add it to a large bowl along with the chopped shrimp, japanese mayo, softened cream cheese, sriracha and soy sauce.
- Mix everything together well.
- Now evenly spread and lightly compress the cooled sushi rice into a 9×13 baking dish.
- Then spread the spicy salmon mixture over the rice and broil for 4 minutes in the oven.
- Once the salmon sushi bake is done, drizzle some Japanese mayo and sriracha on top. Then garnish with chopped green onion and sesame seeds. Serve with Roasted seaweed, cucumber, and avocado.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350° until warmed through.
- Make this sushi bake ahead of time for an easy meal. Assemble all of the layers, cool, then cover and store in the fridge until you’re ready to bake. You may need to add a few extra minutes to the cook time to make sure it’s heated all the way through.