Spicy Salmon Sushi Bake: Irresistible 30-Minute Comfort

Name: Spicy Salmon Sushi Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese-inspired
Ingredients: 2 cups sushi rice (uncooked); 2.5 cups water; ¼ cup rice vinegar; 2 tablespoons sugar; 1 teaspoon salt; 1 lb fresh salmon fillet (skinless), diced; ½ cup mayonnaise; 2 tablespoons Sriracha sauce (or to taste); 1 teaspoon sesame oil; ½ cup green onions, chopped (plus more for garnish); 1 sheet nori, cut into small strips; Tobiko, to taste (optional garnish)

Jump to Recipe

If you’ve ever craved sushi but didn’t have the time (or patience) to roll anything tighter than a blanket burrito… Spicy Salmon Sushi Bake is your new best friend. It’s cozy, creamy, a little fiery, and honestly? It feels fancy while requiring the same level of effort as putting on mascara in a moving car—possible, but not ideal. Luckily, this recipe is way easier.

This bake is perfect for busy weeknights, low-key gatherings, or those “I want something fun but my energy is set to airplane mode” days. You get all the sushi vibes—seasoned rice, spicy mayo goodness, nori, and optional tobiko sparkle—without the rolling, slicing, and tiny panic sweats.

Why You’ll Love This Spicy Salmon Sushi Bake

Big sushi flavor, zero rolling. You layer, bake, scoop, and feel like a genius.
Crowd-pleaser energy. Serve it warm and watch people hover around the dish like it’s the Super Bowl snack table.
Customizable spice level. Make it mild, make it spicy, make it “I need water but I’m happy.”
Comfort food meets sushi night. Creamy salmon + warm rice = cozy hug in casserole form.

Ingredients You’ll Need

For the rice layer

2 cups sushi rice (uncooked)
2.5 cups water
¼ cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

For the spicy salmon topping

1 lb fresh salmon fillet, skinless and diced
½ cup mayonnaise
2 tablespoons Sriracha sauce (or to taste)
1 teaspoon sesame oil
½ cup green onions, chopped (plus extra for garnish)

For topping + serving

1 sheet nori, cut into small strips
Tobiko (optional, for garnish)
Extra green onions (because green onion makes everything look like you tried harder)

How to Make This Spicy Salmon Sushi Bake Recipe

Step 1: Preheat and prep

Preheat your oven to 375°F (190°C). Lightly grease a baking dish (a 9×9 works great, but anything similar is fine).

Step 2: Cook the sushi rice

Cook your sushi rice according to the package instructions. Usually, that looks like:

Rinse the rice under cold water until the water runs mostly clear (this helps it cook up fluffy, not gummy).
Combine with 2.5 cups water in a rice cooker or pot.
Cook until tender.

Step 3: Season the rice

In a small bowl, mix:

¼ cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

Stir until dissolved.

Once the rice is cooked, fluff it gently with a fork (don’t smash it—rice has feelings). Then fold in the vinegar mixture carefully until the rice is evenly seasoned.

Step 4: Spread the rice layer

Spread the seasoned rice evenly into the bottom of your baking dish. Let it cool slightly—just a few minutes is fine.

Step 5: Mix the spicy salmon topping

In a mixing bowl, combine:

diced salmon
mayonnaise
Sriracha
sesame oil
green onions

Mix until everything is coated and creamy. Taste and adjust the Sriracha. (This is your moment of power.)

Step 6: Layer it up

Spread the salmon mixture evenly over the rice layer.

Step 7: Bake

Bake for 25–30 minutes, until the salmon is cooked through and the top looks a little golden and bubbly.

Step 8: Garnish and serve

Let it cool for a few minutes (it’ll be molten hot at first—delicious, but dangerous).

Top with:

extra green onions
nori strips
tobiko (optional, but it’s fun and fancy)

Serve warm by scooping it out with a spoon. You can eat it as-is, or scoop it onto nori pieces like little sushi nachos.

Tips for the Best Bake

Rinse that rice. If you skip rinsing, the texture can get sticky in a “glue stick” way instead of a “sushi rice” way.
Don’t overbake. Salmon can go from tender to dry faster than a toddler changes moods. Pull it once it’s just cooked through.
Make it a “sushi bar” moment. Put out little bowls of nori, extra Sriracha, mayo, cucumber slices, and avocado. Everyone builds their own bites.
Sauce too thick? Add a tiny spoonful of mayo or a few drops of water and stir. If it looks thick, it’s not a problem—it’s just extra comfort waiting to happen.

A Little Real-Life Moment From My Kitchen

I first made this on one of those weeks where my to-do list was longer than my patience. I wanted sushi, but the idea of rolling anything—food, laundry, my own responsibilities—was a hard no. So I baked it instead.

And let me tell you: the second the warm, spicy, creamy salmon hit that seasoned rice, I felt like I’d hacked dinner. Now it’s one of my go-tos when I want something that feels special but doesn’t ask me to work overtime.

Spicy Salmon Sushi Bake squares topped with glazed salmon, tobiko, nori, sesame seeds, and green onions on a wooden serving board. — Spicy Salmon Sushi Bake squares loaded with juicy salmon, sesame, nori, and tobiko—drizzled with a sweet-savory glaze for sushi-night at home.

FAQs: Spicy Salmon Sushi Bake Recipe

Can I use cooked salmon instead of raw?

Yes! If you already have cooked salmon, flake it and mix it with the mayo, Sriracha, sesame oil, and green onions. Then bake just long enough to heat through (about 10–15 minutes) so it doesn’t dry out.

Can I make this less spicy?

Absolutely. Use 1 tablespoon Sriracha (or less), or swap for a milder sauce. You can also add a bit more mayo to mellow it out.

What can I use instead of tobiko?

Totally optional! You can skip it, or use sesame seeds, extra green onions, or even a sprinkle of crushed seaweed snack packs.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave in short bursts, or warm it in the oven at 350°F until heated through.

Can I freeze it?

You can, but the texture of sushi rice changes after freezing (it can get a little dry). If you do freeze it, wrap well and reheat gently with a splash of water to help soften the rice.

This is the kind of dinner that makes you feel like you ordered takeout… except you didn’t pay delivery fees or put on real pants. Whether you’re feeding a hungry family, hosting friends, or just treating yourself after a long day, Spicy Salmon Sushi Bake brings all the sushi-night joy with weeknight-level effort.

Make it once, and I promise this Spicy Salmon Sushi Bake will start showing up in your meal rotation like it pays rent.

Keep the Sushi Night Vibes Going

If you loved this Spicy Salmon Sushi Bake Recipe, here are a few more cozy, flavor-packed favorites you might want to try next (because once you start scooping warm, saucy goodness… it’s hard to stop):

Try a spicy cousin next: Bang Bang Salmon — same bold, creamy heat, different delicious vibe.
Add a crunchy, snacky side: Crab Rangoon Nachos — perfect for scooping, sharing, and “oops we ate the whole tray.”
Round it out with something fresh: Persian Shirazi Salad — bright, crunchy, and amazing next to rich salmon bites.
Make it a full cozy meal moment: Miso Ginger Broth — warm, soothing, and the easiest “sip-and-smile” pairing.

And if you make this recipe, I’d love to hear how it turned out—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐. Your feedback helps other readers (and makes my day in the best way!).