I love making this Easy Spicy Salmon Sushi Bake when I’m craving sushi flavors without the effort of rolling anything. It’s warm, creamy, slightly spicy, and incredibly comforting. I enjoy how it brings all the best parts of sushi into one simple, oven-baked dish that feels both fun and satisfying.
Why You’ll Love This Recipe
I like this recipe because it’s easy, flavorful, and perfect for sharing. I enjoy how the spicy salmon mixture pairs with seasoned rice and gets lightly golden in the oven. It’s also a great option when I want sushi-style food at home using simple ingredients and minimal prep.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups cooked sushi rice
2 tablespoons rice vinegar
1 teaspoon sugar
½ teaspoon salt
12 ounces salmon fillet, skin removed and chopped
¼ cup mayonnaise
2 tablespoons sriracha
1 teaspoon soy sauce
1 teaspoon sesame oil
½ cup cream cheese, softened
2 tablespoons green onions, sliced
1 tablespoon sesame seeds
For serving (optional):
Nori sheets
Cucumber slices
Avocado slices
Directions
I start by preheating the oven to 375°F (190°C). I mix the warm cooked rice with rice vinegar, sugar, and salt until well combined. I spread the seasoned rice evenly into a lightly greased baking dish.
In a bowl, I mix the chopped salmon with mayonnaise, sriracha, soy sauce, sesame oil, and cream cheese until creamy and well blended. I spread the salmon mixture evenly over the rice layer.
I bake the sushi bake for about 20–25 minutes, until the salmon is cooked through and the top is slightly golden. I remove it from the oven and sprinkle green onions and sesame seeds over the top before serving.
I like scooping it with pieces of nori and adding cucumber or avocado for extra freshness.
Servings And Timing
This recipe makes about 4 servings.
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: about 40 minutes
Variations
I sometimes swap salmon for canned salmon or cooked shrimp when I want a quicker option. When I want extra heat, I add more sriracha or a drizzle of spicy mayo on top. I also enjoy adding a layer of imitation crab for a more traditional sushi-bake twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in the oven or microwave until heated through. I prefer adding fresh toppings after reheating.
FAQs
Can I use canned salmon?
I’ve used canned salmon, and it works well as long as I drain it thoroughly.
Do I need sushi-grade salmon?
I don’t need sushi-grade salmon since it’s fully cooked in the oven.
Can I make this dish ahead of time?
I assemble it ahead of time and bake it just before serving for the best texture.
Is this recipe very spicy?
I control the spice by adjusting the amount of sriracha, so it can be mild or spicy.
What’s the best way to serve this?
I like serving it with nori sheets and fresh toppings so everyone can build their own bites.
Conclusion
I keep coming back to this Easy Spicy Salmon Sushi Bake because it’s comforting, flavorful, and incredibly easy to make. It’s a great way for me to enjoy sushi-inspired flavors at home with minimal effort and maximum satisfaction.
