Hi there, I’m Chef Andrew, and today I’m thrilled to share a crowd-favorite that’s bold, comforting, and irresistibly satisfying: Spicy Salmon Sushi Bake. If you love the rich flavors of sushi but want something warm, creamy, and easy to serve, this baked version is your next obsession. Imagine layers of perfectly seasoned sushi rice, tender baked salmon, creamy spicy mayo, and a drizzle of sweet unagi sauce — all baked together to create an umami-packed experience that hits every craving.
Table of Contents
This dish takes the art of sushi and transforms it into a comforting casserole-style bake that you can enjoy straight from the oven. It’s ideal for dinner parties, potlucks, or cozy nights when you’re craving sushi flavors without the hassle of rolling. The blend of textures — the tender fish, creamy sauce, and slightly crisp edges — creates a balance that’s both indulgent and familiar.
What I love most about this recipe is its adaptability. You can keep it traditional with furikake and avocado or get creative with your toppings. Whether you’re a seasoned sushi fan or just discovering these flavors, this spicy salmon sushi bake promises restaurant-quality taste in a casual, shareable form. Let’s dive in and create something truly unforgettable, bite after bite.
Amazing Spicy Salmon Sushi Bake For 8 People In 30 Minutes
Equipment
- 9×9 inch Baking Dish
- Baking Sheet
- Saucepan
Ingredients
Sushi Rice Base
- 1 cup sushi rice or short-grain rice rinsed until water runs clear
- 1.5 cups water
- 1.5 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
Spicy Baked Salmon
- 1.5 pounds salmon fillet skin removed after baking
- salt and freshly ground pepper to taste
- 2 tbsp coconut aminos or low-sodium soy sauce
- 1 tsp honey
- 1 clove garlic finely crushed
- 2 scallions thinly sliced
- 2 tbsp spicy mayo
- 2 tbsp cream cheese softened
Homemade Spicy Mayo
- 0.5 cup mayonnaise
- 0.33 cup sriracha sauce adjust to taste
- 1 tsp sesame oil
Toppings
- eel sauce (unagi sauce) or teriyaki glaze for drizzling
- furikake seasoning or crushed seaweed snacks
- toasted sesame seeds
- chopped scallions
- sliced jalapeños
- fresh avocado slices
Instructions
- Start by preheating your oven to 375°F (190°C). This ensures it’s ready to go once your salmon and rice are prepared.
- Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and helps the rice achieve the right stickiness. Add the rice and water to a saucepan and bring to a gentle boil. Once boiling, lower the heat to a simmer, cover, and cook for 15-20 minutes until the water is fully absorbed. Remove from heat and gently stir in rice vinegar, sugar, and salt while the rice is still warm. Mix well to evenly distribute the flavor, then set aside to cool slightly.
- While the rice cooks, pat the salmon fillet dry and season with salt and pepper. In a small bowl, mix coconut aminos (or soy sauce), honey, and crushed garlic. Rub this mixture over the salmon evenly. Place the salmon on a lined baking sheet and bake for 15-18 minutes, depending on its thickness, until it flakes easily with a fork.
- Once baked, remove the skin and transfer the salmon to a mixing bowl. Flake it gently using a fork. Add the chopped scallions, softened cream cheese, and spicy mayo. Stir until everything is well combined into a creamy, cohesive mixture.
- Increase your oven temperature to 400°F (200°C). Spread the seasoned rice evenly into a 9×9-inch baking dish, pressing lightly to form a firm base. Sprinkle a generous layer of furikake or crushed seaweed snacks on top of the rice.
- Spoon the salmon mixture evenly over the rice base. Smooth out the surface using a spatula, then drizzle eel sauce and more spicy mayo over the top for extra flavor and color.
- Bake for 10 minutes, then switch your oven to broil mode for 2-3 minutes until the top is slightly golden and bubbling. Keep a close eye to prevent burning.
- Remove the dish from the oven and let it rest for 5 minutes. Garnish with sesame seeds, avocado slices, chopped scallions, and fresh jalapeños.
- If you’re prepping in advance, you can layer the cooked rice and salmon mixture in the dish earlier in the day. Keep it covered in the fridge and bake it just before serving to maintain the best texture and flavor.
Notes
- Perfect Rice Texture: Rinse your sushi rice until the water runs clear. This step removes excess starch, keeping the rice sticky yet fluffy instead of gummy.
- Use Fresh Salmon: Fresh salmon delivers better flavor and texture than frozen.
- Balance the Heat: Adjust the sriracha in the spicy mayo to suit your spice tolerance.
- Cream Cheese Tip: Use room-temperature cream cheese for easier mixing and a smoother consistency.
- Protein Swap: Replace salmon with cooked shrimp, crab, or canned tuna.
- Low-Carb Version: Use cauliflower rice seasoned with rice vinegar and salt.
- Gluten-Free Option: Substitute soy sauce with tamari or coconut aminos.
More Favorites from My Kitchen:
Rosemary Apple Cider Chicken 7 Irresistible Reasons to Try It
Amazing Spicy Pineapple Brown Sugar Chicken In 30 Minutes
Or go to my Pinterest.
Why You’ll Love This Recipe “Spicy Salmon Sushi Bake”
This spicy salmon sushi bake isn’t just another trendy dish — it’s the perfect mix of comfort, flavor, and simplicity. Every bite delivers the warmth of baked salmon and rice, the kick of spicy mayo, and the freshness of creamy avocado. It’s sushi reinvented for busy nights, casual gatherings, or those times you want something special without the effort of rolling.
Here’s why you’ll fall in love with it:
- Effortless and Fast: No sushi mat, no rolling, and no stress. Just layer, bake, and enjoy.
- Simple Ingredients: Everything you need is easy to find and budget-friendly, making this a go-to weeknight dinner.
- Perfect for Sharing: Whether it’s a family dinner, potluck, or get-together with friends, it’s a crowd-pleaser that disappears quickly.
- Unbelievable Flavor: The creamy, spicy, and slightly sweet combination creates a crave-worthy umami balance that keeps you coming back for more.
- Restaurant Quality at Home: With the right seasoning and texture, this bake rivals the sushi experience you’d get at your favorite Japanese spot.
What makes my version stand out is the balance between creaminess and spice. The salmon stays juicy, the rice holds its shape without turning mushy, and the topping bakes to a beautiful golden finish. It’s a fusion of comfort food and sushi artistry, baked into one irresistible pan.
Ingredients Needed for Spicy Salmon Sushi Bake
To create the ultimate spicy salmon sushi bake, you’ll need a few simple components that come together to form layers of flavor and texture. Each part adds something special, from the fluffy rice base to the creamy, spicy salmon topping and the fresh, vibrant garnishes.
For the Sushi Rice Base
- 1 cup sushi rice or short-grain rice
- 1 ½ cups water
- 1 ½ tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
(Tip: Rinse the rice several times until the water runs clear to remove excess starch and achieve that perfect sticky yet fluffy texture.)
For the Spicy Baked Salmon
- 1 to 1½ pounds salmon fillet, skin removed after baking
- Salt and freshly ground pepper, to taste
- 2 tablespoons coconut aminos or low-sodium soy sauce
- 1 teaspoon honey
- 1 clove garlic, finely crushed
- 2 scallions, thinly sliced
- 2 tablespoons spicy mayo
- 2 tablespoons cream cheese, softened
(Chef’s Note: The mix of spicy mayo and cream cheese creates a luscious, creamy texture that helps bind the salmon flakes beautifully.)
For the Homemade Spicy Mayo
- ½ cup mayonnaise
- ⅓ cup sriracha sauce
- 1 teaspoon sesame oil
(Adjust the sriracha level depending on your spice preference — mild, medium, or fiery hot.)
Toppings
- Eel sauce (unagi sauce) or teriyaki glaze for a sweet-savory drizzle
- Furikake seasoning or crushed seaweed snacks for crunch
- Toasted sesame seeds for nutty depth
- Chopped scallions for brightness
- Sliced jalapeños for a spicy kick
- Fresh avocado slices for creaminess
These ingredients work together to create a balance of flavors — savory, spicy, creamy, and slightly sweet — giving you a sushi-inspired experience that’s comforting and indulgent all at once.
How to Make Spicy Salmon Sushi Bake
Follow these steps carefully to create the perfect spicy salmon sushi bake. Each layer contributes to the overall harmony of flavor and texture, so take your time and enjoy the process.
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This ensures it’s ready to go once your salmon and rice are prepared.
Step 2: Cook the Sushi Rice
Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and helps the rice achieve the right stickiness.
Add the rice and water to a saucepan and bring to a gentle boil. Once boiling, lower the heat to a simmer, cover, and cook for 15–20 minutes until the water is fully absorbed.
Remove from heat and gently stir in rice vinegar, sugar, and salt while the rice is still warm. Mix well to evenly distribute the flavor, then set aside to cool slightly.
Step 3: Prepare and Bake the Salmon
While the rice cooks, pat the salmon fillet dry and season with salt and pepper. In a small bowl, mix coconut aminos (or soy sauce), honey, and crushed garlic. Rub this mixture over the salmon evenly.
Place the salmon on a lined baking sheet and bake for 15–18 minutes, depending on its thickness, until it flakes easily with a fork.
Step 4: Flake and Mix the Salmon
Once baked, remove the skin and transfer the salmon to a mixing bowl. Flake it gently using a fork. Add the chopped scallions, softened cream cheese, and spicy mayo. Stir until everything is well combined into a creamy, cohesive mixture.
Step 5: Assemble the Bake
Increase your oven temperature to 400°F (200°C). Spread the seasoned rice evenly into a 9×9-inch baking dish, pressing lightly to form a firm base. Sprinkle a generous layer of furikake or crushed seaweed snacks on top of the rice.
Step 6: Layer the Salmon Mixture
Spoon the salmon mixture evenly over the rice base. Smooth out the surface using a spatula, then drizzle eel sauce and more spicy mayo over the top for extra flavor and color.
Step 7: Bake to Perfection
Bake for 10 minutes, then switch your oven to broil mode for 2–3 minutes until the top is slightly golden and bubbling. Keep a close eye to prevent burning.
Step 8: Garnish and Serve
Remove the dish from the oven and let it rest for 5 minutes. Garnish with sesame seeds, avocado slices, chopped scallions, and fresh jalapeños.
Step 9: Make-Ahead Tip
If you’re prepping in advance, you can layer the cooked rice and salmon mixture in the dish earlier in the day. Keep it covered in the fridge and bake it just before serving to maintain the best texture and flavor.
Each step builds flavor and contrast, giving you a warm, creamy, and slightly crispy spicy salmon sushi bake that’s just as satisfying as traditional sushi — but with far less fuss.
Serving and Storage Tips of Spicy Salmon Sushi Bake
Once your spicy salmon sushi bake comes out of the oven, the aroma alone will make it hard to wait — but presentation and storage matter just as much as flavor. Here’s how to serve it beautifully and keep it tasting amazing afterward.
Serving Tips of Spicy Salmon Sushi Bake
- Serve Warm: This dish is best enjoyed straight from the oven when the top is slightly golden and creamy.
- Scoop, Don’t Slice: Use a large spoon or spatula to scoop portions onto individual plates. Each serving will have a perfect mix of rice, salmon, and toppings.
- Add Fresh Toppings: Just before serving, add sliced avocado, fresh scallions, and jalapeños for color and freshness.
- Optional Sides: Pair it with pickled ginger, cucumber salad, or miso soup for a well-balanced sushi-style meal.
- Entertaining Tip: Serve it family-style in the baking dish with small bowls of extra spicy mayo, eel sauce, and furikake for guests to customize their bites.
Storage Tips of Spicy Salmon Sushi Bake
- Refrigeration: Store leftovers in an airtight container and refrigerate for up to 3 days.
- Reheating: To reheat, place the desired portion in an oven-safe dish and warm at 350°F (175°C) for 10–12 minutes until heated through. You can also microwave it for 1–2 minutes, but the texture will stay crispier when reheated in the oven.
- Avoid Freezing: Freezing is not recommended since the rice and cream-based sauce can lose their texture once thawed.
These simple steps will help you serve your spicy salmon sushi bake like a pro — creamy, flavorful, and perfectly satisfying, whether it’s fresh from the oven or reheated for next-day leftovers.
Helpful Notes of Spicy Salmon Sushi Bake
Here are a few of my professional tips and variations to help you elevate your spicy salmon sushi bake and make it your own. These insights can turn a good dish into an unforgettable one.
Chef’s Tips
- Perfect Rice Texture: Rinse your sushi rice until the water runs clear. This step removes excess starch, keeping the rice sticky yet fluffy instead of gummy.
- Use Fresh Salmon: Fresh salmon delivers better flavor and texture than frozen. If using frozen, make sure it’s fully thawed and patted dry before seasoning.
- Balance the Heat: Adjust the sriracha in the spicy mayo to suit your spice tolerance. You can even replace some of it with ketchup or sweet chili sauce for a milder kick.
- Cream Cheese Tip: Use room-temperature cream cheese for easier mixing and a smoother consistency in the salmon filling.
- Crispy Top Option: If you like a slightly crispy texture, sprinkle a thin layer of panko breadcrumbs before broiling. It gives a light crunch that contrasts beautifully with the creamy layers.
- Presentation Upgrade: For an elegant touch, serve each portion topped with thinly sliced avocado and a drizzle of both spicy mayo and unagi sauce in a zigzag pattern.
Variations
- Protein Swap: Replace salmon with cooked shrimp, crab, or canned tuna for a different twist.
- Low-Carb Version: Use cauliflower rice seasoned with a bit of rice vinegar and salt as a lighter alternative.
- Gluten-Free Option: Substitute soy sauce with tamari or coconut aminos to keep the dish fully gluten-free.
- Extra Flavor Boost: Add finely chopped nori or a splash of mirin to your rice for a deeper sushi-style flavor.
These small adjustments can help you tailor the recipe to your taste or dietary preferences while keeping that signature creamy, spicy, and savory sushi bake essence intact.
Conclusion of Spicy Salmon Sushi Bake
There’s something truly special about this spicy salmon sushi bake — it takes all the rich, comforting flavors of sushi and transforms them into a warm, shareable meal that’s simple yet impressive. Each spoonful delivers creamy salmon, perfectly seasoned rice, and that irresistible blend of spicy, savory, and sweet that makes everyone reach for seconds. It’s the kind of dish that brings people together, whether it’s a casual dinner with family or a weekend potluck with friends.
What makes this recipe a true standout is its balance. The tender salmon melts in your mouth, the spicy mayo adds a creamy kick, and the touch of sweetness from the glaze ties it all together. It’s restaurant-quality comfort food you can easily make in your own kitchen. Even better, it’s flexible — you can tweak the spice level, play with toppings, or switch up the protein without losing its signature appeal.
If you’ve been searching for a recipe that’s both cozy and exciting, this spicy salmon sushi bake is the one. It’s easy enough for weeknights and special enough for entertaining. The best part is watching everyone’s faces light up as they take their first bite — it’s that good.
If you try this recipe, I’d love to hear from you! Leave a comment below and let me know how it turned out. Don’t forget to give it a star rating if you enjoyed it — your feedback helps others discover it too. And if you share your delicious creation on Pinterest or Facebook, tag it so we can see your take on it.
What toppings or flavor twists did you add to your sushi bake? Tell us in the comments — I can’t wait to see your creative versions!
Frequently Asked Questions (FAQ)
How long does salmon sushi bake last?
Your spicy salmon sushi bake can be safely stored in the refrigerator for up to 3 days when kept in an airtight container. After that, the texture of the rice and sauce begins to change, and the flavors lose their freshness. For the best experience, enjoy it within the first two days while it’s still creamy and flavorful.
Is spicy salmon sushi raw or cooked?
This dish is fully cooked. The salmon is baked in the oven before being mixed with the spicy mayo and cream cheese, then baked again to perfection. There’s no raw fish involved, which makes this recipe ideal for anyone who loves sushi flavors but prefers cooked seafood.
How long to bake sushi bake at 375 degrees?
At 375°F (190°C), the salmon portion of the sushi bake should be cooked for 15 to 18 minutes, depending on the thickness of your fillet. The assembled sushi bake (with rice and toppings) bakes for about 10 minutes at 400°F (200°C), followed by a brief 2–3 minute broil to get that lightly golden top.
How long to heat up sushi bake?
To reheat, place your sushi bake in an oven-safe dish and warm it at 350°F (175°C) for 10–12 minutes. This method keeps the rice fluffy and the topping creamy. If you’re short on time, you can microwave it for 1–2 minutes, but note that the texture won’t be as crisp as when reheated in the oven.
Do I have to put sushi bake in the fridge?
Yes, absolutely. Any leftovers should be stored in the refrigerator to prevent spoilage, especially because of the seafood and mayonnaise components. Once cooled to room temperature, cover tightly with plastic wrap or a lid before refrigerating. Avoid leaving it out for more than 2 hours after baking.
How to know if baked salmon is finished?
Baked salmon is done when it easily flakes apart with a fork and the internal temperature reaches 145°F (63°C). The flesh should be opaque and moist but not raw or translucent in the center. If you’re unsure, it’s better to check early than to overcook it — salmon continues to cook slightly from residual heat even after being removed from the oven.