Spicy Salmon Sushi Bake with Sriracha Mayo
A modern take on sushi that ditches rolling for baking. Seasoned sushi rice forms the base, topped with a spiced salmon mixture of flaked fish, sriracha mayo, and furikake. The whole dish bakes until golden and crispy at the edges. Perfect for weeknight dinners or casual entertaining when you want sushi flavors without the technique. The sriracha heat balances creamy mayo and umami-rich soy sauce, while furikake adds nori and sesame notes.
Ingredients
- 1 cup sushi rice, uncooked
- 2 fillets salmon, skin-on
- 2 teaspoons olive oil
- salt, to taste
- black pepper, to taste
- 2 tablespoons soy sauce
- ¼ cup mayonnaise
- 2 tablespoons sriracha
- 2 tablespoons furikake seasoningnori strips + sesame seeds1 tablespoon eachseasoning
DIY blend
- 3 tablespoons white rice vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- green onion, garnish(optional)
- black sesame seeds, garnish(optional)
Instructions
- 1
Preheat oven to 350 F.
- 2
Rinse sushi rice in a saucepan with cold water and drain through a sieve. Repeat 4 times until water runs clear.
- 3
Place rinsed rice in saucepan with 1 1/3 cups cold water. Bring to boil, reduce heat to simmer, cover, and cook for 10 minutes.
- 4
Place salmon on parchment-lined baking pan, drizzle with olive oil, season with salt and pepper.
- 5
Bake salmon for 12 minutes.
- 6
Remove rice from heat and let rest covered for 15 minutes.
- 7
Flake cooked salmon in mixing bowl, discarding skin.
- 8
Add soy sauce, mayonnaise, sriracha, and furikake to salmon. Mix well and set aside.
- 9
Increase oven temperature to 425 F.
- 10
Stir rice vinegar, sugar, and salt into cooked rice.
- 11
Press seasoned rice evenly into bottom of baking dish.
- 12
Spoon salmon mixture over rice and spread in even layer.
- 13
Bake for 15 minutes.
- 14
Garnish with green onion and black sesame seeds if desired. Slice and serve.
Tips
Rinse sushi rice thoroughly until water runs clear to remove excess starch, which prevents mushiness and helps rice stay separate.
Flake salmon while still warm for easier separation and better mixing with mayo and sriracha.
For crispier edges, bake in a preheated 425 F dish for the final 15 minutes rather than increasing temperature midway.
Good to Know
Cover baked sushi and refrigerate up to 3 days. Reheat gently in 350 F oven for 8-10 minutes to avoid drying salmon.
Prepare seasoned rice mixture and salmon mixture separately up to 1 day ahead. Assemble and bake just before serving for best texture.
Serve warm or at room temperature. Cut into squares and eat with chopsticks or fork. Pair with pickled ginger, wasabi, and extra soy sauce.
Common Mistakes
Skip rinsing rice to avoid a gummy, starchy final dish
Don't overbake salmon before the final assembly to prevent drying out completely
Avoid pressing rice too firmly or it becomes dense instead of fluffy
Substitutions
Gluten-Free Swaps
General Alternatives
DIY blend
FAQ
Can I make this ahead of time?
Yes. Prepare rice and salmon mixture separately up to 1 day ahead and store covered in the fridge. Assemble and bake fresh for best texture, or bake ahead and reheat gently at 350 F for 8 minutes.
What if I don't have sriracha?
Use gochujang, chili paste, or hot sauce at the same ratio. Alternatively, mix mayo with fresh wasabi and a touch of hot sauce for similar heat and complexity.
How long does this keep and can I freeze it?
Refrigerate up to 3 days. Freezing is not recommended as the rice texture becomes grainy and salmon dries out further upon thawing.