Salmon Sushi Bake Savory Spicy Heaven

Ingredients

• 370 g (2 cups)sushi rice
• 480 ml (2 cups)water
• 45 ml (3 tablespoons)rice vinegar
• 25 g (2 tablespoons)sugar
• 5 g (1 teaspoon)salt
• 454 g (1 pound)skinless, boneless salmon fillet
• 30 ml (2 tablespoons)soy sauce
• 15 ml (1 tablespoon)sesame oil
• 120 ml (1/2 cup)Japanese mayonnaise (Kewpie)
• 15–30 ml (1–2 tablespoons)Sriracha
• 2green onions, thinly sliced
• 18 g (2 tablespoons)sesame seeds
• 1, sliced (optional)avocado

Instructions

1. 1

   Rinse the rice

   Rinse the sushi rice under cold water, changing the water as needed, until it runs clear.

2. 2

   Cook the rice

   Cook the rinsed rice according to the packet directions or in a rice cooker.

3. 3

   Season the rice

   While the rice is still warm, gently mix in the rice vinegar, sugar and salt.

4. 4

   Cube the salmon

   Cut the salmon fillet into small cubes.

5. 5

   Marinate the salmon

   In a bowl, combine the salmon cubes with the soy sauce and sesame oil.

6. 6

   Mix the spicy mayo

   In a separate bowl, stir together the mayonnaise and Sriracha, using more or less Sriracha to suit your preferred heat level.

7. 7

   Spread the rice

   Spread the seasoned sushi rice evenly across a baking dish.

8. 8

   Add the salmon

   Arrange the marinated salmon over the rice.

9. 9

   Drizzle the topping

   Drizzle the spicy mayonnaise over the salmon.

10. 10

    Bake until cooked

    Bake in a preheated oven at 190°C (375°F) for about 15–20 minutes, until the salmon is cooked through and the topping is golden brown.

11. 11

    Add the garnish

    Scatter over the green onions and sesame seeds. Add sliced avocado if desired.

12. 12

    Serve straight away

    Serve immediately.

What is a salmon sushi bake?

A sushi bake is a Japanese-inspired, oven-baked dish that layers sushi rice with seasoned toppings instead of rolling them into individual pieces. It borrows familiar sushi flavours and turns them into a warm, shareable tray bake.

Here, salmon, soy sauce and sesame oil sit over tangy rice, with spicy mayonnaise adding a creamy, gently fiery finish. The contrast between the soft rice, flaky fish and rich topping is what makes this version satisfying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 0g protein, 0g carbs, 0g fat.

The rice is the main source of carbohydrate, while the mayonnaise and sesame oil contribute much of the fat. Salmon provides the protein, with smaller contributions from the rice and sesame seeds. Serve a portion with salad or steamed vegetables for a more balanced plate.

Get the rice ready

Rinsing: Wash the sushi rice until the water runs clear to remove loose surface starch. This helps the cooked grains hold together without becoming overly sticky.

Seasoning: Mix the vinegar, sugar and salt into the rice while it is still warm so they distribute evenly. Fold gently to avoid crushing the grains.

Prepare the salmon and sauce

Salmon: Cut the fillet into small, even cubes so the pieces cook at a similar pace. The soy sauce and sesame oil season the fish before it goes into the dish.

Spicy mayo: Start with the smaller amount of Sriracha for a milder topping, then add more if you like extra heat. Stir thoroughly so the chilli is spread through the mayonnaise.

Layer for even baking

Rice base: Spread the seasoned rice evenly in the baking dish so each portion gets a similar amount. Avoid packing it down too firmly.

Topping: Distribute the salmon over the rice, then drizzle on the spicy mayo. Keeping the salmon pieces in an even layer helps them cook through within the stated baking time.

Check for doneness

Timing: Bake at 190°C (375°F) for about 15–20 minutes, checking towards the end of that range. The recipe’s cues are salmon cooked through and a golden-brown topping.

Finishing: Add the green onions and sesame seeds after baking to keep their fresh, crisp qualities. The avocado is optional and is added in slices just before serving.

Serve and share

This bake is designed to be served immediately, while the rice and salmon are warm and the topping is freshly baked. Divide it into six portions at the table or plate it up with a rice paddle or broad serving spoon.

For a fuller meal, serve it with a crisp salad or simply steamed vegetables. Their freshness and crunch balance the soft rice and creamy topping.

Recipe notes & tips

• Rinse the rice thoroughly until the water runs clear.
• Fold the seasoning into the rice gently while it is warm.
• Cut the salmon into similarly sized cubes for more even cooking.
• Taste the spicy mayo before adding it, and adjust the Sriracha to your liking.
• Check the salmon towards the end of the 15–20 minute baking time.
• Add the avocado only when serving so the slices stay fresh.

Variations

• More heat: Stir extra Sriracha into the mayonnaise before drizzling.
• Milder topping: Use the smaller amount of Sriracha or leave it out.
• Extra freshness: Add thinly sliced cucumber when serving.
• Crisp garnish: Add a little extra sesame seed on top just before serving.
• Avocado finish: Include the optional sliced avocado for a creamy contrast.

Common mistakes to avoid

• Skipping the rinse: The rice can turn overly sticky; rinse until the water runs clear.
• Crushing the rice: Vigorous mixing can break the grains; fold in the seasoning gently.
• Uneven salmon cubes: Pieces cook at different rates; cut them to a similar size.
• Too much chilli at once: The topping may become hotter than intended; begin with 15 ml and adjust.
• Crowded salmon: Thick piles can cook unevenly; arrange the cubes in a reasonably even layer.
• Overbaking: The salmon can dry out; check it within the stated 15–20 minute window.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat until piping hot in the oven or microwave; add fresh avocado after reheating if using.

Frequently asked questions