Description

Spicy Salmon Sushi Bake is a warm, comforting dish combining fresh salmon with a creamy, spicy plant-based mayo sauce over sticky sushi rice. Easy to prepare and customizable, it’s perfect for family meals or gatherings, delivering sushi-inspired flavors in a baked casserole form.

Ingredients

Scale

Main Ingredients

1 lb fresh skinless salmon fillets
2 cups sushi rice (short-grain rice)
3 tablespoons plant-based mayonnaise (natural)
1–2 tablespoons sriracha sauce (natural), adjust to taste
1 teaspoon vegetarian Worcestershire sauce
1 teaspoon apple cider vinegar
1 tablespoon apple cider vinegar (for rice seasoning)
1/2 cup cucumber, diced
2 green onions, thinly sliced
Vegetable oil, for greasing and cooking

Optional Ingredients and Garnishes

Nori sheets, for serving or layering
Toasted sesame seeds
Plant-based cheese (optional, for cheesy upgrade)
Roasted sesame seeds or crushed seaweed snacks (for extra crunch)

Instructions

Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice according to the package instructions. Once cooked, stir in 1 tablespoon of apple cider vinegar to season and give the rice a slight tang. Let the rice cool slightly while you proceed.
Cook the Salmon: Lightly grease a pan or baking dish with vegetable oil. Gently bake or pan-sear the salmon fillets over medium heat until just cooked through but still tender, about 8-10 minutes depending on thickness. Once cooked, flake the salmon into bite-size pieces, being careful not to overbreak to preserve texture.
Prepare the Spicy Mayo Mixture: In a bowl, combine plant-based mayonnaise (natural), sriracha sauce (natural), vegetarian Worcestershire sauce, and a touch of apple cider vinegar. Mix until smooth and creamy. Fold the flaked salmon gently into this spicy mayo mixture until coated evenly.
Assemble the Sushi Bake: Lightly grease a baking dish with vegetable oil. Spread an even layer of the prepared sushi rice on the bottom, pressing gently to compact it firmly. Layer the diced cucumbers and sliced green onions evenly over the rice for freshness and crunch. Top with the spicy salmon mixture, spreading it out evenly.
Bake Until Warm and Bubbly: Preheat your oven to 375°F (190°C). Place the assembled dish in the oven and bake for 10-12 minutes until the top is slightly browned and the dish is warmed through. This step melds the flavors and creates a cozy, inviting bake.

Notes

Rinse the rice thoroughly before cooking to achieve perfect sticky sushi rice texture.
Use the freshest salmon possible for optimal flavor and texture.
Watch the baking time carefully to avoid drying out the salmon layer.
Press the rice firmly to form a sturdy base that holds well.
Adjust sriracha sauce quantity gradually to customize the spice level.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Baking
Cuisine: Japanese-inspired

Nutrition

Serving Size: 1 slice (approx. 1/6 of recipe)
Calories: 320
Sugar: 2 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 18 g
Cholesterol: 40 mg

Keywords: spicy salmon sushi bake, sushi casserole, baked sushi, spicy mayo salmon, plant-based mayo sushi