My Go-To Baked Spicy Salmon Sushi Rice Recipe
Hey you! If you love sushi but don’t always have time to roll those tiny, perfect sushi rolls, I’ve got a fun and easy recipe that feels just as delicious but takes way less effort. It’s baked spicy salmon sushi rice — a warm, cozy twist on classic sushi flavors that you’re going to adore. I make this when I want that sushi vibe but also crave something comforting and easy to share. Plus, it’s so customizable; you can add your favorite veggies or adjust the spice level just how you like it!
Why You’ll Love This Recipe
This dish is a perfect mix of creamy, spicy, and savory flavors with an exciting baked finish. The sushi rice gets that nice tangy flavor thanks to the classic vinegar mix, and the spicy mayo salmon on top creates a little party in every bite. What’s even better is it’s served warm — sushi rice and salmon, but baked! If you’ve ever wondered how to enjoy sushi ingredients in a more homey and fuss-free style, this is it.
Nutritional Benefits of Baked Spicy Salmon Sushi Rice
Salmon is packed with omega-3 fatty acids, which are fantastic for your heart and brain health. It’s also a great source of protein, helping you feel full and energized. The sushi rice supplies carbohydrates for energy, and by using mayonnaise with sriracha, you get a little kick without overwhelming heat. Plus, the green onions and cilantro add antioxidants and a fresh pop of flavor. If you opt for sesame oil, you’re adding a boost of healthy fats, too!
What You’ll Need to Make This
- 2 cups sushi rice (Japanese short-grain rice)
- 2 ½ cups water (for cooking rice)
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 12 oz fresh salmon, cut into chunks or flaked
- ½ cup mayonnaise
- 2-3 tablespoons sriracha (adjust to your spice level)
- 1-2 teaspoons soy sauce (plus extra for dipping)
- 2 green onions/scallions, thinly sliced
- 2 tablespoons chopped cilantro or parsley
- Optional: 1 teaspoon sesame oil
- Optional: ½ teaspoon garlic powder or ginger powder
Equipment
- Rice cooker or medium pot with lid
- Small saucepan
- Mixing bowls
- Baking dish (around 8×8 inches works great)
- Spoon or spatula for mixing and spreading
- Sharp knife for chopping
Step-by-Step Instructions
- Rinse the Sushi Rice: Rinse your sushi rice under cold water until the water runs clear. This removes the extra starch so your rice isn’t sticky or gummy.
- Cook the Rice: Add rinsed rice and 2 ½ cups water to your rice cooker or pot. Cook according to package instructions until fluffy and tender.
- Make the Sushi Vinegar: While the rice cooks, gently warm the rice vinegar, sugar, and salt in a small saucepan on low heat just until the sugar dissolves. No need to boil. Remove from heat and let cool slightly.
- Mix the Rice: When your rice finishes, transfer it to a large bowl and gently fold in the vinegar mixture while the rice is still warm. This is what gives sushi rice its signature flavor. Let the rice cool a bit before the next step.
- Prepare the Spicy Mayo: In a medium bowl, combine mayonnaise, sriracha, soy sauce, and if using, sesame oil and garlic or ginger powder. Mix well for that creamy, spicy sauce.
- Toss Salmon with Spicy Mayo: Add fresh salmon chunks to half of the spicy mayo mixture and gently toss until the salmon is fully coated.
- Assemble the Dish: Preheat your oven to 375°F (190°C). In your baking dish, evenly spread the seasoned sushi rice as the bottom layer.
- Add the Salmon Layer: Spread your spicy salmon mixture evenly over the rice layer.
- Bake: Pop it into the oven and bake for 12-15 minutes. You’ll know it’s ready when the salmon is cooked through and the topping is slightly browned and bubbly.
- Garnish and Serve: Remove from oven and let it cool for a couple of minutes. Sprinkle the green onions and cilantro on top. Drizzle extra spicy mayo or sriracha if you want more heat. Slice into squares and serve right away with soy sauce for dipping on the side.
Tips to Make it Perfect Every Time
- Rice Cooker Magic: If you have a rice cooker, use it! It can make the rice perfectly fluffy without any fuss.
- Adjust Spice Levels: Love it spicy? Add more sriracha. Not so much? Cut back and add a tiny bit of honey for balance.
- Fresh Salmon is Key: Use sushi-grade salmon from a trusted source. You want it fresh since it’s the star of the dish.
- Even Layers: Spread both rice and salmon evenly, so each bite is balanced with that nice spicy creaminess with the fluffy rice.
- Storage: This dish is best eaten fresh, but leftovers keep well in the fridge for 1-2 days. Reheat gently to avoid drying out the salmon.
Variations You Can Try
- Veggie Boost: Add thin cucumber slices or avocado on top after baking for extra freshness.
- Make it Vegan: Swap salmon for grilled tofu or tempeh chunks and use vegan mayo.
- Mild Version: Use sweet chili sauce instead of sriracha for a gentle kick with a little sweetness.
- Extra Crunch: Sprinkle toasted sesame seeds or crushed nori on top before serving for added texture.
Frequently Asked Questions
- Can I use regular rice instead of sushi rice?
You can, but sushi rice gives you that sticky, slightly chewy texture that makes this dish special. Regular rice won’t stick together as well. - What if I don’t have sesame oil or garlic powder?
No worries! You can leave them out or replace the garlic powder with freshly minced garlic or a small dash of grated ginger for fresh flavor. - Can I prepare this ahead of time?
Yes, you can prep the rice and spicy mayo salmon separately and assemble just before baking. It’s best eaten right after baking for the best texture. - What if I don’t like spicy foods?
Simply reduce or omit the sriracha in the mayo and swap it for a little extra soy sauce or honey for sweetness. - Is it safe to bake raw salmon like this?
Absolutely! Baking fully cooks the salmon, plus the mayo helps keep it moist and flavorful.
Let’s Make This Together!
If you try this baked spicy salmon sushi rice, I’d love to know how it turns out! Don’t forget to snap a pic and share it on Pinterest or your favorite social platform — tag me so I can see and cheer you on. Happy cooking and enjoying every warm, spicy, creamy bite!
