The Time I Fell for Sushi Bake (And My Kitchen Was Never the Same)

Okay, real talk—I started making Spicy Salmon Sushi Bake after a potluck where some genius friend brought one and I basically polished off half the tray before anyone noticed. You know that feeling when you want homemade sushi but the thought of rolling sushi matlessly (is that a word?) sends you into a spiral? That’s what led me here. I kid you not, first time I made it, the rice stuck everywhere, but my socks were blown off by how comforting it tastes. Plus, it’s surprisingly forgiving – unlike my attempts at actual sushi rolls, which tend to slide apart or look like cartoon burritos.

Why You’ll Love Making This Even If You’re Not a ‘Sushi Person’

I make this when I’m craving the flavors of sushi but can’t be bothered with the faff of rolling and slicing (plus, my knife skills are, let’s say, developing). My family goes nuts for this—especially after a long, cold day—since it’s warm, spicy and somehow both special and cozy. It’s also been my save-the-day recipe when I realize halfway through making dinner that I forgot to buy nori—seriously, just serve it with tortilla chips or any old crackers. One time I swapped mayo brands and thought the world would end but, honestly, nobody noticed except maybe me, the self-proclaimed mayo police.

What You’ll Need (But Don’t Sweat The Small Stuff)

2 cups cooked short-grain rice (day-old is ideal; freshly cooked in a pinch works, but a bit mushier. I sometimes mix in a handful of leftover brown rice for more texture)
300g cooked or canned salmon (honestly, any version works fine—my grandmother swears by canned, but I usually go with a fillet if I spot one on sale)
1/3 cup Japanese mayo (Kewpie’s the classic, but I’ve used regular Hellmann’s and, uh, nobody rioted)
2 tablespoons Sriracha (I eyeball it—sometimes more for a proper fiery kick)
1 tablespoon soy sauce (tamari or even fish sauce if you’re out works too—just use less salt later)
1 teaspoon rice vinegar (or white vinegar with a tiny pinch of sugar when I’ve run out)
1 teaspoon sugar
1 sheet nori, crumbled (torn up; honestly scissors are easiest)
1/2 cup shredded cheese (mozzarella works best but I’ve mixed in cheddar or whatever is in the fridge—it melts anyway)
1 spring onion, thinly sliced
Optional: cucumber sticks, avocado, sesame seeds—or anything you’d scatter on sushi

Directions (I Promise, Lunch Will Be Ready Before You Know It)

Preheat your oven to 220°C (about 425°F), unless you forgot like me last week, then do it now! Grease a casserole dish—mine’s about 8×8 inches, but, really, I’ve used a loaf pan in a pinch.
In a medium bowl, mix your cooked rice with rice vinegar, sugar and a pinch of salt. Give it a good toss but don’t mash it into oblivion; you still want some fluffy bits here and there. Press this into your greased dish. (This is where I taste a corner… pure curiosity, honest.)
Flake the salmon—I use a fork, nothing fancy—then mix in the mayo, sriracha, soy sauce, and about half your spring onion. If it looks suspiciously pink, that’s normal. On second thought, I like it slathered with extra mayo, but up to you!
Spread the salmon mixture gently over the rice. Top with crumbled nori and blanket everything with cheese. (Don’t worry if it looks weird right now—mine usually does at this stage. The oven’s gonna sort it out.)
Bake for about 15-18 minutes, until the cheese is bubbly and just flirting with golden brown.
Let it sit for a couple minutes—it’ll be lava-hot. Top with more spring onions and, if you’re feeling fancy, drizzle a bit more sriracha and scatter sesame seeds. Serve it up with sliced avocado and cucumber, or just eat it straight out of the dish—no judgment.

Little Nuggets I’ve Learned (Usually the Hard Way)

If you use too much vinegar in the rice, it ends up a soggy mess (happened to me twice—don’t ask!) so stick to the amount or even a smidge less.
Baking time totally depends on your oven—my old one needed an extra five minutes; the new one’s like the sun.
Use parchment paper if you’re terrified of scrubbing stuck rice (which, frankly, nobody enjoys).

I’ve Played with These Variations (Some Worked, Some… Uh)

Tried using tuna instead of salmon once—actually pretty tasty, especially with a little extra soy sauce. I’ve done a veggie version with roasted sweet potatoes and, to be honest, it didn’t taste like sushi but it was still good. Oh, and, I once tried using Greek yogurt instead of mayo (trying to be healthy, y’know?). That turned out… odd. Like, edible, but not recommended unless you really like yogurt.

Do You Actually Need Fancy Tools?

Technically a baking dish is essential but I’ve absolutely used a pie plate, and even a cleaned takeaway container when my real stuff was all dirty. No rice paddle? A spatula or big spoon works fine (if not better for sneaking bites). And if you want to see some step-by-step photos—JustOneCookbook has a great visual guide I sometimes peek at!

Keeping Leftovers (If You Even Have Any…)

This stuff keeps in the fridge for two days in a tight tub, but honestly, in my house it never lasts more than a day! I think it tastes even better the next morning, maybe that’s just me. If you want to reheat, pop it back in the oven for 10 minutes or just microwave (cover it, unless you enjoy cleaning explosions).

How to Serve? Here’s How We Do It

I dish it up hot with extra sriracha and avocado slices. My cousin insists on squashing everything onto Ritz crackers (I thought he was daft, but it’s actually genius snack food). Or pile it into nori sheets and roll it up taco-style for school lunch—slightly crazy, totally fun.

Stuff I’ve Learned the Hard Way (So You Don’t Have To)

I once skipped greasing the dish—never again. Scraping burnt rice at midnight is not my idea of post-dinner joy.
Don’t rush the cooling step—steaming your tongue is a rookie error (learned that at least twice).
The nori will go soggy if it’s on top too early; toss it on at the end for a bit of crunch.

Spicy Salmon Sushi Bake: Got Questions? I’ve Gathered A Few…

Can I use cooked rice from the store?: Yep! I’ve totally grabbed some from the supermarket when I couldn’t face waiting for the rice cooker to finish. It’s a bit softer but nobody complained.
Do I really need Japanese mayo?: Nope. Kewpie is awesome, but regular stuff works. Actually, sometimes I mix in a squeeze of lemon with regular mayo for a similar vibe.
Is it spicy spicy?: Kinda. You control the heat—add more sriracha if you want your mouth on fire, or cut it for a milder dish. My little nephew gobbles it up with just a touch.
Can I make it dairy-free?: Just skip the cheese or use a plant-based one. It won’t get quite as gooey; that’s okay, it’s still tasty.
What sides work with this?: I like serving it with an Asian slaw for some crunch, or just plain edamame. If you want to go all out, try miso soup on the side (here’s my favorite recipe—dead simple, promise).

Weird side note—I once had a slice cold straight out of the fridge after a late night and uh, not gonna lie, it hits the spot. Oh, one last thing: never trust anyone who says you can’t add too much cheese. Turns out you really can.

Spicy Salmon Sushi Bake: My Lazy Night Comfort Classic