Chili-Garlic Salmon Sushi Bake
A spicy, creamy, crispy twist on sushi — flaked salmon layered over seasoned sushi rice and baked to golden perfection.
Ingredients
For the Rice Layer
- 3 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
For the Salmon Layer
- 450 –500 g salmon fillets cooked or baked
- ½ cup mayo Kewpie preferred
- 2 –3 tbsp chili-garlic sauce
- 1 tbsp soy sauce
- 1 –2 tsp sriracha optional for heat
- 1 tsp sesame oil
- 1 tbsp chopped cilantro or green onion
Toppings
- Extra chili-garlic sauce
- Chopped cilantro or green onion
- Sliced red chili
- Toasted sesame seeds
- Nori strips optional
Instructions
Prepare the Rice Layer
- Mix warm sushi rice with rice vinegar, sugar, and salt until well-coated.
- Press the seasoned rice firmly into the bottom of a baking dish.
Prepare the Salmon Mixture
- Flake cooked salmon into a bowl.
- Stir in mayo, chili-garlic sauce, soy sauce, sesame oil, and optional sriracha.
- Mix with chopped cilantro or green onion.
- Spread evenly over the rice.
Bake
- Bake at 400°F (200°C) for 12–15 minutes, or until edges are lightly caramelized and the top begins to crisp.
Add the Toppings
- Sprinkle with sliced red chili, fresh herbs, and toasted sesame seeds.
- Drizzle additional chili-garlic sauce on top.
Serve
- Slice into squares.
- Enjoy with nori sheets, avocado slices, extra soy sauce, or spicy mayo.
Notes
Tips & Variations
- Add crunch: Sprinkle crushed nori, panko, or crispy chili oil on top.
- Try different proteins: Crab, shrimp, tuna, or tofu all work beautifully.
- Lower spice: Reduce chili-garlic sauce or skip the sriracha.
- Make it creamier: Mix softened cream cheese into the salmon layer.
- Add veggies: Include cucumber, green onions, or avocado after baking.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 1 month.
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Reheat:
- Oven: 350°F (175°C) for 10 min
- Air fryer: 375°F (190°C) for 5–7 min