If you love sushi flavors but want something cozy and fuss-free, this mini spicy salmon sushi bake is such a treat. It’s warm, creamy, and perfectly sized when you just need a small, satisfying pan to enjoy or share with one friend. Let’s make it simple and delicious.
Ingredients
- 1 cup cooked sushi rice
- 1 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
- 6 oz cooked salmon, flaked (canned salmon works too)
- 2 tbsp mayonnaise
- 1 tbsp sriracha (use less for mild heat)
- 1 tsp soy sauce
- ½ tbsp sesame oil
- 1 sheet roasted seaweed, cut or torn into small squares
- Optional: sliced green onions, sesame seeds
Optional swaps:
- Replace salmon with flaked cooked crab or shrimp.
- Sub Greek yogurt for half the mayo to lighten it up.
Steps
- Season the rice: In a bowl, mix the warm cooked rice with rice vinegar, sugar, and salt. Spread it into a small baking dish and press lightly.
- Prepare the salmon topping: In another bowl, combine the flaked salmon, mayo, sriracha, soy sauce, and sesame oil. Don’t worry if it looks very creamy that’s exactly what makes it delicious.
- Layer: Spoon the salmon mixture evenly over the rice.
- Bake: Warm in a 375°F oven for about 10–12 minutes, just until heated through.
- Finish: Sprinkle green onions and sesame seeds on top if you’d like.
- Serve: Scoop the warm mixture onto mini seaweed squares and enjoy like bite-sized hand rolls.
Chef’s Tips
- If your rice sticks too much, wet your fingertips lightly before pressing it into the dish.
- Want stronger sushi flavor? Add a tiny drizzle of soy sauce after baking.
- Leftovers keep well in the fridge for 1–2 days reheat gently so the topping stays creamy.
Variations
- Spicy Mango: Add a few tiny cubes of ripe mango to the top after baking.
- Extra Crunchy: Mix in a spoonful of crispy onions before serving.
- Kid-Friendly: Skip the sriracha and add a little extra mayo plus a splash of lemon.