Crispy Rice Salmon Sushi Bake

Rinse sushi rice under cold water until the water runs mostly clear. This removes excess starch and helps create the sticky texture needed for sushi bake. Cook rice with water according to package instructions or in a rice cooker. Let it rest covered for 10 minutes after cooking. While still warm, gently fold in rice vinegar, sugar, and salt. Mix carefully so the rice grains remain intact. Allow the rice to cool slightly.

In a bowl, combine flaked cooked salmon, mayonnaise, sriracha, soy sauce, and sesame oil. Mix until creamy and evenly coated. Taste and adjust the spice level if desired.

Preheat oven to 200°C (400°F). Press the seasoned sushi rice into an even layer in a baking dish or heat-safe tray. Lightly brush or drizzle with vegetable oil. Bake for 20–25 minutes until the edges are golden and slightly crispy. Remove from the oven and gently press the rice down again with a spatula to form a firm base.

Spread the spicy salmon mixture evenly over the warm crispy rice layer. Return to the oven for 5 minutes, just until the topping is heated through. Top with avocado slices, sesame seeds, crispy onions, spring onions, and nori strips. Drizzle with extra spicy mayo or sriracha before serving.