Easy Spicy Salmon Sushi Stacks

I think I’ve mentioned this before, but my brother Red loves sushi. He’s always asking me to make it, and I usually respond with one of two answers: let’s go out for sushi, or I’ll make you a spicy tuna bowl.

I’ve attempted traditional sushi exactly twice, and both times I wished I hadn’t started. It’s a little too tedious for me, and honestly, I really do believe sushi should be left to the pros. I am definitely not one of them.

I make spicy tuna bowls all the time, but raw, sushi-grade tuna can be surprisingly hard to find. So when Red and the rest of the family were all together over the holidays, I wanted something with major sushi vibes—just without all the stress.

These salmon sushi stacks are best served warm, which makes them even cozier and easier to pull off. They’re fun to eat, simple to make, and completely delicious. Everyone loved these stacks, especially topped with lots of spicy soy sauce and toasted sesame seeds. Such a great dinner for the whole family!

These are the details

• cooked sushi rice
• rice vinegar
• granulated sugar
• sea salt
• salmon
• mayo
• hot sauce
• tamari/soy sauce
• toasted sesame oil
• freshly grated ginger
• green onions
• nori sheets
• tamari/soy sauce
• chili paste
• toasted sesame oil
• avocado
• toasted sesame seeds
• green onions

Step 1: Prepare the Rice

Preheat the oven. Cook the sushi rice according to package directions.

Step 2: Season and Layer the Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Add the mixture to the hot rice and gently toss to coat.

Press the seasoned rice evenly into a square baking dish. Lay the nori sheets over the rice, trimming as needed to fit.

Step 3: Mix and Bake the Salmon

In a bowl, combine the cubed salmon, mayonnaise, hot sauce, tamari (or soy sauce), toasted sesame oil, and green onions. Spoon the salmon mixture evenly over the nori.

Bake until the salmon is just cooked through and the edges are lightly golden.

Step 4: Make the Sauce

Stir together the tamari (or soy sauce), chili paste, and toasted sesame oil in a small bowl. Add chili flakes for extra heat.

Serving

Cut the sushi stack into squares and serve warm. Top with avocado, toasted sesame seeds, and sliced green onions. Drizzle generously with the spicy sauce.

Red was my ultimate taste tester for this one. He doesn’t usually love salmon, but he went back for seconds — with plenty of extra sauce. Honestly, we all did.

And the best part? This comes together easily on a weeknight, and the leftovers make the best lunch the next day.

Looking for other salmon recipes? Here are a few:

Ingredients

• 2 cups sushi rice, cooked
• 1/4 cup rice vinegar
• 1 tablespoon granulated sugar
• sea salt
• 1 1/2 pounds skinless salmon, cubed
• 1/3 cup mayo
• 2 tablespoons hot sauce
• 1 tablespoon tamari/soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh grated ginger
• 1/4 cup chopped green onions
• 4 sheets nori
• avocado, sesame seeds, and green onions, for serving

Instructions

• 1. Preheat the oven to 375°F. Cook the rice according to package directions.2. In a bowl, mix the rice vinegar, sugar, and salt until dissolved. Stir into the warm rice. Spread and press the rice evenly into a square baking dish.3. Arrange the nori sheets evenly over the rice.4. In a bowl, mix together the salmon, mayonnaise, hot sauce, tamari (or soy sauce), sesame oil, ginger, and green onions. Spread the salmon mixture evenly over the rice. Bake for 25–30 minutes, until golden brown. Slice into squares.5. To make the sauce, combine all ingredients.6. Serve topped with avocado, sesame seeds, green onions, and the spicy soy sauce. Enjoy!