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Sushi is one of those foods I always say you should just order out. Leave it to the pros. But these sushi stacks take all the stress and fuss out of making sushi at home. With a base of seasoned sushi rice, a layer of nori, and spicy salmon baked together, this recipe gives you all the yummy sushi flavors – without any of the precision or pressure. Just some prep, then you bake, slice, and serve with my spicy soy sauce. Easy and so delicious.
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
Ingredients for the sushi bake
- 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
Spicy Soy Sauce Ingredients
- tamari/soy sauce
- chili paste
- toasted sesame oil
Ingredients for serving
- avocado
- toasted sesame seeds
- green onions
The Steps
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:
Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa
Parchment Baked Roasted Red Pepper Salmon
Coconut Curry Salmon with Garlic Butter
Baked Chipotle Salmon Sushi Cups
Lastly, if you make these Easy Spicy Salmon Sushi Stacks, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Spicy Salmon Sushi Stacks
Servings: 4
Calories Per Serving: 552 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Spicy Soy Sauce
- 1/3 cup tamari/soy sauce
- 1-2 tablespoons chili paste
- 1 tablespoon toasted sesame oil
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!
This post was originally published on January 12, 2026
This was an excellent recipe. I knew from reading the instructions that it was going to be soggy, it’s a a casserole people. Perfect amount of sweet and spicy, very comforting. Will be making again!
Hey Erica,
Happy Monday! I’m grateful you made this recipe and for your comment, so glad it was enjoyed!
Everything was so mushy and slimy, I hate wasting food but I couldn’t get this down
Sorry to hear this, Darla. Thanks for trying the recipe and your comment.
I was excited but this fell flat for me
Hey Mona,
Sorry to hear you did not enjoy this recipe. If there is anything that I can help with, please let me know!
I had ahi tuna on hand & used. Also, used Mother in law’s gochujang. Bake 25 min, should have baked a tad less. YUMM! Will make again
Hey Kari,
Awesome! Love to hear you enjoyed this recipe and thanks for sharing what worked well for you! Have a great Monday!
So yummy and easy to make! I can’t wait to make it for my family when they come to visit.
Hey Annie,
Happy Monday! I’m grateful you made this recipe and for your comment, so glad it was enjoyed!
THIS RECIPE WAS FANTASTIC, like every other HBH recipe. My son in law could NOT quit commenting on how fabulous the “new” recipe was, he’s used to my rotation!! My daughter said “You’ve got to save that, mom!!” And my husband had two servings. I disagree with the negative comments as nothing was soggy about my stacks. I did spread them on an entire jelly roll bc I had doubled the recipe. Maybe that helped?? Can’t say enough. I love a new way to serve salmon!!!
Hey Jeanne,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
Made this tonight and my husband and both loved it!! Like your hubbie – neither of us love salmon but had so much flavor and was super easy to make. Thanks for sharing with all of us!!!
Hey Sheri,
Happy Sunday! Thanks so much for trying this recipe, so glad to hear it turned out well for you!
Not great. I wish I’d read reviews before committing expensive salmon to this recipe. I tried to salvage by making a yum yum sauce to top with-also threw on some furikake and cilantro. I still didnt love but others at least ate it with those additions.
Thanks for sharing your feedback. Sorry to hear you didn’t love the recipe! Have a great week!
The whole thing turned out so soggy and slimy, absolutely horrible.
Sorry to hear this, Dena. Thanks for trying the recipe and your feedback!
I love most HBH recipes but this one got deleted immediately. Like other reviewers, the whole thing was mushy, bland, slimy, and kinda gross. We choked it down because we hate wasting food, but I’ll never make this again. Skip this one and save your money.
Hi Tully,
I appreciate you trying this recipe and your feedback, very sorry to hear it did not turn out for you!
Skipped the seaweed and used basmati rice instead. Followed all other instructions.
This was delicious!
Hey Danielle,
Happy Friday! I’m so glad to hear you enjoyed this recipe, thanks a lot for making it!
I’m not understanding the negative comments on here. We made this tonight and my husband and I both loved this! Definitely recommend. Also recommend serving with some sliced cucumber on the side for a little extra crunch!
Hey Kristen,
Happy Friday! I’m so glad to hear you enjoyed this recipe, thanks a lot for making it!
I was honestly a little apprehensive about making this after reading some of the reviews, but I am so glad I gave it a try—it did not disappoint at all! I’m beyond excited to make this again, and I’m especially thrilled that I now know how to make sushi rice. I swapped the chili paste and hot sauce for sriracha and adjusted the quantities so it wouldn’t be too spicy for my son, and it worked perfectly. Yes, the seaweed was a bit soggy, but I truly didn’t care one bit. This was so much fun to make and absolutely delicious. LOVE LOVE LOVED it!
Thanks so much, Jennifer! I truly appreciate you giving this recipe a try and I am so glad it was enjoyed!
Have a great weekend!
LOVED this recipe! I also don’t typically dabble in creating sushi – I leave that to the pro’s as well but this recipe was straightforward and DELICIOUS! I could legit drink that spicy sauce 🤣 I used half mayo & half cottage cheese for more protein and it still had delish flavor!
Yay!! Thanks so much, Bridget! I am so glad you enjoyed this recipe and appreciate you giving it a try!