Description
This Spicy Salmon Sushi Bake is a delicious twist on traditional sushi, combining tender baked salmon with seasoned sushi rice and a creamy, spicy topping. Easy to prepare in about 40 minutes, it’s perfect for sharing as a comforting, flavorful casserole bursting with Japanese-inspired flavors and a hint of heat.
Ingredients
Scale
For the Sushi Rice
- 1 cup sushi rice or short grain rice
- 1 1/2 cups water
- 1 1/2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the Salmon
- 1-1.5 lbs salmon fillet
- Salt & pepper, to taste
- 2 tbsp coconut aminos or low-sodium soy sauce
- 1 tsp honey
- 1 clove crushed garlic
For the Salmon Mixture
- 2 scallions, chopped
- 2 tbsp spicy mayo (see below)
- 2 tbsp cream cheese
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1/3 cup sriracha
- 1 tsp sesame oil
For Assembly and Garnish
- Eel sauce (unagi sauce) or other sweet sauce like teriyaki
- Furikake (savory Japanese rice seasoning) or crushed seaweed snacks
- Sesame seeds
- Chopped scallions
- Sliced jalapeños
- Sliced avocado
Instructions
- Prepare the sushi rice: Rinse 1 cup of sushi or short grain rice under cold water until the water runs clear. Combine the rinsed rice with 1 1/2 cups water in a pot and bring to a boil. Reduce heat to a simmer, cover, and cook for 15-20 minutes until water is absorbed and rice is tender. Remove from heat.
- Season the rice: While the rice is still warm, stir in 1 1/2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Gently mix to combine and set aside.
- Prepare the baked salmon: Preheat oven to 375°F (190°C). Season salmon fillet with salt and pepper. In a small bowl, mix 2 tablespoons coconut aminos or low-sodium soy sauce with 1 teaspoon honey and 1 crushed garlic clove. Rub this mixture over the salmon. Place salmon on a baking sheet and bake for 15-18 minutes until cooked through.
- Flake and mix the salmon: Remove salmon skin and flake the cooked salmon into a large bowl. Add 2 chopped scallions, 2 tablespoons cream cheese, and 2 tablespoons spicy mayo (prepared by mixing 1/2 cup mayo, 1/3 cup sriracha, and 1 teaspoon sesame oil). Mix until evenly combined.
- Assemble the sushi bake: Increase oven temperature to 400°F (204°C). Spread the seasoned sushi rice evenly into a 9×9 inch baking dish. Sprinkle furikake seasoning or crushed seaweed snacks over the rice. Evenly spread the salmon mixture on top of the rice. Drizzle the salmon layer with sweet eel sauce and additional spicy mayo.
- Bake and broil: Bake the assembled dish for 10 minutes. Then switch the oven to broil and broil for 2-3 minutes to slightly caramelize the top and add a golden color.
- Garnish and serve: Remove from oven and garnish with sesame seeds, extra drizzle of sauces, sliced avocado, chopped scallions, and sliced jalapeños. Serve warm. For ahead preparation, layer rice and salmon mixture in advance and bake before serving.
Notes
- Use short grain or sushi rice for the best texture that holds together well.
- Adjust the spiciness by adding more or less sriracha to the spicy mayo.
- You can substitute salmon with cooked crab or shrimp if preferred.
- Store leftovers covered in the refrigerator and reheat gently before serving.
- For extra flavor, let the salmon marinate for 15 minutes before baking.
