Description
This Spicy Salmon Sushi Bake is a delightful twist on traditional sushi, offering a warm, comforting casserole bursting with fresh sushi rice, tender baked salmon, and a spicy, creamy topping. Perfect for sushi lovers looking for an easy-to-make dish that combines sweet, tangy, and spicy flavors all in one.
Ingredients
Scale
Rice Base
- 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
Salmon Mixture
- 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
- 2 scallions, chopped
- 2 tbsp spicy mayo (see below)
- 2 tbsp cream cheese
Spicy Mayo
- 1/2 cup mayonnaise
- 1/3 cup sriracha
- 1 tsp sesame oil
For Assembly & Garnish
- Eel sauce (unagi sauce) or teriyaki sauce
- 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 to remove excess starch. In a pot, combine rinsed rice and 1 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed. Remove from heat.
- Season the rice: While the rice is still warm, gently fold in 1 1/2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt to give the rice a subtle tang and sweetness. Set aside.
- Prepare the baked salmon: Preheat the oven to 375°F (190°C). Season the 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 evenly over the salmon. Place on a baking sheet and bake for 15-18 minutes depending on thickness, until cooked through and flaky.
- Flake and mix the salmon: Remove the salmon skin and flake the cooked salmon into a large mixing bowl. Add 2 chopped scallions, 2 tablespoons cream cheese, and 2 tablespoons of spicy mayo (prepared by mixing 1/2 cup mayonnaise, 1/3 cup sriracha, and 1 teaspoon sesame oil). Mix thoroughly until well combined.
- Assemble the sushi bake: Increase oven temperature to 400°F (204°C). Spread the seasoned sushi rice evenly in a 9×9 inch baking dish. Sprinkle furikake seasoning or crushed seaweed snacks over the rice layer. Evenly spread the salmon mixture over the rice. Drizzle the salmon layer with eel sauce and additional spicy mayo for extra flavor.
- Bake and broil: Bake the assembled dish for 10 minutes to meld the flavors. Then switch the oven to broil and broil for 2-3 minutes to caramelize and brown the top layer, creating a beautiful golden color and slight crispiness.
- Garnish and serve: Remove from the oven and garnish with sesame seeds, additional drizzle of sauces, sliced avocado, chopped scallions, and sliced jalapeños for a fresh, spicy kick. Serve warm. If prepping ahead, layer rice and salmon mixture in advance and bake before serving.
Notes
- Use short grain or sushi rice for the best sticky texture.
- Substitute coconut aminos with low-sodium soy sauce to reduce salt.
- The spicy mayo can be adjusted in heat by varying the amount of sriracha.
- Broil carefully to avoid burning the top layer.
- Can be served with a side of pickled ginger or wasabi for an authentic sushi experience.
- Store leftovers covered in the fridge and reheat gently before serving.
