Description
A flavorful and easy-to-make Spicy Salmon Sushi Bake featuring layers of seasoned sushi rice topped with spicy baked salmon, cream cheese, and homemade spicy mayo, finished with delicious toppings like eel sauce, furikake, and avocado. Perfect for a crowd-pleasing appetizer or main dish, combining classic sushi flavors in a comforting baked casserole.
Ingredients
Scale
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
Spicy Baked 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
- 2 scallions, chopped
- 2 tbsp spicy mayo (see Homemade Spicy Mayo below)
- 2 tbsp cream cheese
Homemade Spicy Mayo
- 1/2 cup mayonnaise
- 1/3 cup sriracha
- 1 tsp sesame oil
Toppings
- 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 Rice: Rinse the sushi rice thoroughly to remove excess starch. In a pot, combine the rinsed rice and 1 1/2 cups water. Bring to a boil, then reduce heat to a simmer. Cook covered for 15-20 minutes, until all water is absorbed. Remove from heat and gently fold in rice vinegar, sugar, and salt. Set aside to cool slightly.
- Season and Bake the Salmon: Preheat oven to 375°F (190°C). Season the salmon fillet with salt and pepper. In a small bowl, mix coconut aminos, honey, and crushed garlic. Rub this mixture over the salmon. Place the salmon on a baking sheet and bake for 15-18 minutes, depending on thickness, until cooked through. Remove from oven, discard the skin, and transfer salmon to a bowl.
- Mix Salmon Topping: Flake the baked salmon with a fork. Add chopped scallions, cream cheese, and 2 tablespoons of spicy mayo to the salmon. Mix well until evenly combined.
- Assemble the Sushi Bake: Increase oven temperature to 400°F (204°C). Spread the cooked sushi rice evenly in a 9×9 inch baking dish. Sprinkle the furikake seasoning or crushed seaweed snacks over the rice. Evenly spread the salmon mixture on top of the rice layer.
- Add Sauces and Bake: Drizzle eel sauce and additional spicy mayo over the salmon layer. Bake the assembled dish for 10 minutes. Then, place under the broiler for 2-3 minutes to slightly crisp the top.
- Garnish and Serve: Remove from oven and garnish with sesame seeds, sliced avocado, chopped scallions, jalapeños, and any extra sauce desired. Serve warm. For best flavor, you can prepare layers ahead and bake just before serving.
Notes
- You can substitute coconut aminos with low-sodium soy sauce for a similar flavor.
- Flaking the salmon finely helps the topping spread evenly and meld with the rice.
- If using an 8×8 inch pan, the bake might be a bit thicker; adjust cooking time accordingly.
- Adjust the amount of sriracha in the spicy mayo to control heat level.
- Prep ahead by assembling the bake earlier and refrigerating until ready to bake for fresh, warm serving.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of dish)
- Calories: 340
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg
