Description
This Spicy Salmon Sushi Bake is a flavorful and comforting twist on traditional sushi, combining tender baked salmon, seasoned sushi rice, and spicy mayo in a warm casserole dish. Perfect for serving a crowd, it offers layers of savory, spicy, and slightly sweet flavors topped with fresh garnishes like avocado and jalapeños for a satisfying meal.
Ingredients
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
- 2 tbsp cream cheese
Toppings and Garnishes
- 1/2 cup mayo
- 1/3 cup sriracha
- 1 tsp sesame oil
- Eel sauce (unagi sauce) or another sweet sauce like teriyaki
- Furikake seasoning or crushed seaweed snacks
- Sesame seeds
- Scallions, chopped
- Sliced jalapeños
- Avocado, sliced
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the salmon and later the sushi bake itself.
- Cook Rice: Rinse the sushi rice thoroughly, then combine it with 1 1/2 cups water in a pot. Bring to a boil, reduce heat to a simmer, and cook covered for 15-20 minutes until water is absorbed. Remove from heat and season the rice with rice vinegar, sugar, and salt, stirring well to combine. Set aside to cool slightly.
- Prepare Salmon: Season the salmon fillet with salt and pepper. In a small bowl, mix coconut aminos (or soy sauce), honey, and crushed garlic, then rub this mixture over the salmon. Place the salmon on a baking tray and bake at 375°F for 15-18 minutes until cooked through. Remove the skin and flake the salmon into a bowl.
- Mix Salmon Filling: Add chopped scallions, cream cheese, and spicy mayo to the flaked salmon. Mix gently until all ingredients are evenly combined, creating a creamy, flavorful salmon filling.
- Increase Oven Temperature: Raise the oven temperature to 400°F (205°C) to prepare for baking the assembled sushi bake.
- Assemble Rice Layer: Spread the seasoned sushi rice evenly into a 9×9 inch baking dish. Sprinkle a generous amount of furikake seasoning or crushed seaweed snacks over the rice to add extra umami flavor.
- Add Salmon Layer: Spoon and spread the salmon mixture evenly over the rice base. Drizzle eel sauce or another sweet sauce along with additional spicy mayo over the salmon layer to enhance flavor and moisture.
- Bake Sushi Bake: Place the dish in the oven and bake at 400°F for 10 minutes to meld the flavors, then switch the oven to broil and broil for 2-3 minutes to lightly brown the top.
- Garnish and Serve: Remove from oven and garnish with toasted sesame seeds, chopped scallions, sliced jalapeños, avocado slices, and drizzle additional sauces as desired before serving.
- Make Ahead Tips: If making in advance, layer the cooked rice and salmon mixture in the baking dish, cover and refrigerate. Bake just before serving for best freshness and texture.
Notes
- Use sushi rice or short grain rice for the best texture and stickiness.
- Adjust the amount of sriracha and spicy mayo to control the heat level according to your preference.
- Substitute coconut aminos with low-sodium soy sauce for a less sweet and more traditional flavor.
- Broiling helps to create a slightly crispy top layer and caramelizes the sauces—watch closely to avoid burning.
- This dish is best eaten warm but can be enjoyed at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese Fusion
