Description
This spicy salmon sushi bake is a comforting, deconstructed take on classic sushi rolls. Made with layers of seasoned rice, creamy spicy salmon, furikake, and savory sauces, this baked casserole is warm, rich, and shareable. Perfect for potlucks, family dinners, or parties, it’s served with roasted seaweed, cucumber, and avocado for a fun, flavorful experience.
Ingredients
4 cups white sushi rice, cooked
1 lb salmon
1/2 cup cream cheese
1/2 cup Japanese mayo (plus extra for drizzling)
2 tablespoons sriracha (plus extra for drizzling)
1/2 cup eel sauce (for drizzling and serving)
1/4 cup furikake
2 green onions, sliced
2 teaspoons rice vinegar (optional, for rice seasoning)
1/4 teaspoon sugar (optional, for rice seasoning)
1/4 teaspoon salt (optional, for rice seasoning)
Roasted seaweed (for serving)
Cucumbers, sliced (for serving)
Avocado, sliced (for serving)
Extra spicy mayo and eel sauce (for serving)
Instructions
- Preheat oven to 425°F. Season salmon lightly with salt, pepper, and garlic powder. Bake for 20 minutes, then flake into chunks.
- Preheat oven to 450°F. In a bowl, mix baked salmon with Japanese mayo, cream cheese, and sriracha until creamy.
- In a 9×13 casserole dish, spread the cooked rice. If desired, season rice with rice vinegar, sugar, and salt. Sprinkle with furikake.
- Spread salmon mixture evenly over the rice. Drizzle with extra sriracha, mayo, and eel sauce. Top with more furikake.
- Bake for 10 minutes, then broil for 3 minutes until slightly toasted.
- Remove from oven, sprinkle with green onions, and serve hot with roasted seaweed, cucumber slices, avocado, spicy mayo, and eel sauce.
Notes
- Substitute salmon with crab, shrimp, or tuna.
- Add diced jalapeños for more heat.
- Mix in shredded cheese for a cheesier bake.
- Use brown rice or cauliflower rice for a lighter option.
- Make it vegetarian with tofu or mushrooms instead of salmon.
- Prep Time: 15 mins
- Cook Time: 33 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 portion (1/8 of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 60mg
