Spicy Salmon Sushi Bake

Amelia Taylor

Spicy Salmon Sushi Bake

This spicy salmon sushi bake is a deconstructed sushi roll that's baked in a casserole. It's a delicious way to enjoy all the sushi flavors without the mess and fuss of making rolls.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings: 6

Course: Main Course

Cuisine: Japanese

Ingredients Method Notes

Ingredients

Sushi Rice
1 cup sushi rice
¼ cup rice wine vinegar
2 teaspoon sugar
1 teaspoon salt
Salmon Mixture
½ cup furikake seasoning
8 oz salmon fillets 2 portions
1 tablespoon soy sauce gluten free if needed or use tamari
¼ cup cream cheese softened
¼ cup mayonnaise Kewpie or regular mayonnaise
2 tablespoon sriracha sauce or sambal oelek
Toppings
1 avocado sliced or cubed
½ cucumber sliced or cubed
2 green onions sliced
nori seaweed sheets
more kewpie mayo
unagi sauce

Method

Sushi Rice
Using a fine meshed sieve, rinse the sushi rice thoroughly under cold water.
Cook the rinsed rice according to the package instructions (usually 20 minutes).
When the rice is cooked, sprinkle the rice vinegar, sugar and salt over it and use a rice paddle or spatula to gently combine.
Salmon Mixture
Season the salmon fillets by rubbing them with soy sauce.
Cook the fillets in an air fryer for 10 minutes at 400° or in the oven at 400° for 15-20 minutes depending on thickness. (Do this while the rice is cooking).
Break the cooked salmon into small pieces with a fork.
In a large bowl, combine the salmon, cream cheese, mayonnaise, and sriracha sauce.
Preheat oven to 425° Line a 9x9" baking dish with parchment paper, or use cooking spray.
Press the sushi rice evenly into the prepared baking pan. Sprinkle with furitake.
Spread the salmon mixture evenly over top of the rice.
Bake for 15 minutes, until heated through and bubbling slightly.
Top with a drizzle of mayo, green onion slices, avocado and cucumber.
Serve with squares of nori sheets

Notes

- Rinse: Before cooking the rice, use a fine mesh strainer to rinse it several times in cold water. This step removes the excess starch so you'll have sticky rice, but not mushy rice.

- Make ahead: Cook the rice the day before making this recipe, or use leftover rice.

- Rice layer: Use water to wet your hands when pressing the rice into the baking pan to prevent the grains from sticking to your hands.

- Rice Cooker: Make this dish even easier by using a rice cooker for cooking the rice.

- Furikake: To make your own furikake seasoning: In a skillet over low heat, toast ¼ cup each sesame seeds and crushed nori until fragrant. Add two teaspoons of sugar and one teaspoon of salt.

Storage: If you have leftovers, store in an airtight container in the fridge for up to two days.