Spicy Salmon Sushi Bake Recipe
Introduction
Spicy Salmon Sushi Bake is a comforting twist on traditional sushi, combining tender baked salmon with flavorful rice and spicy mayo. It’s easy to prepare and perfect for sharing, offering all the deliciousness of sushi in a warm, casserole-style dish.
Ingredients
- 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
- 1-1.5 lbs salmon fillet
- Salt & pepper
- 2 tbsp coconut aminos or low-sodium soy sauce
- 1 tsp honey
- 1 clove crushed garlic
- 2 scallions
- 2 tbsp spicy mayo
- 2 tbsp cream cheese
- 1/2 cup mayo
- 1/3 cup sriracha
- 1 tsp sesame oil
- 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
- Step 1: Preheat the oven to 375°F (190°C).
- Step 2: Rinse the sushi rice under cold water until clear. Add the rice and water to a pot and bring to a boil. Reduce to a simmer and cook for 15–20 minutes until all the water is absorbed. Remove from heat, then stir in rice vinegar, sugar, and salt. Set aside.
- Step 3: While the rice cooks, season the salmon fillet with salt and pepper. In a small bowl, mix coconut aminos, honey, and crushed garlic, then rub this mixture over the salmon.
- Step 4: Bake the salmon for 15–18 minutes until cooked through. Remove the skin and flake the salmon into a bowl.
- Step 5: Add chopped scallions, cream cheese, and spicy mayo to the flaked salmon. Mix until well combined.
- Step 6: Increase the oven temperature to 400°F (205°C).
- Step 7: Press the cooked rice evenly into the bottom of a 9×9-inch baking dish. Sprinkle furikake or crushed seaweed snacks over the rice layer.
- Step 8: Spread the salmon mixture evenly over the rice. Drizzle with eel sauce and additional spicy mayo on top.
- Step 9: Bake the dish for 10 minutes, then place it under the broiler for 2–3 minutes until the top is slightly browned.
- Step 10: Garnish with sesame seeds, chopped scallions, sliced jalapeños, avocado slices, and extra sauces as desired before serving.
Tips & Variations
- Use cream cheese at room temperature to help it blend smoothly with the salmon mixture.
- Substitute coconut aminos with low-sodium soy sauce for a classic flavor.
- Adjust the amount of sriracha in the spicy mayo to control heat level.
- For a dairy-free version, omit cream cheese and increase spicy mayo slightly.
- If you prefer less spice, skip the jalapeños or substitute with thin cucumber slices.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until warmed through. For best texture, reheat in the oven at 350°F (175°C) until hot rather than using a microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish ahead of time?
Yes, you can layer the cooked rice and salmon mixture ahead of time, then bake it just before serving to keep everything fresh and flavorful.
What can I use instead of spicy mayo?
You can use store-bought spicy mayo or make your own by mixing mayo with sriracha and a little sesame oil for an easy homemade version.
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Spicy Salmon Sushi Bake Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Spicy Salmon Sushi Bake is a delicious and comforting twist on traditional sushi, featuring tender baked salmon mixed with spicy mayo and cream cheese layered over seasoned sushi rice. Baked to perfection and topped with flavorful sauces, sesame seeds, avocado, and jalapeños, this dish is perfect for sharing and easy to prepare in advance.
Ingredients
Scale
Rice Layer
- 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 Layer
- 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
Sauces & Toppings
- 1/2 cup mayo
- 1/3 cup sriracha
- 1 tsp sesame oil
- Eel sauce (unagi sauce), or other sweet sauce like teriyaki, for drizzling
- Furikake (savory Japanese rice seasoning) or crushed seaweed snacks
- Sesame seeds
- Additional scallions, chopped
- Sliced jalapeños
- Avocado, sliced
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
- Cook rice: Rinse the sushi rice thoroughly and combine with water in a pot. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until water is absorbed. Remove from heat and season with rice vinegar, salt, and sugar. Stir well and set aside.
- Season and bake salmon: While the rice cooks, season salmon fillet with salt and pepper. Mix coconut aminos, honey, and crushed garlic, then rub this marinade over the salmon. Bake in the oven for 15-18 minutes, depending on thickness, until cooked through.
- Prepare salmon mixture: Remove the salmon skin once baked, and flake the salmon into a bowl. Add chopped scallions, cream cheese, and spicy mayo. Mix thoroughly to combine all flavors.
- Increase oven temperature: Raise the oven temperature to 400°F (204°C) to prepare for baking the assembled dish.
- Assemble rice layer: Spread the cooked sushi rice evenly into a 9×9 inch baking dish. Sprinkle furikake seasoning or crushed seaweed snacks evenly over the rice.
- Add salmon layer: Spread the salmon mixture over the rice layer. Drizzle eel sauce or teriyaki and additional spicy mayo on top of the salmon layer for extra flavor.
- Bake the sushi bake: Bake the assembled dish for 10 minutes at 400°F. Then, place it under the broiler for 2-3 minutes to brown the top and enhance flavors.
- Garnish and serve: Remove the sushi bake from the oven and garnish with sesame seeds, extra sauces, sliced avocado, chopped scallions, and sliced jalapeños to add freshness and heat.
- Make ahead tip: If preparing ahead, layer the cooked rice and salmon mixture in the baking dish, then refrigerate. Bake just before serving to maintain freshness and best texture.
Notes
- Use short grain sushi rice for the best authentic texture and stickiness.
- Coconut aminos serve as a low-sodium soy sauce alternative; regular soy sauce works as well.
- Adjust the amount of sriracha in spicy mayo according to your desired spice level.
- Broiling at the end adds a nice char and flavor but watch closely to prevent burning.
- This dish can be served with nori sheets or as a bowl over greens for a low-carb option.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese Fusion
Keywords: Spicy Salmon Sushi Bake, sushi bake recipe, baked sushi, salmon recipe, Japanese fusion, spicy mayo recipe, sushi casserole
