Description
This Spicy Salmon Sushi Bake is a deliciously layered casserole combining tender sushi rice, flavorful baked salmon, and a creamy, spicy mayo blend. Baked to perfection and topped with savory furikake, sweet eel sauce, and fresh garnishes like avocado and jalapeños, this dish offers all the flavors of sushi in a comforting, shareable format perfect for family dinners or gatherings.
Ingredients
Scale
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
Salmon and Seasoning
- 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
Spicy Mayo Mixture
- 2 tbsp spicy mayo (prepared by mixing 1/2 cup mayonnaise, 1/3 cup sriracha, and 1 tsp sesame oil)
- 2 tbsp cream cheese
- 1/2 cup mayonnaise
- 1/3 cup sriracha
- 1 tsp sesame oil
Toppings and Garnishes
- 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 sushi rice: Rinse 1 cup of sushi or short grain rice under cold water until the water runs clear to remove excess starch.
- Cook the rice: Combine the rinsed rice with 1 1/2 cups water in a pot and bring to a boil. Reduce heat to a simmer, cover, and cook for 15-20 minutes until the water is fully absorbed and the rice is tender. Remove from heat.
- Season the rice: While the rice is still warm, gently stir in 1 1/2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt to flavor and season the rice. Set aside.
- Prepare the baked salmon: Preheat oven to 375°F (190°C). Season the salmon fillet with salt and pepper. In a small bowl, mix coconut aminos or low-sodium soy sauce with honey and crushed garlic, then rub this marinade all over the salmon. Place the salmon on a baking sheet.
- Bake the salmon: Bake the salmon for 15-18 minutes, depending on thickness, until cooked through and flakes easily with a fork. Remove from oven.
- Flake and mix the salmon: Remove the salmon skin and flake the cooked salmon into a large bowl. Add the chopped scallions, cream cheese, and spicy mayo mixture (made by blending mayonnaise, sriracha, and sesame oil). Stir until the mixture is evenly combined.
- Assemble the sushi bake: Increase oven temperature to 400°F (204°C). Spread the seasoned sushi rice evenly into a 9×9 inch baking dish. Sprinkle furikake seasoning or crushed seaweed snacks over the rice. Dollop and spread the salmon mixture evenly over the rice layer. Drizzle the salmon with eel sauce and additional spicy mayo.
- Bake and broil the sushi bake: Bake for 10 minutes. Then switch the oven to broil and broil for 2-3 minutes to caramelize and add a golden color to the top layer.
- Garnish and serve: Remove the dish from the oven and garnish with sesame seeds, sliced avocado, chopped scallions, and sliced jalapeños. Serve warm. For make-ahead, layer rice and salmon mixture in advance and bake right before serving.
Notes
- The spicy mayo can be adjusted to your preferred heat level by varying the amount of sriracha.
- Use coconut aminos for a gluten-free alternative to soy sauce.
- If you don’t have furikake, crushed seaweed snacks make a great substitute for added umami.
- Feel free to add other toppings like pickled ginger or tobiko for extra sushi flavors.
- Leftovers can be refrigerated and reheated in the oven to maintain texture.
