Spicy Salmon Sushi Bake
Make sushi at home...without the work! This Spicy Salmon Sushi Bake is a fun way to have a deconstructed sushi roll in no time. Get tangy sushi rice and a spicy salmon topping in one irresistible bite.
Ingredients
Sushi Rice Base
- 1.5 cups sushi rice
- ½ cup rice wine vinegar
- 2 teaspoon white granulated sugar
- 1 teaspoon salt
Salmon Topping
- 16 oz salmon
- 2 tablespoon olive oil
- 2 teaspoon salt
- 2 teaspoon black pepper
- ½ cup kewpie or regular mayonnaise
- 8 oz cream cheese softened
- ¼ cup sriracha
- 2 tablespoon soy sauce
- 1 tablespoon Furikake seasoning
- ¼ cup hoisin sauce
- ¼ cup chopped green onions
Toppings
- 2 avocados chopped
- 1 cucumber chopped
- 2 tablespoon white and/or black sesame seeds
- 1 oz nori (seaweed) sheets
- ½ cup chopped green onions
Instructions
- Cook sushi rice according to package directions. Season with rice vinegar, sugar, and salt. Layer the rice in the bottom of a 8x8" glass baking dish.
- Cover salmon fillets with olive oil, salt, and pepper. Bake at 425 degrees for 10-12 minutes, until top begins to brown. Remove from the oven and shred meat.
- Add mayonnaise, cream cheese, Sriracha, soy sauce, hoisin sauce, Furikake seasoning, and ¼ cup chopped green onions to a large bowl. Mix well with a hand mixer until smooth. Fold in flaked salmon meat.
- Top sushi rice with the spicy salmon mixture.
- Bake at 400 degrees for 15-18 minutes, until sides begin to bubble. Turn on the broiler and bake for another 3-5 minutes, until top of the salmon mixture starts to brown.
- Top with additional mayonnaise, sriracha, Furikake seasoning, and green onions. Serve wrapped in nori sheets with additional toppings, or as salmon sushi bowls.
Notes
- I love making sushi rice in the Instant Pot - it’s so simple! Just toss in the rice, water, and seasonings, set it to manual high pressure for 5 minutes, and you’re good to go. Pro tip: Always rinse your sushi rice first to get rid of extra starch.
- Make-ahead hack: Prep the sushi rice and cook the salmon ahead of time to make dinner a breeze.
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Fun ways to serve it:
- Sushi bowls: Scoop some of the bake into a bowl and let everyone pile on their favorite toppings.
- Hand rolls: Grab a piece of nori, add a few spoonfuls of the casserole, top it off with your favorite add-ins, roll it up, and enjoy!
- Leftovers? Store the salmon sushi bake in an airtight container in the fridge for up to 4 days. Eat it cold or pop it in the microwave for about 30 seconds to warm it back up.
Nutrition Facts
Calories: 668kcalCarbohydrates: 58gProtein: 28gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 13gMonounsaturated Fat: 16gTrans Fat: 0.03gCholesterol: 54mgSodium: 2380mgPotassium: 1053mgFiber: 8gSugar: 8gVitamin A: 629IUVitamin C: 20mgCalcium: 252mgIron: 4mg
