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 & season the rice: Cook the sushi rice according to the package directions, then gently fold in the rice wine vinegar, sugar, and salt while it's still warm. Press the seasoned rice into an even, compressed layer along the bottom of an 8x8" glass baking dish.
- Bake & flake the salmon: Rub your salmon fillets with the olive oil, salt, and black pepper. Bake at 425°F for 10–12 minutes until the tops begin to brown, then remove from the oven and flake thoroughly with a fork.
- Make the salmon filling: In a large mixing bowl, blend the mayonnaise, softened cream cheese, Sriracha, soy sauce, hoisin, Furikake seasoning, and green onions with a hand mixer until completely smooth. Gently fold the flaked salmon into this creamy base.
- Assemble & bake: Spread the spicy salmon mixture evenly over the pressed rice layer. Bake at 400°F for 18–20 minutes until the sides are bubbling and the center is heated through. (Note: The 8x8" dish creates a thicker layer than a 9x13", requiring a slightly longer bake time).
- Broil & garnish: Switch your oven to broil for 3–5 minutes to get the top beautifully golden brown. Garnish with an extra drizzle of sauces, Furikake, and green onions, then serve warm with nori sheets, avocado, and cucumber.
Notes
- Instant Pot Rice Hack: Combine rinsed rice, water, and seasonings in your Instant Pot. Cook on manual high pressure for 5 minutes, then natural release for 10 minutes.
- The Rice Rinse Rule: Always rinse sushi rice under cold water before cooking to remove excess surface starch and prevent a gummy casserole base.
- No-Lump Salmon Base: Ensure cream cheese is completely at room temperature so it blends smoothly with the mayo and sauces without leaving lumps.
- Time-Saving Prep: Cook the rice and bake the salmon a day early, storing them separately in the fridge. When ready, assemble and bake (just add 3–5 minutes to the initial bake time).
- Freezer Warning: Do not freeze this dish. The mayonnaise and cream cheese base will break down and separate upon thawing. Store leftovers in the fridge for up to 4 days.
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
