Description
This Spicy Salmon Sushi Bake is a delicious, hearty twist on traditional sushi, combining baked salmon with seasoned sushi rice and creamy spicy mayo, all topped with savory Japanese condiments and fresh slices of avocado and jalapeños. Perfect for a casual dinner or party platter, this recipe brings sushi flavors to a comforting casserole that’s easy to prepare and share.
Ingredients
Scale
Sushi 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
Spicy Baked Salmon
- 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
Homemade Spicy Mayo
- 1/2 cup mayonnaise
- 1/3 cup sriracha
- 1 tsp sesame oil
Toppings
- 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. Combine the rinsed rice with 1 1/2 cups water in a pot and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15-20 minutes until the water is absorbed and the rice is tender. Remove from heat.
- Season the rice: While the rice is still warm, stir in 1 1/2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Mix gently to combine and set aside.
- Prepare the baked salmon: Preheat oven to 375°F (190°C). Season salmon fillet with salt and pepper. In a small bowl, mix 2 tablespoons coconut aminos or low-sodium soy sauce with 1 teaspoon honey and 1 crushed garlic clove. Rub this mixture over the salmon. Place the salmon on a baking sheet and bake for 15-18 minutes depending on thickness, until cooked through.
- Flake and mix the salmon: Remove salmon skin and flake the cooked salmon into a large bowl. Add 2 chopped scallions, 2 tablespoons cream cheese, and 2 tablespoons spicy mayo (prepared by mixing 1/2 cup mayo, 1/3 cup sriracha, and 1 teaspoon sesame oil). Mix until 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 layer. Evenly spread the salmon mixture on top of the rice. Drizzle the salmon layer with sweet eel sauce and additional spicy mayo.
- Bake and broil: Bake the assembled dish for 10 minutes, then switch the oven to broil. Broil for 2-3 minutes to slightly caramelize the top and add golden color.
- Garnish and serve: Remove from oven and garnish with sesame seeds, additional drizzle of sauces, sliced avocado, chopped scallions, and sliced jalapeños. Serve warm. If preparing ahead, layer rice and salmon mixture in advance and bake before serving.
Notes
- If you want to make the spicy mayo ahead of time, store it in an airtight container refrigerated for up to a week.
- Use coconut aminos as a soy-free alternative, or low-sodium soy sauce to control salt intake.
- Adjust sriracha amount in spicy mayo to control heat level according to preference.
- For extra texture, add diced cucumbers or pickled ginger as additional toppings.
- This dish can be prepared a few hours before serving; just bake it fresh before eating to keep the topping fresh and creamy.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 340
- Sugar: 4.5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
