Description

This Spicy Salmon Sushi Bake transforms your favorite sushi flavors into a warm, comforting casserole that’s easy to prepare. Perfect for potlucks or a gourmet weeknight meal, it’s a dish that everyone will love!

Ingredients

Scale

1.5 pounds fresh salmon fillets
3 cups uncooked short-grain sushi rice
8 oz full-fat cream cheese
1 cup Kewpie mayonnaise
1/4 cup Sriracha
1/2 cup rice vinegar
3 tablespoons sugar
1 teaspoon salt
Nori sheets
Optional toppings: sliced avocado, diced cucumber, sliced green onions, furikake, toasted sesame seeds, masago or tobiko, eel sauce (unagi sauce)

Instructions

Preheat your oven to 400°F (200°C).
Pat your salmon fillets dry and place them on a baking sheet lined with parchment paper. Season lightly with salt and pepper.
Bake for 12-15 minutes, or until cooked through and easily flaked with a fork. Cooking time will vary based on thickness.
Once cooled slightly, flake the salmon into a large mixing bowl, removing any skin or pin bones.
Rinse the 3 cups of short-grain sushi rice under cold water until the water runs clear.
Cook the rice according to package directions, generally combining rice with an equal amount of water in a rice cooker or pot, bringing to a boil, then simmering until water is absorbed and rice is tender.
While the rice is cooking, prepare your sushi vinegar mixture: In a small saucepan, combine 1/2 cup rice vinegar, 3 tablespoons sugar, and 1 teaspoon salt. Heat gently until the sugar and salt dissolve. Do not boil.
Transfer the hot, cooked rice to a large, shallow non-metallic bowl. Pour the sushi vinegar mixture over the rice.
Using a rice paddle or a wooden spoon, gently fold and 'cut' the seasoning into the rice, being careful not to mash it. Fan the rice while mixing to cool it down quickly and give it a shiny, distinct grain. Set aside to cool to room temperature.
To the bowl with the flaked salmon, add the softened 8 oz cream cheese, 1/2 cup of the Kewpie mayonnaise, and 1/4 cup Sriracha.
Mix everything together thoroughly until well combined and creamy. Taste and adjust Sriracha if you want more heat.
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
If you're using nori on the bottom, arrange 4-6 full sheets of nori to cover the bottom of the baking dish, slightly overlapping.
Press the seasoned sushi rice evenly into the bottom of the prepared baking dish. Use damp hands or a spatula to prevent sticking.
Spread the spicy salmon mixture evenly over the rice layer, smoothing it out with a spatula.
In a small bowl, combine the remaining 1/2 cup Kewpie mayonnaise with 1-2 tablespoons of Sriracha. Drizzle this spicy mayo mixture generously over the salmon layer.
Sprinkle with a bit of furikake and/or sesame seeds if desired for extra texture during baking.
Bake for 20-25 minutes, or until the top is lightly golden brown and bubbly around the edges. If you want a more browned or slightly crispy top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
Remove from the oven and let it cool for 5-10 minutes before serving.
Cut the sushi bake into squares or rectangles.
Serve immediately with your favorite fresh toppings: sliced avocado, diced cucumber, green onions, more furikake, sesame seeds, and a drizzle of eel sauce if using.
Provide extra nori sheets on the side for guests to scoop up portions of the bake.

Prep Time: 30 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 square
Calories: 450
Sugar: 5 g
Sodium: 600 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 60 mg

Keywords: Ensure your cream cheese is at room temperature for easy mixing. Adjust the amount of Sriracha to your preferred spice level. You can also experiment with different proteins or add finely diced vegetables to the salmon mixture.