Description
This Spicy Salmon Sushi Bake is a comforting, flavorful casserole inspired by classic sushi flavors. It features seasoned sushi rice topped with a savory baked salmon mixture blended with spicy mayo and cream cheese, baked until bubbly and slightly caramelized, then garnished with sesame seeds, sliced jalapeños, avocado, and scallions for a satisfying family-friendly dish.
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 Mixture
- 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 (see below)
- 2 tbsp cream cheese
Spicy Mayo
- 1/2 cup mayonnaise
- 1/3 cup sriracha
- 1 tsp sesame oil
Garnishes and 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 to cool slightly.
- 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 evenly over the salmon. Place the salmon on a baking sheet and bake for 15-18 minutes, depending on thickness, until cooked through.
- Make spicy mayo and combine salmon mixture: In a separate bowl, mix 1/2 cup mayonnaise, 1/3 cup sriracha, and 1 teaspoon sesame oil to make spicy mayo. Remove salmon skin and flake the cooked salmon into a large bowl. Add 2 chopped scallions, 2 tablespoons cream cheese, and 2 tablespoons of the spicy mayo. 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 and broil for 2-3 minutes to slightly caramelize the top and add a golden color. Watch carefully to avoid burning.
- Garnish and serve: Remove from oven and garnish with sesame seeds, additional drizzle of sauces, sliced avocado, chopped scallions, and sliced jalapeños. Serve warm. For make-ahead, layer the rice and salmon mixture in advance and bake just before serving.
Notes
- If you prefer less spice, reduce the amount of sriracha or omit jalapeños.
- Substitute cream cheese with vegan cream cheese to make this dish dairy-free.
- Use low-sodium soy sauce or coconut aminos to control the salt level.
- Make sure to rinse the sushi rice thoroughly to remove excess starch for the best texture.
- Flaking the salmon finely helps distribute flavors evenly in the bake.
- Broiling at the end adds a wonderful caramelized finish, but keep a close eye to prevent burning.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
