Description
Spicy Salmon Sushi Bake is a comforting and flavorful deconstructed sushi casserole, combining tender baked salmon with creamy, spicy mayo and cream cheese, layered over seasoned sushi rice and topped with crunchy furikake. This warm, gooey dish offers all the sushi flavors in an easy-to-make casserole that’s perfect for sharing.
Ingredients
Sushi Rice
- 4 cups white rice, cooked (short-grain sushi rice)
- 2 tsp rice vinegar
- ¼ tsp sugar
- ¼ tsp salt
Salmon Mixture
- 1 lb salmon
- ½ cup cream cheese
- ½ cup Japanese mayo, plus extra for drizzling
- 2 tbsp sriracha, plus extra for drizzling
Toppings and Seasonings
- ½ cup eel sauce (for drizzling and serving)
- ¼ cup furikake
- 2 green onions, sliced
To Serve
- Roasted seaweed
- Cucumbers, sliced
- Avocado, sliced
- Spicy mayo
- Eel sauce
Instructions
- Preheat oven for salmon: Set your oven to 425°F to prepare for baking the salmon.
- Season and bake salmon: Lightly season the salmon with salt, pepper, and garlic powder. Place it on a baking sheet and bake for 20 minutes until cooked through and tender.
- Preheat oven for sushi bake: Increase oven temperature to 450°F to prepare for baking the assembled sushi bake.
- Prepare salmon mixture: In a bowl, combine the baked salmon with Japanese mayo, cream cheese, and sriracha. Mix until well incorporated to create a creamy, spicy topping.
- Assemble sushi bake: In a 9×13 inch casserole dish, layer the cooked sushi rice evenly, then sprinkle with furikake seasoning. Spread the salmon mixture over the rice layer. Drizzle with additional sriracha, mayo, and eel sauce, reserving some eel sauce for serving. Sprinkle more furikake over the top.
- Bake and broil: Bake the assembled casserole for 10 minutes at 450°F to heat through, then broil for about 3 minutes until the top is toasty and lightly browned.
- Garnish and serve: Remove from oven, sprinkle with sliced green onions, and serve hot with roasted seaweed, sliced cucumbers, avocado, spicy mayo, and the remaining eel sauce for dipping.
Notes
- Short-grain sushi rice yields the best texture for this recipe.
- If unavailable, regular Japanese mayo can be substituted but may alter flavor slightly.
- Adjust sriracha quantity for preferred spice level.
- Broiling step helps to toast the top for added texture but watch closely to avoid burning.
- Leftovers can be refrigerated and gently reheated in the oven.
- Adding sushi rice seasoning (vinegar, sugar, salt) is optional but enhances authentic flavor.
- Prep Time: 7 minutes
- Cook Time: 33 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese Fusion
