Description
Spicy Salmon Sushi Bake is a warm, comforting take on sushi, made by layering seasoned rice and creamy spicy salmon in a baking dish and topping it with flavorful garnishes. It’s an easy, crowd-pleasing dish perfect for sushi lovers who want something cozy and sharable.
Ingredients
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 1/2 cups cooked or canned salmon, flaked
- 1/4 cup Japanese mayonnaise
- 1–2 tbsp sriracha (to taste)
- 2 oz cream cheese (optional)
- 1 tsp soy sauce
- 1/4 tsp garlic powder
- 2 green onions, sliced (optional)
- 1/2 cup shredded mozzarella or cheddar (optional)
- 1 tbsp furikake
- 1 tsp sesame seeds
- Roasted seaweed sheets (nori), for serving
- Sliced cucumber or avocado (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
- Mix sushi rice with rice vinegar, sugar, and salt. Press evenly into the bottom of the baking dish.
- In a bowl, combine salmon, mayo, sriracha, cream cheese (if using), soy sauce, garlic powder, and green onions. Stir until well blended.
- Spread spicy salmon mixture over the rice layer. Sprinkle shredded cheese on top if desired.
- Bake for 15–20 minutes until heated through and slightly golden.
- Remove from oven and top with furikake, sesame seeds, and more green onions.
- Serve hot with seaweed sheets or fresh cucumber slices for scooping.
Notes
- Substitute salmon with imitation crab or cooked shrimp for variation.
- Top with avocado or cucumber after baking for freshness.
- Adjust sriracha or add hot sauce to increase heat level.
- Assemble ahead and bake when ready—add extra baking time if chilled.
- Use jasmine or short-grain white rice if sushi rice isn’t available.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
