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Spicy Salmon Sushi Bake

Spicy Salmon Sushi Bake: Comfort in Every Delicious Bite

Discover the Spicy Salmon Sushi Bake, a delightful fusion of sushi and casserole that’s easy to prepare and perfect for gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 slices
Course: Lunch
Cuisine: Japanese
Calories: 347
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Sushi Rice or jasmine rice if unavailable
  • 1/4 cup Rice Wine Vinegar or apple cider vinegar as substitute
  • 2 tablespoons Sugar can be omitted
  • 1 teaspoon Salt standard salt is fine
  • 1 tablespoon Furikake Seasoning or homemade mix of sesame seeds and nori
For the Salmon Mixture
  • 1 pound Salmon Fillets or fully cooked/leftover salmon, or canned salmon
  • 3 tablespoons Soy Sauce or tamari for gluten-free
  • 4 ounces Cream Cheese or Greek yogurt for a lighter choice
  • 2 tablespoons Mayonnaise Kewpie preferred or regular mayo with rice vinegar
  • 1 tablespoon Sriracha Sauce or sambal oelek as an alternative
For Toppings
  • 1 medium Avocado omit for a lighter version
  • 1 medium Cucumber or radishes as substitute
  • 2 stalks Green Onions or chives for a milder flavor
  • 4 sheets Nori Seaweed Sheets essential for serving

Equipment

  • Oven
  • 9x9 baking pan
  • fine mesh sieve
  • cooking spray

Method
 

Prepare the Dish
  1. Rinse sushi rice in a fine mesh sieve under cold water until the water runs clear. Cook according to package instructions, about 20 minutes.
  2. Season the salmon fillets with soy sauce. Cook in an air fryer at 400°F for about 10 minutes or in the oven for 15-20 minutes until fully cooked.
  3. Cool the salmon slightly, flake into small pieces with a fork, and mix with cream cheese, mayonnaise, and sriracha until smooth.
  4. Preheat oven to 425°F and prepare a 9x9 baking pan with parchment paper or cooking spray.
  5. Press cooked sushi rice evenly into the bottom of the baking pan, sprinkle with furikake seasoning.
  6. Spread the flaked salmon mixture over the rice layer, then bake for 15 minutes until bubbly and golden.
  7. Let cool for a few minutes, then top with avocado, cucumber, and green onions. Drizzle with extra mayonnaise or unagi sauce.
  8. Serve warm with nori sheets for scooping portions.

Nutrition

Serving: 1sliceCalories: 347kcalCarbohydrates: 28gProtein: 22gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 450mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Feel free to customize proteins like substituting salmon with chicken or tofu. Prep ahead by assembling a day in advance and bake when ready to serve.

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