Spicy Salmon Sushi Bake
This easy-to-make Spicy Salmon Sushi Bake combines seasoned sushi rice with a creamy, spicy salmon mixture, baked until golden and bubbly. It's a perfect dish for entertaining or a flavorful weeknight meal.
Equipment
- Oven
- 8x8 inch baking dish
- Medium bowl
Ingredients
Main Ingredients
- 2-3 cups Cooked Sushi Rice short-grain, seasoned
- 8-10 ounces Salmon Fillet skinless and boneless (or canned salmon)
- 1/2 cup Mayonnaise Kewpie preferred
- 2-3 tablespoons Cream Cheese softened
- 1-2 tablespoons Sriracha to taste
- 1 tablespoon Soy Sauce low sodium preferred
- 1 teaspoon Sesame Oil
- 2-3 tablespoons Furikake
Optional Toppings
- Thinly sliced avocado
- cucumber
- green onions
- toasted sesame seeds
- extra sriracha mayo
- nori sheets
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease an 8x8 inch baking dish. Evenly press the seasoned sushi rice into the bottom of the prepared dish.
Mixing and Baking
- In a medium bowl, flake the cooked salmon (ensure it's cooked through if using fresh). Combine it with mayonnaise, softened cream cheese, sriracha, soy sauce, and sesame oil, mixing until smooth and well combined.
- Spread the salmon mixture evenly over the rice, then sprinkle a generous amount of furikake on top. Bake for 10-15 minutes until golden and bubbly, optionally broiling for 1-2 minutes for extra crispiness.
Serving
- Remove from the oven and let cool briefly for 1-2 minutes. Serve warm with your preferred optional toppings like avocado and green onions, cutting into squares or scooping directly.
Notes
For a richer flavor, use full-fat cream cheese. Adjust sriracha to your preferred spice level. If you don't have furikake, toasted sesame seeds mixed with a pinch of salt and sugar can be a quick substitute.