Description
This Spicy Salmon Sushi Bake is a deliciously layered dish featuring perfectly cooked sushi rice topped with spiced baked salmon mixed with creamy and tangy sauces, finished with savory toppings. It captures all the flavors of sushi in an easy-to-make casserole form, perfect for a crowd or meal prep.
Ingredients
Scale
Sushi 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
Spicy Baked Salmon
- 1–1.5 lbs salmon fillet
- Salt & pepper to taste
- 2 tbsp coconut aminos or low-sodium soy sauce
- 1 tsp honey
- 1 clove garlic, crushed
- 2 scallions, chopped
- 2 tbsp spicy mayo
- 2 tbsp cream cheese
Homemade Spicy Mayo
- 1/2 cup mayo
- 1/3 cup sriracha
- 1 tsp sesame oil
Toppings
- Eel sauce (unagi sauce) or teriyaki sauce
- Furikake (savory Japanese rice seasoning) or crushed seaweed snacks
- Sesame seeds
- Chopped scallions
- Sliced jalapeños
- Sliced avocado
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
- Cook Sushi Rice: Rinse the sushi rice under cold water until water runs clear. Combine the rice and water in a pot and bring to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes until water is absorbed. Remove from heat, and while warm, season with rice vinegar, sugar, and salt. Stir gently to combine and set aside.
- Prepare and Bake Salmon: Season the salmon fillet with salt and pepper. In a small bowl, mix the coconut aminos or low-sodium soy sauce, honey, and crushed garlic. Rub this mixture over the salmon. Place the salmon on a baking sheet and bake in the preheated oven for 15-18 minutes, depending on thickness, until cooked through.
- Mix Salmon Layer: Once the salmon is baked, remove the skin and flake the salmon into a bowl. Add chopped scallions, cream cheese, and spicy mayo to the salmon. Mix thoroughly until well combined.
- Increase Oven Temperature: Raise the oven temperature to 400°F (204°C) for the final bake.
- Assemble the Sushi Bake: Spread the seasoned sushi rice evenly into a 9 x 9-inch baking dish. Sprinkle furikake seasoning or crushed seaweed snacks over the top of the rice. Layer the salmon mixture evenly over the rice. Drizzle eel sauce (or teriyaki) and some spicy mayo on top for additional flavor.
- Bake and Broil: Bake the assembled dish at 400°F for 10 minutes to meld flavors. Then place under the broiler for 2-3 minutes to get a lightly browned top—watch carefully to prevent burning.
- Garnish and Serve: Remove from oven and garnish with sesame seeds, additional sauces, sliced avocado, chopped scallions, and sliced jalapeños. Serve warm.
- Make-Ahead Tip: You can prepare the rice and salmon layers ahead of time and store them separately. Assemble and bake the dish just before serving to maintain freshness and texture.
Notes
- Use short-grain sushi rice for best texture and stickiness.
- Coconut aminos are a great soy sauce alternative for a gluten-free option.
- Adjust the amount of sriracha and jalapeños based on your preferred spice level.
- For a richer flavor, make the spicy mayo the day before to allow flavors to meld.
- This dish can be stored in the refrigerator for up to 2 days; reheat gently before serving.
- The broiling step is crucial for achieving a slightly crispy top; watch carefully to avoid burning.
Nutrition
- Serving Size: 1 serving (about 1/6th of the dish)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
