Spicy Salmon Sushi Bake

salmon sushi bake in a dish, topped with avocado slices

5 from 7 votes

This spicy salmon sushi bake combines fresh salmon, sticky rice, creamy mayo, sriracha, and savory seasonings, all baked to perfection. Looking for a new quick and exciting way to satisfy your craving for sushi? Take a bite of this deconstructed sushi roll and you'll be hooked!

Course: Main

Cuisine: Japanese

Yield:

Calories: 742kcal

Author: Emma Choi

Prep Time: 15

Active Time: 15

Total Time: 30

Equipment

Baking dish | mine is 26x18cm / 10x7"
Rice cooker

Ingredients

rice

2 rice cooker cups uncooked sushi rice (Note 1)
2 tbsp rice vinegar
1 tsp salt
1 tsp sugar

salmon

250 g salmon
salt and pepper
1 tbsp soy sauce
60 g cream cheese
50 g kewpie mayo
1 tsp sriracha (Note 2)
cooking oil

toppings

furikake
2 tbsp kewpie mayo
2 tbsp sriracha
1 green onion , chopped (optional)

to serve

roasted seaweed
½ cucumber
1 avocado

US - M

Instructions

Prepare the rice - Cook the rice and season it with rice vinegar, salt and sugar.
Prepare the salmon - Season the salmon with salt, pepper, and soy sauce. In a pan, add some cooking oil and cook the salmon on medium heat for about 4 minutes or until it is fully cooked. Transfer the salmon to a bowl and mash it with a fork. Add cream cheese, sriracha and kewpie mayo. Mix it well.
Assemble the sushi bake - Lay the rice in your oven dish.
Sprinkle with furikake.
Top with the salmon.
Bake at 190°C / 375°F for 10 minutes.
Sprinkle extra furikake.
Drizzle extra kewpie mayo and sriracha. Sprinkle the green part of the green onion.
Cool for at least 15 minutes before serving. If you spoon in while the rice is still very hot, it won't be sticky.
Serve with avocado and/or cucumber.

Notes

1. rice - cook the rice as you usually would, in a rice cooker or in a pot. Make sure to use short-grain sushi rice, regular rice will NOT work as it won't be sticky.

2. sriracha - you can skip sriracha to make it non-spicy.

3. serving - sushi bake is usually eaten warm but you can also chill it in the refrigerator and have it cold just like regular sushi. Just make sure to cool the sushi bake for about 15 minutes once it's out of the oven. If the rice is too hot, it won't stick and will collapse.

Nutrition