Description
This Spicy Salmon Sushi Bake is a comforting and flavorful twist on traditional sushi. Layers of seasoned sushi rice are topped with a creamy, spicy mixture of salmon, imitation crab, mayo, and cream cheese, then baked to perfection and finished with an unagi-style sauce and spicy mayo. Garnished with fresh avocado, cucumber, sesame seeds, and green onions, it’s a delicious, easy-to-make dish perfect for sharing.
Ingredients
Sushi Rice
- 1 ½ cups sushi rice, rinsed
- 2 cups water
- ¼ cup lite seasoned rice vinegar
- 2 tablespoons furikake
Salmon Mixture
- 8 oz salmon filet, skin removed and cut into ½” pieces
- 8 oz imitation crab meat, shredded
- ⅓ cup Kewpie mayo
- 3 oz cream cheese, softened
- 2 tablespoons sriracha
- 2 tablespoons soy sauce or tamari
- ¼ cup green onions, thinly sliced
Unagi-Style Sauce
- ¼ cup soy sauce
- 1 ½ tablespoons white granulated sugar
- 2 tablespoons water
- 1–2 tablespoons honey or brown sugar
Spicy Mayo
- ½ cup Kewpie mayo
- 2 tablespoons sriracha
- 1 teaspoon fresh lime juice
- ¼ teaspoon salt
Toppings
- Avocado, thinly sliced
- Sesame seeds (black & white, toasted)
- Green onions, thinly sliced
- English cucumber, thinly sliced
- Nori sheets, cut into squares
Instructions
- Prepare Sushi Rice: Rinse the sushi rice under cold water in a fine mesh strainer until the water runs clear. Add the rice to a pot with 2 cups of water, and soak for 15 minutes. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Remove from heat and let the rice rest covered for 10 minutes. Drizzle lite seasoned rice vinegar over the warm rice, gently folding it in to mix evenly. Cover the rice lightly with a dish towel and let it cool to room temperature.
- Make the Salmon Mixture: Cut the salmon filet into small ½-inch cubes. In a mixing bowl, combine Kewpie mayo, softened cream cheese, sriracha, soy sauce (or tamari), and thinly sliced green onions. Gently fold the diced salmon and shredded imitation crab meat into this mixture, being careful to keep the pieces intact. Cover the bowl and refrigerate until ready to assemble.
- Prepare Unagi-Style Sauce: In a small saucepan, combine soy sauce, white granulated sugar, water, and honey or brown sugar. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes until the sauce thickens slightly. Remove from heat, let cool completely before using.
- Make Spicy Mayo: Mix Kewpie mayo with sriracha, fresh lime juice, and salt in a small bowl. Refrigerate until needed.
- Assemble and Bake: Preheat oven to 425°F (220°C). Lightly spray a 9×9-inch baking dish with nonstick spray and line it with parchment paper. Press the seasoned sushi rice evenly into the dish using damp hands to prevent sticking. Sprinkle furikake seasoning evenly over the rice. Spread the chilled salmon mixture evenly on top of the rice layer.
- Bake and Broil: Bake in the preheated oven for 10–15 minutes until the salmon mixture is cooked through and bubbly. Then switch to broil for a brief time to caramelize the top; watch closely to prevent burning.
- Finishing Touches: Remove from the oven and let cool for 10 minutes. Drizzle with the prepared unagi-style sauce and spicy mayo. Garnish the top with thinly sliced avocado, cucumber, toasted black and white sesame seeds, and extra green onions.
- Serve: Serve the baked sushi with nori sheets cut into squares. Use the nori to scoop and enjoy the sushi bake immediately for the best taste and texture.
Notes
- Use Kewpie mayo for authentic Japanese flavor, or substitute with regular mayo if unavailable.
- Be careful not to overcook the salmon during baking; short broiling caramelizes the top without drying it out.
- Furikake adds flavor and texture to the rice but can be omitted if unavailable.
- Allowing the sushi rice to cool properly is key for good texture and layering.
- This dish is great for entertaining and can be prepared ahead of time, then assembled and baked just before serving.
