Description
This Easy Spicy Salmon Sushi Bake is a flavorful and comforting dish that combines the delightful taste of sushi flavors in an easy-to-make casserole. Featuring perfectly cooked sushi rice topped with a spicy salmon mixture, creamy mayo, avocado, cucumber, and nori sheets, this recipe is perfect for a crowd or a weeknight meal that brings the sushi experience to your oven.
Ingredients
Sushi Rice
- 1 cup sushi rice
- ¼ cup rice wine vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
Salmon Mixture
- ½ cup furikake seasoning
- 8 oz salmon fillets (2 portions)
- 1 tablespoon soy sauce (gluten free if needed or use tamari)
- ¼ cup cream cheese, softened
- ¼ cup mayonnaise (Kewpie or regular)
- 2 tablespoons sriracha sauce or sambal oelek
Toppings
- 1 avocado, sliced or cubed
- ½ cucumber, sliced or cubed
- 2 green onions, sliced
- Nori seaweed sheets
- More Kewpie mayo for drizzling
- Unagi sauce for drizzling (optional)
Instructions
- Rinse the sushi rice: Using a fine meshed sieve, rinse the sushi rice thoroughly under cold running water until the water runs clear to remove excess starch.
- Cook the rice: Cook the rinsed sushi rice according to the package instructions, typically about 20 minutes, until tender and sticky.
- Season the rice: While the rice is still hot, sprinkle rice wine vinegar, sugar, and salt evenly over the rice. Gently fold the rice with a rice paddle or spatula to combine without mashing the grains. Set aside to cool slightly.
- Prepare the salmon: Rub the salmon fillets with soy sauce to season.
- Cook the salmon: Cook the salmon fillets in an air fryer at 400°F for 10 minutes, or alternatively bake in an oven at 400°F for 15-20 minutes depending on thickness, until the fish flakes easily.
- Break up the salmon: Using a fork, flake the cooked salmon into small pieces in a large mixing bowl.
- Mix the salmon spread: Add cream cheese, mayonnaise, and sriracha sauce to the salmon pieces. Mix thoroughly to combine all ingredients into a creamy, spicy mixture.
- Preheat the oven: Preheat your oven to 425°F. Line a 9×9 inch baking dish with parchment paper or grease it lightly with cooking spray.
- Assemble the base: Press the seasoned sushi rice evenly into the bottom of the prepared baking dish. Evenly sprinkle the furikake seasoning over the rice layer.
- Add the salmon layer: Spread the salmon mixture evenly over the furikake-coated rice layer, forming a uniform top layer.
- Bake the sushi bake: Place the assembled dish in the preheated oven and bake for 15 minutes, until the mixture is heated through and slightly bubbling.
- Add toppings: Remove from the oven and drizzle with additional Kewpie mayonnaise and unagi sauce if desired. Top with sliced green onions, avocado pieces, and cucumber for freshness and texture.
- Serve: Cut into squares and serve with nori seaweed sheets for wrapping or scooping bites, offering an easy sushi-style experience at home.
Notes
- Use gluten-free soy sauce or tamari if you need this recipe to be gluten-free.
- Sriracha can be adjusted to taste for spiciness or substituted with sambal oelek.
- Ensure the rice is not overmixed to keep the grains intact and fluffy.
- If you don’t have an air fryer, bake the salmon in the oven at 400°F for 15-20 minutes depending on thickness as an alternative cooking method.
- Furikake seasoning can be found in Asian markets, or substitute with a sesame seed and seaweed mix.
- Use Kewpie mayo for the authentic Japanese flavor, or regular mayonnaise if unavailable.
