Description
This Spicy Salmon Sushi Bake combines seasoned sushi rice, creamy spicy salmon, and savory toppings into a warm, crowd-pleasing casserole served with crisp nori sheets.
Ingredients
Scale
- 3 cups cooked short-grain Japanese rice, warmed
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar
- ½ tsp salt
- ¼ cup Furikake seasoning
- 1 lb fresh salmon fillets, skinned and pin bones removed
- â…“ cup Kewpie mayonnaise
- 2 tbsp Sriracha chili sauce
- 4 oz cream cheese, softened
- 1 tbsp soy sauce
- 1 tbsp unagi sauce
- 1 bunch green onions, thinly sliced
- 2 packs roasted snack-sized nori sheets
Instructions
- Preheat oven to 200°C (400°F) and lightly grease an 8×11-inch baking dish.
- Bake salmon for 12–15 minutes until it flakes easily with a fork.
- Let salmon cool slightly and shred into small pieces.
- Whisk together rice vinegar, sugar, and salt until dissolved.
- Toss the vinegar mixture with warm cooked rice.
- Press the seasoned rice firmly into the baking dish.
- Sprinkle furikake evenly over the rice layer.
- Combine shredded salmon, cream cheese, Kewpie mayonnaise, sriracha, and soy sauce in a bowl.
- Mix until smooth, creamy, and fully combined.
- Spread the salmon mixture evenly over the rice layer.
- Bake for 15 minutes at 200°C (400°F).
- Broil for the final 2 minutes until lightly golden.
- Remove from the oven and drizzle with extra Kewpie mayonnaise and unagi sauce.
- Top with sliced green onions.
- Serve hot with roasted nori sheets for scooping.
Notes
Use freshly cooked short-grain rice for the best texture. Watch carefully while broiling to prevent the topping from burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg