Description
This Spicy Salmon Sushi Bake is a flavorful, comforting twist on traditional sushi, combining tender baked salmon with seasoned sushi rice, spicy mayo, and savory toppings. Baked to perfection and finished under the broiler for a caramelized top, it’s an easy-to-make, crowd-pleasing dish perfect for sushi lovers wanting a home-friendly alternative.
Ingredients
Scale
Sushi Rice Layer
- 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
Baked Salmon Mixture
- 1-1.5 lbs salmon fillet
- Salt & pepper, to taste
- 2 tbsp coconut aminos or low-sodium soy sauce
- 1 tsp honey
- 1 clove crushed garlic
- 2 scallions, chopped
- 2 tbsp cream cheese
- 2 tbsp spicy mayo (see below)
Spicy Mayo
- 1/2 cup mayonnaise
- 1/3 cup sriracha
- 1 tsp sesame oil
Toppings and Garnishes
- 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
- Prepare the sushi rice: Rinse 1 cup of sushi or short grain rice under cold water until the water runs clear to remove excess starch. Combine rinsed rice with 1 1/2 cups water in a pot, bring to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes until water is absorbed and rice is tender. Remove from heat.
- Season the rice: While rice is still warm, gently stir in 1 1/2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Mix carefully to avoid mashing the rice and set aside.
- Prepare the baked salmon: Preheat oven to 375°F (190°C). Season the salmon fillet with salt and pepper. In a small bowl, whisk together 2 tablespoons coconut aminos or low-sodium soy sauce, 1 teaspoon honey, and 1 crushed garlic clove. Rub this marinade evenly over the salmon. Place salmon on a baking sheet and bake for 15-18 minutes, until cooked through and flaky.
- Flake and mix the salmon: Remove salmon skin and flake the cooked salmon into a large bowl. Add chopped scallions, cream cheese, and spicy mayo (prepared by mixing mayonnaise, sriracha, and sesame oil). Stir gently until combined evenly.
- Assemble the sushi bake: Increase oven temperature to 400°F (204°C). Spread the seasoned sushi rice evenly into a 9×9 inch baking dish. Sprinkle furikake seasoning or crushed seaweed snacks over the rice layer. Spread the salmon mixture evenly on top. Drizzle the top with eel sauce and additional spicy mayo.
- Bake and broil: Bake the assembled dish for 10 minutes to heat through and meld flavors. Switch oven to broil and broil for 2-3 minutes to caramelize and golden the top layer, watching carefully to prevent burning.
- Garnish and serve: Remove from oven and garnish with sesame seeds, sliced avocado, chopped scallions, and sliced jalapeños. Serve warm for the best flavor and texture. For make-ahead, layer rice and salmon mixture in advance and bake just before serving.
Notes
- Use short grain or sushi rice for best texture in this recipe.
- Adjust the amount of sriracha in spicy mayo based on your preferred spice level.
- Coconut aminos is a great soy sauce alternative for a lower-sodium option.
- Broiling caramelizes the top quickly; watch closely to avoid burning.
- This dish can be prepared ahead by assembling in advance and baking before serving.
- For a gluten-free version, ensure your soy sauce or substitute is gluten-free.
