Description
This Spicy Salmon Sushi Bake is a warm, creamy, and flavorful twist on classic sushi. Made with seasoned sushi rice, spicy mayo salmon, and baked to perfection, it’s topped with fresh avocado, cucumber, and nori for a fun and easy deconstructed sushi experience.
Ingredients
- Sushi Rice:
- 1 cup sushi rice
- ¼ cup rice wine vinegar
- 2 tsp sugar
- 1 tsp salt
- Salmon Mixture:
- 8 oz salmon fillets (2 portions)
- 1 tbsp soy sauce (or tamari)
- ¼ cup cream cheese, softened
- ¼ cup mayonnaise (Kewpie or regular)
- 2 tbsp sriracha sauce (or sambal oelek)
- ½ cup furikake seasoning
- Toppings:
- 1 avocado, sliced or cubed
- ½ cucumber, sliced or cubed
- 2 green onions, sliced
- Nori seaweed sheets
- Extra Kewpie mayo
- Unagi sauce
Instructions
- Cook sushi rice according to package instructions.
- Mix rice wine vinegar, sugar, and salt, then fold into cooked rice. Spread evenly in a baking dish.
- Preheat oven to 375°F (190°C).
- Bake salmon for 12–15 minutes or until fully cooked, then flake with a fork.
- In a bowl, combine flaked salmon, soy sauce, cream cheese, mayonnaise, sriracha, and furikake seasoning.
- Spread salmon mixture evenly over the prepared sushi rice layer.
- Bake for another 10–12 minutes until heated through and slightly golden on top.
- Remove from oven and let cool slightly.
- Top with avocado, cucumber, green onions, extra mayo, and unagi sauce.
- Serve with nori sheets for scooping or rolling.
Notes
- Use Kewpie mayo for the most authentic Japanese flavor.
- Do not overbake after adding salmon mixture to keep it creamy.
- Add sesame seeds for extra texture.
- Best served warm, not hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese