Go Back
–+ servings
Spicy Salmon Sushi Bake

Spicy Salmon Sushi Bake: A Gooey, Comforting Delight

Indulge in a Spicy Salmon Sushi Bake, a comforting fusion of creamy casserole and sushi flavors, perfect for dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 33 minutes
Cooling Time 5 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Japanese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups White Rice Use short-grain sushi rice for a sticky base.
  • 1 lb Salmon Can be swapped for shrimp or crab.
For the Creamy Mixture
  • 8 oz Cream Cheese Adds a luscious creaminess; omit for a lighter version.
  • 1/2 cup Japanese Mayo Recommended for its unique flavor profile.
For the Flavor
  • 2 tablespoons Sriracha Adjust the amount for your heat preference.
  • 2 tablespoons Eel Sauce Oyster sauce can be used as a substitute.
  • 1 tablespoon Furikake Can be made at home or substituted with sesame seeds.
For Garnish
  • 2 tablespoons Green Onions Optional but enhances presentation.

Equipment

  • Oven
  • Baking Sheet
  • casserole dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with foil for easy cleanup.
  2. Season the salmon fillet with salt, pepper, and garlic powder, then bake for 20 minutes until opaque.
  3. Increase oven temperature to 450°F (230°C) for a crispy topping, and prepare your casserole dish.
  4. Flake the cooled salmon into bite-sized pieces and mix with Japanese mayo, cream cheese, and sriracha until smooth.
  5. Spread cooked sushi rice in a 9x13 casserole dish, sprinkle with furikake, then add the salmon mixture evenly.
  6. Drizzle with sriracha, Japanese mayo, and eel sauce, finishing with an extra sprinkle of furikake.
  7. Bake for 10 minutes, then broil for 3 minutes until golden; watch closely to prevent burning.
  8. Let cool, garnish with green onions, and serve with seaweed, cucumbers, and avocado.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 2mg

Notes

Use sushi-grade salmon for safety and flavor. Adjust sriracha for desired spiciness. Store leftovers in an airtight container, best consumed within 3-4 days.

Tried this recipe?

Let us know how it was!