Spicy Salmon Sushi Bake Recipe

Introduction

Spicy Salmon Sushi Bake is a deliciously creamy, flavorful dish that combines the best of sushi ingredients in a baked casserole form. Perfect for sharing, this layered dish offers a smoky, spicy twist on traditional sushi, making it a fun and satisfying meal for gatherings.

Ingredients

• 1 1/2 cups Sushi rice (rinsed)
• 2 cups Water
• 1/4 cup Lite seasoned rice vinegar
• 2 tbsp Furikake
• 8 oz Salmon filet (skin removed and cut into 1/2″ pieces)
• 8 oz Imitation crab meat (shredded)
• 1/3 cup Kewpie mayo
• 3 oz Cream cheese (softened)
• 2 tbsp Sriracha
• 2 tbsp Soy sauce or Tamari
• 1/4 cup Green onions (sliced thin)
• 1/4 cup Soy sauce
• 1/4 cup Mirin
• 2 tbsp Sake
• 1 1/2 tbsp White granulated sugar
• 1/2 cup Kewpie mayo
• 2 tbsp Sriracha
• 1 tsp Fresh lime juice
• 1/4 tsp Salt
• Avocado (sliced thin)
• Sesame seeds (black and white, toasted)
• Green onion (sliced thin)
• English cucumber (sliced thin)
• Nori sheets (cut into small squares)

Instructions

1. Step 1: Place the rinsed sushi rice in a large pot and cover with 2 cups of water. Let soak for 15 minutes, then bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until fully cooked. Remove from heat and let sit covered for 10 minutes.
2. Step 2: Drizzle the seasoned rice vinegar over the cooked rice. Gently fold with a rubber spatula to mix evenly. Cover with a dish towel and allow the rice to cool to room temperature.
3. Step 3: Prepare the salmon mixture by combining Kewpie mayo, softened cream cheese, sriracha, soy sauce, and sliced green onions in a bowl. Add the diced salmon and shredded imitation crab, folding gently to combine. Cover and refrigerate.
4. Step 4: For the unagi sauce, combine soy sauce, mirin, sake, and sugar in a small saucepan. Heat over medium heat until boiling, then reduce to a simmer for 5 minutes until slightly thickened. Remove from heat and let cool.
5. Step 5: Mix the spicy mayo by combining Kewpie mayo, sriracha, fresh lime juice, and salt in a small bowl. Refrigerate until ready to use.
6. Step 6: Preheat the oven to 425°F (220°C). Spray a baking dish with nonstick spray and line it with parchment paper.
7. Step 7: Spread the seasoned sushi rice evenly in the prepared pan, dipping your hands in cold water to press it down gently. Sprinkle furikake evenly over the rice.
8. Step 8: Spread the salmon and crab mixture evenly over the rice using a spatula.
9. Step 9: Bake in the oven for 10-15 minutes. In the last few minutes, turn on the broiler to caramelize the top, watching closely to avoid burning.
10. Step 10: Remove from the oven and let cool for 10 minutes. Drizzle with the prepared unagi sauce and spicy mayo. Garnish with sliced avocado, cucumber, sesame seeds, and green onions.
11. Step 11: Serve the sushi bake hot with nori sheets for wrapping and enjoy!

Tips & Variations

• Use fresh salmon for the best flavor, and gently fold the fish mixture to keep the texture intact.
• For a milder dish, reduce the amount of sriracha or omit it altogether in the spicy mayo.
• Add a splash of lemon juice to the rice vinegar for extra brightness in the sushi rice.
• Try substituting imitation crab with cooked shrimp or scallops for a different seafood twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to retain texture and flavor. Avoid microwaving to keep the rice from becoming too mushy. Enjoy cold as well for a sashimi-style experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Kewpie mayo?

Yes, regular mayonnaise works in this recipe, but Kewpie mayo adds a subtle sweetness and creaminess that enhances the flavor.

Is it necessary to broil the sushi bake at the end?

Broiling adds a lovely caramelized finish, but you can skip it if you prefer. The bake will still be delicious without the broiler step.

Spicy Salmon Sushi Bake Recipe

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★★★★★

4.6 from 624 reviews

• Author: Harper
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

This Spicy Salmon Sushi Bake is a warm, comforting twist on traditional sushi, featuring sushi rice topped with a creamy, spicy mixture of salmon, imitation crab, and cream cheese, baked to perfection and finished with flavorful sauces and fresh garnishes. It combines the rich umami of seafood with a spicy kick, making it an irresistible dish perfect for family meals or entertaining guests.

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Ingredients

Scale 1x2x3x

Sushi Rice

• 1 1/2 cups Sushi rice (rinsed)
• 2 cups Water
• 1/4 cup Lite seasoned rice vinegar
• 2 tbsp Furikake

Seafood Mixture

• 8 oz Salmon filet (skin removed and cut into 1/2″ pieces)
• 8 oz Imitation crab meat (shredded)
• 1/3 cup Kewpie mayo
• 3 oz Cream cheese (softened)
• 2 tbsp Sriracha
• 2 tbsp Soy sauce or Tamari
• 1/4 cup Green onions (sliced thin)

Unagi Sauce

• 1/4 cup Soy sauce
• 1/4 cup Mirin
• 2 tbsp Sake
• 1 1/2 tbsp White granulated sugar

Spicy Mayo

• 1/2 cup Kewpie mayo
• 2 tbsp Sriracha
• 1 tsp Fresh lime juice
• 1/4 tsp Salt

Garnishes

• Avocado (sliced thin)
• Sesame seeds (black and white, toasted)
• Green onion (sliced thin)
• English cucumber (sliced thin)
• Nori sheets (cut into small squares)

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Instructions

1. Prepare Sushi Rice: Place sushi rice inside a fine mesh strainer and rinse under cold water until the water runs clear. Then add the rice to a large pot, cover with 2 cups of water, and let soak for 15 minutes.
2. Cook the Rice: Bring the pot to a boil, then reduce heat to a simmer and cover with a lid. Cook for 20 minutes until the rice is fully cooked. Remove from heat and let it sit, covered, for 10 minutes.
3. Season the Rice: Drizzle 1/4 cup lite seasoned rice vinegar over the cooked rice. Using a rubber spatula, gently fold the vinegar evenly into the rice. Cover lightly with a dish towel and let cool to room temperature on the counter.
4. Prepare Salmon Mixture: Remove skin from salmon and cut into 1/2 inch cubes. In a small bowl, combine 1/3 cup Kewpie mayo, softened cream cheese, 2 tbsp sriracha, 2 tbsp soy sauce or tamari, and sliced green onions. Gently fold in diced salmon and shredded imitation crab meat, taking care not to break up the pieces. Cover with plastic wrap and refrigerate.
5. Make Unagi Sauce: In a small saucepan, combine 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, and 1 1/2 tbsp sugar. Heat over medium heat until it begins to boil, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and cool.
6. Prepare Spicy Mayo: In a small bowl, mix 1/2 cup Kewpie mayo, 2 tbsp sriracha, 1 tsp fresh lime juice, and 1/4 tsp salt. Refrigerate until ready to use.
7. Preheat Oven and Prepare Baking Dish: Preheat oven to 425°F (220°C). Spray a baking dish with nonstick spray and line with parchment paper.
8. Assemble Sushi Bake: Place the seasoned sushi rice into the prepared pan. Dip your hands in cold water and gently press the rice evenly into the pan. Sprinkle 2 tbsp Furikake over the rice.
9. Add Seafood Layer: Pour the salmon mixture evenly over the rice and spread with a spatula.
10. Bake: Place the pan in the preheated oven and bake for 10-15 minutes. Optionally, turn on the broiler towards the end to caramelize the top, watching carefully to avoid burning. Remove from oven and let cool for 10 minutes.
11. Serve and Garnish: Serve the sushi bake directly in the pan or transfer onto a wooden board. Drizzle with the prepared unagi sauce and spicy mayo. Garnish with sliced avocado, cucumber, toasted sesame seeds, and sliced green onions. Serve with small nori squares on the side and enjoy.

Notes

• Rinsing the sushi rice thoroughly removes excess starch and prevents clumping.
• Allow the rice to cool to room temperature before assembling to keep the texture perfect.
• Be gentle when folding the salmon mixture to preserve the texture of the seafood.
• Broiling at the end adds a nice caramelized flavor, but watch carefully to prevent burning.
• This recipe can be customized with additional seafood or vegetables as desired.
• Use Kewpie mayo for the best flavor and creaminess in the spicy mayo and salmon mixture.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: Japanese Fusion

Keywords: spicy salmon, sushi bake, baked sushi, creamy salmon recipe, Japanese fusion, spicy mayo, seafood casserole