Description
This Spicy Salmon Sushi Bake is a delightful fusion dish combining the flavors of traditional sushi with a warm, comforting bake. Featuring perfectly cooked sushi rice layered with a spicy, creamy salmon mixture, topped with savory sauces and garnishes, this recipe is ideal for sushi lovers looking for a quick, easy-to-prepare meal that can serve a crowd.
Ingredients
Scale
Rice and Seasoning
- 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
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 spicy mayo (see below)
- 2 tbsp cream cheese
Spicy Mayo
- 1/2 cup mayonnaise
- 1/3 cup sriracha
- 1 tsp sesame oil
Toppings and Garnishes
- Eel sauce (unagi sauce) or other sweet sauce like teriyaki
- 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 the rinsed rice with 1 1/2 cups water in a pot and bring to a boil.
- Cook the rice: Reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes until the water is fully absorbed and the rice is tender. Remove the pot from heat and let it sit covered for a few minutes.
- Season the rice: While the rice is still warm, gently stir in 1 1/2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Mix carefully so as not to smoosh the rice. Set aside.
- Prepare the baked salmon: Preheat your oven to 375°F (190°C). Season the salmon fillet with salt and pepper. In a small bowl, mix 2 tablespoons coconut aminos or low-sodium soy sauce, 1 teaspoon honey, and 1 crushed garlic clove. Rub this mixture all over the salmon to marinate.
- Bake the salmon: Place the salmon on a baking sheet and bake for 15-18 minutes, depending on thickness, until the salmon is cooked through and flakes easily with a fork.
- Flake and mix salmon: Once baked, remove skin from salmon and flake the flesh into a large bowl. Add 2 chopped scallions, 2 tablespoons cream cheese, and 2 tablespoons spicy mayo (prepared by combining 1/2 cup mayo, 1/3 cup sriracha, and 1 teaspoon sesame oil). Mix thoroughly until evenly combined.
- Assemble the sushi bake: Increase oven temperature to 400°F (204°C). Spread the seasoned sushi rice evenly in a 9×9 inch baking dish. Sprinkle furikake seasoning or crushed seaweed snacks over the rice. Spread the salmon mixture evenly on top of the rice layer.
- Add sauces: Drizzle the salmon layer with sweet eel sauce (or teriyaki) and additional spicy mayo for extra flavor and moisture.
- Bake and broil: Bake the assembled dish for 10 minutes. Then switch your oven to broil and broil for 2-3 minutes to slightly caramelize and golden brown the top layer.
- Garnish and serve: Remove from oven and garnish with sesame seeds, chopped scallions, sliced jalapeños, and sliced avocado. Serve warm. You can prepare layers ahead of time and bake just before serving for convenience.
Notes
- Use short grain sushi rice for the best texture and stickiness required in this dish.
- Adjust the amount of sriracha in the spicy mayo to control heat level.
- If unavailable, substitute coconut aminos with low-sodium soy sauce.
- The dish can be made a few hours ahead and refrigerated; just bake before serving to enjoy warm.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Adding avocado just before serving prevents browning and keeps it fresh.
