Description
How to make an Easy Spicy Salmon Sushi Bake with flaky salmon, seasoned sushi rice, and creamy spicy mayo that’s ready in under 30 minutes.
Ingredients
Scale
- Main Components:
- 1.5 lbs skinless salmon fillets
- 2 cups uncooked short-grain sushi rice
- Creamy & Spicy Elements:
- 1 cup Japanese mayonnaise (Kewpie preferred)
- 2–4 tablespoons sriracha
- 4 oz cream cheese, softened
- Sushi Rice Seasoning:
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- Flavor & Seasoning:
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Garnish & Serving:
- 6–8 sheets nori (seaweed snacks or full sheets)
- 2 tablespoons toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Cook Rice: Cook sushi rice according to package directions. While hot, gently fold in rice vinegar and sugar until well combined. This is your base for the Easy Spicy Salmon Sushi Bake.
- Season Salmon: In a bowl, flake cooked salmon. Add soy sauce, sesame oil, salt, pepper, garlic powder, cream cheese, 1/2 cup mayo, and 2 tbsp sriracha. Mix until just combined; avoid overmixing.
- Layer Bake: Press the seasoned sushi rice evenly into an oven-safe 9×13 inch baking dish. Spread the salmon mixture over the rice layer. Ensure it’s evenly distributed for a perfect Easy Spicy Salmon Sushi Bake.
- Bake Sushi: Bake at 400°F (200°C) for 15 minutes, or until the top is golden and bubbly. For extra crispiness, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Make Mayo: While the bake cooks, whisk together the remaining 1/2 cup Japanese mayonnaise and 2 tablespoons sriracha (or more, to taste) in a small bowl. Emulsify until smooth and creamy for drizzling.
- Drizzle & Garnish: Once baked, remove the Easy Spicy Salmon Sushi Bake from the oven. Drizzle generously with the prepared spicy mayo. Sprinkle toasted sesame seeds and sliced green onions over the top.
- Serve Warm: Scoop portions of the warm sushi bake onto plates. Serve immediately with nori sheets or seaweed snacks. Enjoy this comforting and flavorful dish with friends and family!
Notes
Avoid overmixing the salmon mixture to keep it flaky and moist, ensuring a tender texture.
Store leftover sushi bake in an airtight container in the refrigerator for 3-4 days.
For a gluten-free option, substitute regular soy sauce with tamari for delicious results.
Serve the sushi bake warm, scooping portions with crisp nori sheets for best flavor.
Prepare rice and salmon mixture a day ahead, refrigerating separately, then assemble and bake just before serving.
**Allergy Information:** Dairy, Eggs, Gluten, Fish, Soy, Sesame