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Spicy Salmon Sushi Bake in a 9x9 baking dish topped with avocado, cucumber, green onions, and drizzle of mayo and unagi sauce

Spicy Salmon Sushi Bake

A deconstructed sushi roll baked into a warm, creamy casserole featuring seasoned sushi rice, a spicy salmon mixture, and fresh toppings. All the flavors of sushi with no rolling required and ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Japanese
Calories: 347
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sushi rice rinse thoroughly until water runs completely clear before cooking
  • 0.25 cup rice wine vinegar for seasoning cooked rice
  • 2 tsp sugar for rice seasoning
  • 1 tsp salt for rice seasoning; taste before adding extra salt as dish is already well seasoned
  • 8 oz salmon fillets 2 skinless portions; fresh or frozen both work; canned salmon can be substituted, drain and flake before mixing
  • 1 tbsp soy sauce use gluten-free tamari if needed
  • 0.25 cup cream cheese softened at room temperature for 20 minutes before mixing for smooth texture
  • 0.25 cup mayonnaise Kewpie preferred for richer flavor; regular mayo works
  • 2 tbsp sriracha sauce or sambal oelek adjust to taste for heat level
  • 0.5 cup furikake seasoning sprinkled over rice; substitute with toasted sesame seeds and crushed nori with pinch of sugar and salt
  • 1 avocado sliced or cubed; add after baking right before serving
  • 0.5 cucumber sliced or cubed; add after baking right before serving
  • 2 green onions sliced, for topping
  • nori seaweed sheets for scooping and serving
  • extra Kewpie mayo for drizzling after baking
  • unagi sauce for drizzling after baking

Equipment

  • Fine mesh sieve
  • 9x9-inch baking dish
  • Parchment paper or cooking spray
  • Air fryer or oven
  • Large mixing bowl
  • Rice paddle or spatula

Method
 

  1. Rinse the sushi rice under cold water in a fine mesh sieve, stirring continuously, until the water runs completely clear.
  2. Cook the rinsed rice according to package directions, about 18 to 20 minutes. Once cooked, sprinkle rice wine vinegar, sugar, and salt over the hot rice and fold gently with a rice paddle or spatula. Set aside.
  3. While the rice cooks, rub the salmon fillets with soy sauce. Cook in an air fryer at 400 degrees F for 10 minutes, or in the oven at 400 degrees F for 15 to 20 minutes depending on thickness, until the flesh is opaque all the way through and flakes easily with a fork.
  4. Break the cooked salmon into small pieces with a fork. In a large bowl, combine the flaked salmon, softened cream cheese, mayonnaise, and sriracha. Stir until well combined and creamy. Taste before adding any extra salt.
  5. Preheat oven to 425 degrees F. Line a 9x9 inch baking dish with parchment paper or grease with cooking spray.
  6. Press the seasoned sushi rice evenly into the prepared baking dish using damp hands to prevent sticking. Sprinkle furikake evenly over the entire rice layer.
  7. Spread the salmon mixture in an even layer over the top of the rice.
  8. Bake for 15 minutes until the top is heated through and edges are bubbling slightly. The surface should look set rather than wet.
  9. Remove from oven. Drizzle with extra mayo and unagi sauce. Add avocado, cucumber, and sliced green onions right before serving.
  10. Serve warm directly from the pan with squares of nori seaweed sheets for scooping.

Notes

Rinse sushi rice thoroughly for sticky but not mushy results. Soften cream cheese at room temperature before mixing for a smoother salmon layer. Cook rice and salmon simultaneously to keep total time close to 40 minutes. Add avocado and cucumber only after baking to keep them fresh. Taste the salmon mixture before adding extra salt since soy sauce, furikake, and mayo already season the dish significantly. Store leftovers without avocado and cucumber in an airtight container for up to 2 days. Reheat covered at 350 degrees F for 10 minutes or microwave 60 to 90 seconds per portion.