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Spicy Salmon Sushi Bake Recipe

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★★★★★

4.7 from 140 reviews

This Spicy Salmon Sushi Bake is a delicious, flavorful twist on traditional sushi that’s easy to make at home. Layered with seasoned sushi rice, a creamy spicy salmon and imitation crab mixture, and baked to perfection, this dish offers the perfect balance of creamy, spicy, and umami flavors. Topped with unagi sauce, spicy mayo, and fresh garnishes, it’s ideal for sharing as a comforting sushi casserole.

Ingredients

Scale

Sushi Rice

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

Salmon 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 & Serving

  • 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. Prepare Sushi Rice: Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear to remove excess starch. Soak the rinsed rice in 2 cups of water in a large pot for 15 minutes.
  2. Cook the Rice: Bring the pot to a boil, then reduce the heat to a simmer and cover with a lid. Cook for 20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.
  3. Season the Rice: Drizzle the lite seasoned rice vinegar over the hot rice. Using a rubber spatula, gently fold the rice to evenly distribute the vinegar without mashing the grains. Cover lightly with a dish towel and let it cool to room temperature on the counter.
  4. Prepare Salmon Mixture: Remove skin from the salmon and cut into 1/2 inch cubes. In a small bowl, mix together Kewpie mayo, softened cream cheese, sriracha, soy sauce, and sliced green onions. Add the diced salmon and shredded imitation crab meat to this mixture and fold gently to combine. Cover and refrigerate until ready to use.
  5. Make Unagi Sauce: Combine soy sauce, mirin, sake, and sugar in a small saucepan. Heat over medium until boiling, then reduce to a simmer and cook for 5 minutes until slightly thickened. Remove from heat and allow to cool.
  6. Prepare Spicy Mayo: In a small bowl, mix Kewpie mayo, sriracha, fresh lime juice, and salt. Refrigerate until serving.
  7. Preheat Oven and Prepare Baking Dish: Preheat the oven to 425°F (220°C). Spray a baking dish with nonstick spray and line it with parchment paper for easy removal.
  8. Assemble Sushi Bake: Spread the seasoned sushi rice evenly into the prepared pan, dipping your hands in cold water to gently press it down without crushing the grains. Sprinkle the furikake evenly over the rice.
  9. Add Salmon Mixture: Spread the salmon and crab mixture evenly over the layer of rice using a spatula, covering the entire surface.
  10. Bake: Place the baking dish in the oven and bake for 10-15 minutes until heated through. For a caramelized top, turn on the broiler during the last few minutes, carefully watching to prevent burning.
  11. Cool and Garnish: Remove from oven and let the sushi bake cool for about 10 minutes. Drizzle with the prepared unagi sauce and spicy mayo.
  12. Serve: Garnish the top with thinly sliced avocado, cucumber, sesame seeds, and sliced green onions. Serve alongside nori sheets for scooping and enjoy!

Notes

  • Rinsing the rice thoroughly is key to achieving the perfect sushi rice texture.
  • Use fresh sushi-grade salmon for the best flavor and safety.
  • Adjust the sriracha amount in the mayo and salmon mixture for preferred spice levels.
  • Keep wetting your hands when pressing rice to prevent sticking.
  • Watching the broiler carefully is important to avoid burning the top layer.
  • Imitation crab meat is used here for texture and flavor, but real crab can be substituted for a more authentic taste.
  • Leftovers can be refrigerated and gently reheated in the oven for best results.

Keywords: Spicy Salmon Sushi Bake, sushi casserole, baked sushi, Japanese inspired dish, spicy mayo, unagi sauce, sushi rice, seafood bake

Find it online: https://annakocht.com/spicy-salmon-sushi-bake-recipe/