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Spicy Salmon Sushi Bake

A creamy, savory baked sushi casserole layered with seasoned rice and spicy salmon topping, finished with flavorful sauces and toppings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 340

Ingredients
  

Sushi Rice
  • 2 cups sushi rice
  • 2.5 cups water
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
Spicy Salmon Topping
  • 1 lb fresh salmon finely chopped
  • 0.5 cup mayonnaise
  • 2 tbsp sriracha
  • 3 oz cream cheese softened
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
Toppings
  • 2 tbsp furikake seasoning
  • 2 tbsp green onions chopped
  • 1 tbsp sesame seeds
  • 0.25 cup spicy mayo for drizzle
  • 2 tbsp eel sauce optional

Equipment

  • Mixing bowls
  • Baking dish
  • Rice cooker or saucepan
  • Spatula

Method
 

  1. Rinse sushi rice until water runs clear. Cook rice with water in a rice cooker or saucepan.
  2. Mix rice vinegar, sugar, and salt then fold into warm rice.
  3. Combine chopped salmon, mayonnaise, sriracha, cream cheese, soy sauce, and sesame oil in a bowl.
  4. Preheat oven to 375°F (190°C).
  5. Spread sushi rice evenly in a greased baking dish.
  6. Sprinkle furikake seasoning over the rice layer.
  7. Spread spicy salmon mixture evenly on top.
  8. Bake for 12–15 minutes until salmon is cooked and lightly golden.
  9. Remove from oven and garnish with green onions, sesame seeds, spicy mayo, and eel sauce.
  10. Serve warm with roasted seaweed sheets for scooping.

Notes

Use sushi-grade salmon for best flavor and serve with crispy nori sheets.