Spicy Salmon Sushi Bake
This spicy salmon sushi bake has all the flavors of sushi baked into one pan. Layers of sushi rice, seaweed, and a delicious creamy salmon mixture broiled to perfection and served with sheets of nori, ripe avocado and spicy mayo.
Equipment
- 9x9 baking pan
Ingredients
Sushi Rice
- 1 ½ cups Sushi rice rinsed
- 2 cups Water
- ¼ cup Lite seasoned rice vinegar
- 2 tablespoon Furikake
Salmon Mixture
- 8 oz Salmon filet skin removed and cut into ½" pieces
- 8 oz Imitation crab meat shredded
- ⅓ cup Kewpie mayo
- 3 oz Cream cheese softened
- 2 tablespoon Sriracha
- 2 tablespoon Soy sauce or Tamari
- ¼ cup Green onions sliced thin
Unagi Sauce
- ¼ cup Soy sauce
- ¼ cup Mirin
- 2 tablespoon Sake
- 1 ½ tablespoon White granulated sugar
Spicy Mayo
- ½ cup Kewpie mayo
- 2 tablespoon Sriracha
- 1 teaspoon Fresh lime juice
- ¼ teaspoon Salt
Toppings
- Avocado sliced thin
- Sesame seeds black and white, toasted
- Green onion sliced thin
- English cucumber sliced thin
- Nori sheets cut into small squares
Instructions
Sushi Rice
- Place rice inside a fine mesh strainer. Rinse under cold water until the water runs clear. Then, add rice to large pot. Cover with water and let soak for 15 minutes.
- Next, bring pot to a boil. Reduce heat to a simmer and cover with lid. Cook for 20 minutes until the rice is fully cooked. Remove from the heat and let the rice sit for 10 minutes.
- Once the rice is cooked, drizzle rice vinegar over the rice. Use a rubber spatula to gently fold over the rice until the vinegary is evenly mixed into the rice.
- Then, cover the rice lightly with a dish towel. Let it cool on the kitchen counter until it comes to room temperature.
Salmon Mixture
- Remove skin from salmon and slice into small cubes, about ½ inch. In a small bowl, combine mayo, cream cheese, sriracha, soy sauce, and green onions. Then, add diced salmon and imitation crab meat. Gently fold to avoid breaking up the pieces of fish. Cover with plastic wrap and refrigerate.
Unagi Sauce
- Place soy sauce, mirin, sake and sugar inside a small sauce pan. Heat over medium heat. Once it begins to boil, reduce heat and simmer for 5 minutes until mixture has thickened slightly. Remove from heat and let cool.
Spicy Mayo
- In a small bowl, combine mayo, sriracha, lime juice and salt. Refrigerate until ready to use.
Assembly
- Preheat oven to 425°. Spray baking dish with nonstick spray. Line with parchment paper.
- Then, take seasoned rice and pour into prepared pan. Dip your hands in cold water and gently press rice into the pan. Next, sprinkle with furikake.
- Pour salmon mixture directly on top of rice. Use a spatula to spread the mixture evenly over the rice.
- Place pan in the oven and bake for 10-15 minutes. Towards the end of cooking, I like to turn on the broiler to caramelize the top. Just make sure to keep an eye on it so it doesn't burn. Then, remove from oven and let cool for 10 minutes.
- You can either serve the sushi bake inside the pan or remove it onto a wooden board. Drizzle with unagi sauce and spicy mayo.
- Then, garnish with sliced avocados, cucumbers, sesame seeds, and sliced green onions. Serve with sheets of nori and enjoy!
Nutrition
Calories: 428kcalCarbohydrates: 41gProtein: 12gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 39mgSodium: 1317mgPotassium: 234mgFiber: 1gSugar: 6gVitamin A: 276IUVitamin C: 6mgCalcium: 28mgIron: 1mg
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