Description
A delicious spicy salmon sushi bake that combines sushi rice with a creamy salmon mixture and fresh toppings.
Ingredients
Scale
- 1 cup sushi rice
- ¼ cup rice wine vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ cup furikake seasoning
- 8 oz salmon fillets (2 portions)
- 1 tablespoon soy sauce (gluten free if needed or use tamari)
- ¼ cup cream cheese (softened)
- ¼ cup mayonnaise (Kewpie or regular)
- 2 tablespoons sriracha sauce (or sambal oelek)
- 1 avocado (sliced or cubed)
- ½ cucumber (sliced or cubed)
- 2 green onions (sliced)
- nori seaweed sheets
- more Kewpie mayo
- unagi sauce
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse sushi rice under cold water until water runs clear.
- Cook sushi rice according to package instructions.
- Mix rice wine vinegar, sugar, and salt in a bowl and stir until dissolved.
- Once rice is cooked, mix it with the vinegar mixture and let it cool.
- In a separate bowl, combine salmon, furikake seasoning, soy sauce, cream cheese, mayonnaise, and sriracha.
- Spread the sushi rice in a baking dish evenly.
- Top the rice with the salmon mixture and spread it out evenly.
- Bake in the preheated oven for about 15-20 minutes.
- Remove from oven and garnish with avocado, cucumber, green onions, and nori.
- Drizzle Kewpie mayo and unagi sauce on top before serving.
Notes
- Adjust spice level by adding more or less sriracha.
- Serve immediately for the best texture.
- Can be made ahead and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Spicy Salmon Sushi Bake, Sushi Bake, Japanese Cuisine