Description
This Spicy Salmon Sushi Bake is a rich, creamy, and savory one-pan dish inspired by sushi rolls—perfect for a quick, crowd-pleasing dinner or appetizer. It’s loaded with salmon, imitation crab, and spicy mayo, all layered over seasoned rice and baked to perfection. Scoop it up with nori for the ultimate sushi experience—no rolling required.
Ingredients
Scale
- 1½ cups sushi rice, rinsed
- 2 cups water
- ¼ cup lite seasoned rice vinegar
- 2 tablespoons furikake
- 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 tablespoons sriracha
- 2 tablespoons soy sauce or tamari
- ¼ cup green onions, sliced thin
- ¼ cup soy sauce (for unagi sauce)
- ¼ cup mirin
- 2 tablespoons sake
- 1½ tablespoons granulated sugar
- ½ cup Kewpie mayo (for spicy mayo)
- 2 tablespoons sriracha
- 1 teaspoon fresh lime juice
- ¼ teaspoon salt
- 1 avocado, sliced thin
- Sesame seeds (black and white, toasted)
- Green onion, sliced thin
- English cucumber, sliced thin
- Nori sheets, cut into small squares
Instructions
- Prepare the Sushi Rice: Rinse the rice under cold water until it runs clear, then soak it in water for 15 minutes. Cook it over low heat until fully tender, then let it sit off the heat for 10 minutes. While warm, gently fold in the rice vinegar with a spatula and let it cool to room temperature under a dish towel.
- Mix the Salmon Base: Combine the softened cream cheese, mayo, sriracha, soy sauce, and green onions in a bowl. Add the diced salmon and shredded imitation crab, folding gently to keep the seafood intact. Cover and refrigerate while you prep other ingredients.
- Make the Unagi Sauce: In a saucepan, combine soy sauce, mirin, sake, and sugar. Simmer over medium heat until slightly thickened, then remove from heat and let cool.
- Whisk the Spicy Mayo: In a small bowl, mix Kewpie mayo, sriracha, lime juice, and salt. Keep refrigerated until ready to serve.
- Assemble the Bake: Preheat the oven to 425°F and line a square baking dish with parchment. Spread the cooled rice evenly into the pan and press it down gently with damp hands. Sprinkle furikake across the surface for added flavor.
- Layer the Seafood: Spoon the salmon and crab mixture over the rice and spread it into an even layer with a spatula.
- Bake and Broil: Bake the dish for 10–15 minutes, then switch to broil for 2–3 minutes to caramelize the top. Keep a close watch to avoid burning.
- Finish and Serve: Let the dish cool slightly before drizzling with unagi sauce and spicy mayo. Garnish with sliced avocado, cucumber, sesame seeds, and green onion. Serve warm with nori sheets for scooping.
Notes
- Make sure your cream cheese is softened to ensure smooth mixing. Rinse your rice thoroughly to prevent gumminess. You can replace salmon with shrimp, tofu, or canned tuna. For a low-carb twist, use cauliflower rice. To make it dairy-free, use plant-based cream cheese. Keep spicy elements adjustable based on preference.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 428
- Sugar: 6g
- Sodium: 1317mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0.04g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 39mg