Spicy Salmon Sushi Bake
This Spicy Salmon Sushi Bake combines flaked salmon with creamy mayonnaise and sriracha, all baked to perfection.
Equipment
- Baking dish
- Mixing bowl
Ingredients
For the Sushi Base
- 2 cups cooked sushi rice See how to make perfect sushi rice.
- 2 tablespoons seasoned rice vinegar
For the Filling
- 12 oz cooked salmon About 2 fillets, flaked.
- ½ cup mayonnaise Preferably Kewpie or Japanese mayo.
- 3 tablespoons sriracha sauce Adjust to taste.
- 2 teaspoons soy sauce
- 1 tablespoon cream cheese Softened.
- 1 tablespoon green onions Finely sliced, plus extra for garnish.
- 1 tablespoon furikake seasoning
- ½ teaspoon sesame oil
For Serving
- ½ cup shredded mozzarella cheese Optional, for extra creaminess.
Toppings
- Roasted seaweed (nori) sheets or snack-size nori squares For serving.
- Cucumber and avocado slices For topping, optional.
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cooked sushi rice and seasoned rice vinegar. Mix well.
- Spread the sushi rice evenly in a baking dish.
- In another bowl, mix the flaked salmon, mayonnaise, sriracha, soy sauce, cream cheese, green onions, furikake, and sesame oil.
- Spread the salmon mixture over the sushi rice.
- If desired, sprinkle shredded mozzarella cheese on top.
- Bake for about 20 minutes or until heated through and the top is slightly golden.
- Serve with roasted seaweed and optional cucumber and avocado slices.
Notes
You can adjust the amount of sriracha based on your spice preference.