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Easy Salmon Sushi Bake with Creamy Spicy Mayo Recipe

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3.8 from 76 reviews

  • Author: Diane
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Halal

Description

This Easy Salmon Sushi Bake with Creamy Spicy Mayo is a delicious and comforting twist on traditional sushi that combines flaky baked salmon with seasoned sushi rice, creamy mayo, and a spicy sriracha kick. Baked to perfection and topped with green onions and sesame seeds, it’s perfect for family dinners or entertaining guests who love sushi flavors without the hassle of rolling.

Ingredients

Rice Base

  • 4 cups cooked short grain rice (about 1.5 cups uncooked)
  • 1/4 cup rice vinegar
  • 1½ tsp sugar
  • 1 tsp sea salt

Salmon Mixture

  • 1 lb salmon (boneless)
  • 1 tbsp avocado oil (or your favorite cooking oil)
  • Salt and pepper (to taste)
  • 1/3 cup Japanese mayo (plus more for drizzling)
  • 1/2 cup cream cheese
  • 2 tbsp sriracha sauce (plus more for drizzling)

Toppings and Garnishes

  • 1/4 cup furikake (or toasted seaweed, torn into small pieces)
  • 2 green onions (sliced)
  • Sesame seeds
  • Toasted nori, avocado, cucumber slices, and/or kimchi (for serving)

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the salmon and sushi bake.
  2. Prepare Rice: If using uncooked rice, cook according to package instructions. Once hot, stir in rice vinegar, sugar, and sea salt to season the rice evenly. For leftover cooked rice, warm it before mixing the seasoning so the rice softens properly.
  3. Cook Salmon: Coat salmon filets with avocado oil and season with salt and pepper. Place the salmon skin-side down in the oven and bake for 15 minutes until it flakes easily with a fork. For frozen salmon, an air fryer method is recommended for best results.
  4. Mix Salmon with Creamy Sauce: Remove the salmon skin and transfer the flesh to a bowl. Add Japanese mayo, cream cheese, and sriracha sauce. Mix thoroughly with a fork until smooth and well combined.
  5. Assemble Sushi Bake: Spread the seasoned rice evenly in a 9x13-inch baking dish. Sprinkle the top with furikake or toasted seaweed, then spread the salmon mixture evenly over the rice layer.
  6. Bake the Sushi: Place the assembled dish in the preheated oven and bake for 10 minutes to warm everything through and meld the flavors.
  7. Garnish and Serve: Remove from oven and drizzle with extra Japanese mayo and sriracha. Sprinkle sliced green onions and sesame seeds on top for extra flavor and crunch.
  8. Serve: Serve warm with toasted nori sheets to use as wraps. Add optional toppings like avocado, cucumber slices, or kimchi to customize your sushi bake experience.

Notes

  • You can substitute cream cheese with vegan cream cheese for a dairy-free version, though flavor and texture will differ slightly.
  • Using leftover rice is fine, but reheat it first to ensure it mixes well with vinegar and seasonings.
  • This dish can be customized with other seafood or vegetables if desired.
  • Adjust sriracha quantity to control the spice level according to personal preference.
  • To save time, prepare the rice and salmon in advance and assemble just before baking.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Japanese Fusion

Find it online: https://eatwithdiane.com/easy-salmon-sushi-bake-with-creamy-spicy-mayo-recipe/