Description
A warm and comforting Spicy Salmon Sushi Bake layered with seasoned sushi rice and creamy, spicy salmon, baked until golden and perfect for scooping and sharing.
Ingredients
Scale
- 2 cups sushi rice, uncooked
- 2 ½ cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt, divided
- 1 pound fresh salmon fillet, skin removed
- 4 ounces cream cheese, softened
- ½ cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 375°F and lightly grease an 8 by 8 inch baking dish.
- Rinse sushi rice under cold water until the water runs clear.
- Cook rice with 2 ½ cups water according to package instructions, about 15 minutes.
- In a small bowl, mix rice vinegar, sugar, and ½ teaspoon salt until dissolved. Fold this mixture into the warm cooked rice.
- Bake the salmon at 375°F for 12 to 15 minutes until flaky, then cool slightly and flake into pieces.
- In a mixing bowl, combine flaked salmon, softened cream cheese, mayonnaise, sriracha, soy sauce, and remaining ½ teaspoon salt. Mix until creamy.
- Press the seasoned rice evenly into the prepared baking dish.
- Spread the salmon mixture evenly over the rice layer.
- Bake for 20 to 25 minutes until heated through and lightly golden on top.
- Remove from oven and let rest for 5 minutes.
- Sprinkle sliced green onions and sesame seeds over the top before serving.
Notes
- Rinse rice thoroughly to prevent a gummy texture.
- Use room temperature cream cheese for smoother mixing.
- Adjust sriracha to control the spice level.
- Allow the bake to rest before serving for cleaner scooping.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 65mg
Keywords: spicy salmon sushi bake, baked sushi casserole, creamy salmon rice bake, easy sushi bake recipe