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–+ servings

Spicy Salmon Sushi Bake

4.9 from 13 votes
Serves: 6 -8 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Ingredients

Sushi Rice

  • 1 cup sushi rice or short grain rice
  • 1 1/2 cups water
  • 1 1/2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt

Spicy Baked Salmon

  • 1-1.5 lbs salmon fillet
  • Salt & pepper
  • 2 tbsp coconut aminos or low-sodium soy sauce
  • 1 tsp honey
  • 1 clove crushed garlic
  • 2 scallions
  • 2 tbsp spicy mayo
  • 2 tbsp cream cheese

Homemade Spicy Mayo

  • 1/2 cup mayo
  • 1/3 cup sriracha
  • 1 tsp sesame oil

Toppings

  • Eel sauce (unagi sauce), or other sweet sauce like teriyaki
  • Furikake (savory Japanese rice seasoning), I got mine from trader joes, or crushed seaweed snacks
  • Sesame seeds
  • Scallions, chopped
  • Sliced Jalapeños
  • Avocado, sliced

Directions

  1. Preheat the oven to 375 F
  2. Rinse the sushi rice then add it to a pot with the water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until all the water is absorbed. Remove from flame and season with the rice vinegar, salt and sugar and stir to combine. Set aside.
  3. While the rice cooks, season the salmon with salt and pepper. Combine the coconut aminos, honey and garlic in a bowl and rub over the fish. Bake the salmon for 15-18 minutes, depending on thickness. Once done, remove the salmon skin and add the salmon to a bowl
  4. Flake the salmon with a fork and add the scallions, cream cheese and spicy mayo. Combine together until evenly mixed
  5. Raise the oven temperature to 400 F
  6. Flatten the rice into a 9 x 9 baking dish, then sprinkle furikake seasoning over the top, or crushed seaweed snacks
  7. Add the salmon mix over the rice, then top the salmon layer with a drizzle of sweet sauce and spicy mayo
  8. Bake the dish for 10 minutes, then set it under the broiler for 2-3 minutes
  9. Once done, garnish with sesame seeds, more sauces, avocado, scallions and jalapeños
  10. If you plan to prepare this dish a few hours in advance, I suggest layering the cooked rice and salmon ahead of time, then baking it before serving