Ingredients

3 cups Japanese short-grain rice

3 cups cold water

½ cup rice vinegar

2 tablespoons granulated sugar

1 teaspoon sea salt

1 tablespoon neutral oil

1.5 lbs sushi-grade salmon fillet, skin removed

½ cup mayonnaise

¼ cup Sriracha sauce

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

4 oz cream cheese, softened

2 tablespoons masago or tobiko

2 green onions, thinly sliced

2 ripe avocados, thinly sliced or diced

¼ cup roasted seaweed snacks or nori sheets, cut into small pieces

2 tablespoons toasted sesame seeds

Extra Sriracha and mayonnaise for drizzling

Optional: Furikake

Optional: Pickled ginger

Optional: Wasabi

Instructions

Step 1: Rinse the rice under cold water 5–7 times until the water runs clear. Drain and let it sit for 15–20 minutes. Cook the rice with 3 cups cold water in a rice cooker or pot. If using a pot, bring to a boil, then cover and simmer on low for 18–20 minutes. Let it rest covered for 10 minutes.

Step 2: Meanwhile, prepare the seasoning by heating rice vinegar, sugar, and sea salt until dissolved. Let it cool. Transfer the cooked rice to a non-metallic bowl. Pour the seasoning over the rice, then gently cut and fold the rice while fanning it to cool it to room temperature. Cover loosely.

Step 3: Preheat the oven to 400°F (200°C). Place the salmon fillet on a parchment-lined baking sheet and bake for 12–18 minutes or until cooked through and flaky. Let it cool, then flake into bite-sized pieces.

Step 4: In a bowl, whisk mayonnaise, Sriracha, soy sauce, and toasted sesame oil until smooth. Add the softened cream cheese and mix well. Fold in the flaked salmon, masago, and half the sliced green onions.

Step 5: Lightly grease a 9×13 inch baking dish with neutral oil. Press the seasoned sushi rice evenly into the dish to form a 1–1.5 inch thick layer. Spread the spicy salmon mixture evenly over the rice. Top with sliced or diced avocado.

Step 6: Bake in the preheated oven for 15–20 minutes until golden and bubbling. For a crispier top, broil for 2–3 minutes if desired. Let rest for 5–10 minutes before serving.

Step 7: Whisk extra Sriracha and mayonnaise for drizzling and drizzle over the bake. Sprinkle with toasted sesame seeds, remaining green onions, and optional furikake. Cut into squares and serve with roasted seaweed snacks or nori, pickled ginger, and wasabi if you like.

Tips & Variations

Use sushi-grade salmon for the best flavor and safety.

If you prefer less heat, reduce the amount of Sriracha or omit it.

Substitute cream cheese with Greek yogurt or omit for a lighter version.

Garnish with fresh cilantro or radish slices for extra freshness.

Try other toppings like cucumber or mango for added texture and sweetness.

FAQs

Can I use other types of fish instead of salmon?

Yes, you can substitute salmon with cooked shrimp, crab meat, or even tuna as long as it is sushi-grade for safety. Adjust cooking times accordingly.

Is this recipe suitable for meal prep?

Yes, the sushi bake can be assembled in advance and stored in the refrigerator. Bake just before serving for the best texture and flavor.

Dinner

Spicy Salmon Sushi Bake Recipe

Introduction