Easy Salmon Sushi Bake with Creamy Spicy Mayo
If you’ve ever craved sushi but didn’t want the hassle of rolling, this salmon sushi bake is the answer. This creamy, spicy casserole layers seasoned rice, salmon, and Kewpie mayo into an oven-baked dish you scoop into nori sheets. It’s everything you love about sushi rolls without the extra work.
Equipment
- 1 Oven
- 1 Skillet medium heat
- 1 Large baking dish 9×13 size
Ingredients
Main ingredients
- 4 cups cooked short grain rice about 1.5 cup uncooked
- ¼ cup rice vinegar
- 1½ teaspoon sugar
- 1 teaspoon sea salt
- 1 lb salmon boneless
- 1 tablespoon avocado oil or your favorite cooking oil
- Salt and pepper to taste
- ⅓ cup Japanese mayo plus more for drizzling
- ½ cup cream cheese
- 2 tablespoon sriracha sauce plus more for drizzling
- ¼ 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
Instructions
- Preheat oven to 400°F (200°C). It’s good to get that going while you prep the rest.
- Next, in a large bowl, mix your cooked rice with rice vinegar, sugar, and salt. Stir it up real gentle so every grain gets coated but still stays kinda fluffy.
- Spread that rice mixture evenly in a greased baking dish. You want it nice and flat to hold all the goodness on top.
- Now heat avocado oil in a skillet over medium heat. Season the salmon with salt and pepper, then cook it about 4-5 minutes on each side till it’s just done.
- Take that salmon off the heat and flake it with a fork. Don’t rush—flaky chunks are the key here.
- Mix Japanese mayo, cream cheese, and sriracha sauce in a bowl until creamy and smooth. This creamy spicy mayo is gonna be your star player.
- Spread the flaked salmon over the rice layer and dollop on your mayo mixture evenly. Pop that into the oven and bake for 15-20 minutes till it’s heated and golden on top. When it’s out, add more mayo or sriracha if you want that little extra zing.
Notes
Serve warm with toasted nori to use as a wrap. Top with avocado, cucumber slices, and/or kimchi.