Spicy Salmon Sushi Bake
A delicious and easy-to-make sushi bake with salmon, crab, and creamy sauce.
Equipment
- Baking Dish Use a medium-sized baking dish.
Ingredients
Main Ingredients
- 1.5 cup sushi rice rinsed
- 2 cup water
- 0.25 cup lite seasoned rice vinegar
- 2 tbsp furikake
- 8 oz salmon filet skin removed and cut into ½" pieces
- 8 oz imitation crab meat shredded
- 0.33 cup Kewpie mayo
- 3 oz cream cheese softened
- 2 tbsp sriracha
- 2 tbsp soy sauce or tamari
- 0.25 cup green onions sliced thin
- 0.25 cup soy sauce
- 0.25 cup mirin
- 2 tbsp sake
- 1.5 tbsp white granulated sugar
- 0.5 cup Kewpie mayo
- 2 tbsp sriracha
- 1 tsp fresh lime juice
- 0.25 tsp salt
- cup avocado sliced thin
- cup toasted black and white sesame seeds
- cup green onion sliced thin
- cup English cucumber sliced thin
- sheets Nori cut into small squares
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Place the rice in a pot and cover it with water. Soak for 15 minutes. Bring to a boil, then reduce heat to a simmer and cover. Cook for 20 minutes. After cooking, remove from heat and let it sit, covered, for 10 minutes. Drizzle the rice vinegar over the rice and fold gently to combine. Cover with a dish towel and let cool to room temperature.
- Cut the salmon into small cubes. In a mixing bowl, combine Kewpie mayo, cream cheese, sriracha, soy sauce, and green onions. Fold in the salmon and crab meat gently. Cover and refrigerate to let the flavors meld.
- In a saucepan, combine soy sauce, mirin, sake, and sugar. Simmer for about 5 minutes until slightly thickened. Let it cool.
- In a bowl, mix Kewpie mayo, sriracha, lime juice, and salt. Refrigerate until ready to use.
- Preheat your oven to 425°F (220°C). Spray a baking dish with non-stick spray and line with parchment paper for easy removal. Spread the seasoned sushi rice evenly in the pan, then sprinkle with furikake. Layer the salmon mixture evenly over the rice. Bake for 10-15 minutes until heated through. For a nice finish, broil briefly to caramelize the top.
- Once out of the oven, let it cool for about 10 minutes. Drizzle with the unagi sauce and spicy mayo. Garnish with sliced avocado, cucumber, sesame seeds, and green onions. Serve with nori sheets on the side.
Notes
For added flavor, consider adding diced mango or cucumber to the salmon mixture before baking.