It is 6pm and you are tired. Dinner needs to happen fast. This Spicy Salmon Sushi Bake is the perfect answer for your busy family.
It brings all the flavors of your favorite roll to your table. This dish is fresh, creamy, and so easy to make. You will love how simple and satisfying it feels tonight.
Why You’ll Love This Recipe
This recipe is a total winner for busy summer weeknights. It gives you restaurant-quality flavor without the high price tag. You do not need any special rolling skills to make this.
Your kids will love the fun way of eating with seaweed. It is a great way to serve healthy salmon. This dish is creamy, savory, and golden every single time.
Simple Cooking Steps
Making this is as easy as layering a simple casserole. You just season the rice and mix your salmon. There is no rolling required for this sushi dish.
Even if you are a beginner, you can master this. It comes together in just 35 minutes total. You will feel like a pro in the kitchen today.
Ingredients You’ll Need
Most of these items are simple pantry staples you might already have.
- 3 cups cooked short-grain sushi rice
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 pound salmon fillet, cooked and flaked
- 1/2 cup Japanese mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoons furikake seasoning
- 2 green onions, thinly sliced
- 16 sheets roasted nori snack squares
Step-by-Step Directions
- Preheat the oven to 400°F (200°C).
- Whisk rice vinegar, sugar, and salt in a small bowl until dissolved.
- Fold the vinegar mixture into your warm cooked sushi rice.
- Press the seasoned rice firmly into an even layer in a baking dish.
- Sprinkle 1.5 tablespoons of furikake seasoning over the rice layer.
- Combine flaked salmon, Japanese mayo, Sriracha, soy sauce, and sesame oil.
- Mix until the salmon is thoroughly and creamy coated.
- Spread the salmon mixture evenly over your rice base.
- Top the dish with the remaining furikake seasoning.
- Bake for 15 to 20 minutes until the top is slightly browned.
- Remove from oven and garnish with fresh sliced green onions.
- Scoop warm portions onto roasted nori sheets to serve.
Best Ways to Enjoy It
Scoop a big spoonful onto a crispy nori square. Add a slice of fresh avocado for extra creaminess. A few cucumber matches add a lovely fresh crunch.
Serve this at the table for a fun family style meal. Everyone can build their own little bites. It makes dinner feel like a special event.
How to Store Leftovers
Keep any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat your portion in the oven at 350°F.
This keeps the rice tender and soft for later. You can also enjoy it cold for a quick lunch. It is a great option for easy meal prep too.
Recipe Tips for Best Results
- Use Japanese mayo for the most authentic creamy texture.
- Don’t skip the sugar in the rice seasoning for balance.
- Press the rice down firmly so it holds its shape.
- Use leftover cooked salmon to save even more time.
- Add extra Sriracha if you love a spicy kick.
- Keep your nori in a sealed bag so it stays crunchy.
- Let the bake rest for five minutes before serving.
Ways to Switch It Up
- Swap the salmon for canned tuna for a budget meal.
- Use brown rice for a boost of healthy fiber.
- Add a drizzle of eel sauce for extra sweetness.
- Mix in diced shrimp for a seafood medley version.
Common Questions
Can I use regular mayonnaise?
Yes, you can use regular mayo if needed. However, Japanese mayo is much richer and slightly sweeter. It really makes the flavor pop in this dish.
Is this recipe too spicy for kids?
The spice level is quite mild as written. You can easily reduce the Sriracha for sensitive palates. Most kids love the creamy texture regardless of the heat.
I hope this fun sushi bake brings joy to your table. It is such a simple way to enjoy fresh flavors together. Happy cooking!
— Lidia
Spicy Salmon Sushi Bake
Ingredients
- 3 cups cooked short-grain sushi rice
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon sal t
- 1 pound salmon fillet, cooked and flaked
- 1/2 cup Japanese mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoons furikake seasoning
- 2 green onions , thinly sliced
- 16 sheets roasted nori snack squares
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Fold this mixture into the warm cooked sushi rice.
- Press the seasoned rice firmly into an even layer in a 9x13 inch baking dish.
- Sprinkle 1.5 tablespoons of furikake seasoning over the rice layer.
- In a medium mixing bowl, combine the flaked salmon, Japanese mayonnaise, Sriracha, soy sauce, and sesame oil. Mix until the salmon is thoroughly coated.
- Spread the salmon mixture evenly over the rice base.
- Top with the remaining furikake seasoning.
- Bake for 15 to 20 minutes until the topping is heated through and slightly browned.
- Remove from oven and garnish with sliced green onions.
- Scoop portions onto roasted nori sheets to serve.
