Amazing Spicy Salmon Sushi Bake For 8 People In 30 Minutes
Hi there, I'm Chef Andrew, and today I'm thrilled to share a crowd-favorite that's bold, comforting, and irresistibly satisfying: Spicy Salmon Sushi Bake. If you love the rich flavors of sushi but want something warm, creamy, and easy to serve, this baked version is your next obsession. Imagine layers of perfectly seasoned sushi rice, tender baked salmon, creamy spicy mayo, and a drizzle of sweet unagi sauce — all baked together to create an umami-packed experience that hits every craving.
Equipment
- 9×9 inch Baking Dish
- Baking Sheet
- Saucepan
Ingredients
Sushi Rice Base
- 1 cup sushi rice or short-grain rice rinsed until water runs clear
- 1.5 cups water
- 1.5 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
Spicy Baked Salmon
- 1.5 pounds salmon fillet skin removed after baking
- salt and freshly ground pepper to taste
- 2 tbsp coconut aminos or low-sodium soy sauce
- 1 tsp honey
- 1 clove garlic finely crushed
- 2 scallions thinly sliced
- 2 tbsp spicy mayo
- 2 tbsp cream cheese softened
Homemade Spicy Mayo
- 0.5 cup mayonnaise
- 0.33 cup sriracha sauce adjust to taste
- 1 tsp sesame oil
Toppings
- eel sauce (unagi sauce) or teriyaki glaze for drizzling
- furikake seasoning or crushed seaweed snacks
- toasted sesame seeds
- chopped scallions
- sliced jalapeños
- fresh avocado slices
Instructions
- Start by preheating your oven to 375°F (190°C). This ensures it's ready to go once your salmon and rice are prepared.
- Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and helps the rice achieve the right stickiness. Add the rice and water to a saucepan and bring to a gentle boil. Once boiling, lower the heat to a simmer, cover, and cook for 15-20 minutes until the water is fully absorbed. Remove from heat and gently stir in rice vinegar, sugar, and salt while the rice is still warm. Mix well to evenly distribute the flavor, then set aside to cool slightly.
- While the rice cooks, pat the salmon fillet dry and season with salt and pepper. In a small bowl, mix coconut aminos (or soy sauce), honey, and crushed garlic. Rub this mixture over the salmon evenly. Place the salmon on a lined baking sheet and bake for 15-18 minutes, depending on its thickness, until it flakes easily with a fork.
- Once baked, remove the skin and transfer the salmon to a mixing bowl. Flake it gently using a fork. Add the chopped scallions, softened cream cheese, and spicy mayo. Stir until everything is well combined into a creamy, cohesive mixture.
- Increase your oven temperature to 400°F (200°C). Spread the seasoned rice evenly into a 9x9-inch baking dish, pressing lightly to form a firm base. Sprinkle a generous layer of furikake or crushed seaweed snacks on top of the rice.
- Spoon the salmon mixture evenly over the rice base. Smooth out the surface using a spatula, then drizzle eel sauce and more spicy mayo over the top for extra flavor and color.
- Bake for 10 minutes, then switch your oven to broil mode for 2-3 minutes until the top is slightly golden and bubbling. Keep a close eye to prevent burning.
- Remove the dish from the oven and let it rest for 5 minutes. Garnish with sesame seeds, avocado slices, chopped scallions, and fresh jalapeños.
- If you're prepping in advance, you can layer the cooked rice and salmon mixture in the dish earlier in the day. Keep it covered in the fridge and bake it just before serving to maintain the best texture and flavor.
Notes
Chef's Tips:
- Perfect Rice Texture: Rinse your sushi rice until the water runs clear. This step removes excess starch, keeping the rice sticky yet fluffy instead of gummy.
- Use Fresh Salmon: Fresh salmon delivers better flavor and texture than frozen.
- Balance the Heat: Adjust the sriracha in the spicy mayo to suit your spice tolerance.
- Cream Cheese Tip: Use room-temperature cream cheese for easier mixing and a smoother consistency.
- Protein Swap: Replace salmon with cooked shrimp, crab, or canned tuna.
- Low-Carb Version: Use cauliflower rice seasoned with rice vinegar and salt.
- Gluten-Free Option: Substitute soy sauce with tamari or coconut aminos.