Spicy Salmon Sushi Bake is a comforting and flavorful dish that combines tender salmon, creamy textures, and a touch of spice, all baked to perfection. I discovered this recipe while browsing Pinterest, tested it several times in my kitchen, and added a few personal tweaks to make it even more satisfying. It’s perfect for relaxed family dinners or a fun dish to share with friends.
This Spicy Salmon Sushi Bake is easy to prepare, takes under an hour, and uses simple pantry ingredients. The bold, sushi-inspired flavors make it a great choice for anyone who enjoys cozy, crowd-pleasing meals without complicated steps.
Ingredients
- 2 cups sushi rice
- 2 ½ cups water
- 1 pound salmon fillet
- 1 cup cream cheese, softened
- ½ cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Nori sheets for serving
Directions
- Preheat your oven to 350°F (175°C).
- Rinse the sushi rice under cold water until the water runs clear.
- Place rice and water in a pot and bring to a boil.
- Once boiling, cover the pot and reduce the heat to low. Cook for 18-20 minutes until the water is absorbed.
- While the rice is cooking, prepare the spicy salmon mix. In a bowl, combine the cream cheese, mayonnaise, sriracha sauce, and soy sauce. Mix until smooth.
- Cook the salmon in a pan over medium heat until fully cooked, about 5-7 minutes. Flake the salmon into small pieces.
- Add the flaked salmon and chopped green onions to the cream cheese mixture. Stir well.
- Once the rice is done, spread it evenly in a baking dish.
- Spread the spicy salmon mixture over the rice.
- Sprinkle sesame seeds on top and bake for 20 minutes.
- Let it cool slightly before serving.
How to serve this recipe
Serve the bake warm, scooped onto plates or bowls. You can pair it with sliced avocado, pickled ginger, or a small salad. Nori sheets can be used for wrapping small portions of the bake for an authentic sushi experience.
How to store this recipe
To store, cool the dish completely at room temperature. Place it in an airtight container and keep it in the fridge for up to three days. To reheat, use an oven or microwave until warmed through. If you want to freeze it, wrap portions tightly in plastic wrap and store in a freezer-safe container for up to a month.
Variations
You can switch up the protein by using cooked shrimp or crab instead of salmon. For a vegetarian option, consider adding a mix of sautéed vegetables or tofu. Also, adjust the spice level by using more or less sriracha to fit your taste.
FAQs
- Can I make this dish ahead of time?
- Yes, you can prepare it and bake it later.
- Can I use brown rice instead of sushi rice?
- Yes, but cooking times may vary.
- Is this dish supposed to be spicy?
- It has a bit of heat from the sriracha, but you can adjust the amount to your liking.
- Can I add other toppings?
- Yes, avocado, cucumber, or sesame seeds work great as toppings.
- How long does it take to cook?
- It takes about 30-40 minutes to prepare and bake.
- What can I serve with it?
- You can serve it with salad, pickled vegetables, or miso soup.
- Is this meal healthy?
- Yes, it includes salmon, which is packed with protein and omega-3 fatty acids.
This dish is a wonderful blend of flavors and comfort that is easy to prepare and share. With its creamy salmon topping and savory rice base, it is both satisfying and delicious. The recipe uses simple ingredients, making it accessible even for beginners. The versatility of this dish means you can enjoy it on various occasions, and it can be easily adapted to different tastes. I encourage you to try this delightful recipe yourself; your taste buds will thank you!
Spicy Salmon Sushi Bake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Rinse the sushi rice under cold water until the water runs clear.
- Place rice and water in a pot and bring to a boil.
- Once boiling, cover the pot and reduce heat to low. Cook for 18–20 minutes until water is absorbed.
- While the rice cooks, prepare the spicy salmon mix. In a bowl, mix cream cheese, mayonnaise, sriracha, and soy sauce until smooth.
- Cook the salmon in a pan over medium heat for 5–7 minutes, until fully cooked. Flake it into small pieces.
- Add flaked salmon and chopped green onions to the cream cheese mixture. Stir well.
- Spread the cooked rice evenly in a baking dish.
- Spread the spicy salmon mixture over the rice.
- Sprinkle sesame seeds on top and bake for 20 minutes.
- Let cool slightly before serving. Serve with nori sheets for wrapping, if desired.