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Spicy Salmon Sushi Bake: A Beginner’s Guide to a Flavorful and Simple Sushi-Inspired Dish

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Sushi is a beloved dish worldwide, but making traditional sushi at home can seem like an overwhelming task for beginners. However, with this Spicy Salmon Sushi Bake, you can enjoy all the flavors of sushi with minimal effort. This baked version combines sushi rice, creamy salmon, imitation crab, and a touch of heat from spicy mayo—all baked into one pan for a satisfying and convenient meal. Whether you’re a sushi enthusiast or a beginner in the kitchen, this recipe is simple, time-efficient, and delicious.

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Spicy Salmon Sushi Bake: A Beginner’s Guide to a Flavorful and Simple Sushi-Inspired Dish

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Skip the rolling and bake your sushi instead! 🍣💥 This Spicy Salmon Sushi Bake is a beginner’s dream—packed with bold flavors, creamy goodness, and a touch of spice! 🌶️✨ With all the sushi flavors you love, but in a simple, easy-to-make bake, it’s perfect for anyone craving a sushi-inspired meal without the fuss. 🥢 Ready to make this flavorful dish your new favorite? Let’s get baking!

#SushiBakeMagic #SalmonSushiDelight #SpicyAndSavory #QuickDinnerFix #BeginnerFriendly #SushiLovers #BakedGoodness #FlavorExplosion #EasySushiRecipe #ComfortAndFlavor 🍣🔥

  • Total Time: 35 minutes
  • Yield: 4–6 servings 1x

Ingredients

Scale

Sushi Rice Ingredients

  • 1 ½ cups sushi rice, rinsed
  • 2 cups water
  • ÂĽ cup lite seasoned rice vinegar
  • 2 tablespoons furikake

The sushi rice is the base of this dish, and it’s essential to get it right. Sushi rice is sticky and slightly tangy, which helps it hold together when you bake the dish. It’s also the perfect balance to the rich, creamy salmon mixture.

Alternative Suggestions:

  • If you don’t have sushi rice, short-grain rice can work as a substitute, though the texture may vary.
  • You can use regular vinegar if you don’t have rice vinegar, but the taste may be less authentic.

Salmon Mixture Ingredients

  • 8 oz salmon filet (skin removed and cut into ½” pieces)
  • 8 oz imitation crab meat, shredded
  • â…“ cup Kewpie mayo (a Japanese mayo for a richer flavor)
  • 3 oz cream cheese, softened
  • 2 tablespoons sriracha
  • 2 tablespoons soy sauce (or tamari for a gluten-free option)
  • ÂĽ cup green onions, sliced thin

The creamy salmon mixture is the heart of this dish. The combination of mayo, cream cheese, and sriracha creates a deliciously creamy, spicy base that complements the delicate flavor of the salmon.

Alternative Suggestions:

  • If you prefer, you can swap out the imitation crab for more salmon or another type of seafood like shrimp.
  • For a dairy-free option, substitute cream cheese with a dairy-free alternative, such as cashew cream cheese.

Unagi Sauce Ingredients

  • ÂĽ cup soy sauce
  • ÂĽ cup mirin
  • 2 tablespoons sake
  • 1 ½ tablespoons white granulated sugar

The unagi sauce adds a sweet and savory flavor to the bake, elevating it to sushi perfection. It’s a simple glaze that infuses the dish with a rich umami taste.

Alternative Suggestions:

  • If you can’t find mirin, you can substitute with a mixture of white wine and a bit of sugar.
  • Tamari can be used instead of soy sauce for a gluten-free alternative.

Spicy Mayo Ingredients

  • ½ cup Kewpie mayo
  • 2 tablespoons sriracha
  • 1 teaspoon fresh lime juice
  • ÂĽ teaspoon salt

Instructions

1. Prepare the Sushi Rice

  • Rinse the rice under cold water until the water runs clear.
  • Add the rinsed rice to a large pot and cover it with 2 cups of water. Let it soak for 15 minutes.
  • Bring the pot to a boil, then reduce the heat and cover it. Simmer the rice for 20 minutes, or until it’s fully cooked.
  • Remove from heat and let it sit covered for 10 minutes.
  • Drizzle the rice with rice vinegar and gently fold it in using a rubber spatula. Cover with a dish towel and allow the rice to cool to room temperature.

2. Make the Salmon Mixture

  • Skin the salmon and cut it into ½-inch cubes.
  • In a bowl, combine Kewpie mayo, cream cheese, sriracha, soy sauce, and green onions. Stir until smooth.
  • Add the diced salmon and imitation crab, folding gently to avoid breaking up the fish. Cover and refrigerate until ready to use.

3. Make the Unagi Sauce

  • In a small saucepan, combine soy sauce, mirin, sake, and sugar.
  • Heat the mixture over medium heat, bringing it to a boil.
  • Reduce the heat and simmer for 5 minutes, until the sauce thickens slightly. Remove from heat and let it cool.

4. Make the Spicy Mayo

  • In a small bowl, combine Kewpie mayo, sriracha, lime juice, and salt. Stir until smooth.
  • Refrigerate until ready to use.

5. Assemble the Dish

  • Preheat the oven to 425°F (220°C). Spray a 9Ă—9 baking dish with non-stick spray and line it with parchment paper.
  • Spread the cooled sushi rice into the prepared pan. Dip your hands in cold water and press the rice gently into the pan.
  • Sprinkle the rice with furikake for an added savory crunch.
  • Spread the salmon mixture evenly over the rice using a spatula.
  • Bake in the oven for 10-15 minutes, until the top is golden and slightly crispy. You can turn on the broiler for the last 1-2 minutes to caramelize the top, but watch closely to avoid burning.

6. Garnish and Serve

  • Once baked, remove the dish from the oven and let it cool for 10 minutes.
  • Drizzle with unagi sauce and spicy mayo.
  • Garnish with sliced avocado, cucumber, sesame seeds, and green onions.
  • Serve with nori sheets cut into small squares for wrapping, or enjoy it as is.

Notes

  • Troubleshooting Tips:
    • If the rice is too sticky and hard to press into the pan, lightly wet your hands with cold water to prevent it from sticking.
    • If the salmon mixture seems too runny, you can add a bit more cream cheese or mayo to thicken it.
    • Keep an eye on the broiler while cooking to ensure the top doesn’t burn. A golden brown color is ideal.
  • Kitchen Tips:
    • Use a fine mesh strainer to rinse the sushi rice to remove excess starch for the perfect texture.
    • If you don’t have a broiler, just bake the dish until it’s golden and bubbly—it’s still delicious!
    • Consider using a rice cooker for perfectly cooked rice every time.
  • Author: Paula Susan
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Why This Recipe Is Perfect for Beginners

If you’re new to cooking or trying your hand at Japanese-inspired cuisine, this Spicy Salmon Sushi Bake is an excellent recipe to start with. Here’s why:

  • Simplicity: You won’t need any fancy rolling skills. Everything is baked in one pan, making the process straightforward.
  • Time-efficient: The recipe takes about 40 minutes to prep and only 15 minutes to cook. That means you can enjoy a homemade sushi-inspired dish without spending hours in the kitchen.
  • Health benefits: With fresh salmon, avocado, and cucumber, this dish is packed with healthy fats, proteins, and essential vitamins. It’s a wholesome meal for anyone looking to enjoy a lighter yet flavorful option.
  • Customization: The recipe offers flexibility in ingredients, so you can easily adjust it to your preferences. Don’t like salmon? Use tuna or chicken as a substitute. Want to add extra veggies? Go ahead! This dish is all about making it your own.

Ingredients and Preparation

Sushi Rice Ingredients

  • 1 ½ cups sushi rice, rinsed
  • 2 cups water
  • ÂĽ cup lite seasoned rice vinegar
  • 2 tablespoons furikake

The sushi rice is the base of this dish, and it’s essential to get it right. Sushi rice is sticky and slightly tangy, which helps it hold together when you bake the dish. It’s also the perfect balance to the rich, creamy salmon mixture.

Alternative Suggestions:

  • If you don’t have sushi rice, short-grain rice can work as a substitute, though the texture may vary.
  • You can use regular vinegar if you don’t have rice vinegar, but the taste may be less authentic.

Salmon Mixture Ingredients

  • 8 oz salmon filet (skin removed and cut into ½” pieces)
  • 8 oz imitation crab meat, shredded
  • â…“ cup Kewpie mayo (a Japanese mayo for a richer flavor)
  • 3 oz cream cheese, softened
  • 2 tablespoons sriracha
  • 2 tablespoons soy sauce (or tamari for a gluten-free option)
  • ÂĽ cup green onions, sliced thin

The creamy salmon mixture is the heart of this dish. The combination of mayo, cream cheese, and sriracha creates a deliciously creamy, spicy base that complements the delicate flavor of the salmon.

Alternative Suggestions:

  • If you prefer, you can swap out the imitation crab for more salmon or another type of seafood like shrimp.
  • For a dairy-free option, substitute cream cheese with a dairy-free alternative, such as cashew cream cheese.

Unagi Sauce Ingredients

  • ÂĽ cup soy sauce
  • ÂĽ cup mirin
  • 2 tablespoons sake
  • 1 ½ tablespoons white granulated sugar

The unagi sauce adds a sweet and savory flavor to the bake, elevating it to sushi perfection. It’s a simple glaze that infuses the dish with a rich umami taste.

Alternative Suggestions:

  • If you can’t find mirin, you can substitute with a mixture of white wine and a bit of sugar.
  • Tamari can be used instead of soy sauce for a gluten-free alternative.

Spicy Mayo Ingredients

  • ½ cup Kewpie mayo
  • 2 tablespoons sriracha
  • 1 teaspoon fresh lime juice
  • ÂĽ teaspoon salt

Spicy mayo is a common topping for sushi rolls, and it brings a tangy heat to this dish. It’s easy to make, and it enhances the flavors of the sushi bake.

Alternative Suggestions:

  • For less heat, reduce the amount of sriracha or use a milder hot sauce.
  • You can use regular mayo instead of Kewpie mayo if you prefer a less creamy texture.

Toppings

  • Avocado, sliced thin
  • Sesame seeds (black and white), toasted
  • Green onion, sliced thin
  • English cucumber, sliced thin
  • Nori sheets, cut into small squares

The toppings bring freshness and crunch to the dish. Avocado adds creaminess, while sesame seeds, cucumber, and nori offer a nice contrast to the soft, baked salmon.

Alternative Suggestions:

  • You can add other vegetables like shredded carrots or pickled ginger to bring extra flavor and texture.

Step-by-Step Instructions

1. Prepare the Sushi Rice

  • Rinse the rice under cold water until the water runs clear.
  • Add the rinsed rice to a large pot and cover it with 2 cups of water. Let it soak for 15 minutes.
  • Bring the pot to a boil, then reduce the heat and cover it. Simmer the rice for 20 minutes, or until it’s fully cooked.
  • Remove from heat and let it sit covered for 10 minutes.
  • Drizzle the rice with rice vinegar and gently fold it in using a rubber spatula. Cover with a dish towel and allow the rice to cool to room temperature.

2. Make the Salmon Mixture

  • Skin the salmon and cut it into ½-inch cubes.
  • In a bowl, combine Kewpie mayo, cream cheese, sriracha, soy sauce, and green onions. Stir until smooth.
  • Add the diced salmon and imitation crab, folding gently to avoid breaking up the fish. Cover and refrigerate until ready to use.

3. Make the Unagi Sauce

  • In a small saucepan, combine soy sauce, mirin, sake, and sugar.
  • Heat the mixture over medium heat, bringing it to a boil.
  • Reduce the heat and simmer for 5 minutes, until the sauce thickens slightly. Remove from heat and let it cool.

4. Make the Spicy Mayo

  • In a small bowl, combine Kewpie mayo, sriracha, lime juice, and salt. Stir until smooth.
  • Refrigerate until ready to use.

5. Assemble the Dish

  • Preheat the oven to 425°F (220°C). Spray a 9Ă—9 baking dish with non-stick spray and line it with parchment paper.
  • Spread the cooled sushi rice into the prepared pan. Dip your hands in cold water and press the rice gently into the pan.
  • Sprinkle the rice with furikake for an added savory crunch.
  • Spread the salmon mixture evenly over the rice using a spatula.
  • Bake in the oven for 10-15 minutes, until the top is golden and slightly crispy. You can turn on the broiler for the last 1-2 minutes to caramelize the top, but watch closely to avoid burning.

6. Garnish and Serve

  • Once baked, remove the dish from the oven and let it cool for 10 minutes.
  • Drizzle with unagi sauce and spicy mayo.
  • Garnish with sliced avocado, cucumber, sesame seeds, and green onions.
  • Serve with nori sheets cut into small squares for wrapping, or enjoy it as is.

Beginner Tips and Notes

  • Troubleshooting Tips:
    • If the rice is too sticky and hard to press into the pan, lightly wet your hands with cold water to prevent it from sticking.
    • If the salmon mixture seems too runny, you can add a bit more cream cheese or mayo to thicken it.
    • Keep an eye on the broiler while cooking to ensure the top doesn’t burn. A golden brown color is ideal.
  • Kitchen Tips:
    • Use a fine mesh strainer to rinse the sushi rice to remove excess starch for the perfect texture.
    • If you don’t have a broiler, just bake the dish until it’s golden and bubbly—it’s still delicious!
    • Consider using a rice cooker for perfectly cooked rice every time.

Serving Suggestions

This Spicy Salmon Sushi Bake is a flavorful meal on its own, but here are some ideas to elevate the dish:

  • Sides: Pair with a simple side salad of mixed greens with a sesame dressing. Or serve it alongside miso soup for a more traditional Japanese meal.
  • Sauces: If you prefer more heat, drizzle extra sriracha or serve with additional soy sauce on the side.
  • For Leftovers: Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in the oven to keep the texture intact, or enjoy it cold as a sushi-inspired salad.

Conclusion

This Spicy Salmon Sushi Bake is a perfect dish for beginners looking to try something new in the kitchen. It’s quick, easy, and packed with flavor, making it ideal for busy weeknights or as a show-stopping appetizer for gatherings. Whether you’re a sushi lover or just starting to experiment with Japanese-inspired dishes, this recipe is sure to impress. Try it out, and let us know how it turns out! Don’t forget to share your experience in the comments below. Enjoy every bite of this flavorful, homemade sushi bake!

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