Description

This Salmon Sushi Bake is a delicious and unique twist on classic sushi, featuring layers of sticky sushi rice, nori seaweed, cream cheese, and flavorful baked sockeye salmon mixed with spicy sriracha mayonnaise. Baked together until set and topped with furikake seasoning and eel sauce, it makes a crowd-pleasing appetizer or main dish perfect for sushi lovers seeking a warm, comforting option.

Ingredients

Scale

Salmon Layer

1 ½ - 2 pounds wild sockeye salmon filet
2 tablespoons soy sauce
16 ounces cream cheese (softened to room temperature)
½ cup sriracha mayonnaise
½ cup chopped green onions
3 tablespoons eel sauce (or oyster sauce)
1-2 tablespoons furikake rice seasoning

Rice Layer

32 ounces ready-made cooked sticky rice (or 3 cups dried sushi rice, cooked according to package)
2 tablespoons rice vinegar
2-3 nori sheets

Optional Garnishes

Thinly sliced radish
Thinly sliced cucumbers
Thinly sliced jalapeno
Thinly sliced avocado
Pickled ginger

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Instructions

Preheat and Prepare Salmon: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the salmon fillet on the parchment and drizzle 2 tablespoons soy sauce over the top. Bake for 15 minutes until cooked through, then remove and cool.
Prepare Rice Base: Spray a 9 x 13-inch baking dish with nonstick cooking spray. Place the cooked sticky rice into the dish, drizzle with 2 tablespoons rice vinegar, and toss by hand to combine. Press the rice firmly into an even layer at the bottom of the dish.
Layer Nori and Cream Cheese: Cover the rice evenly with the nori sheets, trimming as necessary to fit. Gently spread the softened cream cheese over the nori using a flat frosting spreader, creating an even layer.
Mix Salmon Topping: Remove the skin from the cooled salmon and crumble the flesh into a mixing bowl. Add the sriracha mayonnaise and mix well until combined.
Assemble and Bake: Spread the salmon mixture evenly over the cream cheese layer. Bake the assembled sushi bake at 400°F for an additional 10 to 15 minutes until the salmon layer is set.
Cool and Garnish: Remove from the oven and allow to cool for at least 10 minutes (or refrigerate until cold). Cut into 12 to 24 pieces. Sprinkle each piece with furikake rice seasoning, drizzle with eel sauce, and top with chopped green onions and optional fresh garnishes such as radish, cucumber, jalapeno, and avocado as desired.

Notes

Use wild sockeye salmon for the best flavor and texture, but other salmon fillets can be substituted.
For cream cheese, allowing it to soften to room temperature ensures easier spreading.
Sriracha mayonnaise can be made by mixing mayonnaise with sriracha chili sauce to taste.
If you don’t have eel sauce, oyster sauce is a suitable substitute or drizzle with soy sauce for a lighter option.
Pressing the rice firmly into the baking dish prevents it from falling apart when slicing.
This dish can be made ahead of time and refrigerated; serve cold or reheat briefly in the oven before serving.
Adjust the amount of sriracha mayonnaise depending on preferred spice level.

Nutrition

Serving Size: 1 piece
Calories: 325 kcal
Sugar: 2 g
Sodium: 511 mg
Fat: 17 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0.02 g
Carbohydrates: 26 g
Fiber: 0.2 g
Protein: 17 g
Cholesterol: 56 mg