Description
A delightful blend of flavors and textures, this Spicy Salmon Sushi Bake combines creamy cream cheese and spicy sriracha over fluffy sushi rice, making sushi enjoyable for everyone.
Ingredients
- 4 cups white rice, cooked (short-grain sushi rice)
- 1 lb salmon
- ½ cup cream cheese
- ½ cup Japanese mayo (plus a drizzle)
- 2 tbsp sriracha (plus a drizzle)
- ½ cup eel sauce (for drizzling & serving)
- ¼ cup furikake
- 2 green onions, sliced
- 2 tsp rice vinegar
- ¼ tsp sugar
- ¼ tsp salt
- Roasted seaweed
- Cucumbers, sliced
- Avocado, sliced
- Spicy mayo
- Eel sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare your sushi rice by cooking it according to package instructions. Once cooked, let it cool.
- Combine the salmon with rice vinegar, sugar, and salt in a separate bowl.
- Mix cream cheese, Japanese mayo, and sriracha until creamy and smooth in another bowl.
- Spread the cooked sushi rice evenly in a baking dish.
- Layer the salmon mixture on top of the rice and evenly distribute it.
- Drizzle the cream cheese mixture over the salmon layer, ensuring an even coating.
- Top with furikake, and sprinkle sliced green onions over everything.
- Bake in the preheated oven for about 20-25 minutes, or until the salmon is cooked through.
- Remove from the oven, and drizzle with eel sauce before serving.
Notes
Customize toppings with extra sriracha for heat or more cream cheese for richness. Let ingredients cool before assembling for a better texture.
