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Spicy Salmon Sushi Bake

Spicy salmon sushi bake layers seasoned short-grain rice with a creamy sriracha salmon topping, furikake, and roasted seaweed snack sheets. Bake it in a 9x13-inch dish until the salmon reaches 145°F, then scoop it onto seaweed to serve.
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Prep Time 20 minutes
Cook Time 36 minutes
resting 15 minutes
Total Time 1 hour 11 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Japanese
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 2 cups short-grain white rice
  • 2.5 cups water
  • 0.25 cup unseasoned rice vinegar
  • 2 tbsp granulated sugar
  • 1 tsp kosher salt
For the salmon topping
  • 1 lb salmon fillet skinless, cut into 1/2-inch cubes
  • 1 block (8 oz) cream cheese softened
  • 0.33 cup mayonnaise
  • 2 tbsp sriracha
  • 1 tbsp soy sauce
For assembly
  • 1 nonstick cooking spray
  • 2 tbsp furikake
For serving
  • 1 package (0.6 oz) roasted seaweed snack sheets

Equipment

  • 1 3-quart saucepan
  • 1 microwave
  • 1 9x13-inch baking dish

Method
 

Make the rice
  1. Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear, then drain well.
  2. Combine the rice with the water in a 3-quart saucepan, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes.
  3. Turn off the heat and let the rice stand covered for 10 minutes.
  4. While the rice rests, microwave the rice vinegar, sugar, and salt in a small bowl for 20 to 30 seconds.
  5. Stir the vinegar mixture until dissolved, then gently fold it into the rice.
Prepare the salmon topping
  1. In a medium bowl, stir the cream cheese, mayonnaise, sriracha, and soy sauce until smooth.
  2. Fold in the salmon.
Assemble and bake
  1. Preheat the oven to 400°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Press the rice evenly into the dish and sprinkle with furikake.
  3. Spread the salmon mixture evenly over the rice.
  4. Bake uncovered for 15 to 20 minutes, until the salmon reaches 145°F in the center when checked with an instant-read thermometer.
Serve
  1. Let stand for 5 minutes.
  2. Scoop onto the roasted seaweed sheets to serve.

Notes

For even cooking, cut the salmon into uniform 1/2-inch cubes. Refrigerate leftovers for up to 3 days; freezing is not recommended because the rice and cream cheese topping can change texture. For a gluten-free option, use gluten-free tamari in place of soy sauce.