Ingredients
Scale
- 2 cups Uncooked sushi rice (cooked according to package directions)
- 1 pound Cooked salmon fillet (flaked)
- 1/2 cup Japanese mayonnaise (Kewpie recommended)
- 4 ounces Cream cheese (softened)
- 3 tablespoons Sriracha hot sauce (adjust to taste)
- 1 tablespoon Low-sodium soy sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Furikake seasoning
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Cook the sushi rice, then transfer it to a large bowl and mix immediately with the rice vinegar and soy sauce until combined. Press the seasoned rice evenly into the bottom of a 9×13 inch baking dish to form the base.
- Step 2: Prepare the spicy salmon mixture. In a separate bowl, combine the flaked cooked salmon, Japanese mayonnaise, softened cream cheese, and Sriracha. Mix thoroughly until the mixture is creamy and the salmon is fully incorporated.
- Step 3: Spread the spicy salmon mixture evenly over the top of the rice base in the baking dish. Gently smooth the top surface with a spatula, ensuring the rice layer remains compact underneath.
- Step 4: Sprinkle the entire surface of the salmon mixture generously with the Furikake seasoning. Place the baking dish into the preheated oven and bake for 15 to 20 minutes, or until the edges are bubbling and the topping is lightly golden brown.
- Step 5: Remove the dish from the oven. If desired, garnish with sliced green onions or toasted sesame seeds. Allow the bake to cool slightly before cutting into squares and serving warm with sheets of roasted seaweed snacks (nori) for wrapping.
Notes
- Store any remaining sushi bake tightly covered in the refrigerator for up to 3 days; for best texture, plan to enjoy this dish on the day it is made.
- Gently reheat cold squares in the oven (300°F/150°C) covered with foil for about 10 minutes to prevent drying out the salmon mixture while refreshing the edges.
- For the ultimate experience, cut the warm bake into bite-sized squares and provide plenty of roasted nori sheets for wrapping, enhancing the classic sushi mouthfeel.
- Taste the spicy salmon mixture *before* spreading it; if you prefer a sharper kick, adjust the Sriracha or whisk in a splash of extra rice vinegar, as the spice mellows slightly during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American