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Viral Spicy Salmon Sushi Bake

A deconstructed sushi roll baked in a casserole dish, with a seasoned rice base and a rich, creamy, gooey spicy salmon topping.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Main Dish
Cuisine: Fusion, Japanese-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 2 cups Sushi Rice short-grain
  • 2.5 cups Water
  • 0.5 cup Rice Vinegar
  • 3 tbsp Granulated Sugar
  • 1 tsp Salt
Gooey Spicy Salmon Topping
  • 1 lb Salmon Fillet, raw or 2 cans (6oz) canned salmon
  • 1 cup Japanese Mayonnaise (Kewpie recommended)
  • 0.25 cup Sriracha or to taste
  • 1 tbsp Soy Sauce
  • 1 tsp Sesame Oil
Garnish & Serving
  • 1 Avocado thinly sliced
  • 3 Scallions thinly sliced
  • 1 tbsp Sesame Seeds
  • Unagi Sauce (Eel Sauce) for drizzling, (thick & viscous)
  • Roasted Seaweed Sheets (Nori) for serving

Equipment

  • 9x13 inch baking dish
  • Rice cooker or pot
  • Large mixing bowls

Method
 

  1. Cook Rice: Cook sushi rice per package/rice cooker. While cooking, warm rice vinegar, sugar, and salt in a saucepan until dissolved.
  2. Season Rice: Transfer hot rice to a large bowl. Drizzle with vinegar mixture. Gently 'cut' and fold until rice is seasoned and has a thick, sticky consistency.
  3. Cook Salmon: Preheat oven to 400°F (200°C). Bake salmon fillet for 12-15 minutes until cooked. Let cool, then flake into a bowl.
  4. Make Topping: To the flaked salmon, add mayonnaise, Sriracha, soy sauce, and sesame oil. Mix well until the salmon is coated in a thick, heavy, viscous sauce.
  5. Assemble Bake: Press the seasoned rice into a 9x13-inch baking dish. Spread the gooey spicy salmon mixture evenly on top.
  6. Bake: Bake at 400°F (200°C) for 10-15 minutes, until the topping is hot, bubbling, and lightly browned. Broil 1-2 min for extra color.
  7. Garnish: Drizzle with thick, viscous unagi sauce. Top with avocado slices, scallions, and sesame seeds.
  8. Serve: Scoop the warm, gooey bake and serve with roasted seaweed sheets for scooping.

Notes

Using Japanese mayonnaise (Kewpie) provides the best thick, viscous texture. Adding 4 oz of softened cream cheese to the salmon mixture will make it even more rich and gooey. Serve immediately with nori sheets.