This Creamy Spicy Salmon Sushi Bake Casserole is a fun twist on traditional sushi! It’s packed with delicious salmon, creamy sauce, and topped with crispy rice for a tasty crunch.
You won’t believe how easy this is to prepare. Just mix, bake, and enjoy! It’s like a sushi party right in your kitchen. Perfect for sharing…or not! 😄
Key Ingredients & Substitutions
Sushi Rice: This is vital for achieving the right texture in your dish. If you can’t find sushi rice, short-grain rice will work fine. Just avoid long-grain rice since it doesn’t stick together well.
Fresh Salmon: Fresh salmon is the star here, but you can substitute with canned salmon or cooked shrimp for a different protein option. Smoked salmon would also add a nice touch, but remember it will change the flavor slightly.
Mayonnaise: I love using Japanese mayo like Kewpie because it’s richer and creamier. If you’re looking for a lighter option or have dietary restrictions, consider Greek yogurt; it’s tangy and works great as a base.
Sriracha Sauce: This gives heat to your dish! If you’re sensitive to spice, start with less and gradually add more to your taste. Alternatively, you could use chili garlic sauce for a similar kick.
Furikake Seasoning: This is an optional topping that adds flavor and texture. If you can’t find furikake, you can sprinkle sesame seeds or crushed nori on top for a similar effect.
How Do I Cook Sushi Rice Perfectly?
Cooking sushi rice may seem tricky, but it’s really about proper rinsing and steaming. Here’s how you do it:
- Rinse the rice under cold water until the water runs clear. This removes excess starch.
- Cook in a rice cooker or a pot with the right amount of water. Typically, the ratio is 1 cup rice to 1.25 cups water.
- Once cooked, let it sit covered so it can steam and become fluffy.
- Season the rice while it’s still warm to allow flavors to absorb without mashing.
Following these tips will ensure you have perfectly cooked sushi rice that pairs well with the salmon!
Creamy Spicy Salmon Sushi Bake Casserole
Ingredients You’ll Need:
For the Sushi Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Salmon Layer:
- 12 oz fresh salmon fillet, skin removed
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Spicy Mayo Sauce:
- 1/2 cup mayonnaise (preferably Japanese mayo like Kewpie)
- 2 tablespoons sriracha sauce (adjust to taste)
- 2 green onions, thinly sliced (reserve some for garnish)
For Topping:
- 1 tablespoon furikake seasoning (optional)
- 1 sheet nori (seaweed), cut into small strips or crumbled (optional)
- 1 avocado, sliced (optional, for serving)
- Toasted sesame seeds, for garnish
How Much Time Will You Need?
This delicious recipe takes about 10 minutes for prep, 30 minutes for cooking, and an additional 10-15 minutes for baking. In total, set aside around 1 hour to make this creamy and spicy casserole from scratch.
Step-by-Step Instructions:
1. Cook the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear, which helps remove excess starch. Combine the rinsed rice and water in a rice cooker or a pot. If using a pot, bring it to a boil, then cover and simmer for about 18 minutes or until the water is absorbed. After cooking, remove it from heat and let it sit, covered, for 10 minutes.
2. Season the Rice:
In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice with a wooden spoon or spatula, being careful not to mash the rice. Allow it to cool slightly.
3. Prepare the Salmon:
Preheat your oven to 375°F (190°C). Place the salmon fillet on a lined baking sheet. Drizzle it with soy sauce and sesame oil. Bake for about 12-15 minutes or until the salmon is cooked through but still moist. Once done, remove it from the oven and let it cool slightly.
4. Flake the Salmon:
Using a fork, flake the salmon into bite-sized pieces, which will make it easier to mix with the rice later.
5. Make the Spicy Mayo Sauce:
In a bowl, combine the mayonnaise, sriracha sauce, and half of the sliced green onions. Mix well until it’s smooth and creamy!
6. Assemble the Casserole:
Grease an 8×8-inch or a similar baking dish. Spread the seasoned sushi rice evenly across the bottom. If using, sprinkle furikake seasoning and some nori strips over the rice. Layer the flaked salmon on top of the rice.
7. Top with Spicy Mayo:
Spoon or spread the spicy mayo mixture evenly over the salmon layer, making sure to cover it well.
8. Bake:
Place your casserole in the preheated oven and bake for about 10-12 minutes, or until the top is slightly browned and bubbly. It smells amazing while baking!
9. Garnish and Serve:
Once baked, remove the casserole from the oven. Sprinkle with toasted sesame seeds and the remaining green onions for garnish. If you want, slice up an avocado to serve on the side or on top.
10. Enjoy:
Serve warm as a satisfying main dish, or share it family-style with friends. This creamy spicy salmon sushi bake casserole is sure to be a hit!
With its blend of flavors and textures, this recipe makes for a wonderful comfort food dish that’s both unique and satisfying.
FAQ for Creamy Spicy Salmon Sushi Bake Casserole
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before baking. The best way to thaw is in the fridge overnight, but if you’re short on time, you can place it in a sealed plastic bag and submerge it in cold water for about an hour.
What Can I Substitute for Mayo?
If you’re looking for a lighter alternative or have dietary restrictions, Greek yogurt works well as a substitute for mayonnaise. It adds a tangy flavor while keeping the dish creamy. You can also use vegan mayo if you prefer a plant-based option.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the rice and salmon, mix the spicy mayo, and assemble the casserole a day in advance. Keep it covered in the fridge, and when you’re ready to bake, allow it to come to room temperature, then bake as directed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave individual portions, but the oven will help retain the texture of the topping.
