This Spicy Salmon Sushi Bake is packed with tender baked salmon, creamy spicy mayo, and seasoned sticky rice, finished with a drizzle of homemade eel sauce — the ultimate easy sushi-inspired comfort dish you’ll crave again and again!

Spicy Salmon Sushi Bake

Taylor Jackzen

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Prep Time 20

Cook Time 30

Total Time 50

Course Appetizer, Main Course

Servings 6

Ingredients

For the Spicy Baked Salmon

2 salmon filets
Salt and pepper to taste
5 tablespoons Kewpie mayonnaise
2 tablespoons Sriracha adjust to taste
4 tablespoons panko breadcrumbs
2 scallions, white separated minced

For the Eel Sauce

1/3 cup soy sauce
1/3 cup granulated sugar
1/3 cup mirin

For the Spicy Mayonnaise

1/4 cup Kewpie mayonnaise
2 tablespoons Sriracha adjust to taste
For the Sushi Bake:

For the Sushi Bake

8 oz sticky rice (I like InnovAsian)
1 teaspoon sesame oil
1/4 cup furikake
.35 oz Seaweed Snacks (1 package) for serving
1 avocado sliced
1 cucumber sliced
2 scallion greens sliced

Instructions

If making your own eel sauce, combine all ingredients in a small saucepan over medium heat.
Bring to a boil then reduce to low and allow to simmer for about 5 minutes until the sauce has thickened.
Remove from heat and let it cool to room temperature then store in an airtight container in the fridge (for up to a week) until ready to use.
Preheat oven to 400 degrees Fahrenheit.
Place salmon filets in a lightly greased baking dish and season with salt and pepper.
Drizzle tops of salmon with about 2 tablespoons each of Kewpie Mayonnaise and Sriracha.
Bake in preheated oven for 15-18 minutes.
Once salmon is baked, remove from oven and flip to remove the salmon skin.
Increase oven heat to 425 degrees Fahrenheit.
With a fork, break up the salmon until it’s all shredded.
To the dish with the shredded salmon, add in panko, remaining kewpie mayonnaise, and scallion whites. Mix well to combine.
Grease an 9×9 baking dish with sesame oil.
Cook sticky white rice according to package then place in baking dish and press press firmly ensuring it’s flat.
Sprinkle furikake evenly over rice followed by salmon mixture.
Bake in preheated oven for 10 to 15 minutes, or until heated through.
Remove sushi bake from oven and allow it to cool slightly then drizzle with eel sauce and spicy mayo then top with scallion greens.
To eat, scoop and place on top of a seaweed snack then top with a sliced of cucumber and some avocado.