This spicy salmon bake has all the flavors of a spicy salmon roll, layered into a warm, shareable casserole. Scoop it onto roasted seaweed snacks and add cucumber or avocado for a fun family dinner.
A QUICK NOTE
Use 4 cups of cooked sushi rice for the base. If you make the rice in a pressure cooker, follow your cooker’s instructions; I use a 1:1 rice-to-water ratio, 3 minutes on high, and a 10-minute natural release. Adjust the sriracha for your family’s preferred heat.
INGREDIENTS
4 cups cooked short-grain sushi rice
1½ pounds fresh salmon fillet
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
½ cup low-fat cream cheese
Heaping ¼ cup Japanese mayo or spicy mayo
2 tablespoons sriracha
Eel sauce (sushi sauce), for drizzling and serving
¼ cup furikake seasoning, divided
2 green onions, sliced
Roasted seaweed snacks, for serving
OPTIONAL FOR SERVING
Sliced cucumber
Sliced avocado
DIRECTIONS
1. Preheat the oven to 425°F. Season the salmon lightly with salt, black pepper, and garlic powder. Bake for about 20 minutes, until cooked through.
2. Meanwhile, cook the sushi rice using your preferred method, if it is not already prepared. Measure 4 cups of cooked rice for the casserole.
3. Increase the oven temperature to 450°F. Flake the cooked salmon and mix it with the mayo, cream cheese, and sriracha in a bowl.
4. Spread the rice in a 9×13-inch casserole dish or an 8×11-inch pan. Sprinkle with some furikake, add the salmon mixture, drizzle with eel sauce, and finish with the remaining furikake.
5. Bake for 10 minutes, then broil for about 3 minutes, watching closely, until the top is lightly toasted.
6. Add the sliced green onions and more eel sauce. Serve with roasted seaweed snacks and, if you like, cucumber and avocado. Spoon the salmon and rice onto the seaweed to make little bites.
