Spicy Salmon Sushi Bake

Name: Spicy Salmon Sushi Bake
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Japanese-Inspired
Ingredients: 3 x 6 oz portions Wild Alaska Sockeye or King Salmon, skin removed; 1 cup sushi rice; 1 ½ cups water; 2 tbsp rice wine vinegar; 1 tbsp sugar; 1 tsp salt; 2 tbsp coconut aminos; 1 tbsp Kewpie mayo; 2 tsp sriracha (or more to taste); furikake seasoning; ¼ cup chopped green onions; seaweed sheets, avocado, and cucumber, for serving

Wild sockeye or king salmon in spicy kewpie mayo, baked over seasoned sushi rice with furikake, with seaweed sheets, avocado and cucumber alongside so everyone builds their own. Sushi for a table, out of one dish.

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Wild Alaskan sockeye salmon portions on a plate with lemon and herbs.

Two pieces of salmon on a plate with herbs and spices, on a light background.

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Wild Alaskan Sockeye Salmon

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Wild Alaskan King Salmon

$22.00

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Japanese-InspiredMain Course

Spicy Salmon Sushi Bake

Author: Declan Chapin, Premier Catch

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Servings

Prep Time

15 minutes

Cook Time

10 minutes

Wild Alaska sockeye or king salmon is mixed with spicy Kewpie mayo and sriracha, baked over seasoned sushi rice with furikake, and served with seaweed, avocado and cucumber.

Ingredients

3 x 6 oz portions Wild Alaska Sockeye or King Salmon, skin removed
1 cup sushi rice
1 ½ cups water
2 tbsp rice wine vinegar
1 tbsp sugar
1 tsp salt
2 tbsp coconut aminos
1 tbsp Kewpie mayo
2 tsp sriracha (or more to taste)
furikake seasoning
¼ cup chopped green onions
seaweed sheets, avocado, and cucumber, for serving

Directions

Thaw salmon, pat dry, remove the skin, and cut into bite-size pieces.
Mix salmon with coconut aminos, Kewpie mayo, and sriracha. Set aside or in the fridge.
Cook rice according to package. For sushi rice, combine rice wine vinegar, sugar, and salt and microwave for 30 seconds. Stir into cooked, warm rice.
Preheat oven to 325°F.
In an 8” x 11” pan or pie pan, press cooked rice into the base to cover.
Sprinkle furikake seasoning over the rice, then the salmon mixture, more furikake, and a drizzle of Kewpie mayo and sriracha. Top with green onions.
Bake at 325°F for 10 minutes, until the salmon is opaque and flakes easily.
Serve warm with seaweed, cucumber, and avocado.
Enjoy!

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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