Spicy Salmon Sushi Bake

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Servings

These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Alaskan Salmon. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!

Author:

Declan Chapin

Ingredients

16oz Wild Alaskan Sockeye or King Salmon
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
optional: seaweed sheets, avocado, and cucumber

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Directions

Thaw salmon and pat dry.
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.
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 for 10 minutes.
Serve warm with seaweed, cucumber, and avocado.
Enjoy!

Recipe Note

We hope you find inspiration from our seafood infused recipes as you recreate them in your own kitchen. Order our Premier Catch Alaskan Salmon to use premium seafood for all your cooking. Bon appétit!