Pressure Cooker Spicy Salmon Sushi Bake Recipe
This spicy salmon sushi bake blends the comfort of warm sushi rice with creamy, spicy baked salmon for an easy, flavorful meal that’s perfect for weeknights or entertaining guests.
Equipment
- 1 9 inch casserole dish
- 1 sieve for rinsing rice
Ingredients
Ingredients
- 1 cup sushi rice
- ¼ cup rice wine vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ cup furikake seasoning
- 8 oz salmon fillets fresh or thawed
- 1 tablespoon soy sauce gluten free or tamari
- ¼ cup cream cheese
- ¼ cup mayonnaise Kewpie or regular
- 2 tablespoons sriracha sauce or sambal oelek
- fresh avocado sliced or cubed
- cucumber sliced or cubed
- green onions
- nori seaweed sheets
- extra Kewpie mayo for drizzling
- unagi sauce
Instructions
Instructions
- Preheat your oven to 375°F and grease your baking dish to prevent sticking.
- Cook sushi rice according to package directions. Stir in rice vinegar, sugar, and salt when done. Spread rice into baking dish and sprinkle with furikake.
- Bake salmon fillets in the oven for 12-15 minutes until they flake easily. Remove and shred with fork in a bowl.
- Add cream cheese, mayonnaise, sriracha, and soy sauce to the salmon. Mix until creamy and well combined.
- Spread salmon mixture evenly over the rice. Sprinkle more furikake on top if desired.
- Bake again for 10–15 minutes until top is golden and heated through. Let cool slightly before serving.
- Serve with garnishes like avocado, cucumber, green onions, and nori sheets. Drizzle with extra mayo and unagi sauce.
Notes
Leftovers can be stored in the fridge for up to 3 days or frozen up to 1 month. Reheat gently and garnish fresh for best results.