Why Make This Recipe
Spicy Salmon Sushi Bake is a fun and delicious twist on traditional sushi. It’s easy to make and perfect for gatherings or a cozy night in. This dish combines seasoned sushi rice with creamy, spicy salmon that becomes nice and warm in the oven. If you’re a sushi lover but find rolling sushi a bit tricky, this recipe is for you. Plus, it’s a great way to impress family and friends with minimal effort!
How to Make Spicy Salmon Sushi Bake
Ingredients:
- 2 cups sushi rice (uncooked)
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 lb fresh salmon fillet (skinless and diced)
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce (or to taste)
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped, plus extra for garnish)
- 1 sheet nori (cut into small strips)
- Tobiko (optional for garnish)
Directions:
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions. Usually, this means rinsing it under cold water, then cooking it in a rice cooker or pot with water until tender.
- In a mixing bowl, combine the rice vinegar, sugar, and salt. Stir until dissolved.
- Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
- Spread the rice evenly at the bottom of a baking dish and let it cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. You can adjust the spice level based on your taste.
- Spread the salmon mixture evenly over the rice in the baking dish.
- Bake in the preheated oven for about 25-30 minutes or until the salmon is cooked through and the top is slightly golden.
- Once baked, remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
- Serve warm, scooping out the bake with a spoon, and enjoy!
How to Serve Spicy Salmon Sushi Bake
This dish is best served warm. You can scoop it out with a large spoon and plate it up for everyone. It goes nicely with a side of soy sauce or extra Sriracha for those who like things spicy. It can be served as a main dish or as part of a larger spread at a party.
How to Store Spicy Salmon Sushi Bake
If you have leftovers, you can store them in an airtight container in the refrigerator. It’s best to eat it within 2-3 days. To reheat, just pop it in the oven until warmed through. You can also use the microwave, but the texture may not be as nice.
Tips to Make Spicy Salmon Sushi Bake
- Make sure to rinse the sushi rice well before cooking. This helps remove excess starch and keeps the rice from becoming too sticky.
- You can adjust the amount of Sriracha to customize the heat. Start with a little and taste as you go!
- Try adding some vegetables, like chopped cucumbers or avocados, to the salmon mixture for extra flavor and crunch.
Variation
You can switch up the protein by using crab meat, cooked shrimp, or even tofu for a vegetarian version. Each option will give a different flavor and texture to the dish.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can prepare the rice and salmon mixture a day ahead. Just assemble everything and bake it right before serving.
2. Can I use frozen salmon?
Yes, you can use frozen salmon. Just make sure to thaw it completely and pat it dry before dicing.
3. What can I substitute for Sriracha?
If you don’t have Sriracha, you can use any hot sauce you like, or even a bit of chili powder for spice without added liquid.
Spicy Salmon Sushi Bake
Ingredients
For the Rice
- 2 cups sushi rice (uncooked) Make sure to rinse well before cooking.
- 2.5 cups water For cooking the rice.
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Salmon Mixture
- 1 lb fresh salmon fillet (skinless and diced) Thaw if using frozen.
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce Adjust to taste.
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped) Plus extra for garnish.
- 1 sheet nori (cut into small strips)
- Tobiko Optional for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions.
- In a mixing bowl, combine the rice vinegar, sugar, and salt. Stir until dissolved.
- Fluff the cooked rice with a fork and gently fold in the vinegar mixture.
- Spread the rice evenly at the bottom of a baking dish and let it cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined.
- Spread the salmon mixture evenly over the rice in the baking dish.
Baking
- Bake in the preheated oven for about 25-30 minutes or until the salmon is cooked through and the top is slightly golden.
Serving
- Remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
- Serve warm, scooping out the bake with a spoon, and enjoy!