Spicy Salmon Sushi Bake
A fun and delicious twist on traditional sushi, this Spicy Salmon Sushi Bake combines seasoned sushi rice with creamy, spicy salmon that is easy to make and perfect for gatherings.
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!
Notes
Best served warm with soy sauce or extra Sriracha. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.