Spicy Salmon Sushi Bake
A delicious and easy-to-make dish that brings the flavors of sushi to your home kitchen with a spicy kick.
Ingredients
For the Sushi Rice
- 2 cups sushi rice (uncooked) Rinse well before cooking
- 2.5 cups water For cooking the sushi rice
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Salmon Mixture
- 1 lb fresh salmon fillet (skinless and diced)
- 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) Reserve some for garnish
- 1 sheet nori (cut into small strips) For garnish
- to taste 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 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 the baking dish and let it cool slightly.
Mixing the Salmon
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined.
- Adjust the spiciness to your liking.
Baking
- 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.
Notes
Serve warm, straight from the baking dish, with soy sauce or additional Sriracha for extra flavor. Store leftovers in an airtight container in the refrigerator for about 2-3 days. Can be prepared ahead of time and baked when ready.