Spicy Salmon Sushi Bake Recipe

Why Make This Recipe

If you love sushi but want a simple and comforting version, this Spicy Salmon Sushi Bake is perfect for you! It brings all the flavors of sushi into a warm, baked dish that is easy to make. It’s great for parties, family dinners, or just a cozy night in. With its creamy salmon and a hint of spice, this dish will be a hit with everyone at the table.

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:

1. Preheat your oven to 375°F (190°C).
2. Cook the sushi rice according to the package instructions. Typically, rinse the rice under cold water, combine it with water in a rice cooker or pot, and cook until tender.
3. 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.
4. Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
5. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
6. Spread the salmon mixture evenly over the rice in the baking dish.
7. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
8. 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.
9. Serve warm, scooping out the bake with a spoon, and enjoy!

How to Serve Spicy Salmon Sushi Bake

To serve the Spicy Salmon Sushi Bake, simply use a spoon to scoop it out of the baking dish. You can place the scoops on plates or in bowls. It’s delicious on its own, but you can also serve it with pickled ginger or extra Sriracha for those who love a little more heat!

How to Store Spicy Salmon Sushi Bake

If you have leftovers, let the dish cool completely and then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through.

Tips to Make Spicy Salmon Sushi Bake

• Make sure to rinse the sushi rice well before cooking; this helps remove excess starch and gives you fluffy rice.
• Feel free to adjust the amount of Sriracha based on your spice preference.
• Add some vegetables like cucumber or avocado in the salmon mixture for extra flavor and texture.

Variation

You can change the protein in this recipe by using cooked crab, shrimp, or even tofu for a vegetarian option. Each variation will bring its own unique taste to the sushi bake.

FAQs

1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely and drain any excess water before dicing it.

2. What can I use instead of sushi rice?
You can substitute sushi rice with short-grain rice or even quinoa for a different texture.

3. Can I make this ahead of time?
Yes, you can prepare the rice and salmon mixture ahead of time. Just store them separately in the refrigerator and combine them before baking.

Spicy Salmon Sushi Bake

A comforting and simple version of sushi, this Spicy Salmon Sushi Bake combines creamy salmon and a hint of spice in a warm, baked dish that's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Japanese

Servings 6 servings

Calories 350 kcal

Ingredients

  

Main Ingredients

• 2 cups sushi rice (uncooked) Rinse well before cooking.
• 2.5 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 lb fresh salmon fillet (skinless and diced) Can use frozen salmon if thawed.
• 1/2 cup mayonnaise
• 2 tablespoons Sriracha sauce (or to taste) Adjust to your spice preference.
• 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 package instructions. Typically, rinse under cold water, combine with water in a rice cooker or pot, and cook until tender.
• In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once the rice is cooked, fluff 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 and Baking

• In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
• 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.

Serving

• 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!

Notes

Let the dish cool completely and cover tightly if storing in the refrigerator. To reheat, place in the oven at 350°F (175°C) until warmed through. Feel free to add vegetables like cucumber or avocado for extra flavor.

Keyword Baked Sushi, Comfort Food, salmon recipe, Spicy Salmon Sushi Bake, Sushi Bake