Spicy Salmon Sushi Bake
This Spicy Salmon Sushi Bake is a quick and tasty dish that combines warm sushi rice with a spicy salmon topping, perfect for dinner or sharing at parties.
Ingredients
For the sushi bake
- 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)
- to taste tobiko (optional for garnish)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the sushi rice with 2.5 cups of water according to the package instructions, typically rinsing it under cold water before cooking.
- 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 in the bottom of the 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. Adjust the spiciness to your preference.
Baking
- Spread the salmon mixture evenly over the cooled 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
For a crispier top, broil for 1-2 minutes at the end of baking while watching closely. Serve with sliced avocado, cucumber, or pickled ginger on the side, and soy sauce or extra Sriracha for those who want more heat.