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.
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.