Spicy Salmon Sushi Bake
A fun and easy way to enjoy sushi flavors in a creamy, comforting bake. Perfect for gatherings, this dish is simple to serve and loved by both sushi enthusiasts and newcomers.
Ingredients
For the sushi base
- 2 cups sushi rice (uncooked) Make sure to rinse the sushi rice well before cooking.
- 2.5 cups water
- 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 Can substitute with Greek yogurt or avocado for a healthier option.
- 2 tablespoons Sriracha sauce Adjust based on spice preference.
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped, plus extra for garnish)
- 1 sheet nori (cut into small strips) For garnishing.
- 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, rinsing under cold water first.
- In a 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 a baking dish and let it cool slightly.
Cooking
- In another bowl, mix diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until well combined.
- 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, let it cool for a few minutes and garnish with extra green onions, nori strips, and tobiko if desired.
- Serve warm by scooping out the bake with a spoon.
Notes
This dish pairs well with a simple salad or additional sushi sides. For added crunch, consider adding toasted sesame seeds on top before serving.