Spicy Salmon Sushi Bake Recipe

Are you ready for a flavor explosion that won’t break the bank?

Imagine diving into a dish that offers creamy layers of spicy salmon goodness resting on a bed of perfectly cooked sushi rice. The Spicy Salmon Sushi Bake is all this and more—a quick, easy, and satisfying meal that’s sure to become a family favorite. It’s that viral recipe you’ve been craving, and guess what? You can whip it up in one pan!

Why make this recipe

Why do you need to make this bake? Well, first, it’s perfect for easy cleanup, meaning you can spend less time scrubbing pots and more time enjoying your evening. Second, it’s affordable and uses ingredients you likely already have or can easily find. Plus, it’s a fun, interactive way to enjoy sushi vibes without the fuss of rolling. Trust me, you’ll impress your friends without the sushi chef jitters!

Ingredients:

You don’t need fancy stuff — just these basics!

• 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:

Time to get cooking! Follow these simple steps:

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

How to make Spicy Salmon Sushi Bake Recipe (Overview)

Making this Spicy Salmon Sushi Bake is a breeze! Start by preheating your oven while you prep the sushi rice. Next, mix the flavorful ingredients for the salmon topping. Spread it all in one pan and let the oven work its magic! Pro tip: Don’t skip fluffing the rice—it helps create that perfect base. After baking, let it cool slightly to keep those flavors locked in before serving.

How to serve Spicy Salmon Sushi Bake Recipe

Dive into your beautifully baked dish with a side salad for a burst of color and crunch. The vibrant green of fresh cucumber slices perfectly contrasts the warm, creamy salmon layers. Imagine scooping it out with a spoon while taking in that aromatic scent. It’s a feast for both your eyes and your taste buds!

How to store Spicy Salmon Sushi Bake Recipe

Leftover Spicy Salmon Sushi Bake? No problem! You can store it in the fridge for about 3-4 days. Just make sure it’s in an airtight container. If you want to keep it longer, freeze it for future cozy nights. To reheat, pop it in the oven at 350°F for about 15 minutes, and you’ll have a comfort meal ready to go!

Tips to make Spicy Salmon Sushi Bake Recipe

• Use sushi rice for the best texture—other types won’t give you that great sticky quality.
• Adjust the Sriracha to get the desired heat level—don’t worry, nobody’s judging your spiciness!
• Throw in some veggies like bell peppers or avocados for added crunch. Your taste buds will thank you!
• For added umami, try sprinkling some soy sauce on top before serving. It’s a game changer.

Variation

Want to switch things up? Try using tuna or crab instead of salmon for a different flavor profile. You can easily make it vegan by swapping the fish out for tofu or mushroom mixtures and using vegan mayo. The world of flavors is yours to explore!

FAQs

Can I use white rice instead of sushi rice?
You can, but sushi rice’s sticky texture is what gives this dish its delightful mouthfeel.

How can I make this ahead of time?
Assemble the components up to a day in advance, keep them in the fridge, and then bake right before serving.

Can I freeze the leftovers?
Absolutely! The bake keeps well in the freezer for about a month. Just ensure it’s properly sealed to avoid ice crystals.

📌 Pin this recipe for your next cozy dinner night!

Spicy Salmon Sushi Bake

A creamy and spicy salmon dish baked over a bed of perfectly cooked sushi rice, making for a quick, easy, and satisfying meal.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Fusion, Japanese

Calories: 500

Ingredients Method Notes

Ingredients

  

For the sushi rice

• 2 cups sushi rice (uncooked) Use sushi rice for the best texture.
• 2.5 cups water For cooking the sushi rice.
• 1/4 cup rice vinegar To season the rice.
• 2 tablespoons sugar To sweeten the rice.
• 1 teaspoon salt To season the rice.

For the spicy salmon topping

• 1 lb fresh salmon fillet (skinless and diced) Diced fresh salmon for the topping.
• 1/2 cup mayonnaise Adds creaminess to the topping.
• 2 tablespoons Sriracha sauce Adjust to taste for spiciness.
• 1 teaspoon sesame oil For additional flavor.
• 1/2 cup green onions (chopped) Plus extra for garnish.
• 1 sheet nori Cut into small strips for garnish.
• Tobiko Optional for garnish.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. Rinse the sushi rice under cold water, then 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.
4. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
5. Spread the rice evenly at the bottom of a baking dish and let it cool slightly.

Assembly and Baking

1. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined.
2. Spread the salmon mixture evenly over the rice in the baking dish.
3. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.

Serving

1. Once baked, remove from the oven and let it cool for a few minutes.
2. Garnish with additional green onions, nori strips, and tobiko if desired.
3. Serve warm, scooping out the bake with a spoon.

Notes

Leftover Spicy Salmon Sushi Bake can be stored in the fridge for about 3-4 days in an airtight container, or frozen for up to a month. For reheating, pop it in the oven at 350°F for about 15 minutes.