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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
Cook Time 30 minutes
Total Time 50 minutes
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.