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Spicy Salmon Sushi Bake

A cozy and flavorful twist on sushi, this Spicy Salmon Sushi Bake features creamy salmon, seasoned rice, and a kick of spice, all baked in one dish for easy cleanup and delicious eating.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the sushi rice
  • 2 cups sushi rice (uncooked) Rinse before cooking.
  • 2.5 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
For the salmon filling
  • 1 lb fresh salmon fillet (skinless and diced) Fresh salmon is recommended.
  • 1/2 cup mayonnaise
  • 2 tablespoons Sriracha sauce Adjust to taste.
  • 1 teaspoon sesame oil
  • 1/2 cup green onions (chopped) Plus extra for garnish.
For garnish
  • 1 sheet nori (cut into small strips)
  • Tobiko (optional for garnish, to taste)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the sushi rice according to package instructions.
  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.
Mixing the filling
  1. In another bowl, mix the diced salmon, mayonnaise, Sriracha, sesame oil, and green onions until well combined.
  2. Adjust the spiciness to your liking.
Baking
  1. Spread the salmon mixture evenly over the rice in the baking dish.
  2. 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 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, and enjoy!

Notes

This dish can be customized with different toppings like avocado slices or sesame seeds. Leftovers keep well in an airtight container in the fridge for 3-4 days.