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Spicy Salmon Sushi Bake

A delightful twist on traditional sushi, this Spicy Salmon Sushi Bake combines baking with sushi elements for an easy and shareable dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Rice
  • 2 cups sushi rice (uncooked) Rinse the rice before cooking.
  • 2.5 cups water For cooking rice.
  • 1/4 cup rice vinegar Adds flavor to the rice.
  • 2 tablespoons sugar To balance the acidity of the vinegar.
  • 1 teaspoon salt Enhances flavor.
For the Salmon Filling
  • 1 lb fresh salmon fillet (skinless and diced) Use high-quality salmon for best results.
  • 1/2 cup mayonnaise Provides creamy texture.
  • 2 tablespoons Sriracha sauce Adjust to taste for spiciness.
  • 1 teaspoon sesame oil Adds depth of flavor.
  • 1/2 cup green onions (chopped) Plus extra for garnish.
For Assembly
  • 1 sheet nori (cut into small strips) For garnishing.
  • to taste Tobiko (optional for garnish) Adds a salty crunch.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) to ensure even cooking.
  2. Cook the sushi rice according to the package instructions until tender.
  3. In a mixing bowl, combine rice vinegar, sugar, and salt, stirring until dissolved.
  4. Fluff the cooked rice with a fork and gently fold in the vinegar mixture.
  5. Spread the rice evenly in the baking dish and let cool slightly.
Mixing the Filling
  1. In a separate bowl, mix the diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions until well combined.
  2. Spread the salmon mixture evenly over the rice in the baking dish.
Baking
  1. Bake in the preheated oven for about 25-30 minutes until the salmon is cooked through and the top is golden.
  2. Remove from oven, let cool for a few minutes, and garnish with extra green onions, nori strips, and tobiko if desired.
  3. Serve warm, scooping out portions with a spoon.

Notes

Great for gatherings, and can be adjusted in spice level to suit your preference. Store leftovers in an airtight container in the refrigerator for 2-3 days.