Spicy Salmon Sushi Bake

Why Make This Recipe

Spicy Salmon Sushi Bake is a delightful twist on traditional sushi. It’s perfect for gatherings or casual family dinners. Not only is this recipe easy to make, but it also combines delicious flavors in a warm, comforting dish. The crunchy topping and creamy salmon mix create a satisfying texture that everyone will love. Plus, it’s a fun way to enjoy sushi without the need for rolling individual pieces.

How to Make Spicy Salmon Sushi Bake

Ingredients:

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)
to taste tobiko (optional for garnish)

Directions:

Preheat your oven to 375°F (190°C).
Cook the sushi rice according to the package instructions. Typically, rinse it under cold water, then combine it with water in a rice cooker or pot, and cook until tender.
In a mixing 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 at the bottom of the baking dish and let it cool slightly.
In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
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, remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
Serve warm, scooping out the bake with a spoon, and enjoy!

How to Serve Spicy Salmon Sushi Bake

Serve the Spicy Salmon Sushi Bake warm, straight from the oven. It is great as a main dish at dinner or as a fun appetizer during parties. You can serve it alongside pickled ginger and wasabi for extra flavor. For an added touch, offer small bowls of soy sauce for dipping.

How to Store Spicy Salmon Sushi Bake

Leftovers can be stored in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. To reheat, place it in the oven at a low temperature until warmed through. Avoid microwaving if possible, as it can make the rice too mushy.

Tips to Make Spicy Salmon Sushi Bake

Make sure to rinse the sushi rice until the water runs clear. This helps remove excess starch and results in a better texture.
Adjust the amount of Sriracha to suit your taste. You can start with less and add more if you like it spicier.
For added crunch, you can mix some panko breadcrumbs into the salmon mixture before baking.

Variation

You can swap out the salmon for other fish like tuna or shrimp if you prefer. For a vegetarian option, try using tofu or grilled vegetables instead of fish. Adding avocado can also enhance the creaminess of the dish.

FAQs

1. Can I use canned salmon instead of fresh?
Yes, you can use canned salmon. Just make sure to drain it well and break it into smaller pieces before mixing.

2. What if I don’t have sushi rice?
If you don’t have sushi rice, you can use short-grain rice instead. Just be aware that the texture might be slightly different.

3. Can I prepare this dish in advance?
Yes, you can prepare the rice and salmon mixture ahead of time. Just assemble everything and bake it when you’re ready to serve.